Top picks for picnic wines‘Cans and connoisseurs are not a match made in heaven but there are a few canned wines I would drink happily’A cider maker extraordinaireBreton Patrick Tallec used to work in TV. Now he spends his days growing, picking — and pressing — exceptional apples Two Filipino dishes that taste of summer from FatBoy ZineChris O’Leary’s recipes for Halo Halo ice-cream sundae and chicken marinated in ginger, garlic and lemonadeWhat’s wrong with the Michelin guide?Critics of its restaurant ratings say it is elitist, stifles creativity and is simply too French. Yet chefs still crave a starThree strawberry ice cream recipes to capture the essence of summerGelupo’s Jacob Kenedy shares dishes which summon the sweetness of childhood holidays in ItalyDavid Carter: ‘I like to play with things more than look in books and follow measurements’Q&A with the chef and restaurateur on his mentors, dinner versus breakfast and a brisket disasterMore from this SeriesSome like it hotter: Ravinder Bhogal spices up her seafoodFrom chargrilled squid with tamarind relish to sardines stuffed with raisins and curry-leaf crumbs, these dishes capture the warmth of summerWhy we should all learn to love Campari — and how to drink itAlice Lascelles celebrates the bittersweet liqueur and offers five cocktail recipes to tickle your taste buds
Top picks for picnic wines‘Cans and connoisseurs are not a match made in heaven but there are a few canned wines I would drink happily’A cider maker extraordinaireBreton Patrick Tallec used to work in TV. Now he spends his days growing, picking — and pressing — exceptional apples Two Filipino dishes that taste of summer from FatBoy ZineChris O’Leary’s recipes for Halo Halo ice-cream sundae and chicken marinated in ginger, garlic and lemonadeWhat’s wrong with the Michelin guide?Critics of its restaurant ratings say it is elitist, stifles creativity and is simply too French. Yet chefs still crave a starThree strawberry ice cream recipes to capture the essence of summerGelupo’s Jacob Kenedy shares dishes which summon the sweetness of childhood holidays in ItalyDavid Carter: ‘I like to play with things more than look in books and follow measurements’Q&A with the chef and restaurateur on his mentors, dinner versus breakfast and a brisket disasterMore from this SeriesSome like it hotter: Ravinder Bhogal spices up her seafoodFrom chargrilled squid with tamarind relish to sardines stuffed with raisins and curry-leaf crumbs, these dishes capture the warmth of summerWhy we should all learn to love Campari — and how to drink itAlice Lascelles celebrates the bittersweet liqueur and offers five cocktail recipes to tickle your taste buds