Alan Kingsbury finds that some of his favourite Pay’s d’Oc IGP wines are coming from organic producers.
Two Michelin Star chef Antonio Mellino to open first UK branch of Quatro Passi
London’s Italian fine dining scene is to receive a boost this Thursday, when two Michelin star Chef Antonio Mellino opens up the first UK branch of his Nerano-based restaurant Quattro Passi.
Grain Store hosts its veg-heavy annual Winter Feast on 25 February
Veg-centred London restaurant Grain Store is hosting its annual Winter Feast this February 25th. Each season, Chef and owner Bruno Loubet invites various guests to aid him in creating a special one-off menu.
Paul A Young’s Valentine’s chocolate collection
A new Paul A Young collection is always cause for celebration. Apt, then the first truffle I pluck from this lovely Valentine’s lot is a’Champagne cocktail’.
Filippo Berio Founder’s Favourite’ Olio di Lucca
Filippo Berio has launched a luxury, limited edition extra virgin olive oil produced from same estate where the man created his signature blend almost 150 years ago. Just 250 bottles of the’Founder’s Favourite’ Olio di Lucca have been produced globally. Using handpicked, specially selected Moraiolo, Leccino and Frantoio olives from Tenuta Maria Teresa in the hills above Lucca, home of Filippo Berio.
Champagne Jacquart 2014
You may only share one bottle of Champagne on Valentine’s day so make sure it’s a good one. Our veteran ‘cork popper’ gets all misty eyed about his current favourites.
FISHbone new restaurant opens in London
Next week neighbourhood fish brasserie, Kensington Place, will transform its private dining room into a pop-up restaurant: FISHBone. Yes, it’s that bone word again.
National Yorkshire Pudding Day beef recipes from Donald Russell
Believe it or not, it is National Yorkshire Pudding day this Sunday!
Tramontana Brindisa launch Calçotada menu
To celebrate Calcot season – the onion traditionally enjoyed in Catalonia during winter, and served with Romesco sauce, Tramontana Brindisa are launching a “Calçotada menu” which will be available from 12 – 5pm each Saturday until 15th March.
Rye Scallop Week.
‘Dredging for scallops is like trying to pick up your wallet on the fast lane of the M25, in the fog.’ Nick Harman meets the Rye’scallopers’ just ahead of Scallop Week