First we had a naked restaurant pop-up in London and now the capital is set to get its own erotic, Dionysus-inspired Bacchanalian feast in Waterloo.

The 2018 harvest in Champagne is due to begin tomorrow (21 August) it has been announced with the crop being described as “exceptional” both in quality and due to its early arrival.

The head sommelier of Restaurant Gordon Ramsay looks back on his career that has seen him sample a Lafite from 1894 and bring down a chandelier with the pop of a cork.

Following two successful pop-ups, nose-to-tail restaurant St. John is to open a permanent bakery in Neal’s Yard in London’s Covent Garden next month.

The UK’s July heatwave saw punters pour into UK pubs, leading to a 2.7% hike in sales, but restaurants struggled to compete, suffering a 4.8% drop in trade, according to the latest figures from the Coffer Peach Business Tracker.

Lauren Eads heads to Corbin & King’s Alsatian enterprise in Islington for gooey pomme aligote, platefuls of Coq au Riesling and lashings of rosé.

Gordon Ramsay is being sued by a restaurant that he helped turn around in an episode of Kitchen Nightmares, after it accused him of breaking a prior legal agreement and feigning illness to dramatise a scene.

Resident hedonist, Lucy Shaw, heads to Below, the subterranean bar beneath Hide in Mayfair, for clarified milk cocktails and a sublime acorn cake.

Coal Drops Yard in King’s Cross is set to become London’s latest foodie hub when a slew of new restaurants and bars open in the development this October.

Renowned French chef Alain Ducasse has lodged a lawsuit, fighting against his eviction from the famed Jules Verne Restaurant at the top of the Eiffel Tower, after losing the tender to a pair of rival chefs.

Sotheby’s has announced further details of the wines of Domaine de la Romanée-Conti that are being sold from the cellars of Robert Drouhin this autumn.

Phoebe French heads to wine bar and restaurant Linden Stores for warm pea and oozy Yorkshire fettle cheese croquettes, smoked and fried spuds slathered in gutsy bovril mayo paired with Turkish Sauvignon Gris.