Shopping in Eataly is like duty free: there’s nothing I need but it’s hard to resist

Don’t expect pasta by mamma and Titians: this is Italy shrinkwrapped and at a premium compared with normal supermarkets

Want to know why food prices won’t go down any time soon? Ask a farmer

The simple solution to food inflation is to grow more of our own produce. Just don’t expect the government to support that

Acme Fire Cult, London: ‘A really engaging dinner’ – restaurant review

This temple to fire and smoke puts subtle flavours first, offering far more than just ‘dude food’, says Jay Rayner

Tattu London WC2: ‘Somewhere the Kardashians would enjoy’ – restaurant review

If a woman eats an £11.50 shiitake bao in a fake Chinese courtyard, but there is nothing on Instagram to prove it, did it really happen?

NoMad London: ‘What price, beautiful food?’: restaurant review

Oscar Wilde spent a night in the cells at Bow Street – but today’s incarnation is taking no prisoners. By Jay Rayner

Tallow, Tunbridge Wells, Kent: ‘This is my kind of fine dining’ – restaurant review

It’s get-in-the-car-and-go good

The Alan, Manchester: ‘A truly delightful menu’ – restaurant review

With its friendly staff, fair prices and fine cooking, it’s a real puzzle why the Alan isn’t busier, says Jay Rayner

Dai Chi, London W1: ‘Delightfully odd’ – restaurant review

Every time I quibbled about something or other, another mouthful of something gorgeous on a skewer turned up

The new rules for post-pandemic restaurants

As lockdown becomes a distant memory, chefs and restaurateurs must look at a different way of providing hospitality to their customers

How to find wines that give the best value for money

Chasing deals on wine can be a mug’s game. Here’s how to come out on top

Patrick McCabe: ‘Even today you can walk into some Irish bars and be in a different dimension’

In his hometown bar in Clones, the Butcher Boy novelist talks about the nature of memory and surreal 1960s ‘happenings’

Richard Corrigan’s secret ingredient: seaweed

Used by generations in Ireland, seaweed works brilliantly in tapenades or as an extra flavour in a fish dish

Thirty years of Nando’s, Wagamama and a British food revolution

April 1992: the two chains open their first UK branches. Since then they’ve changed the restaurant industry and the way we eat out. How did they stay so fresh?

The best tapas bars and restaurants in Sanlúcar de Barrameda, Spain’s new capital of gastronomy

Six brilliant places to eat serving the Andalucían specialities in Spain’s latest foodie hotspot