We’re all going a bit bonkers for street food right now, but what about roof […]
York(ie) and other chocolate moments
With chocolate week upon us, Anita Pati travels to York where chocolate is in the very air and immerses herself in a Chocolate Indulgence break. All the visits are spread over a couple of days giving you time to recuperate in your wonderful four-poster bed – if you book the deluxe room – before heading out for more engorgement. So why daydream of chocolate hunks when you can stuff a cityful in
Angelus restaurant London
The sight of a man eating alone in a restaurant is reassuring, one you tend to see only in French restaurants. A good French place is where the lone diner never feels like a sad loner; just someone having a meal. The staff treat him perfectly normally and chat cheerfully, knowing just how long to linger before letting him get on with his grub.
Ashdown Park Hotel
Things are done differently in the country though, they hunt things, they kill and mostly eat the things they hunt, they are comfortable with corduroy and welly boots and mud. Here at Ashdown Park Hotel and Country Club part of the same Elite Hotels Group as The Grand Eastbourne some things are still done pretty much as they would have been done thirty years ago.
Gizzi Erskine and Joe Gray create a new menu for restaurant chain Zizzi
Zizzi has teamed up with food writer and chef Gizzi Erskine to work with a young in creating a special menu to be sold nationwide, raising money for the Prince’s Trust. The charity helped Zizzi and Erskine find a promising talent in the food world and following a final cook-off, London chef Joe Gray, 29, was selected.
Action Against Hunger’s Diwali Banquet at Cinnamon Kitchen
Charity Action Against Hunger is a proponent of the best approach to food poverty- turning the gluttony we Westerners are serendipitously afforded into aid for those who can’t even sate their appetites, let alone feast. So, if the good effects are proportional to the amount we eat, a five-course banquet is guaranteed to make a pretty substantial difference.
QSM Beef and Lamb and a Butchery Masterclass with Henry Herbert
What do you like to do in your spare time? Read books, knit scarves, make airfix models of Lancaster Bombers perhaps? Not Tom, he likes to chop up bits of dead animal for fun! It might sound peculiar but butchery is something of a hobby of his: he really does enjoy spending time in the kitchen boning a shoulder of pork, spatchcocking a chicken or knocking up a brace of pork pies.
Superfood
On a recent visit to a health food shop a’new generation’ of Superfood worthy of the Olympian gods flew off the shelf into Annabelle Hood’s shopping basket. It’s green, it’s mean and it’s heroically healthy.
The Jam Cupboard, London restaurant
Sweet as? Catherine Jones joins the elegant people at the Jam Cupboard and finds decent modern European food served with style in surroundings that frankly make her feel rather ordinary. Next time she’ll pack a Mulberry handbag so she can fit in better.
Floripa London Restaurant
Floripa is more of a revamp than a complete about-turn – there’s the same huge indoor area with a long bar and ample space for dancing and a stage, but Floripa is shouting louder about its food: there is a snug for diners in the far corner as well as tables on the paved area outside.