Fresh food produce supplier James Wellock can’t wait for the arrival of April and all the ingredients it brings. Meanwhile, the British Larder’s Madalene Bonvini-Hamel rustles up some seasonal recipes
At Marcus Wareing’s flagship restaurant, Marcus, at the Berkeley hotel in London, head chef Mark Froydenlund serves an ultra-modern take on the classic mutton dishes that were once central to British food. Michael Raffael reports
At Restaurant Gordon Ramsay in Royal Hospital Road, Chelsea, chef-patron Clare Smyth creates a refined and beautiful halibut dish. Michael Raffael reports
Uncertain weather will no doubt affect your larder in February, but there are still some ingredients you can bank on, says fresh produce supplier James Wellock. Meanwhile, the British Larder’s Madalene Bonvini-Hamel suggests some recipes to inspire you
The New Year Honours round-up; John Campbell on the newly-opened Woodspeen in Berkshire; The Crown at Whitebrook's menu; What's in Season; and the Cateys 2015 nominations are now open!
Silla Bjerrum, Danish-born owner of London restaurant Feng Sushi, has travelled to the island of Bornholm in Denmark to discover how to unite sushi, herring marinades and MSC-certified fish. Hannah Thompson went along for the ride
Fresh produce supplier James Wellock takes a look at the ingredients we can expect to see in January, while Madalene Bonvini-Hamel, chef-owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats for December menus
Fresh produce supplier James Wellock takes a look at the ingredients needed for a traditional festive lunch, while Madalene Bonvini-Hamel, chef-owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats for December
"Demon chef" Alvin Leung's ill-fated UK venture, Bo London, owed nearly £500,000 to unsecured creditors when it went into administration earlier this year.
As the end of the year hurtles towards us, fresh produce supplier James Wellock takes a look at the ingredients destined for our plates in November, while chef Madalene Bonvini-Hamel, owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats
As we head into autumn, fresh produce supplier James Wellock looks at October’s offerings, while the British Larder’s Madalene Bonvini-Hamel cooks up some seasonal recipes
Michelin-starred chef Ollie Dabbous has had a stratospheric rise with his eponymous restaurant and now he is launching his first cookbook - and he's offering The Caterer readers the chance to work at stage at Dabbous
Claude Bosi has redesigned Hibiscus, simplified his cooking and lightened the mood at his two-Michelin-starred Mayfair restaurant. He tells Jennifer Sharp that relaxed is cool and London is better than Paris – but French cooking still rules the world
This is a twist on the classic tarte tatin as it is made not with fruit, but with onions – deliciously sweet red onions, to be precise – using more or less the same principle and technique
Chef Dev Biswal's Ambrette restaurants in Margate, Rye and Canterbury are set to hold a series of charity dinners to highlight the enormous quantities of food wasted in Britain.
The hills are alive with the smell of braised beef, as Michelin-starred chef Russell Brown, of Sienna restaurant in Dorset, treks through Austria for the annual Kulinarischer Jakobsweg (Culinary Trail of St James). Richard McComb reports
First, remove the claws and the head from the lobster. Discard the head unless using for stock. Hold the lobster tail against a flat knife and tie the lobster to the knife with string until the lobster tail is straight. Place the tails and claws in the fridge.
Fresh produce supplier James Wellock looks forward to the Glorious 12th, while Madalene Bonvini-Hamel of the British Larder creates some mouth-watering seasonal recipes for the month ahead
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