From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations

Beloved of everyone from prime ministers to Sir John Betjeman, brown sauce–arguably Britain’s favourite piquant condiment–has a wonderfully rich history, writes Harry Pearson

Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more

Quiz of the week 1) Which Shakespeare play ...

Using up the forgotten condiments that are cluttering up his fridge is more than GH ’s Simon Swift can stomach

Did you know that Northern Ireland is one of the toughest places in western Europe to open a new pub or start a microbrewery? However, despite restrictions and archaic laws, some of which date back mo