This French co-op, produces a range of wines using local grape varieties, many of which they have saved from extinction in order to maintain the originality of their wines. Plaimont wineries all use modern procedures in order to track the grapes from the vine to the bottle, using management software, to enable winemakers to know exactly where the grapes were grown.
Limited Edition: Sir Peter Blake
Over lunch at Brighton’s ‘Table’ restaurant, Douglas Blyde talks to artist, Sir Peter Blake about his dream lunch and the influence of food in his desigs…
Oscar Wilde menu at The Cadogan
The Cadogan is a bit confusing to get into. There’s the main lobby of course, but around the corner is the Langtry’s restaurant door. There’s also the Tradesman’s Entrance, but using that got Oscar Wilde arrested at The Cadogan some 115 years ago.
Right good recipes from Righteous Salad Dressings
You know what? Righteous are all right, a range of salad dressings that aren’t pumped full of fats and sugars. They have no preservatives or artificial ingredients and, where possible, they are 100% vegan and gluten-free.
Don’t be slow to try an Escargot at Cafe Rouge
If you like snails then don’t be slow to head to Café Rouge . encouraged by the reception given to Heston Blumentahl’s Gothic Feast and now a record 50,000 Burgundy molluscs have been shipped in by Café Rouge for this month alone, as the nation celebrates National Escargot Day today 24 May.
Bar Boulud, London
Already critics have been raving about Bar Boulud, although that’s probably all part of the backlash against the kind of food that Blumenthal has so far championed. Now people, who a year ago would have sneered at you loftily for liking a burger, are actually saying they prefer nothing better than meat in a bun.
Sake No Hana, London
Sake No Hana feels comfortable, intimate and not remotely pretentious like some of the other well known celeb-laden Japanese eateries (mentioning no names…) in the vicinity. So if you want great food, attentive service in an un-fussy environment than Sake No Hana is for you. But if WAG culture, drunk D-list celebrities and rude staff and generic service is what your after then head to Berkeley Street for your Sushi
Maker’s Mark -make mine a bourbon
Gosh, everything’s a masterclass these days. If it’s not pointing Dutch bricks in wigwam stylee, it’s (very three years ago) butchering a cow or slicing gouda into helicopter blades. I plumped for a more traditional lesson – the master distiller of Yeehah Maker’s Mark (that redneck waxed bottle found on the top shelf), givin’ us all the lowdown on how the corn-rich distillate came to be a bourbon
Union Market: Tasteful Ambitions at Fulham Broadway
The words, Fulham Broadway and fine food rarely occur in the same sentence. An interactive market experience looks set to change the status quo, however…
The best bistro in town – we talk to Chris Galvin at Bistrot de Luxe
It seems the bistro is back, although it never really went away but just got overshadowed by the mania for food with no soul. Galvin Bistrot de Luxe can feel proud that since 2005 it’s never wavered from the true path and still remains the foundation of Chris Galvin’s philosophy of eating. We meet the man with France in his Essex blood.