Food & Drink
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Stanley's Chelsea review: al fresco fine dining in west London
A botanically blessed restaurant to visit at any time of the year
By Dominic Kocur Published
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Recipe: harissa fennel rigatoni by Sophie Godwin
The Week Recommends The harissa achieves a hit of flavour with minimal effort and the fennel adds complexity
By The Week Staff Last updated
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France bans vegan ‘steaks’ and ‘ribs’
Talking Point French farmers and meat producers have long argued terms like ‘vegan sausage’ confuse customers
By Sorcha Bradley Published
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Negroni recipes: how to make the classic cocktail
The Week Recommends Celebrate Negroni Week with the traditional mix or a variation of the popular Italian apéritif
By The Week Staff Published
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Is there a safe level of alcohol consumption?
feature Some studies point to potential health benefits but most experts agree that even moderate drinking has risks
By The Week Staff Last updated
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Recipe: air-fryer chicken wings with three sauces by Poppy O’Toole
The Week Recommends These air-fried chicken wings are flavoursome and succulent
By The Week Staff Published
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Is Pizza Hut stuffed?
In Depth Restaurant franchise in talks to refinance some of its £73m debt as cost of living and food inflation bite
By The Week Staff Published
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Osteria del Macellaio review: ‘nose-to-tail’ carnivorous Italian dining
The Week Recommends The concept may take some convincing, but the roster of Italian classics are delicious nonetheless
By Kieran Ahuja Published
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Tapas recipe: tomato bread
The Week Recommends Ideal for entertaining, this traditional dish is popular throughout Catalunya
By The Week Staff Published
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Tapas recipe: chorizo in white wine
The Week Recommends This is a classic chorizo dish that’s easy to make
By The Week Staff Published
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Da Terra review: high-end elaborate dining in London’s East End
The Week Recommends Each dish at this two-Michelin-starred restaurant requires evident toil, but the resulting flavours appear effortless
By Arion McNicoll Published
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Recipe: flourless hazelnut chocolate cake
The Week Recommends A dreamy dessert with a delicious mousse-like texture from Liberty Mendez’s debut cookbook
By The Week Staff Published
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The best British vodkas
The Week Recommends From potatoes to peas, vodka can be made from 'almost anything'
By The Week UK Published
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Recipe: grilled peach with stracciatella by David Carter
The Week Recommends A bright dish for a late-summer barbecue
By The Week Staff Last updated
The Week Recommends