Why did we stop eating offal?

Felipe Fernández-Armesto longs to dine offaly well

Although it’s now a beloved breakfast staple, the divisively delicious blood sausage has had a chequered and visceral history, reveals Patrick Galbraith

Fred de Fossard

From Sunday roasts to Spanish delicacies, good food is one of the pillars of Sir David Beckham’s life, as Tom Parker Bowles discovers when the pair cook up a comfort-food storm of calf’s liver and bacon at Claridge’s

In and around the Howardian Hills, chefs are crafting dishes that sing of this county’s rich larder, with ingredients like zesty spruce tips and salted rhubarb adding pizazz to locally sourced fish, meat and game

● A couple of weeks back, I overheard ...