The appearance at the greengrocers of stacks of pale wooden boxes containing clementines is a sure sign that it’s winter and Christmas is coming (if the decorations around the market haven’t already given it aw ... Read more
Borough Market has traded in some form or another since 1014, reaching the peak of its wholesale operation in the 1930s before reinventing itself for the public in 1998 and growing into the culinary mecca it is ... Read more
With more than 250,000 people in 193 countries having pledged to cut meat and dairy from their diet this month as part of ‘Veganuary’, operators must be mindful of including dishes free from animal products on ... Read more
Jackfruit is becoming increasingly popular for vegans and vegetarians because its fibrous texture apes that of slow-cooked meat. Dusting it in seasoned flour and frying it deepens the flavour of the dish and ad ... Read more
2018 was a huge year for Tom Kerridge. As well as retaining a host of Michelin stars at his Marlow pubs, he opened his debut London restaurant, Kerridge’s Bar & Grill at the Corinthia, welcomed thousands to his ... Read more
There was a point when Magnus Nilsson felt despondent about cooking and considered leaving professional kitchens for good, but the culinary heritage and produce of his homeland reignited his passion.
Julekake is a sort of sweet and rich wheat bread, leavened with yeast. It is flavoured with cardamom and often filled with dried and candied fruits. Julekake is traditionally served for Christmas with different ... Read more
Let’s Eat France offers itself up as a “copious mille-feuille of foods – one that nourishes us both physically and spiritually”. It is a promise that does not disappoint, and the book is rammed full of culture, ... Read more
What do you normally have for breakfast?
Oysters. Actually, I don’t normally have breakfast, but I’ll always take a stroll to Broadway Market first thing and try what fun things they have on offer. It’s usually ... Read more
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