Aroma Buffet, London W12: ‘Delivering joy though dark times’ – restaurant review

It’s a rookie error to go heavy on carbohydrates in plates one to three, even if the Singapore noodles are exactly as I love them

Food safety is important. But I’m a restaurant critic, not a health officer

If you want to know about hygiene ratings, look elsewhere. My job is to tell you just how much pleasure or otherwise your money will buy you

The Rose, Deal: ‘A gentle parade of impressive cooking’ – restaurant review

Starry metropolitan chef Nuno Mendes has taken his A-list cuisine to the Kent coast. By Jay Rayner

The Silver Darling, Aberdeen: ‘Don’t trust me, trust Rod Stewart’ – restaurant review

Jumbo haddock with hand-cut chips and crushed peas, like all posh fish and chips, loses some of its charm in the bid to be posh

Block Soho, London: ‘A dreadfully disappointing, poor-value experience’ – restaurant review

The new kids on this block promise ‘good times’. If only it were true, says Jay Rayner

Restaurant Botanic in Adelaide named Australia’s restaurant of the year by Gourmet Traveller

Chef Justin James combines native flavours and exotic botanics to create a 20-something-course menu

Lebnani, Reigate: ‘Small but perfectly judged’ – restaurant review

One taste of its gloriously zingy Lebanese flavours and you know you’re in the right place

The Tamil Prince, London N1: ‘In short, it’s just plain great’ – restaurant review

A sharp, bold reworking of the desi pub concept into the here and now

Cork on a Fork: Ireland’s second city tucks into a foodie festival

Last month’s inaugural event, featuring Keralan, Palestinian and Italian treats, was inspired by a proud domestic culinary tradition

Droughts, heat and fire: the future of wine in the climate crisis

Across the planet, growers are having to adjust to extreme conditions in a warming world

Who needs cutlery anyway? Why food is more delicious when you eat with your hands

I was anxious when my fiance met my family. Would he master the art of eating with his hands? Luckily, he’s a fast learner…

‘I’m attracted to chaos. I like the excitement’: Tom Kerridge on the risks of running restaurants and teaching his chefs to fish

The Michelin-starred chef likens the world of professional cooking to the life of a pirate. So what happens on a two-day fishing trip to Cornwall with his head chefs?

Jay Blades: ‘I talk a lot about black history, but I also love black future’

The Repair Shop host tells of the satisfaction in putting broken things – and people – back together

John Whaite’s secret ingredient: brown butter

This nutty, caramelised addition to sweet and savoury dishes is simple to make and versatile in uses

Restaurants v the cost of living crisis: how will they cope?

First it was Brexit and Covid. Now it’s inflation and energy bills. Even napkins cost more – and diners are cutting back. How will hospitality adapt?