New drinks and tipples to try

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

Strike it lucky and you may see salmon leaping Dinham Weir from CSONS’ riverside terrace. It is a remarkable sight, one of many in this green nook beneath Ludlow Castle. A café-restaurant and takeaway

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

Bahrain’s cuisine tells an ancient story of trade and tradition in the Gulf. From saffroninfused sweets and freshly baked bread in Manama’s souk to spiced, smoky grills and seatotable menus, it’s a tale being reshaped by the current generation of cooks and producers