New seasonal recipes from the Organic Trade Board who has collaborated with renowned chef, Tom Aikens. With the key ingredients in this recipe just coming perfectly into season.
Mindful Chef recipe review
Danielle Woodward gets mindful with her meals and tests a food delivery box from new company Mindful Chef.
Spiced roast cauliflower with toasted almonds recipe
Borough Market’s Ted’s Veg has created this Middle-Eastern inspired cauliflower dish that is sure to spice up your Sunday roas
Anderson & Co Launch Irish Whiskey Pairing Menu
Following the growth and popularity of Irish pot still whiskey within the captial and nationwide Anderson & Co have a partnership with Pernod Ricard’s Authentic Brand Co to create their first Whiskey Pairing Menu.
Selfridges’ iconic Rooftop restaurant Forest re-opens
Selfridges and restaurateur Des McDonald will re-open Forest Restaurant and Bar on the 24th March 2016 – with a new look and feel along with a spring inspired menu celebrating British produce.
Edible Easter Ideas
Looking for an edible Easter? Well there is more to eat than eggs so here are some ideas to inspire you over the long weekend.
Le Pain Quotidien at Bicester Village
Nick uses the excuse of shopping for bargains to fill up at the new Le Pain Quotidien in Bicester Village
Cavatelli Pasta and Welsh Lamb Ragout with Grana Padano
With Spring on its way, and Easter just around the corner, what better way to celebrate than with a hearty bowl of pasta?
Blades restaurant review
I don’t suppose Blades will get a warm reception from dedicated trendspotting food bloggers or cool Metro types, it’s not really for them, but I thought Blades do a pretty good job of providing the kind of food that Mayfair types like to eat and in a smoothly chic environment with pleasant echoes of the past.
Slow-roasted French leg of lamb with Maille Dijon Originale, thyme, fennel and flageolet beans
This tender, slow-roasted leg of Spring lamb is studded with garlic cloves and brushed with a mixture of Maille Dijon Originale and melted butter, cooked on a bed of soaked flageolet beans with carrots, fennel and onion.