The key to an unforgettable holiday? Just focus on the food
Discovering a great local place to eat is often the highlight of a trip and a way of understanding a culture
‘An unforgettable feast’: readers’ favourite restaurants in Europe
Brilliant tortilla, amazing pasta, wonderful risotto and delectable vegan small plates feature among our tipsters’ tasty experiences on the continent
I have unsavoury habits in the kitchen – but don’t we all?
At home I double dip. And triple dip. And lick the spoon again. I’m sure I’m in good company
Jacuzzi, London: ‘Give yourself to it as to, well, a hot, bubbly bath’ – restaurant review
Lower yourself into the froth of Jacuzzi for a great time – just try not to think about the prices
Toot, Plymouth: ‘A very good time indeed’ – restaurant review
Toot, a Persian place in Plymouth, could easily blow its own trumpet, but they’ve let me do it instead
Alexandros Greek Restaurant, Carlisle: ‘Somewhere that will see you right’ – restaurant review
This family-run Greek restaurant serves up so much more than just classic dishes
Start with the font: Jay Rayner’s guide to choosing a good restaurant anywhere
Our food critic uses his years of experience dining out to advise you on how to pick the best place to eat
Cavo, London: ‘The emptiest of empty vessels’ – restaurant review
It promises a Mediterranean culinary odyssey, but right now Cavo is just a trip to nowhere
Hannah Fry: ‘Mum wasn’t focused on cooking. She’d boil sardines’
Over a cheeky Nando’s, the maths professor and TV presenter talks about dating, why she won’t eat anything that’s lived in water, and life after serious illness
Family memories, dishes from key moments in life – the meals chefs cherish
From grandma’s potted shrimps to spaghetti with a lifelong partner, top names from restaurants and food writing look back on the meals that made them who they are
Supermarket sweep: how TikTok can help you save money on your food shopping
The video-sharing app has become the best place to see the unfolding effect of the cost of living crisis, with weekly shops and ‘receipt reveals’ watched by millions
Mitch Tonks’s secret ingredient: Chinese black vinegar
Less harsh than other vinegars, it makes for a fragrant dipping sauce and is amazing with fish
The Kolossi/Attica, London: ‘It’s not revelatory, it’s much better than that’ – restaurant review
They say you can’t revisit past times, but at this much-loved old haunt, it’s not quite true, writes Jay Rayner
A ‘handmade’ egg sandwich with 32 ingredients? Maybe it is time to change how we eat
The description of ultra-processed food in Henry Dimbleby’s book, Ravenous, is startling and chastening
Phil Wang: ‘Tarantula, centipede … I’d eat them again before I eat a baked salmon’
The comedian has strong opinions on prawns and eggs, has difficulties with bananas but otherwise he’s … voracious