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…

From a BBQ box with same-day delivery to the crisp subscription service you didn’t know you needed, these are the latest food and drink releases out there.

It would be rude not to BBQ on a bank holiday weekend, so we asked some of our favourite chefs for their best tips and tricks. From how to select the right meat to Tom Aikens’ ultimate sauce, here’s how to raise the bar SLMan style.

Ross Dobson is an Australian food writer and chef. He’s written bestselling cookbooks while establishing a number of cafés and restaurants in the western suburbs of Sydney. His latest venture is Café Royce in Penrith, where he cooks classic and contemporary Australian food. In his new Australia: The Cookbook, he explains exactly what Australian food is today and showcases it with some outstanding examples of it – look out for hot and spicy Australian-Chinese fusions, updated British classics, fresh Thai and Vietnamese-inspired dishes, as well as Greek and Turkish imports. He told SLMan more, and picked out some of his favourite recipes that you can easily recreate at home…