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…
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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…
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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…
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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…
BySimon 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…
ByCome 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,…
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Best restaurants in Dubai
Whether you prefer French gourmet cooking, Asian fusion, Japanese or Mediterranean style, Dubai has the means to satisfy your appetite.…
ByÉlysée Palace wine cellar auction fetches vintage prices
Margaret Kemp reports from the sale of the French president’s wines in Paris last week, where classics of the cellar…
BySommelier Gerard Basset on Fine Wines and Hotel TerraVina
IT’S EASY TO think you are navigating to some impossible-to-find foodie restaurant in the Loire Valley when you approach Hotel…
ByAlain Ducasse’s Louis XV Turns 25 with Galaxy of Star Chefs
With 300 Michelin stars between them, it was only right that 240 chefs gather in Monaco to pay tribute to…
ByChef Claude Bosi of Hibiscus: Calm As Ever
He looks French, he sounds French, but Claude Bosi isn’t like other Frenchmen. William Sitwell meets a Michelin-starred curmudgeon, honorary…
ByRestaurant Review: Colbert, Sloane Square
FIFTY SHADES OF GRAVY CONTINUED As I continue upon my path as a gastro-submissive I notice that the old site…
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Guest Recipe: Oeufs en Meurette by Timothy Mawn
At this point, I should mention, the spell check on my computer is in meltdown as it is sadly monolingual.…
ByNatto: The Superfood With Some Un-Super Side Effects
While bacteria-fermented beans may sound unpleasant — and god knows their side effects are unpleasant — natto is a healthy…
ByThe Best Sushi Restaurant in London: Not What You’d Expect
Is it Nobu? No. Is it Sake No Hana? No. Timothy Mawn has a surprise for you. Ever heard of…
ByDamsons in Distress! Top Recipes for a Very British Crop
Timothy Mawn wonders why so few people appreciate the joy of the damson, an ancient British fruit with wonderful winter…
ByPatrick Sandeman Obituary and Memories
If you have any memories you’d like to share of Patrick Sandeman, who died over the weekend in a skydiving…
ByWin a luxury Champagne & Oyster break at The Nare
To celebrate this year’s Falmouth Oyster Festival, The Nare Hotel and Laurent-Perrier Champagne are teaming up to offer a luxurious…
ByRestaurant Review: Brasserie Zédel
Having had a few days to recover from my altitude sickness (well that was my excuse for a somewhat fragile…
ByFirst Review of Chrysan, From Hakkasan Group
Chrysan near Liverpool Street is the new venture from the brains behind the Hakkasan Group and Yoshihiro Murata, holder of…
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