A trip to the Andalusian producer shows how sustainable farming practices and curing techniques combine to create some of the most revered pork in Spain.
The nose-to-tail supremo shares his recipe for spleen, a flavoursome and simple dish that’s similar to liver
Smoked salmon blinis and pigs in blankets are so done. This Christmas, treat your guests to these easy but impressive Syrian-inspired canapés – or as Hampstead Kitchen likes to call them: mezzapes
Ginger Pig has become the most talked-about butcher in London, supplying some of the city's top restaurants. We uncover the secrets of its success
Have you taken on a Christmas burger yet? We run the rule over three that'll have you drooling this festive season.
Smoking Goat restaurateur Ben Chapman’s dedication to careful sourcing means success not only for him, but his suppliers too
The farm-to-table movement is taking off, and London chef Tom Adams' and April Bloomfield's new food-forward farm and B&B shows how food and nature can work in harmony
Food-hopping, UK-style. Here we check out the eating, drinking and sleeping in Bristol and Bath
There's now even more reason to love Wahaca's market-style Mexican food – it's become the first restaurant group in the UK to be certified carbon-neutral
As founder of Smoking Goat and Kiln, Ben Chapman has pioneered a style of Thai-inspired cooking that makes the most of great British ingredients. He talks Mike Gibson through five dishes that sum it up