Foodepedia was recently lucky enough to interview Michael Caines ahead of the launch of his Fairy Liquid pop up at the OXO Tower. Caines is the executive chef of Gidleigh Park, a two Michelin star hotel in Devon as well as running the restaurants for the Abode Hotel group.
The Plough Bar & Kitchen a restaurant in St Johns Hill
Born in Texas, raised in Florida and trained in Holland, Chef Josh has a good feel for how far he can take the American spin on such British classics as fish and chips, pork pies, scotch eggs and bubble and squeak. Since taking the reigns at The Plough, Chef Josh has introduced a southern feel to the menu by including pulled pork, cornbread and using fruit, Cajun seasoning and lots of chilli that leaves you feeling bold without being smothered by soul food.
The Barcelona Supper Club by Codorniu
Enjoy the art of jamón carving with expert carver Chus Valvor of Tozino, a hands-on cookery class with Rachel McCormack of Catalan Cooking, and a Codorníu Fizzness School cava masterclass, before sitting down to relax and enjoy the fruits of your labour, all in one action-packed supper club evening.
Meatballs at The Quality Chop House
Joanna Biddolph enjoys the playful juxtaposition of the thoroughly contemporary one-off Meatballs in the unique Grade II listed Quality Chop House then eats her way through most of the menu (and drinks most of the restaurant’s Blueberry G&T).
Bishopsgate Kitchen
The restaurant is a cleverly designed space, open and transparent but still retaining a rustic element. Expect a lot of the food to turn up on wooden platters or iron pans. They have kept things simple. The menu splits into Boards, a selection of mix and match starter sized dishes served, you guessed it, on a board, and a choice of six main courses with optional sides.
Schwarts Slow Cookers Recipe Mixes
As a mother, lover of food and terminally challenged for time, I was keen to try out the new range of Schwartz Slow Cookers seasonings. Just as the weather is cooling down and appetites are yearning for comfort food, Schwartz has come to the rescue just in time.
Loving the lamb with Annabel Langbein the Free Range Cook
Not usually a fan of lamb – when it’s good it’s great but when it’s not it’s repellent – I needed a good reason to go out to eat some. That reason was an invite to join Annabel Langbein in the basement of Caravan in Exmouth Market to try recipes from her book The Free Range Cook.
Tramezzino: Italian for Sandwich
The meat was succulent and the fillings were tasty, colourful, fresh and most importantly generous. There’s nothing worse than a stingy sandwich.
A foodie weekend in Stratford-Upon-Avon
Anita Pati heads to the home of the Bard, not to brush up her sonnet skills but to get all Falstaff on the food on offer at the 2011 Food Festival
Shayona Vegetarian Indian Restaurant
New aromas, spice blends and fresh ingredients fused with the authentic traditions of Indian cooking give vegetarians and vegans an exciting way to experience the purity and balance of sattvic cuisine.