Jon is Foodism's editor, and a man who'll do (almost) anything and go (almost) anywhere for a dry-aged rib-eye. Ask him nicely and he'll talk for hours about the optimum martini ratio (5:1, if you're interested) – ask him even more nicely and he'll shut up about it. When he's not full of steak or gin, you'll mostly find him on his bike.
In a fiercely competitive market, how you brand your bottle can matter almost as much as the beer inside. Here's how some of our favourite breweries do it…
They may have held on to their Michelin star for the eighth year running, but the team at lofty Park Lane icon Galvin at Windows aren't playing it safe: for the month of October, they've gone Korean
Inspiring, visionary and dedicated: meet the companies and organisations that are leading the way when it comes to sustainability – and learn how you can, too
Once an important differentiator, 'craft beer is a term that’s fast becoming ubiquitous. We talk to some of the beer revolution's guiding lights, and find that the best way to keep it craft is to do it yourself
There's a whole lot of fruit in Britain that's waiting to be turned into alcohol. We head to Cornwall's Eden project for a lesson in apple alchemy