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Britain’s fondness for a nostalgic pub is helping recent openings like The Devonshire and The Knave of Clubs buck the nationwide trend of pub closures. In the North, Leeds’ ‘newest old pub’ The Highland Laddie is leading the charge, says food writer Thom Archer.
Richard H Turner is one half of Turner & George butchers, trained by the Roux brothers, Marco Pierre White and Pierre Koffmann, and responsible for bringing Meatopia festival from New York to London. Here’s his recipe for an ox cheek barbacoa.
Ahead of the next instalment of our Claridge’s Supper Series, we caught up with Elly Wentworth from The Angel.
Samantha Miller and Jane Baxter’s eccentrically located restaurant, Wild Artichokes, brings people together in a shared table format. Here’s a light summer recipe to bring to your dining table.
Bangkok Diners Club began life as District, a Thai fusion tasting menu restaurant on nearby Oldham Street that attracted plaudits from local and national press before closing in 2022 due to financial difficulties. In the three years since, husband-and-wife team Ben and Bo Humphreys have been travelling across Thailand and America gathering inspiration (along with a stint ...
As a critic, few things are as uncomfortable as having to hurriedly recalibrate opinions about a formerly wholehearted recommendation. A year or so ago, I excitedly dragged my wife along for a very late, post-theatre dinner at a West End restaurant — an opening I had published an exuberant rave about just six months earlier — and had the creeping ...
Do you find yourself planning holidays around good food? Our inspectors certainly do. As a well-travelled bunch, we’ve asked them to share some of their favourite spots around Europe. From institutions to backstreet gems, the simple to the spectacular, these are the restaurants not to miss on your travels.
Go to method INGREDIENTS 250g mussels, cleaned and de-bearded 150ml white wine 150ml fish stock 2 cloves garlic 1 small white onion 2 marinda tomatoes ½ tsp fennel seeds ¼ tsp chilli flakes ½ tsp smoked paprika 2 bay leaves 1 sprig thyme 2 tbsp moscatel vinegar or white wine vinegar and a pinch of sugar 4 ...
After a brief dormant spell, The Swine (formerly ‘That Dines’) has re-emerged as a fully-fledged, suburban bistro, leaving its city centre home of over 10 years and relocating to the heart of Headingley.
Purists look away. This healthy twist on a classic puttanesca swaps pasta for legumes, giving you the perfect light meal for spring.
