He is, as you may have guessed from Gascony, a region famous for its honest, rather heavy, food. A region of ducks and duck fat, of wild game, massive stews and grandmothers who can cook like angels with the simplest of ingredients. The recipes here are the ones he remembers from childhood and through them he wants to invoke a sense of time and place.
Cuisine Et Chanson
Brassiere Joel is a French restaurant inside the Park Plaza Hotel on Westminster Bridge. Opening this month is a new event, Cuisine et Chansons, which aims to take foodies on a sort of culinary tour de France, offering people a taste of the lesser known, more regional delicacies of France.
Eating steak with a spoon at The White Oak in Cookham
Do you like your steak dry-aged, wet-aged, from cows that roam the Scottish Highlands or run free on pampas grass in Argentina – and how can you tell the difference? Joanna Biddolph visits The White Oak in Cookham for a steak masterclass with chef-patron Clive Dixon and master butcher Peter Allen – and unexpectedly bites off more than she can chew.
Tibits at Home
Tibits recipes have a clarity of flavour that might not be suitable for novice vegetarians who are still smothering everything with cheese and surviving largely on bread.
Selfridges Gets a Slice of Regional Italy with the Launch of Focaccia col Formaggio di Recco
Until 8 October, Selfridges London has a taste of regional Italy with the exclusive launch of Focaccia col Formaggio di Recco the’poshest’ cheese sandwich this side of Italy’ by Crosta & Mollica.
Green Saffron AAA Vintage Basmati at Carom
‘When this rice is done, the grains should be standing on end, begging you to eat them, almost dancing around the pan’, declares Arun Kapil, himself doing a fair spot of the latter as he jigs about eulogising about Green Saffron’s AAA Vintage Basmati rice. He and Carom’s head chef, Balaji Balachander have got a biriyani on the bubble, to demonstrate why this particular grain strain is just so superior.
Olives from Spain with Omar Allibhoy
This particular evening was hosted by Olives from Spain, who had roped in Omar to demonstrate a variety of marinades for their olives, before the very nice chap from the cookery school talked us through a couple of more of Omar’s recipes, also featuring quantities of olives.
OXO Tower Restaurant launches Waters of Life
The OXO Tower Restaurant has just launched a new’Waters of Life’ Scotch Whiskey tasting experience. A carefully selected range of Glenmorangie Whiskies is partnered with desserts exclusively created to match each tipple.
Bacon, beef and oysters are the real belles of Belfast City
David J heads to Belfast to find a city with its troubles behind and a staggeringly good foodie future to come. If all you know is the infamous Ulster Fry Up, think again.
The Art of Pasta cookbook
There is definitely an art to pasta because, while it can never aspire to or want to be’fancy’ food with intricate cooking and presentation, getting a great pasta dish onto the table means the art of mixing simple yet fantastic ingredients and, of course, carefully watching that boiling water.