When chocolate cake just isn’t doing it for me, this is simply the only choice for me. Something about moist vanilla sponge with a sharp citrusy sugared crust, satisfies my taste buds on all accounts.
Jing Tea raises the bar – and your little finger, perhaps…
Having been given a JING glass Gong Fu set recently, together with a set of four teas – Assam Breakfast, Dragon Well, Silver Needle and Jasmine Pearls, I am impressed by the quality of these products. These JING products make great gifts for any occasion or are simply worth buying as a treat for yourself or a loved one.
Jody Scheckter at Laverstoke Park Farm. Racing toward a new organic ideal
One of the first things you notice about Jody Scheckter, the organic squire of Laverstoke Park Farm, is that he notices everything. As we move away from admiring his herd of water buffalo sheltering from the rain in their massive barn, he mutters into his memo taker ‘another back scratcher for the buffalos’ having heard mention that the big beasts are currently having to queue up for their mechanical treat.
Chapter One,Farnborough Common
Its unassuming location, in the suburban, culdesac-tastic commuter-ville that is Orpington doesn’t really prepare you for what lies inside – a West End style restaurant with chic decor, well turned out, professional staff and an impressively theatrical wine cellar.
Blumenthal and Smith Awarded by Supermarket
Curious about which culinary figure, dish and ingredient summed-up the noughties? Read the results of a poll of Sainsbury’s Magazine readers here…
Schwarz spices – forecasting flavour in 2010
I’m sitting in Le Café Anglais with five rather nice dishes in front of me. Also in front of me are two PR ladies and the man who cooked the dishes, Rowley Leigh the chef/owner. If anything is guaranteed to cause indigestion then it’s this, I feel like a retarded lab monkey under their unblinking gaze, but I suppose that’s what happens when you’re the only hack to turn up to an event.
Win a dinner prepared by chef, author and food writer, Paul Gayler.
Win the opportunity of a lifetime, courtesy of Maille®, France’s leading mustard producer. The prize, which will be offered to one winner and their seven guests, on all Dijon and Wholegrain jars of Maille®, is a sumptuous dinner prepared by highly acclaimed chef, author and food writer, Paul Gayler. Paul, who is the Executive Chef of The Lanesborough (one of London’s finest 5 star hotels), will create the most incredible feast incorporating Maille® in each course.
Paradise by way of Kensal Green introduce the’Paradise Boot Camp’
This January work off your Christmas weight gain at the newly introduced Paradise Boot Camp. Every Saturday morning throughout January, popular west London gastropub Paradise will host a series of personal training sessions with leading experts in heath and fitnes. Click here to see some detoxing cocktails too
Asian Dinner Club at the Bedford & Strand – matching wine, cheese and the sexes
Set up by enterprising mother of two Salima Manji, the Asian Dinner Club aims to get professional single Asians together over food and wine. Anita Pati finds though that she’s the only one actually eating as the high-flyers are networking too hard. All the more tasty cheese for her, then.
Angela Malik’s Alternative Apple Crumble
Leiths graduate, Angela Malik worked at Bidendum and Vong. Recently launched, her eponymous, Acton-based cookery school focuses on Asian cuisine via the prism of the five taste sensations – hot, sweet, salty, sour and umami.