Anne Banas

Claire Ptak, the Violet Cakes chef who made Harry and Meghan’s wedding cake, has come out with a new California-UK cookbook – and shows how to make a brown sugar Victoria sponge.

More than 50 years after opening her iconic Chez Panisse restaurant, the slow food advocate continues to be at the vanguard of change and her influence has spread across the world.

In her newest cookbook, US celebrity chef Tanya Holland adds a California twist to dishes made with ingredients generally associated with African Americans, such as collard greens.

One of only a few women to ever receive three stars since the Michelin Guide began giving them out to restaurants in 1926, Anne-Sophie Pic has become the queen of French cuisine.

Revivals of Gaelic traditions have come and gone on Cape Breton Island over the decades, but the ceilidh, a ‘kitchen party’ with food, music and dance, is alive and well today.