Return to: Home | Culture | Food & Drink

Food & Drink

The NS Interview: Heston Blumenthal, chef

ďSucking the heads off prawns is one of lifeís great pleasuresĒ

By Helen Lewis-Hasteley

The attack of the killer cucumbers (or not)

The attack of the killer cucumbers (or not)

When everyone actually is going to die, no one will believe the tabloids.


Dining at the divine Browns


Taste of a nation

Is there such a thing as English cuisine?


Merry England

English winemakers are making great strides.

1 comment

Why caterers are in the black

Taking on Pig Business

Taking on Pig Business

Tracy Worcester's fight against the excesses of industrial pig farming reaches Brussels.


Itís all gravy down the Stockpot

Will Self and Nick Lezard visit a no-nonsense Leicester Square restaurant.


Just pour me bubbles, darling

Schnappy schnapps

Forget the Nobel Prize. What about the Swedish drinking song championship?

Drying out the swalliers

Class Monitor No.1: Wetherspoons Man

Class Monitor No.1: Wetherspoons Man

The last drop

Itís goodbye to good old Riojas . . . and itís goodbye from me, writes Roger Scruton

In place of strife

The British pub was once a mainstay of working-class morality


Pale in comparison

Next to Burgundy, all other white wines are crap

A public nuisance

A public nuisance

Observations on boozing in public

1 comment

Divine intoxication

Is it OK to have a cocktail while reading the Quran

Southern comfort

Argentina holds the answer to Americaís trouble with wine

Radical hero

Remembering I F Stone

On Tony Blair's book

A Journey

Eadweard Muybridge

Hero in his own movie

Bouquet of Barbed Wire

Bouquet of Barbed Wire

Tamara Drewe

Tamara Drewe (15)

Grandma's House

Grandmaís House

Poet David Jones

Tome of the unknown soldier

Earthquakes in London

Earthquakes in London

Enter your email address here to receive updates from the team

Should the House of Lords be fully elected?

Suggest a question

View comments

© New Statesman 1913 - 2010