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

Henry Jeffreys takes a fresh look at much-maligned Germany

Food news and views

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone

In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

From weekly shops to smart shortcuts, food writer Laura Goodman explores how rising costs and busy lives are reshaping our family meals