Despite juggling too many dishes, I had fun cooking from China Town Kitchen, enjoyed the feast, and learned about sourcing new ingredients and how to use them.
Caravan Exmouth Market to host Nepalese Feast evening for charity
Caravan Exmouth Market has today announced it will host a one-off evening of Nepalese food at the restaurant on Sunday 17th May, to raise money for the victims of the recent earthquake in Nepal.
Experimenting with superfoods
Danielle Woodward discovers how to incorporate superfood supplements into everyday meals, that actually taste good as well as do good
Less pig at Blackfoot.
Blackfoot, London’s place for piggy dishes, has knocked off some Old Spots and spruced up for Spring
Spaghetti House – Goodge Street
Nik ventures where the pretentious food bloggers dare not – a chain restaurant! Here at Spaghetti House, hidden away beneath the mountain of dishes on offer, he finds a tasty crab special, big enough to fill a man for lunch and for the rest of the day.
Smoking, Curing & Drying: The Complete Guide for Meat & Fish – Turan T. Turan
So how do you go about salting, smoking and curing your own meat and do you have to wear biker boots and have a beard and tattoos? No you don’t and you don’t need a curious name either, although Turan T Turan certainly does.
The break out of Yeni Raki with Ms Marmite Lover
Keen to shed its Turkish high street restaurant image, Yeni Raki has decided to resurrect the anima of the aniseed spirit. The distiller is refreshing the public’s perception of this ancient drink by holding a series of events and competitions to show people how it’s not as harsh as traditional rakis, and can be drunk slowly the entire duration of a meal. It’s 45% proof so don’t be fooled by its blunt hit. And it tops up particularly well in cocktails, especially with an almondy, orangey orgeat in a Mauresque cocktail.
Galvin Festival of Food & Drink 2015
This year’s festival honours Galvin’s Food Heroes; a group of twelve suppliers who have received the monthly Galvin Outstanding Supplier Award over the past year. Each of the head chefs across the seven Galvin restaurants have been given the same list of ingredients from Chris and Jeff’s Food Heroes with which to create their own unique menu – in short it is their version of Ready, Steady, Cook! The menus, a reflection of each chef’s interpretation, will be available in the restaurants from Monday 11 to Sunday 17 May.
Celebrating five years on at Bar Boulud
Bar Boulud, London will be celebrating its milestone 5th year anniversary this May with a week of festivities that will showcase the heart and soul of the iconic brasserie in Knightsbridge. Starting from Monday 25 May, the week-long celebrations will see world renowned Chef Daniel Boulud join forces with his London team and Executive Chef Thomas Piat.
Tulse Hill Hotel
Lucy Self heads South East to the Tulse Hill Hotel and finds the secret to a good holiday is not going very far…