Food and Drink
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Mezcal-cured worms and cricket chilli oil: Why restaurants are ditching beef for bugs
Sorry, did you say worm?” I practically splutter at Leonard Trang, executive chef at omakase bar Juno. He’s just casually…
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Could the trend for ‘pay-what-you-can’ restaurants save the hospitality industry?
One lunchtime in January 2023, Laura Cammish was joined at The Long Table by Clare Pitman, where they chatted and…
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Sorry, but you’ve been making spaghetti bolognese all wrong – for this simple reason
If there’s one rule above all in cooking, it’s don’t offend the Italians. No mean feat considering even they can’t…
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The only lamb recipes you will ever need for a big Easter feast…
Apart from copious amounts of chocolate eggs, few things are more synonymous with Easter than a hearty lamb dish put…
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If you spent £100 on an Easter egg what would you get for your money?
When a Fabergé-designed Easter egg from The Ritz seems better value for money than the bog-standard Maltesers offering from the…
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Top female chefs are already in the kitchen – so why not in the Michelin Guide?
In news that should come as a shock to no one, of the 52 new Michelin stars handed out to…
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Richard Corrigan: ‘St Patrick’s Day is a passport to party – these are my favourite places for the best craic’
St Patrick’s Day celebrations looked quite different when chef Richard Corrigan was growing up in County Meath, just north of…
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It’s where Diana dined – but does the new Le Caprice capture the old school glam of the original?
Restaurateur Jeremy King tells me customers have been moved to tears upon entering Arlington, his first restaurant since departing Corbin…
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Michelin star awards 2024: Plenty to celebrate… and feel disappointed by
Another year, another addition to the lofty Michelin Guide. Hosted in Manchester’s suitably grand Midland Hotel, the guide announced 31…
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Can a tiny Suffolk cheesemonger make brie better than the French?
Little under 10 years ago, at a preview for the Aldeburgh Food and Drink Festival, dairy farmers Jonny and Dulcie…
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