Sydney born, Paris trained and London lived, Skye Gyngell is working with VisitEngland on their latest campaign. Devoted to the kaleidoscopic range of Britain’s food and drink Gyngell hopes to promote the best of British in this latest collaboration. Lara Cory had a chat with Skye to find out what she loves about British food, and how far she’s travelled for a good meal.

Snaffling yet another of Cinnamon Kitchen’s smoky-as-you-like lamb seekh kebabs wrapped in roomali roti, I give silent thanks yet again that Vivek Singh decided to defy family expectation and become a chef rather than an engineer. He’s looking pretty relaxed, drink in hand, as he launches ‘Cinnamon Kitchen: The Cookbook’. So what, besides working a shift on the tandoor, gets the convivial chef all fired up?

In the middle of Soho is a spot perhaps soon to be the biggest food draw in town, but right now it’s a building site. Nick Harman sticks his head in the door of Bone Daddies.

‘I love England, I’ve been here over 20 years now, but if I ever catch myself putting vinegar on my chips then I’ll know I’ve gone native and it’s time to go home to France.!’ We talk to Claude Bosi about his new pub restaurant the Fox & Grapes in Wimbledon

We caught up with chef Paul Rankin to find out more about the Heinz Secret Ingredient campaign that’s encouraging the public to use tomato ketchup in everything from curry sauces to cakes.

A living legend, Marguerite Patten has influenced generations of home cooks through her TV and radio programmes, books and cookery demos during her 94 years. Her practical advice and endless creativity has seen the nation through war time rationing and several recessions and she is currently championing the resurgence of home baking, in partnership with Stork margarine. She talked to Caroline Sargent from her home in Brighton.

Over lunch at Brighton’s ‘Table’ restaurant, Douglas Blyde talks to artist, Sir Peter Blake about his dream lunch and the influence of food in his desigs…

It seems the bistro is back, although it never really went away but just got overshadowed by the mania for food with no soul. Galvin Bistrot de Luxe can feel proud that since 2005 it’s never wavered from the true path and still remains the foundation of Chris Galvin’s philosophy of eating. We meet the man with France in his Essex blood.

The annual January roll-call of Michelin awards saw Texture restaurant receive its first coveted star. A joint venture started by Icelandic Chef Agnar Sverrisson and Sommelier Xavier Rousset, both formerly of Le Manoir Aux Quat’Saisons, the intimate 50-seater restaurant has been a name that has consistently appeared on best restaurant lists in the past couple of years. Sabrina Ghayour paid Chef Agnar Sverrissona visit to learn more about the restaurant and more about the man who is largely responsible for Texture’s success.

Douglas Blyde ventured to Leith’s School of Food and Wine, Hammersmith, to meet acting Managing Director, Jenny Stringer.