Pinchito tapas is a vibrant and fun place to go for a meal, the style of eating is informal so it works well for both lunch and dinner or for sharing a variety of nibbles with friends over a few drinks. We certainly enjoyed the experience.
Flavour First, John Burton Race
Overall, this feels like a book for a cook with some confidence and experience, but that said, the clarity of instruction, quality of photography and breadth of recipes means that there really is something for everyone in Flavour First, from the most adventurous cook to the novice.
Massala, Cobham, Surrey
Massala is an excellent Indian restaurant with great dishes on their menu, certainly worth making an effort to seek out and undertaking a bit of a journey for. We would definitely recommend it.
Gizzi Erskine – Gizzi’s Kitchen Magic
You’re going to be seeing a lot more of Gizzi Erskine that’s for sure. Magazine editors and TV commissioning editors all look for looks in their female cooks; the men can resemble Arthur Mullard ,or even Greg Wallace, but not the women.
To market, to market…or not.
Walking out of my front door on a glorious early spring morning, carrying my hessian shopping bag, heading off to the farmers market to exchange happy banter and ten pound notes for a wild duck and some plum chutney, I cannot help but feel like a rather smug ‘foodie’. The emphasis on fresh, seasonal food makes my heart sing.
7 Michelin Stars in one week at The Pass at South Lodge Hotel in Sussex
From Tuesday 6th to Sunday 11th April, Matt Gillan, rising young talent and head chef at The Pass restaurant at South Lodge Hotel in Horsham, is delighted to welcome some of the UK’s top Michelin starred chefs to guest chef over the course of the week. Chefs participating include Martin Blunos (Lettonie, Bath and Bristol), John Campbell (ex The Vineyard at Stockcross/ The Dorchester Collection
Paul Rankin’s Irish Stew.
Why not celebrate St Patrick’s Day with Paul Rankin’s Irish Stew? Ready Steady Cook stalwart and owner of the successful Belfast-based restaurant Cayenne, has shared with us his exclusive recipe for Irish Stew. Paul’s recipe is a hearty concoction filled with meat, potatoes and vegetables – plus a few little twists of his own.
Gouda fondu
This rich and meltingly moreish fondue uses Frico Dutch Gouda cheese which has been flavoured with sun dried tomatoes, olives, herbs and garlic. It is perfect for sharing with friends.
African vegetable and cheese koftas
These vegetarian koftas are flavoured with Frico Dutch Gouda, spring onions and flat leaf parsley. The smooth texture of the Gouda cheese is a great accompaniment to the spice and herbs used in this recipe.
Guerilla Burgers, London
Guerrilla Burgers is filling a family-friendly slot and doing it pretty well for the money and with no silly nonsense such as ‘added foie gras’. I liked the place even though I am not a burger afficianado. It deserves to do well and they seem to be doing so already. I guess if you don’t like it you can always burger off back to New York.