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 ......
It’s one of the most popular cuisines in the world, and with good reason. But navigating the menus in many Italian restaurants can be as stressful as sitting a GCSE language exam.
Alchemilla was one of our biggest (and best) surprises this year. It was the energy, confidence and passion coming from the kitchen that grabbed our attention. We caught up with our award winner, Alex Bond, to find out more about his approach.
A new crowdfunding target smashed for Gary Usher, ex-Gleneagles restaurant manager goes solo in Edinburgh and a trio of new sites for the Barrafina team
New Persian restaurant from the Gymkhana team, ex-Terroirs chef to open Oxford restaurant and wine bar, Pippa MacDonald promoted to head chef at the Merchants Tavern and former Noma chef to open Iranian restaurant in Covent Garden
