From Gorgonzola sandwiches in his packed lunch to shaping a culinary revolution at The River Cafe, Theo Randall has spent decades championing Italian cooking. As he releases his sixth cookbook, he tells Eleanor Fleming why the best Italian food is often the simplest – and shares three classic recipes worth keeping just as they are

© Lizzie Mayson

Food critics judging restaurants is easy. Cooking for a room full of chefs is another matter entirely. Ahead of Too Many Critics’ 25th anniversary, Hannah Twiggs reflects on two failed attempts at glory and why the hospitality industry’s most entertaining fundraiser remains as popular as ever

© Owen Billcliffe

From ‘Lurgan champagne’ to ‘Stab-yer-pal’, we look at how Buckfast became the most notorious bottle in Northern Ireland and Scotland