There are times when a simple sandwich will not hit the spot. Those are the times to turn to the baguette, Bánh Mi or belly-bursting wrap.
Read full article...There has been a market on Whitecross Street since the 17th century but it has certainly moved with the times. These are some of the star turns.
Take a look at our top places to eat either before or after a theatre trip.
As Brazil's slickest city celebrates winning the contest to host the 2016 Olympics, food critic Charles Campion finds out what's on the menu for its beach-crazy inhabitants
The burgers have always been good at Hard Rock, The Diner is busy and buzzy and The Parlour at Sketch is very grown up.
The burgers have always been good at Hard Rock, The Diner is busy and buzzy and The Parlour at Sketch is very grown up.
You should go to Saf at least once if only to appease the spirit of discovery and Green & Red is home to rather good Mexican food
For decades Salloos has managed to be both seriously chic and seriously pricey and Zafferano has been serving up top-level Italian dishes.
You can sit at the tapas bar in Fino and toy with a course or two or enjoy the elegantly Spanish Navarro's.
Go to Roast for a grown-up meal, Wright Brothers is a restaurant with edge and Brew Wharf's food is simple but tasty.
Charles Campion gives his views on five of the best gastropubs in N1
Yauatcha makes the most exotic tea, Maison Bertaux is for the traditionally minded and Princi brings a taste of Milan to Soho.
Noura is an elegant Lebanese restaurant that is part of a short chain and eating at Shepherd Market can be a wallet-friendly experience thanks to Sofra.
Chinatown offers a range of restaurants serving Chinese and Cantonese dishes well into the early hours.
Prices are keen at Leon, Curve does a pretty good job of asserting its individuality and Carluccio's is always busy.
Charles Campion says it’s time to grab a glace and celebrate summer’s arrival at a top ice-cream parlour.
With Brazil tipped to be a leader in world cuisine within five years, Charles Campion goes in search of the gastro talent in Rio and São Paulo
Diners have made a silly assumption if they presume everything they eat at a Gordon Ramsay gastropub is freshly cooked on the premises and that somehow Ramsay has a hand in it. Clearly he does not because he cannot be in so many restaurants at once. Ramsay's gastropubs are no better or worse than a lot of other gastropubs. The high street gastropubs buy in their food because it is the only way they can make ends meet. The best ones - like the Brown Dog in Barnes - are effectively restaurant-standard operations and buy in as much or as little as a top-class establishment.
From gourmet Scotch eggs to artisan pasties, humble pub snacks have been elevated to new heights, finds Charles Campion.
We all feel the pressure to eat more healthily, but we also know how comforting it feels to sit down and tuck into a pizza hot from the oven
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