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A selection of 27 dry wines to see you through the holiday season
All we want this Christmas is . . . a blowout celebration with beetroot-cured salmon and truffle-infused vodka, roast duck, the best champagne, a proper bowl of nuts and Santa
Tim Hayward on why 凯发电游官方网站home cooks should make every effort to ensure the festive feast is utterly outstanding
From ham with jerk seasoning to a Middle Eastern‑inspired cured salmon, try these seasonal dishes
‘If you can’t make a pop with a cork at this time of year, when can you?’
‘The 2019s were charming, full of fruit yet with great energy too’
A group of alpha guests compete for their twice-cooked chicken in a reality TV show-style contest
From noting famous diners to recording broken fridges, restaurateurs rely on end-of-day reports
Tim Hayward journeys to a remote corner of Essex for an exceptional experience
This dish with potatoes and onions has graduated from the baker’s oven to every kitchen in France
The FT’s political editor watches sparks fly as his guests tuck into a farmhouse feast
‘Young women considering a career in wine wish to feel safe — and can make a public fuss if they don’t’
The cook has been reassuring people through this difficult year with her soul-warming cuisine
20 tantalising titbits, from hampers to champers
How to get your fix (includes healthy options)
Mead, long supplanted by ale and grape wine, is finding a new market — but there are hurdles
The casualisation of chefs’ clothing is inspiring a locked-down world
From quiet bars to Michelin stars: five HK restaurants where you can practice social distancing and relish the joy of eating alone
Richard Geoffroy, the champagne house’s former chef de cave, has relocated to rural Japan to make a sake that breaks all the rules
From adding the finishing touches to haute cuisine to rolling your own sushi — bring the capital’s top fine-dining to your kitchen table
Treasury Wine Estates warns of risk to a third of earnings from new tariffs as shares fall 10%
Prices for most expensive spice crash as closures hit festive and religious activities
Deliveroo and Uber Eats offer a lifeline but high fees drive businesses to launch own versions
Eating the feast is a pleasure but preparing it is a reward
They’re natural, healthy and the Romans used them to treat baldness. Henry Mance cracks into the nut bowl
London’s finest chefs, mixologists and restaurateurs on the ingredients that make their celebrations magical
Q&A with the chef on kitchen disasters, struggling to perfect pastry and why she’s no fan of coriander
New restrictions covering 98% of the population mean most bars will have to stay closed
Struggling restaurateurs face a patchwork of restrictions as coronavirus cases climb
When life gives you lemons – make a martini. The HTSI drinks editor describes why cocktail hour became an unexpected comfort in a year of total chaos
Legendary hosts Ditte and Nicolaj Reffstrup, of the Danish brand Ganni, share their tips for a night to remember no matter how many guests you have to entertain
Health scares and sustainability concerns are curbing the demand for meat
Can’t dine at your favourite five-star restaurant? Why not have the chef come cook for you at 凯发电游官方网站home?
The fishmongers, bakers, grocers, vintners and more who’ve helped make it bearable, as recommended by you
HTSI's drinks expert tries a new wave of grape products to see if they work wonders on her face
… because 2020 should end with some fun
Tim Hayward selects his must-read titles
