Magazine
Latest Issue

Smallscreen

Jamie's Chef wasn't a patch on Jamie Oliver's two previous series. As a public figure, Jamie no longer needs to engage in the creative battles that produce great programmes
Christopher Hird  

Matters of taste

At last, France's notoriously stubborn wine producers are considering a shake-up of their outmoded classification system. Plus, the perfect recipe for a cooked oyster
Alex Renton  

Matters of taste

It wasn't until I went to China that I began to understand what Chinese food is really like. Meals in London's Chinatown will never be the same again
William Skidelsky  

Matters of taste

Thanks to an absurd new ruling, any tip or service charge you pay will now almost certainly enrich the restaurateur. It is best to tip in cash and in secret
Alex Renton  

Turning up our noses

From Aristotle to Kant, intellectuals have delighted in denigrating the sense of smell. In doing so they have dampened the boundless pleasures of the olfactory. It is time we rediscovered our noses
Lara Feigel  

Matters of taste

Despite the efforts of the animal welfare lobby, the production of foie gras in Europe is unlikely to end any time soon. But corks may be on their way out
Alex Renton  

Matters of taste

The public's appetite for organic produce has created a huge incentive for fraud. It's time to regulate the industry properly. Plus the pre-poached egg
Alex Renton  

Matters of taste

Tesco is an offensively tall poppy—biodegradable carrier bags will not placate its many critics. Plus, help me find the world's worst recipe
Alex Renton