Articles from November 2012

November 2012 Articles Archive from Foodepedia

  • Annual Old Ale Festival at The White Horse

    Friday November 30th, 2012

    The White Horse held their Annual Old Ale Festival for the thirtieth time last weekend, an event that sees the pub meticulously clean their cellar and lines to bring in around 80 different beers, from old ales, porters, stouts and barley wines, to strong ales and milds.

  • Learning how to taste cheese for the World Cheese Awards

    Wednesday November 28th, 2012

    Do you reach thoughtlessly for a packet of hard Italian cheese - or make your decision based on colour, age and flavour? Joanna Biddolph urges you to look carefully when you buy - including for evidence of success at the World Cheese Awards. 

  • Fizz for Francophiles

    Monday November 26th, 2012

    Champagne goes hand in hand with Christmas, so put the fizz into this year’s festivities with Champagne + Fromage. The Covent Garden shop and bistro has a whole host of Christmassy gift boxes, bottles of beautiful grower Champagne, cheese and foodie favourites.

  • Asda and Leiths Stir up Sunday Christmas Pudding

    Saturday November 24th, 2012

    Stir Up Sunday, the last Sunday before Advent, kickstarts preparations for Christmas over-indulgence - it's traditionally the day the Christmas pudding mixture is made and cooked. It's extraordinarily easy to make, as Joanna Biddolph discovered at a Stir Up Sunday event with Asda and Leiths School of Food and Wine.  

  • May the Forza Win(ter) be with you

    Thursday November 22nd, 2012

    Forza Win(ter) being more of a supper club than pop-up restaurant means that you sit on communal tables of ten and there’s no choice of food. Instead a big pan of fonduta is placed onto a hotplate in the middle of the table, which you then ladle into bowls and eat with the roasted vegetables and meats, as and when they arrive.

  • David Baker, brandy man

    Tuesday November 20th, 2012

    'Never swirl a spirit' I'm told, as David pours a ten year old cognac into the glass and rolls it about gently. Apparently swirling the spirit releases the alcohol which blinds the delicate aromas of the drink.

  • Four Shades of Rioja

    Tuesday November 20th, 2012

    Say the name ‘Rioja’ and an image of the densest red wine comes to mind, barrel aged, intensely fruity and unmistakably Iberian; but this most famous region of Spanish wine production is far from monotone. We took a look at a white, a pink and of course, a couple of contrasting red Riojas to see what’s currently available.

  • Beer and Food Matching Nights by Meantime

    Thursday November 15th, 2012

    Guzzling bottles of lager in Indian restaurants has hitherto been the most prominent example of ‘beer and food matching’ but the new, distinctive, diverse range of brews hitting the shelves has got people considering the idea more seriously. To further encourage us to consider beer in this way, beer and food matching nights are regularly held by the Meantime Brewing Company at its Old Brewery restaurant in Greenwich

  • The passion of the Pacherenc

    Wednesday November 14th, 2012

    A lover of foie gras, Nick Harman heads to Gers in France where the wonderful people of Plaimont wines take him under their (duck) wing and treat him to tastings of their fine reds, whites and the ambrosial, legendary Pacherenc. Two stone heavier, here is his report.

  • Culture Feast

    Monday November 12th, 2012

    Douglas Blyde recalls a 'baijiu'-laden banquet in the cashmere capital of China...

  • Shifting Fens

    Monday November 12th, 2012

    Mark Poynton’s journey to the palms (via poor family cooking and a modestly signed fax...)

  • Ready for the Dinner Table, Three German Wines

    Monday November 12th, 2012

    Ignoring the nasty, cheap stuff of the bottom shelf and sidestepping the highly priced aristocrats, we’ve taken a look at what’s currently available from good quality producers at a reasonable price.

  • The Stack at Malmaison

    Monday November 12th, 2012

    The core flavour of The Stack emanates from the juicy inch-thick patty. The beef is aged for 28 days, ground and seasoned: simple, unfussy, delicious .  The sweet cured bacon is of an exceptional quality and nutty notes in the gruyère give a sophisticated complex edge. The onion rings snap and crunch as they should and the bun gift wraps the savoury contents in a semi-sweet parcel.