With a wave of property development about to commence across these islands including a private jet terminal and marina – swanky hotels, smart restaurants and fancy bars will no doubt be the order of the day in years to come. But for now, finds Judith Baker there is a taste of the simple life about St Kitts and Nevis which is as sweet as the sugar that made it so loved by the British
Hoxton Gin meets Gillray’s Steakhouse
It was only a matter of time before Hoxton became a brand. The trendiest hub in the east end now has its own gin. This gin was at the forefront of the menu for a master class at the Marriott Hotel.
Etiquette lessons at Min Jiang, Kensington Garden Hotel
How do you handle chopsticks without giving offence? Well by not sticking them up your nose for one thing, but at Min Jiang Catherine Jones finds out some of the subtler points.s.
Textures, tweezers and Thermomixes. Madrid Fusion 2013
Another year, another Madrid Fusion. Nick Harman goes to see what chefs are cooking up this time as they bring their tools, their tricks and their taste in tattoos to Europe’s premier culinary showcase.
Morrisons Valentine 2013
For richer or for poorer, Alan Kingsbury is determined to celebrate Valentine’s Day in style.
Taking a tapas trail in Madrid
San Sebastian may have all the headlines when it comes to food, but Madrid can still make the grade. And when you get tired of tapas, there’s the museums and art. With Gastronomica Madrid 2013 now on, Nick Harman hit the city streets to see what’s on offer.
Nostalgia and contemporary excess from Fox’s
If you held back over Christmas and the new year, dipping into generously chocolate-dipped Fox’s biscuits won’t seem over-indulgent, particularly as they are now on offer. Half-price must mean half the calories, Joanna Biddolph asserts.
Conch. The mollusc that gives you more
Prized all over the Caribbean region, the edible mollusc conch is nowhere more popular than in The Bahamas, where it is pronounced’conk’. Judith Baker has a nose around the beach and brings back a recipe.
The curious case of the Minervois
The region’s wines are well known, the region less so. Nick Harman attends the yearly festival of art, culture food and wine in Minervois, Languedoc-Roussillon.
New year -same old. A prediction from Old Gourmet
It’s the time when newspapers, magazines and websites make predictions about next year. No one ever checks back on these predictions to see how accurate they were, which is is just as well because they almost certainly weren’t. Let’s face it, if the future was that predictable we’d all be millionaires sitting in the sun, not sitting in the office bashing out filler copy in the week after Christmas. Bitter, moi? Not at all.