We spoke to four very different kinds of cooks to see what they made of the Lurpak Cook’s range in their kitchens.

Italian wine producers Masi use the traditional ‘appassimento’ technique to make wines from grapes that have been laid out to dry on racks over the winter months. We try some of their ‘modern wines with an ancient heart’ and discover some very food friendly personalities.

It’s the start of National Vegetarian Week and the Hyatt Regency London is celebrating with a Taste of Vegan Earth menu designed and cooked by LA chef and health guru, Ali Parvinjah.

£1 fish, £1 fish. Nope, you’re not on a fish stall in east London’s Queen’s market, in fact, quite the opposite. Today is the 200th anniversary of the Norwegian Constitution and, to celebrate Norway day, Britain’s biggest seafood trading partner celebrated with a seafood feast in the candy-pink, high-ceilinged salons of The Ritz Hotel and shipped over 16 tonnes of cod so that 99 fryers across the UK can serve 99p fish and chips.

Emma wandered into Wedgwood’s Soho secret garden to try their teas through the ages for the launch of their Taste of History range.

Maille have created three new mustards to usher in spring and summer and they are fit for a king, at least they are if the name is anything to go by.

A new range of drinks with zero calories, zero carbs, zero bad stuff and zero guilt. 

Foodepedia writer Douglas Blyde rises to the challenge of cooking us an ‘adventurous dinner’ using Lurpak’s new Cook’s Range

One of the nicest ways to see what is on offer in Athens is by one of the local food tours which take visitors on an eye-opening and mouth-watering adventure.

So it’s not surprising that a well-chilled Fino is the natural bedfellow of tapas. And on board the Good Ship Sherry, we were treated to a handsome supply of bites from London restaurant group Iberica, which has just opened its fourth restaurant in Farringdon.