Following on from the success of James Cornwall’s recent takeover at Opera Tavern, The Salt Yard Group will be welcoming upcoming chef, Selin Kiazim to Ember Yard on the 4th August.
The Culpeper Announces A month of Rooftop Picnics.
Spitalfields pub opens the roof for summer afternoon and evenings with exceptional picnics and a Williams Chase Gin bar.
Pizza Rossa, Leadenhall
There’s a pleasant sourness to the base and no sense that it will carry on fermenting long after you’ve eaten it, the reason so many cheap pizzas make you feel bloated.
Curried Chick Peas with Onions
Vegetarians all too often get a ‘raw’ deal, but with Asian spices and sauces they can enjoy a flavour packed meal as much as any meat eater
The shark at sea
First of the rockstar chefs, rejecter of Michelin Stars and grabber of headlines, Marco Pierre White is one of P&O Cruises Food Heroes. Nick Harman catches up with him mid-voyage
All aboard with Tom Sellers
Tom Sellers, chef-patron of Restaurant Story, is hosting a special pop-up dinner aboard the Belmond British Pullman on Friday 10 October (6.30pm-11.30pm).
Eat Japan!
Time is ticking down to Hyper Japan at Earls Court next weekend 25-27 July. There’s obviously a lot to see, but most foodies will be hurrying past the hi tech and getting to grips with the food at Eat-Japan. It’s a rare opportunity to comfortably explore the country’s remarkable range of food and drink with expert guidance.
Garlic and chilli Prawns with Pink Lady apple, avocado and lime salsa
Even when the sun isn’t shining this tasty, zingy very easy to make Australian recipe will make it seem like it is. The crisp sweet flavour of the locally grown Pink Lady apple with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don’t just save it for the prawns.
Benihana – 9 course Ladies Lunch
Chefs today, they think they’re so smart but how many of them can toss an onion in the air using just a knife and then catch it behind their back? Or in their hat?
Masaman Saté
Peanut makes this curry extra thickly sauced and with a dense protein packed flavour. The pork rind is optional but if you have any crackling left over from a Sunday roast then this is one great way to make good use of it