Billed as the’Lunch of a Lifetime’ and sponsored by Moretti beer – seven of the greatest Italian chefs in the world, boasting 13 Michelin stars between them, cooking a seven-course lunch – who could really argue? Not Joel Porter that’s for sure.
Jugged a success
Showing off its new Jugged Hare pale ale, Battersea brewery Sambrook’s gives John Oates some tips on combining food and beer.
Caxton Grill
Hotel dining needn’t be horrid dining. With his quill all sharpened to delived a caustic put down, Tom Leahy finds that the Caxton Grill actually didn’t fit the cliche and could actually be a contender
Agwa de Bolivia Coca leaf liqueur
These days, in order to stand out from the quaffable crowd, a drink needs enough swagger, style and substance to turn its liquid peers green with envy.
Flirting with Failure: Wine made with the middle man of nature
Has the wine industry typified our tastes? Stefan Nicolaou finds out at the RAW wine fair’s sampling event.
High Aims, Low Lands
Douglas Blyde learns about Ben & Jerry’s Caring Dairy programme while watching cows cavort in the windy Netherlands.
More KitchenCool from KitchenAid
It’s the culinary equivalent of Apple Macintosh in its heyday. Its products are undeniably on-trend cool; are available in irresistible colours; do exceptionally clever things; and come from across the pond. It’s KitchenAid and its newest products are stunning.
Foraging for supper at Bailiffscourt Hotel & Spa
A pheasant strutted beside the drive as we arrived. Hams hang from trees beyond the car park (an Aston Martin, a couple of Jaguars – the cars you want to see to be sure you are where you want to be: somewhere classy but not showy). A peacock strolled languorously past the door leading to my gorgeous bedroom … Joanna Biddolph visits the Bailiffscourt Hotel & Spa at Climping in Sussex for a spot of foraging and a lot of indulging.
Jansson’s Temptation – a creamy, decadent potato dish from Sweden
This is a wonderfully creamy, decadent potato dish from Sweden which is super-easy to make using the new KitchenAid Artisan food processor with dicing kit. It was originally made with sprats, not anchovies. Even if anchovies don’t float your boat, try it – their presence adds depth rather than strident fishiness making this dish so moreish it could well convert you for ever.
Imli Street review
The old Imli was, frankly, a bit rubbish. And, despite the’innovative Indian tapas’ concept, which in theory sounded great, the majority of diners ended up sticking with the tried-and-tested chicken-curry-naan-rice triumvirate. How innovative. So would the newly-suffixed one be more up my ‘Street’?