When the recipes get more complicated, perfectly executed cocktails become difficult to achieve at home. Thankfully, there are plenty of drinks services – established and new – to make things that little bit simpler. Whether it’s a special occasion, or you’re just after something easy and ready-to-pour, check out these heroic dozen deliverers…

James Cochran spent nine years working for Brett Graham at Michelin-starred The Ledbury and The Harwood Arms before striking out on his own with James Cochran EC3 and then Islington’s 12:51. Here, the Great British Menu champ tells us what he’s been cooking in lockdown, recalls some of his most memorable meals and reveals where he’s heading when restaurants reopen…

Friday is International Martini Day. Its elegant simplicity ensures this classic cocktail never goes out of style – and also means it’s an easy one to make at home while those high-end hotel bars remain out of reach. We asked three pros to show us how it’s done…

You’re not alone if you’re feeling a bit of cooking fatigue. In the nick of time, several top restaurants have switched from running full dinner services to creating finish-at-home meal kits and menus, all of which require minimal prep once delivered. From beef pies sourced in Sussex to pasta dishes made by Angela Hartnett, here are 12 places to order a quick-win dinner.

Once upon a time, non-alcoholic beer meant mass-produced metallic lagers that fooled no one. Now smaller producers have found ways to lower the strength but capture the taste of the good stuff. Rob Fink, founder of Big Drop Brewing Co, told us how they’ve done it – and why a new generation of alcohol-free pale ales, stouts and more are perfect for weekdays at home.

After more than 30 years as a wine expert, Matthew Jukes’s entry into the world of non-alcoholic drinks may come as a bit of a surprise. But with more people looking to cut down on booze, the demand for healthier options has never been higher. Enter Jukes Cordialities and its luxe take on non-alcoholic wine. Here, Matthew tells us why his new brand solves the age-old problem of what to drink when you’re not drinking…

An easy hack when it comes to speedy suppers, tortilla wraps can inject Mexican fire into any number of meals, says food writer and SL contributor Chloe Scott-Moncrieff. From a South-American tostada, to a creative sweet treat, here are three to try…

With over 40 employees and myriad high profile clients, Tash and Jack Durling – founders of travel, events and lifestyle agency Total Management Group (TMG) – hardly had spare time on their hands when lockdown hit. That said, entrepreneurial flair and creative spark rarely take a day off. Combine this with a love for cocktails and the desire to do something good, and Lockdown Liquor & Co was born. If you're in the market for a treat, or you know someone in need of one, look no further. This is one of the most satisfying ways to spend £25 on a night in right now...

Jason Atherton started out working under some of the greats, including Pierre Koffmann and Marco Pierre White, before joining Gordon Ramsay in 2001. He launched Pollen Street Social in 2010 and now has 18 restaurants and bars around the world, four of which hold Michelin stars. Here, he tells us what he’s cooking in lockdown, his most memorable meal and where he is heading when restaurants reopen…

It’s a bank holiday week, so we asked some of our favourite chefs for their best BBQ recipes. From Indian lamb chops and veggie hot dogs to Tom Aikens’ ultimate BBQ sauce, here are 12 ways to raise your BBQ bar this weekend.

Chopped tomatoes might be a kitchen cupboard essential, but they don’t always inspire creativity when cooking. That’s why the team at catering and events company Searcys is here to show you how to make this hero ingredient more exciting…

Alex Claridge is chef-owner of The Wilderness, where he cooks modern British food with the aim of surprising, delighting and sometimes provoking his customers with flavour combinations that capture the soul of Birmingham. He’s come a long way from his first foray into black olive tapenade…