I was sceptical that Kyle Books could fill a whole book with Greek yoghurt recipes but a clever consortium with Sophie Michell has resulted in an unusually singular book that beautifully highlights the versatility of this one, singular ingredient.
Have a Comté Christmas
Comté has brought in chef Laura Pope to develop three new recipes with a distinctly British twist. We all know food is one of the most important parts of Christmas and New Year’s Eve celebrations, so as the festive season approaches why not wow your friends and family and try the recipes yourself?
Barnyard restaurant London
Only headless chickens desperate to be on trend could rave over Barnyard, reckons William Morris
Le Café
On my last visit to the Sofitel, Gatwick Airport I sampled classical French fine dining at La Brasserie, a delicious but deceptively rich meal that left me feeling like I might prevent the plane from taking off the next morning. This time, en route to my Greek Island getaway, the ever-helpful Holiday Extras crew have booked me into Le Café, where I get to sample the delights of Parisian street food in the hotel’s airy atrium.
Ramusake
Set to hobnob the superwealthy, Ramusake has just launched as a late-night members’ restaurant and club. Anita gets a taste of the high life
San Sebastian goes Italian
This year San Sebastian Gastronomika was host to the Italian cookery stallions. Nik Speller flew in to Food City to see of pasta could trump pinxos.
The time has come
Terrible errors, forgetting about food and losing the culinary plot are avoidable with a good kitchen timer, so we test the Oregon Scientific TW 331 clock and timer combined
British Sausage Week
Great British Sausage Week has begun, so if you are on the hunt for the best sausages look no further! Below we have outlined some of the best sausage activities, dishes, books and stalls for you! After all… who doesn’t love a Great British banger?
Tea Pigs pour free tea
It’s teapigs 8th birthday tomorrow and to celebrate they will be giving out free tea to workers all day from their teapigs routemaster bus!
French Regional Food – Joel Robuchon and Loic Bienassis
In this book Robuchon is going back to grass roots. Together with co-author Loci Bienassis, a researcher and historian at the European Institute of the History and Culture of Food in Tours he’s journeyed around France to find and celebrate the best French traditional ingredients and recipes