As a young cook, The Good Food Guide was my go to guide before inventions such as the internet! To this day I can recite the opening paragraph of the Harvey’s entry 1989 (I think): ‘Believe the hype….’ which played a part in my career move to London.
Mother’s Day has come along quickly this year. For those who don't fancy a classic afternoon tea - an often costly endeavour and one not suited to all palates - here are 11 country pubs with ravishing menus served beneath old oak beams. A brisk walk before a generous onion tart tatin would be a beautiful way to spend your Sunday.
We talk to the chef-owner of Restaurant Marianne in Notting Hill about trying to enjoy goats’ cheese and her love of sliced white bread with crisps
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.
Launching Annwn in Pembrokeshire post-lockdown has enabled chef Matt Powell to ride a tide of resurgent interest in fine dining and native foods, writes Jenny White.
