In 1986 Anne and Andy Wigmore, along with a £40 a week incentive from the government, began their own cheese making business. Over 25 years later, Anne and Andy are still at it and not much has changed. Lara Cory spoke to the Wigmore’s about their life with cheese.
Eat Like An Italian – Catherine Fulvio
Catherine Fulvio sounds as Italian as a Vespa and tax avoidance, but she actually owns and runs the Ballyknocken House Farm and Cookery School in Wicklow, Ireland and is one of the country’s biggest culinary TV stars. She was born in Ireland as a Byrne and Ballyknocken house is her family home.
Pancetta-wrapped chicken thighs with mozzarella stuffing
Chicken thighs are so versatile and packed with flavour. Chicken breasts can dry out quite […]
Olmeca Altos – a tequila too good to slam
Olmeca Altos is a relatively new tequila (2009) but it has the gravitas and style of a much older hombre.’Altos’ refers to the highlands of the tequila-producing region of Jalisco, Mexico, where the best 100% agave tequilas are created and the blue agave used is hand picked. Here too the soil is unique, giving the tequilas made here a’terroir’ tast
‘The Perfect Host’ a new app by San Pellegrino
Sponsors of the annual competition to find the world’s fifty best restaurants, San Pellegrino have launched a new app for the iPhone and iPad.
AbadÃÂa Retuerta
Alan Kingsbury goes monastic in a 21st century way at a luxurious Spanish abbey where only the best food, drink and service will do. Given his own butler, a masseuse and some very fine wines indeed, he gets a taste of the life that he has always dreamed of.
Majorcan week hits London
Until 28th October, London’s top Spanish restaurants and Maltby Street Food Market will be celebrating […]
Pork Wellington with Asparagus and Mushroom Duxelle Stuffing and a Tarragon and Brandy Sauce
This dish is pretty special. It uses pork tenderloin which is one of the most tender and low fat parts of the pig and happens to be remarkably good value.The flavours of brandy, mushroom, tarragon and asparagus work exceptionally well with the pork. It makes for a grand centrepiece on any dining table but is surprisingly simple to put together.
London Bridge Hotel
The London Bridge hotel is at the foot of the Shard. Paul Ruel looks it up and stays the night
Experimental Food Society Spectacular 2012
The culinary industry as you have never seen it before. A culinary arts event in its third year, the Experimental Food Society Spectacular 2012 comprises of three parts, a two-day exhibition, followed by a’British Icon’ themed banquet and talk.