Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Recipes

Recipe: Tim Hayward's mince on toast Recipes

Recipe: Tim Hayward's mince on toast

10 December 2020 by

Recently, in a very fashionable bar somewhere in New York, a young man with a beard[...]

Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last Recipes

Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last

03 December 2020 by

Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook[...]

Recipe: Bill Granger's chilli miso salmon with hot and sour eggplant Recipes

Recipe: Bill Granger's chilli miso salmon with hot and sour eggplant

26 November 2020 by

This is my variation on the classic miso-marinated cod from the wonderful Nobu restaurants, plus an[...]

Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote Recipes

Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote

12 November 2020 by

This is a bistro classic we all love, one of our favourite salads.

Book review: Wines & Recipes, by Raul Diaz Chef

Book review: Wines & Recipes, by Raul Diaz

29 October 2020

Sommelier Raul Diaz has worked in the wine trade for 15 years. He teaches Wine & Spirit Education Trust courses at the Corinthia London through his Wine Training School, and is the UK ambassador for VDP German wines.

Book review: Stark, by Ben and Sophie Crittenden Chef

Book review: Stark, by Ben and Sophie Crittenden

15 October 2020

Stark is no ordinary Michelin-starred restaurant. In December 2016, chef-proprietor Ben Crittenden, formerly of the West House in Biddenden, converted a sandwich shop in Broadstairs into a restaurant.

Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise Recipes

Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise

08 October 2020 by

Taken from There and Back Again: A Purnell’s Journey, by Glynn Purnell

Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell Chef

Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell

08 October 2020 by

Weighing in at 6.5kg and standing over a foot tall, Glynn Purnell’s third book dwarfs his[...]

Recipe: Meera Sodha's parsnip and carrot mulligatawny soup, from Miranda York's Food Almanac Recipes

Recipe: Meera Sodha's parsnip and carrot mulligatawny soup, from Miranda York's Food Almanac

01 October 2020 by

Like kedgeree and curry, mulligatawny is part of the culinary legacy of the Raj, a cultural[...]

Book review: The Food Almanac, by Miranda York Chef

Book review: The Food Almanac, by Miranda York

01 October 2020 by

The Food Almanac is the first title from Miranda York, food writer and the founder of[...]

Book review: The Pie Room by Calum Franklin Chef

Book review: The Pie Room by Calum Franklin

24 September 2020

Calum Franklin, the Michelangelo of pastry, has written one of the most highly anticipated cookery books of the year in The Pie Room.

Recipe: brioche from The Sourdough School: Sweet Baking Recipes

Recipe: brioche from The Sourdough School: Sweet Baking

17 September 2020

Taken from The Sourdough School: Sweet Baking by Vanessa Kimbell

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking