Mike was born to eat, so it's lucky he's deputy editor at Foodism. His favourite cocktail is a negroni, his favourite wines are from California, his favourite spirit is whisky (with and without the 'e') and his favourite food changes too often to list. Maybe pizza. In what little other free time he has, he withstands being routinely disappointed at the home of his beloved Tottenham Hotspur FC.
The Michelin-starred chef reflects on his new role cooking at Spurs' soon-to-be-completed new stadium, and the role food plays in the matchday experience
The legendary French chef talks to us about giving to and taking from the food scene in London, and what makes a three-Michelin-starred restaurant
Goatober is a month-long initiative that sets its sights on righting a wrong in the restaurant and farming industries, and it's enlisted the help of some of London's best restaurants to do so
From humble beginnings, Fever-Tree's mixers have found worldwide success as well as industry acclaim. we take a look at the brand's recipe for greatness