‘A comfort pillow of naughtiness’: 18 of Britain’s top chefs on their favourite fast food
Heston loves pork pies, while Yotam prefers pizza. Chefs describe the greasy treats they like most after a day of creating magic in the kitchen
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Christmas gift ideas for food lovers 2019
From stocking fillers to hampers, great Christmas presents for foodies, selected by Observer Food Monthly
Transforming Great Scotland Yard, one of the world’s most historic addresses, into an icon of modern hospitality
Hyatt is preserving the illustrious heritage of this iconic Great Scotland Yard building by giving it a
Chanel evokes ghost of Coco with 80s-inspired collection
Designer Virginie Viard attempts to draw a direct line of succession from ‘Mademoiselle’ to herself
Plunge into a new pastime: 10 of the best creative breaks
From an art workshop in Tuscany and a sculpture course in Wales to crime writing in the Highlands, we pick our favourite learning retreats
Why is caviar still on the menu?
The demand for its eggs almost made the beluga sturgeon extinct. Even now, when most caviar comes from farms, eating it is controversial. So why do so many restaurants refuse to give it up?