Maison Sassy launches new Normandy Cider, and we tried it.
When is a cow not a cow? When it’s a Txuleton
It’s the 15th Annual “Txuleton†Gastronomic Season from Basque Country Chefs. Premium matured beef Txuleton now being served at the annual seasonal Tolosaldea menu at Sagardi in London.
The Viners Organic Collection
What do you do when your plastic or steel cooking utensils get too raggedy to use anymore? VIners has an eco answer
Copper Dog Whisky. Sit Up And Beg For More
Mike heads up to The Shoreditch Tree House for a Speyside inspired menu and Copper Dog whisky cocktails with the master blender.
Take the terror out of turkey this Xmas with Thermapen
Few of us get to cook a bird as big as a turkey on a regular basis, so avoid the horror of a half-baked dinner this Xmas by investing in the best kitchen gadget ever.
World Pasta Day – Flour, Water and Love
A cynic would say World days and National days are a marketing ploy, which most can be, but overall, I feel they’re a love of something special and creator of community.
This Xmas try a taste of Džiugas cheese on the table. With beer.
It’s traditional wisdom to pair red wine and cheese but the fact is you’ll find beer and cheese a far better partnership. Especially when it’s Džiugas cheese.
Norton House Hotel & Spa
Norton House serves up tempting brasserie fare in the woods of Ingliston with a state of the art spa and a dash of mystery.
Filthy Buns lands at The Three Compasses
Big buns, pigs in bed and a filthy cow. We get the lowdown on the food from industry veteran John Gladwell
Lavazza Idola – The Capsule Coffee Machine Reinvented
With his old and beloved Lavazza A Modo Mio now showing its considerable age, Nick is delighted to road test the new Lavazza Idola