An Edible Athenaeum: Mark Hix’s Library
The Gourmand visits Mark Hix at his tucked away loft library to discuss, borrow and share some of the collection.
The caves of Cheddar Gorge photographed by Robin Friend.
Life and Death,Dough and Flesh:Amelia Newton Whitelaw’s Cannibalistic Treats
Louisa Elderton talks to the artist about her work.
O Gluttony! divine Gluttony!
A photo essay of sensual food photographed byGustav Almestål and styled by Niklas Hansen.
Sometimes the Spaghetti Likes to be Alone
In praise of Stanley Tucci’s Big Night by Clare Considine. Accompanied by the director's eating, drinking and cooking recommendations.
A Monster from the Deep
Kyle Hugall shares his hilarious disgust of the sea urchin with illustration by Jean Jullien.
The First Man Who Threw Peas at Me Was a Publican
Patrick Baglee celebrates The Compleat Imbiber.
The Delicacy of the Hand
Julia Muggenburg of Belmacz jewellery models her jewels with food styled by Nuno Mendes.
A Catalogue of Exquisite Recipes
Natasha Hoare visits Valeria Napoleone to discuss, over risotto and wine, her approach to collecting and her new book.
Ambergris:The Waft of Whale
Sam Bompas writes an educational essay on the rarest and strangest of ingredients – ambergris.
Don’t Talk With Your Mouthful
Illustrator Paul Davis depicts conversations overheard in the restaurants of London.
It Just Isn't Brunch
Tim Burrows discusses the classic British breakfast. Illustrated by Jamie Brown.
A Clean, Well-Lighted Place
Paolo Di Lucente documents the archetypal diners of New York City.
A Short History of Sexy Food
Holly Ellyatt explores the rich history of food and sex with an accompanying photograph courtesy of Gustav Almestål.
Janine Catalano celebrates the work of American artist Hawk Krall, his Hot Dog obsession and the history of the American snack favourite.
Sniff, Snufkin and Groke: Arabia’s Moomin Love Affair
Thea Urdal discusses her passion for the Moomins and their history at Arabia crockery.
Julian Temperley’s Orchard Mist
Artisan cider maker and distiller Julian Temperley shares his recipe for Orchard Mist.
Recommended By... Jeremy Lee
The tall Scottish cook recommends his favourite restaurants, cafés and bars.
The Gourmand's contributors and friends share recipes for their signature dishes and personal favourites.
Classified adverts for cafés, restaurants, bars and boutiques.