Jake Tyler hit an all-time low when he was managing a bar in east London a few years ago. He got out of it by walking – and sometimes running – 3,000 miles around Britain. Now a broadcaster, author and giver of TED Talks, Jake spoke to Tobias Gourlay about his epic journey and why it’s good to talk about mental health.

Fishing season is in full swing. Whether you’re an old hand or just getting to grips with the sport, if it interests you, it’s worth keeping up to date with what’s new in the angling world. We asked Dan Cartwright from Lee Green Angling Club for the best things to happen in fishing recently – and his favourite spots to cast a line, in and around London…

Toast is the ultimate crowd-pleaser. A simple base that works just as well with ricotta and blackcurrant jam as it does piled high with avocado and eggs, if you’re looking to take yours to the next level, we asked some our favourite chefs to share their top toast toppings. From an Indian-inspired take on beans on toast to sumac scrambled eggs, these are the ideas to try…

We’re all aware of the benefit that comes from having a good LinkedIn profile – but how much do you really know about the platform, and might you be able to get more out of it? Here, the professionals tell us how to make the most of what LinkedIn has to offer, to ensure you stand out from the crowd.

If you fancy yourself as a bit of a mixologist then know there is some increasingly clever and cool bar tech out there. From rotating chillers to garnish growers, and electric mixers to the machine that does everything, here are the things we rate...

Originally from Spain, José Pizarro has lived in London for over 20 years, and is often described as the ‘godfather of Spanish cooking’ in the UK. In 2011, he opened his first solo venture, José Tapas Bar on Bermondsey Street, a casual neighbourhood restaurant inspired by the tapas bars of Barcelona. He has since opened three more award-winning restaurants, written five cookbooks and appeared on everything from Saturday Kitchen to Rick Stein’s Christmas. Here, he opens up his little black book…

Ever watch the climbing documentary Free Solo? We suggest you do and regardless, combining fitness, the great outdoors and a shot of adrenaline, climbing is a sport that’s surging in popularity. Tempted to give it a go? Here’s what you need to know and where to get started…

Twenty years on from Steven Spielberg’s A.I. and the reality of artificial intelligence is only just becoming clear. According to Wired UK’s Matt Burgess, the technology has the potential to change our lives in many ways – if we develop it properly. Matt told Tobias Gourlay how it could make our jobs better and why we don’t need to worry about a Terminator-style apocalypse for now…

The right lawnmower can prevent cutting the grass from being a really tedious job. From traditional corded mowers to high-tech battery-operated models, here are the ones we rate – and why...

Raymond Blanc’s long-held plan to write a cookbook inspired by his mother was finally taking shape last year. Then the pandemic hit. Stuck at home, and isolated from his family – as well as his teams at the mighty Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants – Raymond cooked and cooked. He found himself making simple dishes that evoked happy memories. These home-cooked recipes are the basis of his new book, Simply Raymond. Here, he explains a bit more about his last year – and shares four easy ways with lamb, steak and pork chops.

You might have never heard of padel, but there are now almost 50 clubs up and down the country where you can get involved - even David Beckham is a fan. A great way to build stamina and improve your tennis technique, it’s easy to pick up – which is probably what makes it one of Europe’s fastest growing sports. We asked Tom Murray, head of padel at the Lawn Tennis Association (LTA), for the lowdown…

George Phillips has been trading grain for 12 years. In that time, weather events, geopolitics and one-offs like Brexit have made the markets for wheat and barley more volatile. George told Tobias Gourlay how he keeps a cool head, while juggling sceptical farmers and thirsty European buyers…