With a launch campaign brimming with enthusiasm and individuality, it seems Scholtes is serious about becoming synonymous with innovation in the eyes of their UK clientele. Not content with being the brand of choice in the homes of many Europeans, Scholtes looks set to makes itself at home in the kitchens of the UK as well.
Catch at Andaz Hotel
Qin Xie visits a City restaurant with a City banker. Does the seafood measure up?
Why is the coffee in restaurants so different in quality to that of the high street?
In recent years,London’s coffee scene has been hit by what is known as the ‘third wave’ of coffee shops. Mainly antipodean in origin, places such as Flat White, Nude or Prufrock have provided Londoners with a wealth of quality coffee opportunities. Yet perversely, as the quality on the high street increases, so the quality in restaurants appears to be declining.
MasterChef Kitchen Bible Cookbook
This is a good book if not The Good Book. Everything you need to bring your cooking up to a higher level. A practical book to help you feel that, actually, cooking needn’t get tougher than this and it’s well worth the investment.
TRANSPORT YOUR TASTE BUDS TO THE TROPICS THIS WINTER
Rachel’s have just launched a brand new Limited Edition pineapple, coconut & banana yogurt and a Special Edition seasonal fruits multipack, available in supermarkets nationwide.
Nielsen-Massey’s Vanilla Trifle
Whip up a treat this Christmas and serve a great British trifle with a modern twist. Developed by Will Torrent, award winning patissier &chocolatier and rising celebrity chef, this delicious festive favourite is sure to excite everyone’s tastebuds.
Uncovering Contemporary Italian Cooking at Identita
Italy has a reputation for being the spiritual home of peasant food. Whilst this is historically inaccurate, with much of what we see as peasant food being the historical preserve of nobles, it is also unfair. Italy has some cutting edge chefs in its midst. This much was evident from my visit to this year’s Identita.
Pierre Herme Macarons
The newest kid on the macaron block is Pierre Hermé. They love to get playful with their flavours, and I’m not talking about salted caramel here, I’m talking about some truly innovative concoctions.
Tramezzino: Italian for Sandwich
The meat was succulent and the fillings were tasty, colourful, fresh and most importantly generous. There’s nothing worse than a stingy sandwich.
Cigar and Cognac Tasting Dinner
Wiltons is pleased to be hosting its first cigar dinner on the 16th of November in their private dining room.