illustration of a Burgundy wine by Ingram Pinn ©Ingram Pinn Jancis Robinson Jan 18, 2013

Beaunes to pick

In general, the 2011 burgundies are good at showing tasteable differences between vineyards

On the menu...

Recipe: Crab and raw artichoke salad, and scallops with borlotti and soft polenta
Crab and raw artichoke salad ©Andy Sewell
The chef-patron of The River Café shares two dishes inspired by winter visits to Venice
Exclusive extract: Where chefs eat
Interiors of Hereford Road
What is Ferran Adrià’s favourite restaurant? Where does Heston Blumenthal like to splash out? Discover 50 places where the world’s best chefs dine
rabbit with mustard ©Andy Sewell Rowley Leigh from RECIPES Jan 18, 2013

Recipe: rabbit with mustard

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

Caffè Orientale Jan 18, 2013

Five of the best: Venice pit-stops

The key to eating well in Venice is to think like a local: save sit-down meals for special moments and just snack throughout the day

The Temperance Movement: believers in a nutritious breakfast ©Popperfoto/Getty Images Jan 18, 2013

The history cook: ‘What to Get for Breakfast’

Muffins and green corn on the cob – wholesome meals could keep America’s moral fibre going, notes a Temperance cookbook

Illustration depicting throwing away or wasting food ©Richard Allen Jan 18, 2013

Not wasting but feasting

The point of a big family meal is to mark the precious occasion with plenty, to display generosity and hospitality

More Rowley Leigh recipes

beef consomme with oysters ©Andy Sewell

Beef consommé with oysters

Quince trifle ©Andy Sewell

Quince and sherry trifle

restaurant reviews
Trinity restaurant's dining room ©Charlie Bibby Nicholas Lander Jan 18, 2013

Trinity, Clapham, London

‘We both benefited not just from the food and wine but from a real sense of bonhomie’

Sarit Packer and Itamar Srulovich ©Charlie Bibby Nicholas Lander Jan 11, 2013

Honey & Co., London

‘Even a few minutes in this place can feel like a sojourn in the Middle East’

A long oval table surrounded with wooden seats and a brick wall nearby Nicholas Lander from RESTAURANTS Jan 4, 2013

Le Sergent Recruteur, Paris

‘A savoury pithivier is part of the classic French culinary repertoire and this restaurant’s version with black truffles is rich and impressive’

Chef Stephen McAllister at The Pig’s Ear ©Johnny Savage Nicholas Lander Dec 21, 2012

The Pig’s Ear/The Greenhouse

‘Irish restaurateurs and chefs now write their menus to reflect the quality of the country’s increasingly excellent produce’

Andrew Tarlow ©Julia Gillard Nicholas Lander Dec 14, 2012

Williamsburg, New York

From designer-distressed Marlow & Sons to ‘captivating’ Reynard, Andrew Tarlow (left) has an essential eye for detail

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rabbit with mustard ©Andy Sewell Rowley Leigh’s rabbit with mustard

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