Food & Drink
At the first Dysphagia Chef of the Year competition, the judges were impressed with Malcolm Shipton’s ability to cook a hard-to-recreate pasta dish for those with swallowing difficulties. Katey Pigden reports
Mark Greenaway, whose eponymous restaurant in Edinburgh holds three AA rosettes, has produced a book showcasing his food and philosophy.
This month, Raymond Blanc publishes a cookery book that gives readers a personal tour of his beloved Le Manoir. The acclaimed chef also shares his recipes and the stories behind his distinctive and luxurious bedrooms.
When John and Kimberley Calton took over an old quayside boozer in North Shields, people thought they’d bitten off more than they could chew. But three years on, the Staith House is picking up accolades left, right and centre
Burgundy in Blighty: Master Sommeliers Gearoid Devaney and Xavier Rousset on their new opening Cabotte
Master sommeliers Gearoid Devaney and Xavier Rousset are bringing the best French wines to the City of London, via their new restaurant Cabotte. Fiona Sims was there on opening night
The recent renaming of Ynyshir marks a new era for Gareth Ward, Sat Bains’ protégé. Michael Raffael discovers how star ingredients, such as locally produced Wagyu beef, are helping the west Wales restaurant with rooms to make the cuisine a guiding light for guests
Perfect for late summer nights, sweetcorn can bring a pleasant sugariness to a meal or be milled down to create corn tortillas. Former Sienna chef-proprietor Russell Brown makes some recipe suggestions
This dish is a real showstopper in terms of flavour. After I cooked it in under eight minutes on national TV, all the guests were asking me, “How did you make something so good in eight minutes?”
With a philosophy of “cook without fuss and eat like a king”, the 100 recipes in this book are relatively straightforward, so there’s nothing here an experienced (or inexperienced) chef couldn’t handle.
The Mornington Peninsula in Victoria, Australia, is producing beautiful Pinot Noirs from a variety of new and well-established wineries. Roger Jones explores what’s on offer
Chocolate cheesecake is another level. It’s cheesecake and chocolate; what more can I say? What’s great is that the chocolate gives it a velvety texture, plus it helps it to set, so you get to eat it sooner. Now that’s a bonus!
Following on from his successful debut cookbook, Cracking Yolks & Pig Tails, it comes as no surprise that Glynn Purnell’s second book would have an equally playful title.
It’s been more than three decades since Marco Pierre White emerged as the most enthralling British chef of his generation... The age of the towering culinary genius might be over, but Andy Lynes reckons something more exciting, accessible and collaborative has replaced it
Mencius, the Chinese sage, famously said “the gentleman keeps his distance from the kitchen” – a line that is often used to explain the disdain that scholarly gourmets have traditionally expressed for actual cooking