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Pot-Roast Guinea Fowl & Lobster with Tarragon Butter Sauce by Hefin Roberts

Hefin Roberts impressed the judges on Britain's Best Dishwith this mouthwatering guinea fowl and lobster dish

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Warm Pistachio Cake with Goats' Cheese Mousse by Jim Key

Jim Key won a place in the quarter finals of Britain's Best Dish with this delicious dessert. Taste it for yourself with the following recipe

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Pheasant Kiev with a Pheasant Scotch Egg by Ross Pike

This recipe for Ross Pike's pheasant kiev from week six of Britain's Best Dish - The Chefs, won him a place in the quarter final. 

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Chocolate Praline Dessert by Hans Schweitzer

The recipe for Hans Schweitzer's heavenly chocolate dessert, which got him through to the quarter finals in week six of Britain's Best Dish - The Chefs

 

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Beef Rossini 'Pot au Feu' by Luigi Vespero

Main course quarter finalist Luigi Vespero, of Galvin Bistrot de Luxe in London, impressed the Britain's Best Dish - The Chefs judges with his delicious beef dish

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Mixed-Berry Mousse with Sponge & Raspberry Granita by Freddy Money

One of the two London quarter-finalists on Britain's Best Dish - The Chefs, Freddy Money of The Grill at The Dorchester impressed the judges with his impressive dessert

 

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Tony's Pan-Fried Sea Bass with Textures of Cauliflower

Tony Parkin's perfectly cooked sea bass got him through to the quarter finals in week four of Britain's Best Dish - The Chefs. Get the full recipe here

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Ian's Sloe Gin Crème Brûlée with Damson Ice Cream

Week four's dessert quarter finalist Ian Swainson impressed the Britain's Best Dish - The Chefs judges with this delicious damson delight.

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Ray & Langoustines with Fennel Purée and Clam Emulsion by Mark Stubbs

Week three's Mark Stubbs won a place in the quarter finals of Britain's Best Dish - The Chefs with this delicious seafood dish

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Blackberry Crémeux in Blackberry Jelly by Michael Wignall

The recipe for Michael Wignall's innovative blackberry dish from week three of Britain's Best Dish - The Chefs, which won him a place in the quarter final

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