Anyone stumbling slightly the worse for wear into the lobby in the Hospes Amerigo Hotel […]
Big Burger at Bistro du Vin
Now people say I am a burger denier but it’s really not true, I just don’t make a fetish of them that’s all. Nothing wrong with a decent burger for lunch and it fills a hole just as it’s designed to. Bistro du Vin’s burger could fill several holes; by my handy pocket theodolite it seems to stand six inches tall
Marco_Pierre_White_Curried_Chicken
Marco Pierre White helps us out with an easy chicken recipe using a Knorr stock cube to add flavour to healthy grilled or barbecued chicken breasts.
Oysters at Wright Bros Soho
While I love food, I’m certainly no expert. Give me an oyster and I will be happy, but I wouldn’t be able to tell you what sort it was, which is why I enjoy this Oyster evening at Wright Bros so much. It is that much easier to compare when tasting one after another.
Vintage Festival returns!
Vintage, the festival voted UK’s Best New Festival at the 2010 Festival Awards last year, is back. This year, it forms part of the Festival of Britain’s 60th anniversary celebrations and takes place at the Southbank Centre over the weekend of the 29th to 31st of July.
Admiral Codrington, grilling steak
Alan King visits the recently refurbished Admiral Codrington to talk with Head Chef Fred Smith about his new menu featuring meat from award winning butcher Jack O’Shea.
Great British Chefs app
The Great British Chefs app is sophisticated, easy to use and contains 180 recipes by some of the country’s finest chefs – definitely worth a £4.99 investment.
Worthy Food at Glastonbury 2011
You can wade through the mud to watch bands or you can sample the food on offer. From the dark days of beanburgers and stomach cramps, festival food has come a long way. Holly Aurelius-Haddock clambers into her wellies and takes a knife an fork to the increasingly intereresting grub at Glastonbury.
Nothing trivial about Truvia
It’s a sugar substitute albeit a remarkable one. Truvia is that Holy Grail, a zero calorie sugar that’s made from a plant discovered in Argentina called a Stevia. Plenty were around to try and the sweetness of the leaves is remarkable, albeit with a bit of nettle thrown in.
Sparkling Prosecco wines from Bisol
Situated in Valdobbiadene in the Treviso province, northern Italy, Bisol process the grapes for their wines from 16 farms whose vineyards cover an area of over 45 hectares, all at an altitude of 250 to 300 metres. All of the Bisol Prosecco wines we tasted are elegant and excellent wines to have as an aperitif, as well as for drinking with desert, most would also work well in cocktails like Kir or Bellini.