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Ahead of her evening at the next Claridge’s Supper Series, The Angel’s Elly Wentworth gives us a sneak preview of her pre-dessert course with this recipe from her book The Angel. You can book a ticket for the Claridge’s dinner here. This little pre dessert delivers a burst full of flavour. The toasted honey and chamomile work very well ...
One of Manchester’s coolest cocktail bars, Stray, shares their recipe for a Mizawuri cocktail made with Japanese whisky, as well as two staple solutions to add to your at home bar.
Working directly with Somerset farmers through the South West Grain network, James Cartwright and Frederica Bullough have been serving up the model of an accessible, sustainable food system alongside their delicious bakes since 2022. Here is their chocolate chip cookie recipe.
Most restaurant critics will be familiar with the profession’s equivalent of a bat-signal. I do not mean this in the literal sense of a spot-lit logo in the night sky. No, I am talking about the digital message flares that those of us in the professional gluttony game soon grow accustomed to receiving: an unsolicited tip-off about an under-the-radar ...
Manchester’s dining scene is on fine form for 2025 and that’s in no small part down to chef Shaun Moffat and his new opening Winsome, set in the Whitworth Locke building on Princess Street, at the edge of the Gay Village.
Is it necessary to spend hundreds of pounds to get your hands on great sushi? A visit to Britain’s most expensive omakase restaurant got food writer Hilary Armstrong on the hunt for top spots that won't break the bank.
Dublin native and chef-owner of Myrtle Anna Haugh shares her recipe for a traditional Irish soda bread, with one key store cupboard utensil.
Hospitality’s #MeToo movement gained new ground last month, first sparked by an awards ceremony that, aside from Emily Roux, sidelined female chef talent into a meandering pre-recorded video that landed like a patronising pat on the head. It was swiftly followed by a flurry of headlines on the question of sexism in kitchens. There’s no doubt that rising through the ranks ...
Pies may be thought an obvious pub stalwart, but at Parkers Arms they achieve new heights. The pastrywork alone is worth the journey to the rural Newton-in-Bowland pub, but if you can't get there, here is chef-owner Stosie Madi’s recipe for a mackerel and tomato pie.
After making his name at Stratford restaurant Allegra over five years and following it up with a spell at The Midland Grand Dining Room, Irish chef Patrick Powell has teamed up with hotshot partners James Dye (The Camberwell Arms) and Benjy Leibowitz to take on a Victorian pub in Shoreditch. We take a first look.
