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A new recipe platform has launched with the aim of 'celebrating contemporary food culture', collating recipes from the UK food community in a way that 'champions seasonal, slow and conscious cooking'. The concept, called Another Pantry, will support the hospitality industry by encouraging consumers to 'think about where food comes ......
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.
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.
The successive passing of Russell Norman and Bill Granger, barely more than a month apart, at the wintry end of 2023 was what political journalists used to call a double whammy. Both taken too soon, in their fifties, both responsible for the kind of cooking and restaurateuring of which there still isn't enough. As with the loss of Alastair Little in 2022, it would be inaccurate to say that the deaths of Norman and Granger mark the end of the era, because the era they helped initiate is still very much with us.
Is it a bird? Is it a plane? A food hall or a market hall? Indoor street stalls, micro-restaurants or a posse of static food trucks lined up like a covered caravan park? Takeaways that are not-takeaways. Eating in or eating out, food vendors or food shops, boundaries and definitions are increasingly blurred. Whatever you call it, this hybrid way of grazing-cum-eating (and shopping) has become increasingly familiar in cities such as Manchester. Clarissa Hyman enjoys a tour of the best Manchester has to offer.
