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Few chefs capture the soul of Spanish cooking quite like José Pizarro. His vibrant, ingredient-led dishes are rooted in the traditions of his native Extremadura. His new book The Spanish Pantry celebrates staple ingredients, like this recipe which highlights tomatoes and figs as they come into season.
Let’s drop the narrative that to get top scores and the highest praise, food needs to be pricey, miniscule and endlessly mucked about with, argues our incognito inspector. In this behind-the-scenes report, find out what makes for the latest ‘Exceptional’ entry into The Good Food Guide.
Scottish seafood is heralded as some of the world’s best. Exported across Europe and beyond, championed on top restaurants menus, the picture in the mind’s eye is of crystal-clear lochs, unspoilt landscapes and bountiful catch. But the reality of the situation is much murkier. Catastrophically damaging bottom trawling and dredging dominate the fishing industry leaving behind bare ...
Brummie chef Stu Deeley has been keeping busy. In the past six months the MasterChef: The Professionals 2019 champion has left one job, welcomed his third baby, and on 18th June opened The Warwick at Mallory Court. He brings a fresh identity and brand-new menus to the country house hotel and spa near Leamington Spa.
The rise of booking platforms like OpenTable and SevenRooms may have made securing a restaurant table seem easy, yet there are still a handful of places that require a convoluted game of careful planning, alarms set for midnight, and fastest finger first, says The Good Food Guide’s editor-at-large Elizabeth Carter.
'Did you go to the old Singburi?' the waiter asks as we tap our credit card on the reader at the end of lunch. 'No, ' we admit, somewhat shamefacedly (should we pretend that we did?). 'I didn’t either, ' she laughs. 'It was impossible to get in.' The old Singburi, for those unfamiliar, was the rare London restaurant that ...
And so to Ragù, open since April in a bijou corner of Cargo 2 that seems both blessed and cursed. Previous occupant Tare Bistro was, during its short life, one of the most delicious and enjoyable dinner spots in Bristol. On first look Ragù is a strong contender to inherit that title, so let’s hope it can fend off whatever ...
After flying the flag for Sierra Leonean culinary tradition and contemporary West African fusion with her cookbook Sweet Salone, Maria Bradford’s debut restaurant, Shwen Shwen, brings the flavours of Freetown and beyond to Sevenoaks. Toyo Odetunde takes a first look.
Make a sustainable meal with Hodmedod’s British-grown, nitrogen-fixing carlin peas. Started in 2012 by co-founders Nick Saltmarsh, Josiah Meldrum and William Hudson, Hodmedod works with British farms to provide good quality indigenous beans and pulses.
We're heading into peak pea season and this recipe from Hrishikesh Desai’s repertoire elevates the humble vegetable into an impressive dish.
