Food & Drink

Review: The Tudor Room at Great Fosters, Egham, plus top game tips

If you know anything about the Rookwood family, as I’m sure you all do having done thorough research, you will…

Guest recipe: Shane Hughes’ Partridge Pie

The rich, strong flavours of partridge enveloped in a light, fluffy pie creates a warm and comforting meal ideal for…

Hibiscus’ Claude Bosi on the rise and rise of chef’s tables

Hosting a supper in a private dining room is a special event. To treat your guests to a meal behind…

Guest Recipe: Breanna Richard’s Hazelnut, Raspberry and White Chocolate Brownie

You will need 1 large lined cake tin Preheated oven at 160°C Ingredients 650g 70% chocolate 450g butter 750g sugar…

Will Lander guest-edits Food Friday

I USUALLY GET into the restaurant around 8-8.30am. Hopefully the first sight I see will be our amazing head chef…

Best restaurants in Madrid

Author: Phaneendra Kumar Holding a special place in the hearts of gourmets, restaurants in Madrid hog the limelight whenever there…

Sitwell Scoffs: Deer stalking in Scotland

It was my birthday, but no London restaurant celebrations for me. We got into the car and drove to Perthshire,…

Sitwell Scoffs: Dishoom Café, Hardy’s Brasserie, Monty’s and Aubaine

SO CONTINUES MY diary of unrelenting gluttony. And since it only ever focuses on the three days a week that…

Sitwell Scoffs: Café Rive Gauche

THE LATE, GREAT, obnoxious, rude, funny and shy Michael Winner often railed against what passed for a greeting in restaurants.…

Sitwell Scoffs: French garages and Le Moulin de l’Abbaye

Guest Recipe: William Drabble’s roast grouse with blackberries and port wine jus

Ingredients 4 young grouse Sauce 100ml olive oil 100g butter 2 shallots peeled and sliced 4 sprigs of thyme 2…

William Drabble guest-edits Food Friday

William Drabble is executive chef of Seven Park Place at St James’s Hotel & Club, Mayfair and here he talks…

Not bathwater any longer: Moonshine makes a comeback as a luxury spirit

LIGHTNING IN A BOTTLE Without quite losing its reputation as illicit hillbilly homebrew, moonshine has led a whisky renaissance, says…

Alice Water’s quiet slow food revolution

Still Waters Runs Deep For the past 40 years Alice Waters has led a revolutionary campaign to change the way…

Spear’s herby tabbouleh recipe

Emily Rookwood I use herbs in practically everything I cook — and why wouldn’t you with so many available to…

Food Friday Recipe: Light Summer Supper

Emily Rookwood Linguine with lemon, garlic and courgette (serves 2) For the pasta100g 00 flour and 1 egg per serving(Or…

London restaurant openings to look out for

It might be the summer holidays, but the restaurant industry’s out of office is firmly off and the new openings…

Simon Rogan’s L’Enclume is turning Cartmel in Cumbria into a foodie hotspot

Some like it haute Remote but remarkable, Simon Rogan’s two-Michelin-starred restaurant L’Enclume is Cumbria’s answer to El Bulli, only better…

Come flood or fire, how to keep your vintage wines safe

While a Martini may be taken shaken or stirred, few wine-lovers want their prized bottles of Romanée-Conti to be either,…