Last year New York City's bar Dante was voted the world's best and 12 months later lost just…
By Filippo L'AstorinaAfter ten years, Connaught Bar, one of the most respected in town, was voted the best in the…
By Filippo L'AstorinaRaised in Tamil Nadu and trained in everything from traditional pastry to continental cuisine before making his name…
By Rosamund KelbyWith the aim of promoting a food industry that is sustainable and diverse, The Upcoming is launching a…
By Rosamund KelbyAn open-air interview with a group of international journalists at Al Méni sees people gathering around, captivated by…
By Filippo L'AstorinaValentino Cassanelli is the chef of michelin-starred restaurant Lux Lucis in Forte dei Marmi. Hailing from Modena, he…
By Filippo L'AstorinaWhen it comes to decadent desserts, a little dark chocolate goes a long way. It's often served up…
By Rosamund KelbyBap, roll, bun, cob, barm or batch: there's a reason why we have so many words for bread…
By Rosamund KelbyIn most cultures across the world, rice is standard fare. This doesn't mean, however, that it can't stand…
By Rosamund KelbyMost of us have a jar of honey lurking somewhere in the kitchen cupboards, whether it's pride of…
By Rosamund Kelby
