Down in Greenwich, a husband and wife team are flying the flag for Jawbreakers, Rhubarb and Custard, Poor Bens and over four hundred other sweets. We went to meet Mr and Mrs Humbug

We talk to Robin Bidgood, head of Tate Catering, overseeing gallery eateries at Tate Modern, Tate Britain, Tate Liverpool, Tate St Ives and the The Footstool restaurant, St John’s, Smith Square

Cheers to celebrity chef, Simon Rimmer, who has finally made vegetarian food sexy. Although not a veggie himself, Simon became passionate about cooking exciting veggie food when he opened Greens vegetarian restaurant in Manchester in 1990. Here he tells Julia Shaw about his foodie passions.

In leafy East Sheen a Michelin starred chef has opened a tasty little pub restaurant. Nick Harman meets Paul Merret, the chef, author and co-owner.

‘In my experience there is still a gap between bloody awful food and food which is superb,” Bob Farrand, the director of The Great Taste Awards talks to Douglas Blyde on celebrating distinctive British flavours, a surprising connection with Robert Maxwell, and his appetising vision for 2012.

As megamall Westfield opens its doors we talk to one of the pioneer restaurateurs going in, both before the big event and on the opening day

Sitting in some rare August sunshine out on the terrace at Danesfield House Adam Simmonds, Head Chef of the fine dining Oak Room located behind us, slowly draws his gaze away from the fabulous vista of the Chilterns and Thames below him. ‘Yes it is a fabulous location, ‘ he agrees, ‘just fantastic.”

Le Pont de la Tour means, of course, Tower Bridge. It sounds so much more romantic in French, but then so does just about anything including Andouillette, which you think must be a jolly form of country dancing but which translates in English to ‘totally horrific tube of gut thats is stuffed full of offal and bits of animals you don’t want to even think about.’

‘Ten years ago it was just me and an umbrella” Sebastian Vince is saying as he lowers a slice of hot Pizza al Taglio into his mouth, one of many classic pizzas cut from a square slab and prepared and cooked fresh on his Breadstall bakery in Clapham’s Northcote Road market.