3 h. ago Wimbledon 2025 drink prices in full with £8.85 pints and staggering £217 bottle

Wimbledon is back at the All England Lawn Tennis Club in south west London - and the prices have been hiked from last year. Here's how much everything costs at the Championships

Economics

5 h. ago Best Indian restaurants across the UK named in British Curry Championship 2025

These are the places to visit according to the British Curry Championship 🍴

Politics

26 h. ago Costa Coffee: New items confirmed on summer menu including cheese bites and tiramisu cookie

The cookie joins Costa’s tiramisu coffee range ☕

Economics

28 h. ago How to turn veg scraps into a delicious dip – recipe | Waste not

These dips are a colourful, low-waste way to eat the rainbow and save vegetable odds and ends from the compost binMy friend Hayley North is a retreat chef whose cooking is inspired by the Chinese “five elements” theory: fire, earth, metal, water and wood. Each element corresponds to a colour and an organ in the body (earth, for example, is yellow and linked to the spleen). Years ago, Hayley made me the most deliciously vibrant and earthy bright-red dip from kale, and today’s recipe is a homage to her nourishing, elemental approach, while also saving scraps from the bin. Continue reading...

Politics

35 h. ago Frittata, ‘egg and chips’ and a bean feast: Sami Tamimi’s brunch recipes from Palestine

An adaptable and satisfying bean and tomato feast, a moreish frittata packed with herbs and veg, and a Palestinian take on egg and chipsWhat better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it’s often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won’t do the trick and I’m in need of something more substantial and savoury, that’s when fava beans come to the rescue. Continue reading...

Politics

35 h. ago Jam tarts and summer pudding cake: Nicola Lamb’s recipes for baking with mixed berries

A summer pudding-like cake that’s all red and soft with juicy berries, and a super-summery jammy shortbread tartFirst up, a crostata-inspired jam tart that’s perfect for afternoon tea or nibbling throughout the day. Fennel seeds in the buttery pastry give a subtle flavour surprise, although you could omit them, or try coriander seeds or ginger instead. A small batch of jam is surprisingly quick to make, but you can, of course, use shop-bought, or make use of one of those jars living rent-free in your cupboard. Then, a summer pudding-inspired cake that makes a delightful centrepiece – the juices from the berries absorb into the top third of the sponge, giving it a gorgeous, ombre tone that looks as beautiful as it tastes. Continue reading...

Politics

41 h. ago Uber Eats Restaurant of the Year Awards 2025: 10 Scottish restaurants shortlisted for prize

The winning restaurant will take home £100,000 to invest and grow their business.

Events

47 h. ago Full list of TRNSMT 2025 food vendors from boujee burgers to South Asian street food

Festival-goers will be treated to amazing food, a fantastic atmosphere, and even better grub this year

Politics

50 h. ago Wimbledon 2025 food and drink prices made public as costs soar and spectators stunned

Wimbledon fans will be hit hard in the pocket when they attend SW19 this year

Economics

3 d. ago Scotland's Best Ice Cream 2025: Here are Scotsman readers' favourite 10 places to pick up a cone

Fancy a cone? All these places have an army of fans who think they’re the best in Scotland.

Politics

3 d. ago Rukmini Iyer’s quick and easy recipe for courgette linguine with trout, lemon and dill | Quick and easy

Summery and light, nutritious and beautifully textured – and on the table in about half an hourThis is such a lovely, summery dish: it takes under 30 minutes from start to finish, and I found it immensely reviving after a long day. The grated courgette melts into the pasta, and works perfectly with the lemon, trout and a hit of chilli. If you have one of those multi-nut and seed mixes (the M&S 35-plant one is excellent), by all means add a scoop to finish; otherwise, a scattering of toasted pine nuts will add a welcome crunch. An elegant dinner for two. Continue reading...

Politics

3 d. ago TRNSMT release site food map with dozens of vendors including pizza, burgers, chips and more

TRNSMT has unveiled its Food Map for 2025 and festival-goers are in for a treat - quite literally!

Politics

3 d. ago Why are strawberries and cream served at Wimbledon? A historian explains

The roots of the tournament’s iconic dish stretch back centuries

Politics

5 d. ago How to make coffee and walnut cake – recipe | Felicity Cloake's Masterclass

What does our chief perfectionist choose as a birthday treat? This sumptuous coffee and walnut cake, which you, too, can whip up in less than an hourToday is my birthday, so I’m celebrating with a classic that, for all the sticky tres leches and sophisticated sachertortes I’ve enjoyed in recent years, remains my absolute favourite, my desert island cake: that darling of the WI tea tent, the coffee and walnut sandwich. The great Nigel Slater once named it his last meal on Earth, and I’m hoping to have it for tea.Prep 30 min Cook 25 min Serves 8 Continue reading...

Politics

5 d. ago When life gives you cumquats or kumquats make a marmalade and mezcal cocktail – recipe

Punchy and tangy, this winter cocktail is a household favourite for bartender Cara Devine. She shares her recipes for a Lady Marmalade and a ‘slapdash’ jamGet our weekend culture and lifestyle emailIn our Melbourne garden, the only fruit tree that produces with any regularity is a cumquat. Bitter little things, cumquats – spelled kumquats outside Australia – are not quite as versatile as most other citrus. So, I say “when life gives you cumquats, make marmalade!” – then use it in a punchy and tangy cocktail.The Lady Marmalade is a late-night specialty in our household. You can make a non-alcoholic version by shaking up the marmalade with a tangy fruit juice. Grapefruit with a splash of lime works well; the marmalade adds texture and complexity that elevates the juice to mocktail status. Continue reading...

Politics

7 d. ago ‘This is what food should be in 2025’: William Sitwell reviews Josephine Marylebone, London

‘This is what food should be in 2025’: William Sitwell reviews Josephine Marylebone, London  The Telegraph

Politics

8 d. ago ‘I don’t have rules’: cooks on making perfect porridge at home

Stewed apples with sultanas, brown sugar and butter, or honey, bananas and chia seeds. Here’s how the pros add crunch and sweetness to their cooked oatsGet our weekend culture and lifestyle emailThe cookbook author Elizabeth Hewson cherishes her winter breakfast routine. She creeps downstairs before sunrise, while her husband and children are still sleeping, to make herself a bubbling pot of porridge.“It’s that small moment of peace before the day gets going,” she says. “The rhythm of standing at the stove stirring is one of those quiet rituals that I love.” Continue reading...

Society

8 d. ago The best pubs and bars across the UK named at the National Pub and Bar Awards 2025

These pubs have been named the best in their region 🍻

Events

8 d. ago ‘Like a trap’: NHS surgeon describes death of nephew, 16, at Gaza food point

Mohammad went missing after becoming separated from his uncles. His family later found his body mutilated beyond recognitionMohammad’s family spent four days searching for him after he became separated from his uncles at a food distribution point in northern Gaza.They clung to the chance that he had been arrested by the Israel Defense Forces, as the boy was not among the corpses recovered after troops opened fire. Continue reading...

Events

8 d. ago How to turn the whole carrot, from leaf to root, into a Moroccan

Save those bright green carrot tops from the compost bin by whizzing them up into a spicy sauce for topping a North African-spiced carrot stewToday’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish. Continue reading...

Politics