Fêted and plated

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

LEISURE

The larger-than-life actor has always done things her way – so when she said she had eight decades of memorable meals to share, not just one, we weren’t about to argue

How should noodles be eaten? Who ought to stand for whom? Far from being preserved in aspic, etiquette must evolve to suit modern life, argues William Hanson

The perils of the repair shop One Saturday ...

Primo , secondo , contorno , dolce … this four-course Italian menu from chef Theo Randall is spot on for September, when everything is bathed in a glorious golden warmth