Food & Drink
A possible Brexit, the National Living Wage and the migrant crisis are all negatively affecting prices for summer, according to the Lynx Purchasing Market Report. So it pays to be forewarned and forearmed about what to buy when. The Caterer reports.
Whitby’s gothic history was the inspiration behind Kath Breckon’s St Hilda’s spicy beef pot and Dracula-inspired bat-tastic cheesecake, created with help from the pupils she cooks for at Westcliffe Primary School. Katey Pigden talks to the newly crowned LACA School Chef of the Year about how she created her winning dishes
What leaps from the pages of The Saffron Tales is far more than culinary insight. British-Iranian Yasmin Khan perfectly captures the essence of the aromatic, traditional foods of her mother country and so much more.
BBC2’s Bake Off: Crème de la Crème has been an exposé on the world of professional pastry chefs. Lisa Jenkins talks to the winning team – Helen Vass, Mark Tilling and Samantha Rain – about their experience.
As part of our occasional series of interviews with top chefs examining the turning points that led them on their path to success, Clare Smyth talks about her journey to becoming the UK’s first three-Michelin-starred female chef
On 21-22 March, the University Caterers Organisation’s competitions took place, and for the first time in the event’s history, there was a crowd of spectators to cheer on the competitors
George Blogg shows how to make the most of the short season with a masterclass using asparagus grown in Gravetye Manor’s vegetable garden in Sussex. Michael Raffael reports
Byron has come a long way since it was started in 2007 by Tom Byng. Now with around 60 sites, the brand is nationwide and its food is even known to be a favourite of Chancellor George Osborne.
“Freddar” is Fred Smith’s take on American cheese, and this recipe showcases it like nothing else in the book. It was inspired by the burger at Father’s Office in Santa Monica, Los Angeles, which is served in a baguette with rocket. We were suspicious at first, but we had to admit it was the best burger we had enjoyed in the city.
Every type of salad is here, from side salads through to starters to main-course salads, with the ingredients varying from the obvious leaves and grains through to cheese, fish, poultry and meat.
If you don’t have wasabi to hand, then you can replace it with mustard or horseradish. It’s worth the effort to peel the tomatoes for this salsa, but, of course, if you’re short of time you can skip this.