Food & Drink
The title of Jeremy Pang’s book speaks volumes. Calling it “un- chopped” was originally intended as a nod towards demystifying the process of Chinese cooking
I created this dish as an alternative to stir-fried beef. Venison steaks stay tender when flash-fried in a wok, while the sourness of the tamarind and sweetness from the ketjap manis give this dish a Malaysian-Chinese feel.
In the second part of chef Russell Brown’s series exploring the versatility of seasonal produce, the former Sienna proprietor celebrates the glorious strawberry and shares some recipes
The self-taught culinary king of the West Coast, Daniel Patterson is about to take a step away from his internationally renowned restaurant Coi and leap into a business that intends to make a difference. Kerstin Kühn reports
Steve Smith’s poached Jersey oysters don’t just taste good on the island. Michael Raffael reports on how Smith’s Bohemia restaurant makes the most of the local catch, and how the dish can be replicated inland
The inspiration for this came from a recipe I saw for a pasta salad with salmon and hummus. The combination really resonates because of the Middle Eastern vibe with a sort of wacky Australian-hybrid approach.
Paul Elliott, executive chef of the Rag private members’ club (also known as the Army and Navy Club) in London, tells Neil Gerrard the hard lessons he has learned as a chef, and why training is so important
The latest addition to the Stable group of bars and restaurants opened in Winchester earlier this month. The cider and pizza restaurant has created 20 new jobs and will serve a range of over 60 ciders to the Hampshire city.
The City Pub Company, comprising City Pub Company East (12 pubs) and City Pub Company West (8 pubs), has opened the St Andrews Brew House on St. Andrews Street, Norwich. The Grade II-listed building has undergone an extensive refurbishment. In addition to the renovated bar area, the pub now features an in-house brewery.
The Llandudno Bay hotel opened earlier this month in north Wales. The opening of the hotel follows an extensive refurbishment of the Grade II-listed building in which it sits, on Llandudno’s Promenade.