The Whisky Exchange Whisky Show takes place this year at Vinopolis on the weekend of 6th-7th October. The idea is to show how whisky can be paired with a harvest basket of foods. Anita tries a taste.

In Chile, the Carmenère grape is currently on a trajectory to stardom, producing wines of layered richness and depth.We try some premium examples and like what we find.

The Old Bengal Warehouse is a late 17th Century building once poetically described by John Masefield as holding “the wealth of the world and London’s power.” He was ahead of his time, because when the City boys catch on to these D&D London gems dotted along New Street, you’ll need to book weeks, nay months, in advance. Catch them now before the masses descend.

How can you be a foodie if you don’t make your own cheese? Ok we can’t all be floppy-fringed bass players with a farm in the Cotswolds but let’s face it, if he can do it then it can’t be that hard can it? Becky Paskin of Artisan Cheese Kitchen tells us more.

The point of cookery courses is not just about working through the recipes; it’s equally about the snippets of information you pick up along the way. Nick Nairn and his team are generous with their information – and gave Joanna Biddolph the chance to try out the fabulous Falcon cooker Nick has endorsed for decades, while producing an impressive but easy three course dinner party menu. 

Of course this new place isn’t going to be cheap, no one goes into Harrods looking for a bargain do they. On the other hand the quality of the seafood is clearly second to none and its a fun place to eat. Richard weaves his way magnificently through the throng beaming his head off. I tell him I am finally stuffed, I can eat no more.’You can never eat too much seafood!’ he roars cheerfully.

The annual Tabasco Oyster Opening Championships 2012 brings together some of the biggest’oyster men’ from across the country to challenge each other’s skill and great expertise. Sukruti Staneley takes her camera to catch the action.

Tom takes the plunge and tries out the culinary art of sous viding at home. Will it make him the next Heston or will cooking never get tougher than this? And at over £350 is it really worth the money?

Called fossils by people almost as old as they are, the Zagats are bearing the ageist criticism well. Perhaps selling their eponymous restaurant guide for a reported $151 million helps cushion the blow. Douglas Blyde asks them how it all feels

‘What are you looking at?’ enquires the boyfriend, innocently enough. And, like a woman from the telly ad for cheap hotel stays, I slam the laptop lid firmly shut and trill brightly,’Nothing, darling!’ But his knowingly raised eyebrows tell me he’s got my number:  covert food porn addict with long list of repeat offenses.’Honest.’ I insist.’It’s Pukka’.