Planning guides: what is in season, which region to choose, and how to get there.
Fish and chips explained: Britain's classic takeaway of battered cod or haddock with thick-cut chips, salt and malt vinegar - what makes it good, what to have on the side (mushy peas, a pickled egg), and where to eat it in London and by the sea.
English sparkling wine explained: why England now makes world-class fizz - the chalk soils of Kent and Sussex that continue Champagne's, the same grapes and traditional method, and how to visit the vineyards on a day trip from London.
A guide to afternoon tea in London: what's on the tiered stand - finger sandwiches, scones with clotted cream and jam, cakes and tea - and whether to choose a classic hotel tea, a vintage bus tour, or a Thames cruise. Prices, timing and how to book.
A flexible 3-day London food itinerary: Borough Market and the South Bank with a food tour, Soho and Chinatown with an afternoon tea, and the East End (Brick Lane, Spitalfields) or Brixton for the city's global food. Suggestions, not a fixed schedule.
What to eat in London: fish and chips, a Sunday roast, pie and mash, British cheese and afternoon tea, plus Borough Market, Chinatown dim sum, Brick Lane curry and beigels and Brixton Caribbean food - the dishes to order and where, with cask ale and gin.
What to eat in Izmir and the Aegean: boyoz pastry and gevrek in the Kemeraltı bazaar, kumru sandwiches, olive-oil zeytinyağlı vegetable dishes, fresh fish and seafood meze - plus the food towns of Alaçatı and Çeşme and nearby Ephesus.
A guide to Cappadocia wine: one of the world's oldest wine regions, with rock-carved cellars around Ürgüp and Göreme and native grapes - the crisp white Emir, Narince, and reds Öküzgözü, Boğazkere and Kalecik Karası. Which wineries to visit and how to taste.
What to eat in Cappadocia: testi kebabı (pottery kebab) cracked open at the table, mantı dumplings, gözleme and stuffed vegetables, plus local apricots, walnuts and wine - the dishes to order and why cave restaurants are the place to eat them.
How an Istanbul cooking class works: make a meze spread, fold mantı dumplings, shape köfte or a kebab, and pull filo for baklava, often after a Spice Bazaar or Kadıköy market shop - then eat it with rakı or çay. What you cook, prices, and how to choose.
Döner vs shawarma vs gyros: all three are meat roasted on a vertical spit and shaved, but from different cuisines - Turkish döner, Levantine shawarma and Greek gyros differ in meat, spicing, bread and sauce. How to tell them apart and where to eat döner in Istanbul.