Curious about which culinary figure, dish and ingredient summed-up the noughties? Read the results of a poll of Sainsbury’s Magazine readers here…
Chapter One,Farnborough Common
Its unassuming location, in the suburban, culdesac-tastic commuter-ville that is Orpington doesn’t really prepare you for what lies inside – a West End style restaurant with chic decor, well turned out, professional staff and an impressively theatrical wine cellar.
Jody Scheckter at Laverstoke Park Farm. Racing toward a new organic ideal
One of the first things you notice about Jody Scheckter, the organic squire of Laverstoke Park Farm, is that he notices everything. As we move away from admiring his herd of water buffalo sheltering from the rain in their massive barn, he mutters into his memo taker ‘another back scratcher for the buffalos’ having heard mention that the big beasts are currently having to queue up for their mechanical treat.
Jing Tea raises the bar – and your little finger, perhaps…
Having been given a JING glass Gong Fu set recently, together with a set of four teas – Assam Breakfast, Dragon Well, Silver Needle and Jasmine Pearls, I am impressed by the quality of these products. These JING products make great gifts for any occasion or are simply worth buying as a treat for yourself or a loved one.
Lemon Drizzle Cake
When chocolate cake just isn’t doing it for me, this is simply the only choice for me. Something about moist vanilla sponge with a sharp citrusy sugared crust, satisfies my taste buds on all accounts.
Wake up and smell the (instant) coffee
Nescafe take a lot of care over their coffee, probably more than the gap-year New Zealander who is not paying attention as he serves you in Prêt. Please don’t make me repeat my order a third time you antipodean oaf! Nick Harman meets Nescafe’s Master Taster to learn more.
Galvin at Windows, London
Watching over London town, Galvin at Windows is situated on the 28th floor of the prestigious London Hilton on Park Lane hotel. We enter through the swish, polished-marble interior of the hotel lobby and the lifts whoosh you up to in a matter of seconds to the top floor where Galvin’s is located.
Win a dinner prepared by chef, author and food writer, Paul Gayler.
Win the opportunity of a lifetime, courtesy of Maille®, France’s leading mustard producer. The prize, which will be offered to one winner and their seven guests, on all Dijon and Wholegrain jars of Maille®, is a sumptuous dinner prepared by highly acclaimed chef, author and food writer, Paul Gayler. Paul, who is the Executive Chef of The Lanesborough (one of London’s finest 5 star hotels), will create the most incredible feast incorporating Maille® in each course.
Schwarz spices – forecasting flavour in 2010
I’m sitting in Le Café Anglais with five rather nice dishes in front of me. Also in front of me are two PR ladies and the man who cooked the dishes, Rowley Leigh the chef/owner. If anything is guaranteed to cause indigestion then it’s this, I feel like a retarded lab monkey under their unblinking gaze, but I suppose that’s what happens when you’re the only hack to turn up to an event.
Angela Malik’s Alternative Apple Crumble
Leiths graduate, Angela Malik worked at Bidendum and Vong. Recently launched, her eponymous, Acton-based cookery school focuses on Asian cuisine via the prism of the five taste sensations – hot, sweet, salty, sour and umami.