Hannah Twiggs

Food and Drink Editor@hannah_twiggs

Hannah Twiggs is The Independent’s Food and Drink Editor, Editor of IndyEats magazine and Editorial Lead for commercial wine content, commissioning, editing and writing food and drinks news, features, opinion pieces and restaurant reviews and guides. She was formerly the Deputy Features Editor, helping to run the Long Reads desk and building up a portfolio of long-form features across News, Lifestyle, Culture, Health, Science and Tech. She first joined The Independent in 2016 as a sub-editor for the app, having worked as a beat reporter in southeast London for three years, and during that time supported the launch of our first paywall as well leading the infographics programme, most notably covering the UK and US elections from 2018 to 2020.

<p>Buffeted: the owner of Pizza Hut is looking for investors amid stark warnings about the impact of the Budget </p>

Are chain restaurants in the UK facing extinction?

Chain restaurants were once the cornerstones of British dining, loved for their affordability and reliability. But rising costs, changing tastes and the pressures of a shifting dining landscape are pushing them to the brink. Can they adapt, asks Hannah Twiggs, or are they destined to become relics of a bygone era?

<p>Once the nation’s favourite, tea’s place in British culture is under threat</p>

Is Britain ditching the cuppa? Tea’s fight against coffee and wellness

<p>Despite building a six-city-strong empire over the past two decades, founder Khun Kim has never forgotten her roots </p>

From Bangkok street cart to UK empire: Khun Kim’s Thai food journey

<p>The Abbey Inn’s award-winning Sunday roast, featuring salt-aged beef, Berkshire pork and their signature ox cheek toad-in-the-hole</p>

Britain’s 50 best Sunday roasts: Ultimate guide to 2024’s top spots

<p>Could petri-dish poultry and test-tube T-bones soon be a reality? </p>

Lab-grown meat: will Britain embrace food grown in a bioreactor?

The government’s betting on lab-grown meat as the future of food, but will meat harvested in a vat ever win over the public? With promises of sustainability, Hannah Twiggs wonders if sci-fi steak is really the answer or just a high-tech fix to a much bigger problem in our food chain

Lab-grown meat: will Britain embrace food grown in a bioreactor?

The government’s betting on lab-grown meat as the future of food, but will meat harvested in a vat ever win over the public? With promises of sustainability, Hannah Twiggs wonders if sci-fi steak is really the answer or just a high-tech fix to a much bigger problem in our food chain

<p>Could petri-dish poultry and test-tube T-bones soon be a reality? </p>

<p>‘This love affair with soup has since grown into something bigger’ </p>

Soup season: Why Nigella and Ed Balls are cooking for good this autumn

<p>The festival kicks off today and runs until 13 October </p>

London Cocktail Week: How the capital became the ultimate destination

<p>To tip or not to tip that is the question </p>

The Great Tipping Debate: Has charging for service gone too far?

<p>The Guinness 0.0 taps at The Devonshire in London are the first to be installed outside Ireland </p>

Zero craic? How Guinness 0.0 became London’s £6 alcohol-free darling

<p>The Guinness 0.0 taps at The Devonshire in London are the first to be installed outside Ireland </p>

Zero craic? How Guinness 0.0 became London’s £6 alcohol-free darling

<p>London’s Supernova has been leading the charge, drawing hordes of hungry fans eager to try its take on the smash burger</p>

Why the UK is suddenly so obsessed with smash burgers

<p>Lidl’s bag retailed at 59p, with all proceeds going to charity – now you can get it on eBay for £200 </p>

Lidl’s croissant bag: How food merch became the new fashion statement