The Dorchester offers soirées in the kitchen – where all good evenings end
As that very catchy Ikea advert said ‘you always end up in the kitchen at parties’. Although I doubt the…
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Food & Drink
Guest Recipe: Philippe Agnello's Berber Crepes
Pancake Day may be over, but that doesn’t mean you can’t continue to enjoy delicious crepes throughout the year. Try…
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The Berkeley's Marcus Wareing shows how hotel dining has gone from stuffy to sought-after
Hotel restaurants, much like hotel bars which have transformed from their formative days as watering holes into chic retreats, are…
ByThe Dorchester offers soir’es in the kitchen – where all good evenings end
The Dorchester’s private dining room already offers great access to the heart of this busy working kitchen. However, if that…
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London becomes leading destination for fine dining
London and Paris have the best fine dining restaurants in the world, according to the Elite 100 Restaurants 2014. Both…
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How to tell the finest Venetian wines from canal water
Any traveller in Italy knows what an ancient country it is. You can’t wander down a street without stubbing your…
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The 250th anniversary of Ruinart rose is the perfect excuse to pop open some bubbly
Champagne is often thought of as an ‘occasional’ wine — you crack open a bottle to mark a special occasion.…
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Create you own pizza with our recipe for dough, toppings and Alsatian flambée
In honour of the pizza oven Uuni , which I recently discussed – and the good weather – here are…
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How the Uuni oven has revolutionised home pizza making
There isn’t anything much better than a proper pizza fresh from the oven. Standard ovens, though, just don’t get up…
ByCreate you own pizza with our recipe for dough, toppings and Alsatian flamb’e
In honour of the pizza oven Uuni – and the good weather – here are a few suggestions for some…
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Bordeaux wine market resurgent after post crisis trickle
The flow of Chinese buyers has slowed to a trickle and the post-crisis lull persists — but after a three-year…
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Wiltons’ refurb is the pearl in its oyster
HOLDING BACK THE YEARS Early January, and as I walk through the smart and elegant streets of St James’s in…
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Making the ultimate sourdough loaf – part two
So, I persevered. I kept feeding and caring for my starter despite its very horrible acrid smell and finally everything…
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Sticks ‘n’ Sushi blends Japanese know-how with Scandinavian cool
After The Killing we had Borgen. Then came Hugh Fearnley-Wittingstall cycling around Copenhagen discussing the Scandimania that is taking over…
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The Chef’s Table at the Mount Street Deli offers private dining without the stuffiness
Private dining and supper clubs seem to occupy two very different ends of the dining-out spectrum – one offering exquisite…
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Sticks 'n' Sushi blends Japanese know-how with Scandinavian cool
Sticks ‘n’ Sushi is one of the most successful restaurant groups in Denmark, set up by two half Danish, half…
ByThe Chef's Table at the Mount Street Deli offers private dining without the stuffiness
Because you know that it is used for something else during the day you have that lovely feeling of being…
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Helene Darroze introduces seasonal sensations to the Connaught
This week Helene Darroze celebrated five years at the Connaught by launching a new menu focused entirely on the finest,…
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Known as a tipple for old timers, sherry is back on the scene
Sherry – particularly Fino sherry – (the white dry kind, not the one that smells of Christmas pudding) is currently…
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How refined southern dining raises the bar for American cuisine
If you thought that the trend for American-style food stopped with burgers and dirty fast food you were very wrong.…
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