Food & Drink
It’s five years since Mark Sargeant launched Rocksalt and the Smokehouse in Folkestone, and now he’s setting his sights on expanding his Kentish empire. He talks about taking a step back from the kitchen
This is not a book to buy for its recipes but for budding restaurateurs who wish to gain an insight into the history of grand cafés
“I’m the flavorwalla because I have made my mark as a creator of bold, exciting food with balanced layers of flavours and textures that play off each other,” says Floyd Cardoz.
Award-winning chef Eneko Atxa is about to launch his first London outpost in One Aldwych. Neil Gerrard discovers how he and hotel general manager Kostas Sfaltos both feel like he’s a perfect fit
When you think of great culinary destinations, Ibiza is unlikely to be the first to spring to mind. But the Balearic island is on the cusp of a “food revolution”, according to author Anne Sijmonsbergen.
This is not primarily a cookery book. It’s a collection of food-based anecdotes and a memoir from one of our most respected and well-travelled food writers, Elisabeth Luard.
Strawberries are a wonderful berry when picked at the right time of year, in the summer. This is such an uncomplicated dessert with fresh, dried and frozen strawberries all blending together sumptuously.