Jackie Lee visits L’Atelier des Chefs to learn a little more about EBLEX’s quality standard and beef and lamb butchery and almost bites off a little more than she can chew…
Comté Cheese
If you’ve never come across Comté, France’s most popular AOC (controlled designation of origin) cheese, it’s likely you will soon.
David Oliver Fine Foods Review
Caroline Sargent reviews a new range of ready meals from David Oliver and finds them more than fine. She samples their Guinea Fowl and Lentils, a classic Venison Stew, and Rabbit with Flagolet Beans. Her boyfriends gets to try the hearty Beef and Dorset Ale Stew.
Doing the rounds with Ricker
There were some delicious starters, however, at Eight over Eight in Chelsea. Apparently this place is a hit with the yummy mummies who (*delight*) have no idea the salads they wolf can contain fatty lashings of delicious palm sugar – v. common in south-east Asian foods – not that they care, what with debating the next buggy brand to adopt.
Capital Hotel are celebrating Game season with a specially created tasting menu, from head chef Jérôme Ponchelle.
To celebrate game season this year, Jérôme Ponchelle, head chef at The Capital Restaurant in […]
Wine Tasting at Tsuru
Forget the beers, we take a look at Tsuru’s new natural wine selection, ideal with sushi, sashimi with some gyoza or some tempura.
Applications Invited For Foodie Dream Job
Yes we thought that would get your attention. One hundred lucky foodies are to be offered gourmet quality food hampers for free every month as part of the UK’s first ever consumer taste testing scheme.
Jose Pizarro is set to open a new Spanish restaurant Pizarro in Bermondsey
Following on from the success of his tapas bar Jose, José Pizarro, is slowly building an empire with the opening of “Pizarro” at the end of October.
Review of Macarons by Pierre Herme
Macarons is the eagerly awaited English translation of the book by legendary French patisserie chef Pierre Herme. Herme is considered by many to be the best Macaron maker in the world and is credited with kick starting a renaissance in their popularity. The book features a wide range of flavours ranging from classics such as chocolate or lemon to the more outre caviar and walnut brandy.
Intercontinental_go_app
A new iPad app from Intercontinental hotels allows users to try out recipes at home, from Sichuan Deep-fried Chicken with Dried Chilli to New York Times Square cheesecake