Food Features

  • Dry Extract Interview: Hus Vedat of Yosma, London

    Dry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think.

    Interviews
  • Hot and Spicy Foods: The Pleasure and the Pain

    Sweat beads forming on the forehead, tears swelling in the eyes – these are the physical manifestations of eating hot and spicy foods. Is this pleasure or pain, or both?

    Long Read
  • Life Lessons in a Cookery Book

    A cookery book can hold lessons beyond culinary technique, especially when it was written by one of the most distinct voices of the 20th century.

    Opinion
  • Dry Extract Interview: Mandy Yin of Sambal Shiok, London, England

    Dry Extract is Falstaff’s mini-interview feature. We ask top professionals from the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think.

    Interviews
  • How to Cook the Perfect Steak

    All the facts you need to cook that perfect, juicy steak every time.

    Kitchen Hacks

Wine of the Week