The Pot Kiln, Berkshire

Matthew Norman: There are so many cooks on TV now that no one could possibly know them all, and one I hadn't heard of even after leaving the Pot Kiln is a certain Mike Robinson.

Who’s for a Bulli burger?

Why would the chef of the world's best restaurant open a fast food chain? To show us how it should be done, says Kevin Gould.

Steak out in Buenos Aires

Contrary to rumour, vegetarians cannot only survive, but thrive, in the Argentinian capital, writes Vicky Baker.

The ice man cooketh

It used to be all boiled sheep's head and stewed puffin, but Iceland's only celebrity chef is leading his country through a foodie revolution. Having said that, raw whale is rather delicious, says John Carlin.

The Blacksmith’s Inn, York

Jay Rayner: The food at The Blacksmith's Inn is built on sturdy principles: buy good stuff, preferably locally (that black pudding is prepared to their own recipe), cook it well, serve it up nice.

Chowki, London W1

Matthew Norman: It was apparent why, of all the thousands of cheap restaurants in London, Evening Standard readers once selected Chowki as their favourite.

My yummy Valentine

Good food, fine wine and no need to order a taxi home. Thank Cupid for restaurants-with-rooms.

Preview

Queans, Leamington Spa | XO London | Lumière, Cheltenham

The InterContinental, London W1

Matthew Norman: A hotel on Park Lane has always been the ambition of the ship or steam iron beginning that long odyssey from the Old Kent Road, but these days it also appears to be the dream of the thrusting young chef.