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Autumn Food & Drink special

The many pleasures of cooking with constraints: Fine dining at 35,000ft; the tao of tiny kitchens; cheap eats from top chefs; and a Honey & Co meal to please all your trickiest guests

© Ines Pagniez

My small kitchen conversion
Why are we so convinced that bigger is better when it comes to our cooking spaces?
The airline industry is in trouble. Is bottomless caviar the answer?
Lobster thermidor, acclaimed chefs and recipes with NDAs: inside the test kitchens of the world’s most experimental airlines
£10 recipes from London’s top chefs
Chefs from four of London’s most talked-about new restaurants show how to cook impressive food on the cheap
A menu in the best possible taste
Honey & Co’s delicious three-course meal is designed to delight all your guests, whatever their dietary directives