What's better than a lovely, flakey pastry with a proper cup of coffee in the morning? Well how about one given a bit of a spin by three top food writers and cooks?

That's the deal at Caravan Fitzrovia which has just kicked off a three month pastry push. Their first team-up is with blogger and cookbook author Ed Smith, aka Rocket & Squash whose Pain au ‘Nduja - a pain au chocolat made from ‘Nduja salami, honey, walnuts and sage - is now on sale.

We're always partial to a good collab, and one that not only sounds delicious but also raises money for charity really is a case of having your cake and eating it. Or should that be your burger?

Patty & Bun and Kricket are the two companies joining forces - and they've got a month-long collab coming up in April at their White City Television Centre spots.

In a Ready...Steady...Cook scenario - both have been given the same set of

Kicking off today is a Franco-British collaboration which is the very best of both countrys. Sourdough bakery Poilâne have teamed up with some of London's best chefs to sell seasonal tartines (open sarnies to you and me) - and the results sound worth schlepping to Chelsea to try.

• Jeremy Lee of Quo Vadis has topped his tartine with British roast beef, horseradish cream and fresh watercress.
• Robin Gill of The Dairy has heaped his with spicy

We love a good chef collaboration and a new one hitting Victoria next month is a pretty high powered one. The latest chef to take part in Jason Atherton's restaurant Hai Cenato’s monthly guest chef pizza series is three Michelin-starred chef Massimo Bottura.

So, if you haven't managed a trip over to Modena to try Bottura’s award winning restaurant, Osteria Francescana - which is also No 2 on the World's 50 Best Restaurants list, then now's your chance

If you missed Salon’s jubilant reopening as Brixton’s newest wine bar, then here’s another excuse to get down there. On 28 January, they’ll be celebrating the venue’s fifth birthday - how time flies! - by organising a lavish supper club-style lunch seating. Food will be taken care of by five chefs, brought in from some of