Founded in 1998 as Food Illustrated, and subsequent acquired by Waitrose in 1999, WFI is 'the foodies', food mag'. WFI prides itself on being an 'agenda-setting byword for style and quality', with contributors including Gary Rhodes, Marco Pierre White, Skye Gyngell and Shaun Hill, the line-up perfectly reflects the quality and sophistication that has marked out the magazine since its launch.

Location, location
You find one in every town - a spot where restaurant after restaurant fails. One writer considers the curse that seems to affect certain sites and wonders whether success is ever possible in these temples of doom.

Kitchen thrillers
I’d pretty much accepted that my interest in food was sort of girlie quirk, a bit like my mate Pete who really liked David Cassidy, when I was passed a soiled paperback; dog-eared, spavined by rough use and redolent of fondue and stroganoff. On the cover, a man in a shoulder holster and a smirk, made spaghetti for a woman - a blonde, built for speed - who was so impressed that she’d forgotten to button her nightie. This was cooking in a way I’d never seen it… fun, cheeky, very male and promising the awesome prospect of sex. It was called ‘The Action Cookbook’ and the author was Len Deighton..

Big screen eating
Embargoed until 10/08.