Read any Japanese cookery book and you will soon realise that sake is an essential part of many Japanese recipes, whether listed as sake or mirin (sweet cooking sake) but how do you use it? Anna finds out by asking some experts.
London Shell Co. Restaurant Now Open
Seafood enthusiasts London Shell Co. have launched their first permanent, floating restaurant on the Regent’s Canal.
Vivek Singh’s Cinnamon Bazaar is Now Open
Located on Covent Garden’s Maiden Lane, Cinnamon Bazaar, the latest restaurant from Vivek Singh, has now opened its doors. Inspired by the hustle and bustle of ancient and modern bazaars from around the world.
Venison With Balblair Vintage 1999
As a special festive treat this Christmas, why not try serving guests a delicious three-course menu crafted for this festive season by Andy Waugh.paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky.
Cured Salmon Dish With Balblair Vintage 2005
As a special festive treat this Christmas, why not try serving guests a delicious three-course menu paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky. The menu pairing has been exclusively crafted for this festive season by Andy Waugh, Chef of the moment at London restaurant, Mac & Wild.
Treat Your Guests To Something Special This Christmas With Food & Whisky Pairings From Balblair
As a special festive treat this Christmas, why not try serving guests a delicious three-course menu crafted for this festive season by Andy Waugh.paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky.
Chocolate Fondant With Figs With Balblair Vintage 1990
As a special festive treat this Christmas, why not try serving guests a delicious three-course menu paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky. The menu pairing has been exclusively crafted for this festive season by Andy Waugh, Chef of the moment at London restaurant, Mac & Wild.
Pig Out at Kurobuta’s Mr Pig Pop-Up…
Launching this Friday 9th December in the decked-out basement of Kurobuta Chelsea, Scott Hallsworth has created a menu for Mr Pig, brimming with his firm favourites!
The Bear, Oxshott, review
It’s not all town dining, the country has its charms too and Nick finds The Bear deserves a warm hug
Books for cooks Xmas 2016
The pleasure of a well-produced book, well-edited and with fine photos is still something to savour, to read for inspiration and to sometimes simply marvel at.