Illustration by Ingram Pinn of two men carrying a crate of wine with a Canadian flag on it ©Ingram Pinn Jancis Robinson Jan 25, 2013

Canada warms up

There were more impressive whites than reds but – thanks to climate change – reds are no longer pale apologies for wine

On the menu...

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
At home with sous vide
Oliver Thring trying out his sous vide steak ©Charlie Bibby
Though it may have partly stemmed from a rarefied gastronomic movement, the cooking technique would be a useful addition to many ordinary British households
©Andy Sewell Rowley Leigh from RECIPES Jan 25, 2013

Recipe: far Breton, or custard cake with prunes

‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’

Springbank distillery Jan 25, 2013

Five of the best: single malts

From a ‘sweet-tempered’ Dalwhinnie to a ‘crack o’doom’ Laphroaig: warming Scottish drams to see you through the winter

Lillie O'Brien ©Jennifer Pattison RECIPES Jan 25, 2013

Called to the jar

Ex-St John Bread and Wine patissier Lillie O’Brien now runs her own jam business using traditional copper pans. Here she shares three sticky, seasonal ways to enhance wintry teas and toasts

Photo of Christina Mouratoglou and Mazi co-founder Adrien Carre by Daniel Ellison ©David Ellison Jan 25, 2013

The trend: a new Hellenic league

A young entrepreneurial couple has a mission to prove that Greek cuisine is good enough to eat all day long

More Rowley Leigh recipes

rabbit with mustard ©Andy Sewell

Rabbit with mustard

beef consomme with oysters ©Andy Sewell

Beef consommé with oysters

restaurant reviews
Beldi Country Club terrace ©Matt Humphrey Nicholas Lander Jan 25, 2013

Warm welcome: Marrakech

As much as the ingredients and distinctive dishes, what really makes eating out in this Moroccan city so memorable are some truly distinctive settings

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’

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©Andy Sewell Rowley Leigh’s Far Breton or custard cake with prunes

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