This warming stew brings together a tasty triad of ingredients in a great crowd-pleasing casserole for St. David’s Day.
Cookbook Cafe launches the’50 Mile Menu’
Cookbook Cafe at the InterContinental London Park Lane is introducing a ’50 Mile Menu’ celebrating the finest, seasonal and sustainable British ingredients which can be sourced within a 50 mile radius of the hotel.
JUS-ROLâ„¢ Bake it Fresh
Jamie Oliver makes it all look so easy doesn’t he? Well I’ve tried and it’s not. Bread making is all about effort and time and I have neither of those two things. But I do want steaming dinner rolls bought fresh from the oven to my dinner table.
Marston’s introduces single hop ales
Marston’s are celebrating 2012 by producing 12 single hop ales – that is, ales all produced in the same way to the same 4% ABV but using a different hop.
The Curry Chefs of Brick Lane exhibition
A new photographic exhibition brings chefs from the vibrant Brick Lane Bangladeshi community firmly into focus. Zoe Perrett samples their finest wares copiously at the private view… and learns a little about the art of juggling.
Marmalade from the Wellington Arms, Hampshire
Chef Jason King and Simon Page (front of house) have just won best gastro pub Chef of the year as well as Chef of the year by the Good Food Guide. With a strong ‘grow / cook’ your own policy – their own chickens, their own veg, fruit and herbs and more they have created a real destination restaurant from their charming old pub
Nosh Detox – a dose of cleansing
Now it’s no longer January, we’ve reallowed the ‘detox” word – a little spring cleaning of the gut, if you will. Anita Pati eagerly signed up to the Nosh Detox diet assuming there’d be nosh but the hardcore, four-day mainly liquid diet lost her five and a half pounds and gained her valuable dietary lessons…
Vivek Singh talks Cinnamon Soho
Vindaloo pork pie anyone? That’s a big fat yes from us here at Foodepedia, especially when it’s been cooked by Vivek Singh. He’s been West at Cinnamon Club and he’s been East with Cinnamon Kitchen, now he’s going central with Cinnamon Soho. We visited the building site to meet Executive Chef Vivek and find out more
Taslisker and oysters at The Company Shed
The jewel in Mersea Island’s crown is arguably The Company Shed, the Haward family’s delightfully, wilfully eccentric restaurant. Prices are low, decor is stark and the conviviality is second-to-none. Especially when pared with some rather large measures of Talisker’s finest, a bracing trip on an oyster dredger and the tales of a seventh-generation oysterman.
‘The Vintner’ Choice wines that wont break the bank.
Weary of supermarket offerings, Alan Kingsbury finds a wine merchant who can put the fun back into bargain hunting.