Guest Recipe for Diwali: Atul Kochhar’s rose-scented yoghurt pudding with figs from Benares
This week’s guest recipe comes from Atul Kochhar of Benares and is perfect for anyone celebrating Diwali. So perfect, in…
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Beyond the Chefs: Charlotte Bowers of Charlotte's Fine Foods
In our series which looks at food facilitators, Emily Rookwood meets Charlotte Bowers, who has set up her own food…
ByEmily Rookwood's cookbook round-up, from MEATliquor to Paris Pastry Club
In her monthly round-up, Emily Rookwood looks at cookbooks which have landed on her desk Having quite some time ago…
ByGuest Recipe for Diwali: Atul Kochhar's rose-scented yoghurt pudding with figs from Benares
Just in time for Diwali, Atul Kochhar offers a deliciously scented treat This week’s guest recipe comes from Atul Kochhar…
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A day in the life of chocolatier Gareth Jones of Alexeeva & Jones
We often hear about the lives of chefs or food-producers but rarely do we hear about the people who bring…
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Ramen restaurant openings, from Kanada-Ya to Roka – Shochu Kanteen and United Ramen
Ramen is everywhere all of a sudden. We’ve gone from having just Tonkotsu and Bone Daddies to there being a…
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Restaurant review: L’Ortolan, Shinfield
One of my many miscalculations in sending the kids off to a weekly boarding school in Berkshire rather than a…
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Guest recipe: Brindisa’s huevos rotos with iberico sobrasada
Next week Brindisa turns ten years old. To celebrate they are offering their customers their top ten classic tapas dishes…
ByRestaurant review: L'Ortolan, Shinfield
Alessandro Tom’ misses his kids, now at boarding school, but isn’t prepared to miss lunch when on the way to…
ByGuest recipe: Brindisa's huevos rotos with iberico sobrasada
Josep Carbonell of Brindisa offers us a simple Spanish supper dish Next week Brindisa turns ten years old. To celebrate…
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Brand Beckham’s Haig Club whisky partnership hits the back of the net
The world of whisky is maturing as no-age-labelling and celebrity endorsement change the face of single malt. The rising popularity…
ByBrand Beckham's Haig Club whisky partnership hits the back of the net
Zak Smith on the way David Beckham, Asian buyers and a London hotel are changing the way whisky is perceived…
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Restaurant Review: Oblix at The Shard
Heady heights are not for me. When I visit New York, I always manage to get excellent deals on my…
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After Virgin’s Foodpreneur Fest, why food entrepreneurialism is big – and delicious – business
You know something has hit the big time when Richard Branson jumps on board, be it space tourism, philanthropy or…
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Restaurant review: Odette’s, Primose Hill
There are some places that are incredibly loved and well-known in their neighbourhoods yet somehow fly under the general radar.…
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Guest recipe: Bryn Williams’ pumpkin pie
If you’d like a taste of Odette’s at home (read our review here), Bryn Williams has kindly given us his…
ByAfter Virgin's Foodpreneur Fest, why food entrepreneurialism is big – and delicious – business
From trucks to incubators to websites, food entrepreneurs are finding more diverse and creative ways of growing their businesses, says…
ByRestaurant review: Odette's, Primose Hill
Emily Rookwood says you can get up close and personal with the chefs at Bryn Williams’ Primrose Hill secret There…
ByGuest recipe: Bryn Williams' pumpkin pie
The chef patron of Odette’s in Primrose Hill presents a seasonal tart If you’d like a taste of Odette’s at…
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The rise of the sibling wine
Have you ever fallen for someone’s sister? Your best friend’s, maybe, or — oh dear — your girlfriend’s or your…
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