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Is it possible to pinpoint the world’s best cheese? Christopher Hirst consults the experts and holds a week-long tasting ...  read more »

The Hotel du Vin chain of boutique hotels take their alcohol seriously. In his latest column, Tim Atkin heads to one in Birmingham to sniff the 750-bin wine list ...  read more »

At the Thoughtful Bread Company everything but the kitchen sink is recycled--literally. Julia Belluz heads to Bath for a delicious taste of eco-fundamentalism ...  read more »

Layne Mosler has spent years following the dining whims of her cab drivers. Emily Flake joins her for a night on the town ...  read more »

A frothy bubbly drink chronicled by Samuel Pepys, preparing syllabub is "a sure way to carpal-tunnel syndrome," writes Jon Fasman in his latest column on literary treats ...  read more »

The word "tofu" sends shivers down the spines of meat-lovers. Maya Kulycky casts about for hearty vegetarian recipes from committed carnivores, such as Bill Niman and Steven Raichlen ...  read more »

When the novelist James Scudamore was sent away to boarding school, his grandfather’s generosity sustained him—literally and figuratively ...  read more »

Loss of love is surely the most common reason to drink deeply, writes Tom Harrow in his latest wine column: Notes from the Bottom of a Bottle. He takes a tour of the tipples of some notorious ex-lovers, and offers some sage advice ...  read more »

Sherry is not just your aunt's tipple of choice, says Heston Blumenthal, uber-chef and molecular gastronomist. At a sherry-pairing event in London, he talks to Tom Harrow, our online wine expert, about what makes it so special ...  read more »

SOMETHING FISHY | September 20th 2008

Michael Reid reports from Lima on a dish that is catching on around the world...

From INTELLIGENT LIFE magazine, Autumn 2008

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