The Royal Garden Hotel, London’s largest independent five star hotel has announced the opening of the Park Terrace restaurant and bar at the beginning of May.
To market, to market…or not.
Walking out of my front door on a glorious early spring morning, carrying my hessian shopping bag, heading off to the farmers market to exchange happy banter and ten pound notes for a wild duck and some plum chutney, I cannot help but feel like a rather smug ‘foodie’. The emphasis on fresh, seasonal food makes my heart sing.
Gizzi Erskine – Gizzi’s Kitchen Magic
You’re going to be seeing a lot more of Gizzi Erskine that’s for sure. Magazine editors and TV commissioning editors all look for looks in their female cooks; the men can resemble Arthur Mullard ,or even Greg Wallace, but not the women.
Massala, Cobham, Surrey
Massala is an excellent Indian restaurant with great dishes on their menu, certainly worth making an effort to seek out and undertaking a bit of a journey for. We would definitely recommend it.
Flavour First, John Burton Race
Overall, this feels like a book for a cook with some confidence and experience, but that said, the clarity of instruction, quality of photography and breadth of recipes means that there really is something for everyone in Flavour First, from the most adventurous cook to the novice.
PINCHITO Tapas, Bayley Street, London
Pinchito tapas is a vibrant and fun place to go for a meal, the style of eating is informal so it works well for both lunch and dinner or for sharing a variety of nibbles with friends over a few drinks. We certainly enjoyed the experience.
OXO come up TOP with stylish storage ideas.
Mention plastic food boxes and most people of a certain age will say ‘Tupperware’ whose parties I fondly imagined, at 13, were scenes of some kind of adult depravity. The word party in the 70s often conjured up images that involved Germans and weird pop music for some reason.
African vegetable and cheese koftas
These vegetarian koftas are flavoured with Frico Dutch Gouda, spring onions and flat leaf parsley. The smooth texture of the Gouda cheese is a great accompaniment to the spice and herbs used in this recipe.
Gouda fondu
This rich and meltingly moreish fondue uses Frico Dutch Gouda cheese which has been flavoured with sun dried tomatoes, olives, herbs and garlic. It is perfect for sharing with friends.
Paul Rankin’s Irish Stew.
Why not celebrate St Patrick’s Day with Paul Rankin’s Irish Stew? Ready Steady Cook stalwart and owner of the successful Belfast-based restaurant Cayenne, has shared with us his exclusive recipe for Irish Stew. Paul’s recipe is a hearty concoction filled with meat, potatoes and vegetables – plus a few little twists of his own.