Fancy a cuppa with your dinner? Maybe a smoky dark oolong with your beef, or a green tea with that aromatic Vietnamese pho? What about a citrussy Ceylon with the lemon dessert? If you’re halfway through Dry January – or if you just fancy exploring how the complexity of speciality teas can elevate food – now’s the time to give tea a go.
We spent 5 minutes grilling Chantelle Nicholson, head chef at Tredwells in Covent Garden
The Good Food Guide editor Amber Dalton picks the best places to eat out between Christmas and New Year (twixtmas) without a Brussels sprout in sight
And so to Bath, with its ancient Roman pools, its sweeping Georgian architecture of crescentic gold. It is testament to Somerset’s largest city, historic as it is, that it would surge toward modern dining, all the while retaining its vintage charm. Here you will find one of the finest bakeries in the country, fine cheeses abound, and excellent Sicilian food uncommon in the West Country. Mark Taylor has the low-down.
Tempted by the new Cooks’ Ingredients products at Waitrose & Partners but not sure how to use them? The Good Food Guide has selected just a few of the restaurants using these ingredients to brilliant effect so you can draw inspiration from the professionals. And if you can’t sample their dishes in situ, try recreating them at home, or visit waitrose.com for more recipe ideas.
