In light of the sunny bank holiday approaching and with BBQ week commencing on Monday 29th May here’s a wonderfully tender and tasty recipe perfect for outdoor garden hobs; Slow Cooked Lamb in Red Wine.
Summer Pop-Up, The Nyetimber Garden Bar
The summertime unleashes a flurry of pop-up culinary sensations, and now comes the informal-yet-elegant Nyetimber Garden Bar situated in the Terrace at Covent Garden.
Offal Good at Platform 1
Anyone who is brave enough to create a three course meal entirely from offal and make it taste good is clearly passionate about what they do, and Chloe looks forward to seeing what they come up with next.
Dirty Martini reveals Chelsea Flower Show inspired cocktail: The Chelsea Tea Party
Dirty Martini is celebrating their favourite season by debuting their new limited edition cocktail: The Chelsea Tea Party, inspired by The Chelsea Flower Show.
Fress – Bold Flavours From A Jewish Kitchen – Emma Spitzer
The photography is good, the recipes all do-able. This is a book you’ll want to cook from every day whatever your religion.
Nife is Life – Awesome Italian Food Online
Italian cooking relies heavily on the freshest and best ingredients. So to make sure you’re only using the best and check out Nifeislife online
64 Degrees, Brighton
In 2013, former Food for Friends and Due South head chef Michael Bremner, created this humble restaurant. Initially, a pop-up eatery, it quickly evolved into a creative venue for chefs to experiment with daily changing menus.
Meeting Milly Millbank
Mike Fairbrass chats to Milly Millbank about her new cookbook, then chats to chatty man.
Food for Friends
In the UK’s crowded vegetarian capital, it takes a lot to pull something original, adventurous and tasty out of the proverbial nose bag. Beena Nadeem discovers just how Brighton’s old-timer Food for Friends manages to serve just that, years after it first opened.
Foley’s OFF MENU Series Continues With Taco Wednesday’s
In the next instalment OFF MENU, every Wednesday in May Head Chef Mitz Vora will run a menu focusing on his alternative take on taco’s