Bruce Palling

Most British restaurateurs are shameless with their wine prices but there are quality eateries where you can find fine wine for less.

Champagne-loving Brits are increasingly filling their flutes with surprisingly good English sparkling wines.

ElBulli put Catalonia at the heart of the food world, but Barcelona chefs are increasingly returning to their roots.

The Asian city has become the capital of the bring-your-own-bottle movement.

China is becoming a major player in luxe comestibles.

Wonderful meal or not, even the megarich like to know that they're getting value for their money.

Top chefs are ditching meat in favour of artichokes and arugula. Just don't call these vegetables humble

Haute cuisine? Haute boredom. The fight against endless courses and minuscule portions begins

At the Wilderness festival, chefs have the same pulling power as rock stars and the music is almost a sideshow

Taking inspiration from theatre and music concerts, the reservation systems of the future will ask customers to pay in advance

When the entrepreneur Arjun Waney was refused a table at Nobu he started his own gastronomic empire

London's Gymkhana is the perfect example of the British chef's love affair with the very best of Indian cuisine

Forget Périgord and Umbria. The rare and exotic truffles of Italy and France are facing new competition from Australia and England.

It is sold in every trendy European wine bar, but our critic finds the lack of additives and preservatives makes it undrinkable

In these glory days of social media, anyone with a skillet and an iPad can challenge the power of haute cuisine

He's hosted Princess Diana, Elizabeth Taylor and the odd baby elephant. Now the hotelier to the rich and famous is out

The San Pellegrino World's 50 Best Restaurant Awards have become the closest thing there is to a culinary Oscars, and that hurts Michelin

In little more than a decade, the San Pellegrino World's 50 Best Restaurant Awards have become the closest thing there is to a culinary Oscars

A homage to Snow White is called Raw beef, Apple and Périgord truffle.

Take 46 top chefs. Add Britain's freshest ingredients. Stir.

Yannick Alléno is reviving the capital's locavore roots.

The Ledbury's head chef Brett Graham may be modest, but he's London's best bet for an unforgettable dinner.

From three-star restaurants to humble markets, Tuscany is a gourmand's paradise.

Since El Bulli's closing, the food world has shifted its gaze to Sweden's youngest and most remote star chef.