nami-nami reads the papers

Scotland's oldest independent seafood manufacturer is anticipating a bright future just 17 months after its existence was threatened by ...

By Julie Bindel Food is a difficult issue for lesbians. The assumption that we are all vegetarian, or even macrobiotic, can lead to some awf...

By Jonathan Jones If canned shit can be art, why can't gourmet food be similarly elevated? Actually, there is a reason why, but it's...

The Guardian By Kate Carter Beetroot. The root of the beet. Beta vulgaris. Doesn't exactly resonate with romance, does it? But actually,...

If Elizabeth David opened our eyes to the delights of Mediterranean food, Elisabeth Luard put it firmly on the table. As Britain's most ...

Supermarkets have traditionally ignored the needs of ethnic-minority customers. Now, though, they are increasingly filling their shelves wit...

By Aida Edemariam In the daily barrage of conflicting health advice, one theme stands out - eat a Mediterranean diet, and you will live a lo...

Mars bars will soon be a no-go area for vegetarians - the manufacturers are to add rennet to the recipe. But what other unlikely products co...

Perhaps there was a sense that the major battles facing Britain's vegetarians had been won. Veterans recall the fight for better labelli...

By Peter Preston What on earth are chardonnay-flavoured crisps from Yorkshire doing in Catalonia? It doesn't take much to destroy a myt...

Off to see the sights? Why not mix gastronomy with history as you explore Germany's heritage, says Andy Lynes Read more...

We teamed up with the prestigious Glenfiddich Food and Drink Awards to seek out Britain's hottest new restaurant critics. Here are the w...

Is there a more versatile vegetable than the humble broad bean? Not only does it work brilliantly in risottos, pasta, stews, soups, mash, sa...