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Hannah Twiggs

Food and Drink Editor@hannah_twiggs

Hannah Twiggs is Food and Drink Editor at The Independent, where she writes about what we eat and why it matters. With a sharp eye for a headline and a soft spot for French cooking, she covers everything from kitchen table politics to the future of farming, with the odd whisky-fuelled detour along the way. She has interviewed Michelin-starred chefs, covered government reports on ultra-processed foods and filed dispatches from high-end chef tables and sun-drenched vineyards alike. Previously Deputy Features Editor, she’s carved out a niche telling food stories with clarity, curiosity and a healthy dose of cynicism. She believes food writing should be as nourishing as it is provocative, and if you think so too, you should subscribe to her newsletter.

<p>Duck, dauphinoise and cherries – the kind of Sunday dinner that tastes better because you made it yourself, candles lit, wine breathing, record spinning</p>

The best Sunday dinner? Crispy duck legs and dauphinoise

Hannah Twiggs launches a new series inspired by her Sunday ritual: a quiet night in, a bottle of wine and something special in the oven – starting with this effortless duck dinner

<p>The critics and judges at last year’s Too Many Critics dinner, where more than £145,000 was raised – proof that even the most opinionated diners can take the heat when it’s for a good cause</p>

Too Many Critics: Our food editor to swap pen for pan at charity event

<p>Two bistros, one postcode, zero resemblance – Marylebone’s newest rivals could hardly be more different</p>

Fine and Dime: One neighbourhood, two bistros, totally different vibes

<p>Kellett, food writer and host, in the East London warehouse she now calls home – proof that the good life doesn’t have to cost the earth</p>

The £25-a-week dinner party life that’s changing how we eat

<p>A brunch classic, but at what cost? Turns out this plate is doing more damage than you’d think</p>

Greek yoghurt and bananas aren’t the good breakfast you think

The celebrity gardener has warned us off avocados, but from Greek yoghurt to almond milk and bananas and coffee, many of our so-called healthy breakfast staples have their downsides too. Hannah Twiggs investigates the true cost of your morning routine – and what to eat instead

Greek yoghurt and bananas aren’t the good breakfast you think

The celebrity gardener has warned us off avocados, but from Greek yoghurt to almond milk and bananas and coffee, many of our so-called healthy breakfast staples have their downsides too. Hannah Twiggs investigates the true cost of your morning routine – and what to eat instead

<p>A brunch classic, but at what cost? Turns out this plate is doing more damage than you’d think</p>

<p>The benchmark of greatness – get the Margherita right and the rest follows – just ask the world’s best pizzaiolo</p>

Michele Pascarella: The world’s best pizza chef on success and burnout

<p>The grand old deli of Circus Road – still standing, still thriving</p>

How Panzer’s deli has kept London coming back for 80 years

<p>Where sustainability meets serious winemaking: Journey’s End in Stellenbosch proves South Africa’s fine wine credentials</p>

South African wine is world-class – so why is it still underrated?

<p>Better than Botox? A slow-simmered broth packed with collagen and, crucially, actual flavour</p>

Cooking with collagen – get more of this wonder nutrient in your diet

<p>Better than Botox? A slow-simmered broth packed with collagen and, crucially, actual flavour</p>

Cooking with collagen – get more of this wonder nutrient in your diet

<p>As appetite-suppressing drugs change the way people eat, restaurants are left wondering: what happens when food is no longer the main event?</p>

The rise of the Ozempic menu and how it’s changing dining out

<p>Golden, crisp and exactly how Roberta Hall McCarron intended – because no one should suffer through a soggy bottom</p>

Roberta Hall McCarron on perfect pies – and avoiding soggy bottoms