Raymond Blanc’s cookery school gives you skills, recipes – and confidence
I have been in pursuit of Raymond Blanc now for years. We have had a few brief meetings, including one…
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Food & Drink
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Food & Drink
London’s top five salads, from Fera and Ottolenghi to the Modern Pantry
My general rule used to be (and often still is) that I would never order a salad when I am…
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Emily Rookwood’s recipes for the perfect weekend breakfast
The weather is beautiful outside and really not quite right for porridge. So this week I am giving you three…
ByRaymond Blanc's cookery school gives you skills, recipes – and confidence
Even though he has again escaped her clutches, Emily Rookwood is more than happy to have Raymond Blanc’s cookery school…
ByLondon's top five salads, from Fera and Ottolenghi to the Modern Pantry
Salad needn’t mean wilting lettuce and leaking tomatoes. London has a lot more to offer than leafageddon, says Emily Rookwood…
ByEmily Rookwood's recipes for the perfect weekend breakfast
From the healthy but delicious to the artery-clogging but delicious, Emily Rookwood shows you what she’ll be eating this weekend…
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The top three restaurants for fine wine dining
The World Of Fine Wine recently announced the results of their inaugural awards – judging restaurants’ wine lists and awarding…
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How bar dining took the awkwardness out of eating alone
Bars used to be the domain of dubious nuts and soggy crisps. Things, however, are changing. They are now both…
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Serena Sutcliffe of Sotheby’s recommends the best wines to sip this summer
LIGHT FANTASTIC Why is it that every time summer comes around, I find myself tasting venerable vintage ports? I am…
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Charles Heidsieck Champagne is as tantalising as its lovably roguish creator
Everyone loves a roguish dandy, and ‘Champagne Charlie’ was no exception. Spear’s recently attended a tasting of Charles Heidsieck’s fine…
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Three top cookery books to get your creative juices flowing
I have three new additions to my buckling cookery book shelf – each very different but still, they all deserve…
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Guest recipe: Mark Hix’s Bloody Hot Black Cow cocktail
As he prepares to launch Hixter Bankside at the end of the month, Mark Hix has provided us with a…
ByGuest recipe: Mark Hix's Bloody Hot Black Cow cocktail
I don’t really like messing around with classic drinks like a Bloody Mary but sometimes a pre-dinner drink requires a…
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London comes out on top in The World of Fine Wine Awards
The prestigious UK based wine publication has given seventeen London restaurants a top rating of three stars for their lists,…
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Mortlach unleashes a beast of a single malt collection
Scotland has its fair share of beasties and monsters. Like another well known leviathan Mortlach is more famous for its…
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Summery side-plate recipes: beetroot salad, courgette & aubergine salad and celeriac remoulade
This weekend promises a little sunshine. This means that there will be swathes of men heading to B&Q to purchase…
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Hidden gems restaurant review: Waldhotel Sonnora, Rhineland
It seems odd to describe a three-star Michelin restaurant as hidden, and yet Sonnora seems invisible to social media and…
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James Middleton brings you Boomf, marshmallows with Instagrams on
Technology is a wonderful thing: nanobots to ferret out your kidney stone, fridges which order their own contents, 3D printers…
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Judges for The World of Fine Wine Awards have been announced
The awards have quickly established themselves as some of the best in the world. Last year saw Palais Coburg Residenz…
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We sample Exmoor Caviar, as British as teatime with the Queen
We are all used to the idea of Russian caviar but British caviar? Not so much. After decades of Britain…
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