To coincide with National Chocolate Week 11th-17th October, London restaurant Clos Maggiore has created a special chocolate laden tasting menu.
British Cheese Week recipes
To celebrate British Cheese Week running from 26th September-4th October, the British Cheese Board have gathered together some of their favourite recipes which use a minimum of one type of British cheese as their main ingredient.
‘From My Farm’ recipes
If you’re after seasonal fruit and veg, care about your food miles and want to support the farmers in your region then the From My Farm range might just be for you.
Hale & Hearty Organic Rich Chocolate Brownie Mix
Winner of a Gold Great Taste Award, Hale & Hearty’s Organic Rich Chocolate Brownie Mix is wheat and gluten free, suitable for vegans and has no artificial colourings, flavourings or preservatives but still has plenty of taste!
Cows online
Looking for a bit of steak for a treat this weekend? You could go to the supermarket and try and guess the quality through a layer of plastic or, if you live in a posh area, go to your friendly butchers and pay a fortune for a piece of meat. Or you could do as we did and buy online from www.pampasplains.com
London restaurant openings round up
There are plenty of new restaurants opening in London over the next few weeks, check out these highlights of the restaurant calendar for October and November.
Septima & Steak menu launch
Steak and wine is a match made in heaven, but what happens when you create a tasting menu consisting wholly of beef cuts paired with top notch Argentinean wine? That’s exactly what’s going on over at Farringdon’s A La Cruz restaurant
Thali, Old Brompton Road
On a foodie stretch of Old Brompton Road Thali is up against the long standing and well loved Star of India and relative newbie Kare Kare, but Thali is in a different class. This is modern (but not mucked-about) north Indian cooking based on family recipes brought bang up to date – exactly the formula London foodies search for.
Reinventing food. Ferran Adria the man who changed the way we eat- Colman Andrews
From this book emerges the portrait of a chef who, somewhere along the way, discovered he could do something different and that a critical world starved of novelty would play along and talk him up. His food is remarkable, amazing and bloody stupid all at once. He is unique and he gives good copy. Read this book and try to work him out for yourself.
Allt-yr-Afon Restaurant, Pembrokeshire, Wales
Allt-yr-Afon really is heaven on earth for diners with a yearning for delicious food, robust flavours and tradition with a big T.