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.
A three course meal courtesy of Prince Charles, sort of.
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.
Bel Canto
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.
Fashion week for food lovers
Check out these Fashion Week events at London Restaurants and take advantage of some great promotions whilst bagging yourselves a load of free swag!
Anjum Anand shares how to cook with paneer
I may have been more in love with Anjum than the cheese but if tofu and meat aversion is generally your bag you could do far worse (yes, I’m talking about you, Quorn) than experiment with paneer.
Brasserie St. Jacques
Champion sabreur, at table philosopher and Depardieu look alike, Weiss is the front man of Brasserie St. Jacques, the jolliest incarnation of what was the original ‘Petrus’ many arguments ago…
The Witchery by the Castle, Edinburgh
There’s nothing like starting your evening with an escort. By this, I don’t mean a pre-prandial visit to a lady of the night but instead having a man beat a path through a crowd to ensure that you make your reservation on time.The necessity for this bustling though was down to the Witchery restaurant lying only a few yards from Edinburgh Castle.
Miguel de Almeida’s Caldo Verde Recipe
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.
Luke Mackay’s Slow Braised Oxtail
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.
Tom’s Kitchen, Somerset House
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.