Daniel Galmiche, Executive Chef at The Vineyard at Stockcross (and Relais & Chateau Rising Chef of the Year 2011) is a chef who knows about flavour. His French Brasserie Cookbook: The Heart of French Home Cooking is his hymn to the eternal verities – a good stock, simple but fresh ingredients, straightforward cooking methods and an honest heart.
Thomas Allinson’s Apple Charlotte Recipe
To celebrate the release of the Allinson brown batch loaf with the flavour of sourdough we have a fantastic recipe for Apple Charlottes incorporating the new loaf.
Putney Pies
In a bid to avoid cliché, and a calorie induced coma, Harry Farmer only eats of some of the pies.
Magners Specials
I’ve never been a fan of cider – it brings back too many bad memories. Most resounding of these is that of when, at the age of fifteen, in the queue to a scuzzy underage night in East London, my friend handed me an unmarked bottle of ‘White Ace’ that I foolishly took a swig of. Not believing that a drink could taste that bad – and all too aware of Tom’s reputation as a prankster
Robert Mondavi wines. Bob’s your uncle
There’s no doubt that Mondavi can give the other new worlders a run for their money, and for your money you could do a great deal worse.
Brasserie Joel. London
A lot of critics seem obliged to say that Brasserie Joel is a great restaurant in the wrong location. It’s the usual snobbery towards hotels in genera,l and south of the river in particular. I disagree. It’s a great restaurant that happens to be in a hotel. Full stop.
Magners Specials
I’ve never been a fan of cider – it brings back too many bad memories. Most resounding of these is that of when, at the age of fifteen, in the queue to a scuzzy underage night in East London, my friend handed me an unmarked bottle of ‘White Ace’ that I foolishly took a swig of. Not believing that a drink could taste that bad – and all too aware of Tom’s reputation as a prankster – I remember wondering how Tom had managed to carbonate his own urine.
Tamarind fine dining in the Mughal tradition
For people who eat out at a high level regularly, it’s the small touches that make the difference between one fine-dining restaurant and another. Joanna Biddolph finds many exquisite touches, in the décor and on her plate, at 10 times Michelin-starred Tamarind.
Is matcha the new superfood trend?
Qin Xie was recently invited to learn about matcha as the latest superfood trend to sweep the UK but it has raised a question or two in her mind…
Fortnum & Mason does Culinary Carnival
As part of the London Restaurant Festival celebrations, Fortnum & Mason will be hosting a Culinary Carnival of its very own. Guests will have the opportunity to sample dishes by some of the UK’s best loved chefs as well as a selection of Michelin-starred chefs in The Gallery Restaurant of Fortnum & Mason.