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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Food & Drink
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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Experience great British chefs at Royal Ascot 2014
Many of us may be used to the car park picnic during Royal Ascot (17-21 June), but this year the…
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Ayala Champagne reconnects with British market after brand revamp
Although Ayala is one of the founding champagne houses of the Syndicat des Grandes Marques de Champagne it isn’t very…
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Guest Recipe: Sam Williams’ Pumpkin Tortelli
Ingredients 5-6 large eggs, preferably Italian 600g ’00’ pasta flour Salt Extra Virgin Olive Oil 500g punpkin (rind on) 1…
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New Vietnamese House of Ho offers dishy meat treats but lacks zing
We are all used to good Vietnamese food in London – Kingsland Road is one Vietnamese after another all offering…
ByGuest Recipe: Sam Williams' Pumpkin Tortelli
The head chef of Cafe Murano gives her tantalisingly tasty and wholesome tortelli recipe – the ultimate treat for pasta…
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Food Friday: How to Make the Perfect Whisky Cocktail
After some persistent encouragement (and only a spot of bribery) the expert mixologists at The Roof Gardens in Kensington have…
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Put some sparkle in your Valentine’s Day with these drinks
This is my one concession to Valentine’s Day, and to be perfectly honest it is more a homage to beautiful…
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