News
West African restaurant Chishuru could move to the West End next year
Brixton’s increasingly popular West African restaurant Chishuru is on the move.
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346 articles
Where to eat
Best Pubs in the North West
The North West might be home to the largest natural lake in England, but it is also home to many brilliant pubs. From the Lake District to the red bricks of Manchester, these pubs offer more than just a place to grab a drink. Here are some of the Guide’s favourite pubs in the North West.
Feature
Nathan Outlaw has been busy cooking breakfast at his new guest house in Cornwall
Nathan Outlaw opened his guest house in Port Isaac, Cornwall, in the summer. The chef, whose exceptional flagship restaurant appears in our Top 20 list, tells Josh Barrie about expanding his business, cooking breakfast, and getting to know his guests.
Feature
12 country house hotels with a modern twist
Country house hotels have been quietly shaking off their dusty image for years. Then the no-fly period of the pandemic struck and suddenly opinion-shapers were checking into places with glorious gardens, sumptuous interiors and kitchens whose food thrilled. Voluminous floral chintz in dusty dining rooms, prissy formality and palate-deadening food? There’s no space for that in these competitive times. Heritage-respecting style, easy informality laced with luxury, and inspired cooking by talented chefs using kitchen garden ingredients? Yes please.
Feature
Tatale’s Akwasi Brenya-Mensa on West African food in the UK
West Africa is a region made up of many countries, and its foods have made a profound impact on cuisines around the world. From Brazil to the Caribbean, Mexico to the United States, you can trace culinary roots back to West Africa. Dishes such as Jamaican saltfish fritters are the culinary descendants of akara, the black-eyed bean fritter eaten in countries such as Ghana, Nigeria, and The Gambia. New Orleanian beignets are an evolution of a form of fried dough known as bofrot in Ghana or puff puff in Nigeria. You can see it in the use of red palm oil in dishes like moqueca (seafood stew) in Brazil, jambalaya in Louisiana.
