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First the speeches. Then the Smirnoff Ice at high society wedding

Mon, 20 May 2013 17:06:44 GMT

It is more often associated with a teenager’s first curious sips of alcohol or as a sugary lubricant at school discos up and down the country, so Smirnoff Ice’s presence at a high society wedding at the weekend was a curious one.

Whiskey distillery to open in the heart of the Lake District

Sun, 19 May 2013 23:58:35 GMT

For William Wordsworth, the Lake District was a “national property” for all to enjoy. But what the poet, a teetotal, would have made of the first whiskey distillery in the area for more than 100 years is hard to tell.

Spiced carrot, beetroot and coconut salad

Sat, 18 May 2013 23:00:00 GMT

The raw vegetables and coconut taste so fresh and bright, yet the spices and chilli give it a warmth that you don't usually get from raw salads. Delicious!

Heaton, Butler and Bayne, Floral Street, London

Sat, 18 May 2013 23:00:00 GMT

Heaton, Butler and Bayne is named not for the restaurateur behind it – that's Robert Siegler, who also owns the excellent Market Café in Broadway Market, east London, and nearby Le Deuxième – but the manufacturers of stained-glass windows whose factory was here from 1855 onwards.

Wines of the week: Loimer Kamptal Gruner Veltliner 2011; Reserve Combes AOC St Chinian 2011; Minarete Ribera del Duero 2011

Sat, 18 May 2013 23:00:00 GMT

Sunday lunch

The experts' guide to summer: From getting fit for the beach to recreating that Olympic buzz

Sat, 18 May 2013 23:00:00 GMT

How to surf like a Californian

Don't be shy: Bill Granger's Sri Lankan recipes

Sat, 18 May 2013 23:00:00 GMT

One of my closest friends from school was half-English and half-Sri Lankan. His dad was a rock promoter and it was in theirwonderfully bohemian house that I experienced the most amazing Anglo-Sri Lankan dishes. I had to wait quite a few years, though, for my first introduction to true Sri Lankan food.

Daily grind: An expert's guide to making the perfect cup of coffee

Sat, 18 May 2013 23:00:00 GMT

If you thought that making a cup of coffee simply involved a teaspoon of instant and a splash of milk, wake up and smell the proverbial! The 14th World Barista Championship takes place this week, and here we provide an expert guide to perking up, courtesy of Ryan Cross of Ristretto Roasters in Portland, Oregon

Foodie alert: Goat has been neglected by chefs in the UK, but the world's favourite ruminant is becoming increasingly common on menus

Sat, 18 May 2013 23:00:00 GMT

It is the most popular meat in the world and far healthier than the leanest chicken breast. Yet goat has long failed to butt its way on to British menus. The nearest many will have been to goat is purchasing a curry at the Notting Hill carnival and feeling daringly experimental.

Bidding war for burger chain Byron

Sat, 18 May 2013 23:00:00 GMT

The owner of Yo Sushi is battling rival private equity firms to acquire Byron, the upmarket burger chain, for £100m.

Sri Lankan prawn curry

Sat, 18 May 2013 23:00:00 GMT

The combination of earthy spices, sweetness from the coconut and heat from the chillis makes this my perfect kind of curry. You can serve it simply with some plain rice, to soak up all those juices and mellow the heat, but I love a roti (see recipe below) with a wet curry, and the messy eating only adds to the fun.

Tyrrells crisps are up for grabs at £100m

Sat, 18 May 2013 23:00:00 GMT

Tyrrells, the maker of crisps loved by Middle England, has whetted the appetite of private-equity firms to buy the business for about £100m.

Coconut roti

Sat, 18 May 2013 23:00:00 GMT

Essentially I'm quite a lazy cook, so give me a bread that will impress without needing hours of kneading and rising, and I'm hooked. For an authentic charred flavour you can also cook the roti on the barbecue or directly on the hob.

EU bans refillable olive oil bottles and dipping bowls, in bid to end food fraud

Fri, 17 May 2013 23:00:48 GMT

European Union officials were openly mocked yesterday for worrying about new rules which will dictate how restaurants provide olive oil to customers.

Red House, 2 Elystan Street, London

Fri, 17 May 2013 23:00:00 GMT

The American invasion of London continues. It seems only yesterday that Keith McNally opened a simulacrum of his New York brasserie Balthazar, to reviews that found the food pedestrian. The Shake Shack burger franchise will soon explode upon Covent Garden, along with the Bubba Gump Shrimp Co in the Trocadero, Piccadilly, while the hip New York hotelier André Balazs will open a new joint with a fancy grill in Marylebone. Soon you won't be able to move in London for luxuriantly-priced USDA steaks, seafood platters and ingenious deployments of quinoa.

Veal cutlets with Treviso

Fri, 17 May 2013 23:00:00 GMT

There are some great veal producers now in the UK so we should all be eating more British veal instead of buying the bland white stuff imported from Holland.

Pork knuckles cooked in cider with Tewkesbury mustard

Fri, 17 May 2013 23:00:00 GMT

Cooking pork or ham in cider imparts it with a flavour that is both delicious and subtle. What's more, the cooking liquor makes a fantastic sauce.

Slow-cooked lamb breast ribs

Fri, 17 May 2013 23:00:00 GMT

These are the ribs that are attached to the breast bone. They make excellent little snacks to nibble on if you cut through the bones, or you can serve them as slabs like this. Also they are – or should be – extremely cheap and can be perfect for the kids to munch on.

Beef ribs

Fri, 17 May 2013 23:00:00 GMT

It always amazes me how these tasty ribs, which come from above your Sunday roast cut, often just get trimmed and minced – or even simply thrown in the bin.

Wine: Something for the weekend

Fri, 17 May 2013 23:00:00 GMT

NIGHT IN

Anthony Rose: After the fanfare, has Vin de France delivered?

Fri, 17 May 2013 23:00:00 GMT

I had high hopes for the Vin de France designation for table wine when it first burst on to the scene four years ago. A new rule letting producers blend wine from different regions and put the grape variety and vintage on the label gave French producers a chance to say goodbye to plonk and compete with New World brands.

Not a bad bone: Mark Hix cooks with cutlets and ribs

Fri, 17 May 2013 23:00:00 GMT

Now is the moment to get thrifty – and there's no need to be ashamed about it. Buying meat on the bone can be very economical and some of those cheaper cuts that tend to end up in the stock pot or the dog bowl should actually be landing on our plates.

Not quite the real thing: Coca-Cola's 'secret formula' is out of the bottle - but can the famous flavour be recreated at home?

Fri, 17 May 2013 18:14:05 GMT

Shoving a carafe into the soda stream, I jump back as brown, fizzy, sticky liquid spurts over the brim and on to my hands, forming a puddle on the worktop. The surface is already a mess. Vials of fragrant essential oils are scattered around carelessly, while a white mound of pure caffeine sits ominously atop of a set of digital scales. I lick my finger. It tastes like Coke.

Not quite the real thing: Coca-Cola's 'secret formula' is out of the bottle but can the famous flavour be recreated at home?

Fri, 17 May 2013 18:14:05 GMT

The 10 Best barbecues

Thu, 16 May 2013 19:00:00 GMT

1. Outback Spectrum 3-Burner