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As a critic, few things are as uncomfortable as having to hurriedly recalibrate opinions about a formerly wholehearted recommendation. A year or so ago, I excitedly dragged my wife along for a very late, post-theatre dinner at a West End restaurant — an opening I had published an exuberant rave about just six months earlier — and had the creeping ...
Do you find yourself planning holidays around good food? Our inspectors certainly do. As a well-travelled bunch, we’ve asked them to share some of their favourite spots around Europe. From institutions to backstreet gems, the simple to the spectacular, these are the restaurants not to miss on your travels.
Go to method INGREDIENTS 250g mussels, cleaned and de-bearded 150ml white wine 150ml fish stock 2 cloves garlic 1 small white onion 2 marinda tomatoes ½ tsp fennel seeds ¼ tsp chilli flakes ½ tsp smoked paprika 2 bay leaves 1 sprig thyme 2 tbsp moscatel vinegar or white wine vinegar and a pinch of sugar 4 ...
After a brief dormant spell, The Swine (formerly ‘That Dines’) has re-emerged as a fully-fledged, suburban bistro, leaving its city centre home of over 10 years and relocating to the heart of Headingley.
Purists look away. This healthy twist on a classic puttanesca swaps pasta for legumes, giving you the perfect light meal for spring.
With the arrival of asparagus season, Woven head chef Adam Smith shares his recipe to elevate the spring vegetable in its prime.
What does it say, that in the company of a certain type of ruddy-faced, round-bellied gourmand of the old school, I would sooner admit to taste for ortolan, whale sashimi, and shark fin soup, than reveal my shameful secret: I like healthy food. In foodie circles, it’s a badge of honour to overdo it. Watch us order the fattiest ...
‘Small farms, big flavours, brave stories’ goes the blurb. And really that’s all you need to know about Kynd (pronounced ‘kind’), the latest addition to the Hampton Manor estate near Solihull.
I was once told by a Chinese food expert that the key to ordering a successful Chinese meal was to balance the yin and the yang: the soft and the crunchy; the fiery and the soothing; the salty and the unsalted. The process can take a fair while for novices to master when presented with a menu as long as ...
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 ...
