Intense. That is probably the best way to describe the experience at Bel Canto. You see, at Bel Canto, guests are served by waiters who perform opera at regular intervals. And in the relatively small room of the restaurant, that’s quite a lot of reverberations to take in.
You may remember that back in September 2009, Waitrose and Duchy Originals joined forces in a partnership deal which gave Waitrose exclusive rights to manufacture, distribute and sell Duchy Originals products. A year later, Duchy Originals from Waitrose has finally hit the shelves so Qin Xie got hold of a couple of products and tried to make an easy meal out of it.
Get ready to enjoy British Food Fortnight, the nation’s biggest celebration of the diverse and delicious range of food that we produce here in the UK, with these Tenderstem® broccoli recipes.
The newly created afternoon tea at Maison Blanc gives you a great excuse to grab a friend and indulge in a little patisserie party of your own.
A brand new branch of the Michelin-starred restaurant Hakkasan is set to open this November in London’s Bruton Street and there will be some new dishes on the menu.
Join in the Catalan Cooking twitter cook-a-long with Rachel McCormack on Wednesday 15th September and interact with other participants by sharing comments, questions and photos using the #cookalong hash tag.
I have to say that whenever absinthe is mentioned my mind goes straight to the little green fairy, played by Kylie Minogue at the start of Moulin Rouge and imagine that many other do the same. That little sequence in many ways summed up the reputation that Absinthe attained in the early part of the 20th century.
Tourists will enjoy Tom’s Kitchen with its elegant décor and views down a terrace to the Thames. And the food, on the whole, is good. But it won’t blow you away – which is not what he wants. He wants you to stay.
Oxtail is my favourite thing to slow braise. And I slow braise a LOT. Swedes have just come into season and are amazingly sweet but with a wonderful earthiness. This is my little homage to Fergus Henderson. Less is more. No wine or any of that French nonsense.
Caldo Verde is the Portuguese national soup. This velvety, simple and hearty kale soup is eaten during festivities. My grandmother used too cook it when Spring had sprung and we were on our way to Summer.
