Experiment with your cooking to showcase your kitchen talent to your family and friends with this tender and succulent chicken dish.
Crown and Anchor, Chiswick
The Crown and Anchor pub , something of a Chiswick institution, has undergone a major refurbishment and is aspiring to be The W4 place to be with an elegant upstairs gallery bar, open kitchen and a fresh new menu.
Revolutionary French Cooking by Daniel Galmiche
Daniel Galmiche, head chef of The Vineyard at Stockcross, Berkshire, goes hard with a range of recipes that grabs French cooking and shoves it into a blender with ingredients and styles from all over the world.
Popular Wines From Far Off Places
Ahead of the summer party season, Alan Kingsbury catches up with the latest on three of the best selling New World wine brands.
Reform Social & Grill
Lucy Self checks out The Mandeville Hotel’s Marylebone restaurant and questions whether too much comparison is a good thing.
Rextail
I think Rextail is a winner for Mr Novikov, who has hit the button this time. It’s out of my personal price range for repeat dining but the food is much better than expected; enjoyable and straightforward and the room works.
Impress Coffee Brewer,
Basically you could call it a Cafetiere that you can drink directly from. Add coffee to the main jug, then add your (off the boil water, because boiling water kills coffee). Wait a few minutes then press down the inner sleeve which has a bottom made up of a fine strainer. When the sleeve is fully depressed it contains your drinkable coffee with the grounds safely on the other side.
Norwegian fish and chips with Tartare Sauce
This is a British classic using delicious Norwegian cod. Simple and tasty, it is the perfect family meal!
4 Chefs. 4 Products. 1 Brand
We spoke to four very different kinds of cooks to see what they made of the Lurpak Cook’s range in their kitchens.
Masi Appassimento Wines 2014
Italian wine producers Masi use the traditional ‘appassimento’ technique to make wines from grapes that have been laid out to dry on racks over the winter months. We try some of their ‘modern wines with an ancient heart’ and discover some very food friendly personalities.