Paul Ruel

  • email: paul.ruel@foodepedia.co.uk
  • Coconoil. It's time to go nuts

    Monday December 29th, 2014

    If your encounters with coconut are confined to picking bits of Bounty Bar out of your teeth days after eating one, or sitting behind someone on the bus gagging at the waves of coconut aroma coming off their hair, you may not think much of the ‘nut. But you should try Coconoil

  • Arbikie Potato Vodka

    Sunday December 14th, 2014

    It’s a vodka to be sipped and enjoyed for its own flavours, those of the Maris Piper, King Edward and Cultra potatoes and Scottish pure water it’s made from. Slightly sweet and creamy, it’s also gluten free

  • PDO Viannos Olive Oil

    Friday October 24th, 2014

    Not sure whether to make your next bottle of ‘special’ olive oil Spanish, Italian or French? Well how about going a bit further afield and  all the way to Crete?

  • Last gasp grill

    Friday September 5th, 2014

    There’s still time to get out the BBQ. In fact the weatherperson is suggesting we’re in for a spell of fine weather for a while. But of course you can’t usually trust the forecasts so keep the kitchen on standby

  • Frying tonight. We take WORLDFOODS stir fry sauces for a wok

    Saturday August 2nd, 2014

    We take WORLDFOODS stir fry sauces for a wok

  • La Patisserie des Reves - Philippe Conticini and Thierry Teyssier

    Wednesday June 11th, 2014

    This book was first published in France but now appears in an English translation for the first time and has over 70 recipes for signature pastries such as the St Honore (choux pastry, cream and caramel topping) and Paris Brest (choux pastry with praline cream and a praline sauce).

  • Revolutionary French Cooking by Daniel Galmiche

    Sunday May 25th, 2014

    Daniel Galmiche,  head chef of The Vineyard at Stockcross, Berkshire, goes hard with a range of recipes that grabs French cooking and shoves it into a blender with ingredients and styles from all over the world.

  • 4 Chefs. 4 Products. 1 Brand

    Monday May 19th, 2014

    We spoke to four very different kinds of cooks to see what they made of the Lurpak Cook’s range in their kitchens.

  • 4 Chefs. 4 Products. 1 Brand

    Monday May 19th, 2014

    We spoke to four very different kinds of cooks to see what they made of the Lurpak Cook’s range in their kitchens.

  • So that’s clear then - new Lurpak Clarified Butter on test

    Sunday April 6th, 2014

    Apack of Lurpak’s already clarified butter from the new  Cook’s Range is a great fridge staple, particularly as it has a longer refrigerator life than plain butter, is more  economical, and just plain tasty.

  • Almond Bar- 100 Syrian recipes - Sharon Salloum

    Wednesday February 5th, 2014

    Syrians believe you should never eat alone and there is, Salloum says, good natured rivalry between household chefs to put on a great show. It’s from those women; the kitchen was almost entirely a female domain in her youth, that she learnt her skills and recipes.

  • Martin Miller's London Gin - go easy with the lemon

    Sunday December 8th, 2013

    In business since 1999, which makes them quite old in gin terms, Martin Miller is in fact three friends, Andreas Versteegh, David Bromige and Martin Miller. They create the spirit in the Black Country before shipping it off to Iceland for dilution and bottling.

  • OXO French Press on test. The cafetiere comes of age?

    Tuesday December 18th, 2012

    Sick of coffee grounds dotting your sink? Then the OXO Goodgrips cafetiere has the answer with a clever update to a classic piece of kitchen kit

  • A very Mexy Christmas

    Tuesday December 11th, 2012

    Tequila.the old Mexican mother’s ruin, is now a drink of flavour and palatability. We’ve already looked at Olmeca Altos tequila and now it’s Herradura’s turn to come under the bar spotlight.

  • Olmeca Altos - a tequila too good to slam

    Wednesday October 24th, 2012

    Olmeca Altos is a relatively new tequila (2009) but it has the gravitas and style of a much older hombre. ‘Altos' refers to the highlands of the tequila-producing region  of Jalisco, Mexico, where the best 100% agave tequilas are created and the blue agave used is hand picked. Here too the soil is unique, giving the tequilas made here a ‘terroir’ tast

  • London Bridge Hotel

    Monday October 22nd, 2012

    The London Bridge hotel is at the foot of the Shard. Paul Ruel looks it up and stays the night

  • Nescafe Dolce Gusto Genio reviewed

    Thursday October 11th, 2012

    The 2012 Nescafe Dolce Gusto Genio has new features and refinements to add to the experience and the flavour. Just as before it’s rather cute and stylish and takes up almost no room on a worktop; the base occupies a space less than a foot square, which is about 30cm if you insist on surrendering to the tyranny of Brussels. And it makes a decent cup of Joe too.

  • Salt Sugar Smoke: The Definitive Guide to Conserving, from Jams and Jellies to Smoking and Curing- Diana Henry

    Thursday September 6th, 2012

    We should preserve the art of preserving, it’s satisfying and it gives you tastes you just can’t get in the shops or get as good. I’m off to pickle some allotment tomatoes now and on Boxing Day I’ll crack the first one open to go with my cold turkey. The best things come to those who wait.

  • Everybody Everyday - Alex Mackay

    Thursday June 21st, 2012

    Everybody Everyday (Bloomsbury) is one of those rare cookbooks, one that doesn’t stint on mouthwatering photography but which doesn’t let you down with poorly explained, badly edited copy either. Nor does Alex waste our time with whimsical guff about food discoveries and food stories. He has a job to do and he gets on with it very well.

  • Top 3 Hotel Destinations for Food Lovers

    Thursday May 31st, 2012

    With the help of experienced luxury holiday hotel experts Exsus luxury holidays we’ve put together some favourite destinations for fine food at hotels both in and outside of Europe, ones that you should put on your foodie radar this summer.