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The Great British Bake Off 2019: episode four – as it happened

Tue, 17 Sep 2019 20:30:53 GMT

It’s the first ever dairy week ... so who milked it, and who curdled under the pressure?

Phil shocked to meet the end of the road- he was undeniably good in previous weeks. Sherlock Gnomes couldn’t have seen it coming. Lemon entry, Indian goodbye.

Michael fell from grace something spectacular, Rosie let her cakes do the talking thank god, and Steph kept a ravening David at bay. He’s a very strong contender though.

Dora did an explore in EXCELLENCE. Grew very fond of Steph this week.

Emotional scenes as Phil gets the boot. A bear hug from Paul. The right decision, but it was tight.

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Autumn recipes from Nigel Slater's new cookbook

Mon, 16 Sep 2019 07:00:48 GMT

Dishes from the plant-based Greenfeast: Autumn, Winter – gnocchi and peas, orecchiette and cheese, chocolate and cantucci

Dinner is different in winter. The change starts late on a summer’s evening, when you first notice the soft, familiar scent of distant woodsmoke in the sudden chill of the air. Then, a day or two later, a damp, mushroomy mist hovers over the gardens and parks. Later, you notice the leaves have turned silently from yellow ochre to the walnut hue of tobacco. Autumn is here once again. You may sigh, rejoice or open a bottle. For many, this is the end of their year. For me, this is when it starts, when warmth and bonhomie come to the fore. With the change of weather, supper takes on a more significant role. What I crave now is food that is both cosseting and warming, substantial and deeply satisfying. Food that nourishes but also sets me up for going back out in the cold and wet. And yet, I still find my diet is heavily plant-based with less emphasis on meat. It is simply the way it has progressed over the years and shows little sign of abating.

At the start of the longest half of the year, our appetite is pricked by the sudden drop in temperature, and as evenings get longer, we have the opportunity to spend a little more time in the kitchen. To mash beans into buttery clouds. Simmer vegetable stews to serve with bowls of couscous. To bring dishes of sweet potato to melting tenderness in spiced cream. And, of course, the pasta jar comes out again.

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Thomasina Miers' recipe for spinach and feta filo pie | The Simple Fix

Mon, 16 Sep 2019 11:00:54 GMT

Just five main ingredients make up this delicious spanakopita – a classic Greek filo pie of spinach and feta

I once made a Channel 4 show called The Wild Gourmets. We travelled the length and breadth of the country, foraging, fishing and hunting for food, and I was allowed to cook only with what we found – plus a few sparse ingredients. It can be incredibly liberating, cutting out too much choice from the cooking equation and forcing oneself to limit the number of ingredients thrown in. Here is a midweek feast: a classic spinach and feta pie from Greece that could have more ingredients, but is totally delicious with just these.

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The Great British Bake Off 2019: episode three – as it happened

Tue, 10 Sep 2019 20:23:17 GMT

It’s bread week in the tent! But who proved themselves – and who was toast?

A surprising but delightful win for Michael! And a tough break, comme une breadstick, for Amelia. Bread week never disappoints.

Thanks to all of you for the amazing lookalikes and puns and arcane regional helmet trivia. Standard. I’m definitely tuning in next week to see what the drama is between Steph and Henry, and also because of certain contractual obligations. Please join me then!

WHAT is that drama between Steph and Henry?? They may as well have cued the Eastenders drums after that cliffhanger.

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Nutshell, London WC2: ‘Classy, innovative... insane?’ – restaurant review | Grace Dent

Fri, 06 Sep 2019 09:00:45 GMT

Is London’s raucous West End ready for khoresht bademjan? This inventive new Persian restaurant has as good a chance as any of making it work…

Nutshell, the new modern Iranian restaurant on St Martin’s Lane, central London, perched close to Nelson’s column, requires a personal battle of one’s own to reach on a Saturday evening. Theatreland in full yahoo merges with tottering hen parties, meandering mini-breakers, school trips, emergency response vehicles and bin trucks. You are either insane to open a classy, innovative, Persian restaurant here, serving ornate new spins on meze, grills and stovetop stuffs, or you are very, very clever.

For passing footfall, Nutshell may seem slightly mysterious. Words like jojeh, borani and kubideh have yet to slip into regional UK parlance for chicken chunks, dip or minced meat. Frankly, Britain has as yet accepted the aubergine only very tepidly in all its bulbous, purple majesty. Yet here on the Nutshell menu, one will find it stewed with pearl onions and split chickpeas in a khoresht bademjan; or pulverised and strewn with feta, crisp shallot, blackcurrant and walnuts in a sublime take on baba ganoush. Similarly, walnut, which Brits admire mostly in a whip, is loud and proud in Nutshell’s panir sabzi, in the lamb meatballs, and diced roughly under the grilled cauliflower fesenjun. Of course, if you’re one of the UK’s 70,000 Iranian-born residents, you may think: “Nutshell, a new cool place! I’ll take my father as a treat!” knowing in your heart he’ll say: “I don’t want Caspian olive tapenade with rainbow radish. Why did Azerbaijan in Hammersmith shut? I want kalle-pache with the boiled sheep’s head looking at me! Now that was Persian food.”

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The 100 best TV shows of the 21st century

Mon, 16 Sep 2019 05:00:48 GMT

Where’s Mad Men? How did The Sopranos do? Does The Crown triumph? Can anyone remember Lost? And will Downton Abbey even figure? Find out here – and have your say

  • We interview the No 1 show’s creator
  • 21st-century box: TV writers on their best shows since 2000
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Meera Sodha’s vegan recipe for pistachio and cherry croissants

Sat, 14 Sep 2019 09:00:52 GMT

The smell of baking pastry is one of the world’s favourite aromas, and readymade puff means you can enjoy croissants with far less fuss than usual

The smell of fresh baking is one that deserves to be enjoyed by everyone. It soothes the soul, travels out of windows and into the street, spreading delight in a way no other scent can. Today’s recipe is particularly aromatic: a cheat’s croissant made with pre-rolled puff-pastry filled with a push-of-a-button pistachio marzipan and sweet cherries. So few ingredients and little work for such lovely smells and so much joy … you may as well fling open the windows (and pass a plate around).

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Yotam Ottolenghi’s recipes for five-ingredient feast

Sat, 14 Sep 2019 08:30:51 GMT

Irresistible, five-ingredient recipes for black pepper chicken with soy butter, cheesy cauliflower bites, and a herby orzo pilaf

When, a few years ago, one Mr J Oliver wrote a bestseller with a five-ingredient promise on its cover, I couldn’t help but quietly ask myself: “Could I possibly cope with such a bare minimum? What would I do with a limit of five?” Having now taken on this challenge, along with all my fellow contributors to a special issue of Feast this week, I can happily report that the folks at the Ottolenghi test kitchen actually enjoyed the restriction.

Excluding a few staples (fat, sugar, salt and pepper), the rule of five liberated us from any notion of “an extra pinch of this or maybe some of that” – which, I have to confess, turned out to be a welcome relief. So, for today, at least, less is more.

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Arcade Food Theatre, WC1: ‘It’s £14 for a small ham sandwich’ – restaurant review | Grace Dent

Fri, 30 Aug 2019 09:00:25 GMT

The concept is an expensive food court that has no takeouts or waiting staff but is bafflingly eager for tips

En route to Arcade Food Theatre, near London’s Tottenham Court Road, for my second visit, I chunter inwardly that the restaurant scene often sounds like a chaotic blue-sky-thinking meeting gone awry. “Shout out your ideas, remember no idea is wrong!” the boss cries. “OK, it’s a cafe where you love eggs so much you’re basically a slut!” someone shouts. “We’ll call it Eggslut!” “Build it!” shouts the boss. “Forty-quid paella?!” yells someone else. “Gordon Ramsay: sushi master!?” All are greenlit for 2019.

But then one idea trumps all. “OK, it’s a food court. But a very posh, expensive one. You still queue, order, ship your own drinks and sit open-plan, but it’s £14 for a small ham sandwich. The credit card machine asks you for a tip immediately before every transaction.” Too far, one may think. But no, the Arcade Food Theatre has arrived, boasting a name like a My Bloody Valentine spin-off project and a London location so central it’s literally underneath Centrepoint, within footfall of the hungry hordes who ransack Oxford Street Primark. It should not be a difficult place to sell food. The nearby branch of Chopstix is serving boxed noodles and hot spring rolls (15 for £2.50), hand over fist, from 10am-10pm every day. Yet most things are difficult in this food court – apologies, this “collection of independent kitchens and incubation-focused mezzanine space showcasing emerging culinary concepts”.

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Back to basics: what wines can’t you do without? | Fiona Beckett

Fri, 13 Sep 2019 13:00:40 GMT

If you had to pare down your wine selection to just a few staples, what would you choose?

It’s easy to see why recipes with a limited number of ingredients are winners, and that definitely applies to cocktail recipes more than most – who on Earth has the inclination, time or budget these days to be a mixologist on top of everything else? But what about wine? Is it a bonus to limit the number of different wines you drink?

Not for readers of this column, I suspect, who thrive on the new and unfamiliar, but we all need staples in our lives.

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The new rules of holiday eating: ditch TripAdvisor, embrace disaster, and make a plan for when you're 'hangry'

Wed, 17 Jul 2019 14:13:06 GMT

Dining out while away can lead to meltdowns. From setting a budget to finding a place to eat, here’s how to make the most of your mealtimes away from home

Eating out on holiday is considered a treat. And on one level, it is. You have enough cash to blow on a plate of pasta puttanesca that tastes the same as the one you make at home, but is slightly superior because you are eating it while wearing perfume in an artfully dilapidated alleyway. That’s not something to sniff at.

Ultimately, however, while there may be a small number of eerily well-adjusted weirdos who disagree, for the rest of us dining out while away spells meltdown: skipping sightseeing to obsess over TripAdvisor reviews; arguing with holiday companions over whose dietary preferences should take priority; wasting hours trying to locate a joint that suits both your pescatarian girlfriend and your raging carnivore of a dad.

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10 of the best restaurants in Cádiz, Spain

Fri, 02 Aug 2019 05:30:10 GMT

Fizzing with culinary highlights, this selection from the Andalucían city’s old town takes in special spots for seafood and tapas joints away from the crowds

Go early: this tapa place is very small and almost always busy. It cooks its speciality, tuna from the strait of Gibraltar, in a variety of ways: from traditional with a twist to a more-modern style. Tuna tartare or tuna lasaña are my favourites. The menu is long and the quality is high, though the prices remain reasonable (tapas from €2.20). Check out the wine list, too, and you’ll spot some great bottles.
€12-€14pp, Calle Columela 4, on Facebook

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OKN1, London: ‘These students are our future’ – restaurant review

Sun, 15 Sep 2019 04:30:15 GMT

The young learners working the kitchen at Hoxton’s OKN1 could teach seasoned pros a thing or two

OKN1, 40 Hoxton Street, London N1 6LR (020 7613 9590). Starters £6.50-£8, main courses £11-£15, desserts £3-£6, wines from £22

Few people would describe the building at 40 Hoxton Street as a glamorous landmark, probably not even the architect’s mother. It is a block of yellow brick, with a few glacial cliffs of glass so the light can get in. There are vaguely interesting spindly design features put there, I think, to stop it looking too much like a correctional facility. It is a building with a purpose for which it is fit. So no, not a landmark. Instead, a beacon of hope.

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The great 1970s wine revival

Tue, 17 Sep 2019 07:00:21 GMT

Lambrusco, muscadet, Bull’s Blood: after years of neglect, some wines have returned as retro-vintage stars

Whatever happened to the bestselling wines of the 1970s and 80s? Some, happily, are no longer with us or have been banished to the dustiest reaches of the corner shop, brands such as Hirondelle, Lutomer Laski Riesling, or Le Piat d’Or, that neither we nor the French adore any more.

Others, remodelled, repackaged, occasionally even drinkable, are still slogging it out in the pitiless commercial battlefield of a supermarket near you: Mateus Rosé, Black Tower, Blue Nun.

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The cut of meat that chefs love but butchers throw away | Waste Not

Sat, 14 Sep 2019 05:00:53 GMT

Unbelievably, butchers often throw away less popular cuts of meat. By creating demand for them, we use fewer resources, and get to enjoy dishes like this amazing slow-roast lamb belly

According to the UK government’s waste and resources programme, Wrap, as much as 70% of post-farm-gate waste takes place in our homes (the rest comes from manufacturing, hospitality and retail). That’s not all our fault, of course: clever marketing, BOGOF offers and bulk buys all help waste proliferate.

Beyond reducing our own waste, we can also help food producers reduce theirs by changing our shopping habits. The most effective thing we can do is demand producers and retailers take responsibility for their waste by writing emails to them and our MPs; we can also shorten our food chain by wherever possible buying locally and seasonally.

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Long drinks with less sting in the tail | Fiona Beckett

Fri, 06 Sep 2019 13:00:42 GMT

The new batch of low-alcohol mixers and long drinks throws up a few worthy buys – otherwise, traditional lower-alcohol drinks still do the job

NoLo (no and low alcohol) has been the big drinks trend of 2019, but it’s been much more about the no than the low. However, there have been some product launches lately, such as Whyte & Mackay’s Light and Trinity 25, that offer a more moderate version of full-strength spirits.

To be honest, I’m not totally convinced. You can, after all, easily dilute a full-strength drink or make it a single measure rather than a double, while still enjoying the full flavour of the original. Gin and tonic, whisky and soda and rum and Coke are still popular long drinks.

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Cocktail of the week: Crazy Pedro’s Pedro and the Prinny | The Good Mixer

Fri, 06 Sep 2019 15:00:42 GMT

A burst of rounded citrus ties fruity gin to the smoky kick of mezcal

Long and refreshing, this combines our favourite thing – mezcal – with the current spirit of the moment for a lot of our guests: pink gin. But it works with any gin, really.

Serves 1
30ml pink gin – we use Beefeater Pink (or normal gin)
20ml mezcal – we use Koch el Mezcal Espadin
10ml vanilla syrup – the sort you get in coffee bars (we use Monin)
10ml almond syrup – again, the sort you get in coffee bars (we use Monin Orgeat)
20ml lemon juice
San Pellegrino Aranciata Rossa
, to top
Lime wheel and strawberry sweet, to garnish – we use a Haribo Giant Strawb

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LIam Charles’ accidental honey popcorn recipe | The Sweet Spot

Sat, 14 Sep 2019 10:01:06 GMT

Another Marvel-inspired treat brought about by a movie mishap... The result: these crunchy, nutty, caramel chunks

This recipe was made by accident. Whenever a Marvel film comes around, my friends and I always find time to go to the cinema and, of course, snacks are essential. While we all get popcorn, we also have our speciality snacks: Babs has a pasta bowl, George a smoothie and Henry goes for honey-roasted nuts. I have caramel popcorn, which recently Henry went and tipped his nuts into, and it inspired today’s recipe... we’re talking honey caramel with a few extra tasty twists.

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Indian summer: recipes for tamarind curry and kachumber salad | Anna Jones

Fri, 13 Sep 2019 11:00:26 GMT

Served either as a meal or separately, these dishes – a tangy curry and an Indian chopped salad – make a big impact for very little fuss

I enjoy cooking with limitations; fitting a few ingredients into the puzzle of a recipe, making sure each one earns its place, adding, swapping and retesting so each ingredient sings.

I remember hearing the musician Chilly Gonzales say he wrote some of his best music only using one octave of the piano. Limitations test your creativity in the best possible way.

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10 Heddon St, London W1: ‘We'll never tire of exemplary pasta’ – restaurant review

Fri, 13 Sep 2019 09:00:17 GMT

Simple things done really, really well so often trump gimmicky eating experiences, and this knockout Italian-leaning pop-up does it better than most

I had set my eye on 10 Heddon St even before the lease was signed or chefs Chris Leach and David Carter had begun perusing bowls. Then they announced that the address they’d be occupying – which, for less able detectives, is number 10 on Heddon Street, just off London’s Regent Street – would be a temporary home only. This meant that if I told you about their seaweed butter tagliatelle or their roast pink fir potatoes with smoked cod’s roe, by late autumn you’d have to track down Leach and Carter at their new place in Soho, which will go under a different name.

But my readers are resourceful, and 10 Heddon St sounded promisingly like exemplary pasta, which is something of which we’ll never tire. In a gimmicky restaurant landscape, the queue at Padella in London Bridge still snakes right around the corner half an hour before it opens (such dedication is one reason they announced this week that they’re opening a second branch in Shoreditch in early 2020). On a recent road trip to Berkshire to check out fancy, multi-course fine dining, my happiest meal turned out to be a bowl of spaghetti alla puttanesca at Newbury’s big-hearted, family-run Mio Fiore. Pasta is a complex thing to do well, but when it is done well, it’s restorative.

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Wun’s Tea Room, London: ‘I need this in my life‘– restaurant review

Sun, 08 Sep 2019 04:59:29 GMT

The Iberico char siu is bordering on the sublime at this new Cantonese in Soho

Wun’s Tea Room and Bar 23 Greek Street, London W1D 4DZ (020 8017 9888). Snacks and small plates £2.80-£9.80, larger dishes £11.80-£18.80, desserts £4.80-£5.80, wines from £22.80

It is tempting to shove just five words at you and leave it at that: sugar skin Iberico char siu. Mouth them, like some florid incantation: Sugar. Skin. Iberico. Char. Siu. It is not just char siu, that boisterous Cantonese way with roasted pork, involving the aromatics of five spice punched up with fermented bean curd and honey. It is char siu fashioned from Iberico pork, prized for its thick gilding of glistening, ivory fat. No, it’s more than that. It is Iberico char siu with a crisp, sugared skin. Some of you, the pork-eating ones obviously, may feel you need this in your life. I need this in my life.

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Maids of honour: could I crack Bake Off’s first ‘impossible’ challenge?

Wed, 18 Sep 2019 16:33:11 GMT

This week, contestants on the Channel 4 show all failed to make a decent curd tart – the first time everyone has flunked the technical. One armchair baker sees if she can better them

As an inveterate armchair baker, who laughs knowingly as raw dough gets the Paul Hollywood finger or unset fillings ooze, I watched enthusiastically as every single contestant failed the technical challenge in the latest episode of The Great British Bake Off. Hollywood described the efforts to make maids of honour – a kind of curd-filled tart – as “awful”. But how would I get on when I gave this recipe – beloved of Henry VIII – a try?

I begin by boiling milk then adding vinegar: everyone’s favourite way to start a dessert. This lumpy horror should be separated using a muslin cloth. Obviously, I don’t have any muslins: it’s not the 1890s. I use a grubby cloth that came with a pot of cleanser. Perhaps any essential oils will enhance the flavour? The face cloth is definitively too small to hold 200g of hot, separated vinegar milk, but I catch it with a sieve.

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'Can't I just say it's tasty?' Why food critics go too far

Wed, 18 Sep 2019 13:03:34 GMT

It’s easy to write beautifully if you can work yourself into a frenzy of love or loathing. Unfortunately, most meals are just quite pleasant

I was a restaurant reviewer for 10 years, and then I was let go, as they say. I expected to be distraught because I would miss the money, and also the food. Instead, it was an incredible relief. Reviewing food is fine when you hate a lot of things; it is fine when you stand ready and willing to do an elaborate and caustic hit job on an orange sorbet because you have been either absolutely loving or completely hating relatively benign things since you could talk. It is fine when you have quite a dedicated moral architecture of taste, when you admire good food so much that you can summon real dismay at even its very slight inferior. The problem is not that you run out of words for the best of it, nor that you take no demonic enjoyment from having unearthed the worst.

The problem is the smörgåsbord of food that is just tasty. It’s not an angel dancing on your tongue; it didn’t crack open your understanding of what a vegetable should be, or its meaning in the universe; it wasn’t like an explosion, or an epiphany; it didn’t have the deep, resonating familiarity that brought you so close to the quiddity of a steak that you felt as if you could speak cow just by eating it. It’s just tasty – or quite tasty.

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Bangers become the latest British favourite to go meat-free

Tue, 17 Sep 2019 23:01:44 GMT

Beyond Meat’s plant-based protein sausages will be stocked by Tesco from the end of September

A “healthy” plant-based sausage from the US meat-free brand Beyond Meat will make its UK retail debut in Tesco at the end of September – the second of its products to hit UK supermarket shelves following the launch of its popular “bleeding” burger last year.

The manufacturer – the world’s most valuable meat substitute start-up – claims the so-called Beyond Sausage “looks, sizzles and satisfies” like the real pork equivalent, but contains more protein and less saturated fat.

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Savoury spicy beetroot, salmon and chive cheese choux people

Wed, 18 Sep 2019 11:00:14 GMT

These tasty little treats are fun to make and are bound to prove a hit at parties

Tasty and fun, these make great starters or canapes. You will have leftover beetroot filling, but you can use this for something else – maybe alongside a salad.

Makes: 15-20

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Rachel Roddy’s recipe for sausages with red onion and grapes | A Kitchen in Rome

Mon, 16 Sep 2019 11:00:54 GMT

Like many Italian recipes, this one calls for few ingredients, but they all count: fat sausages in a sweet-sour sauce of braised red onion and red and white grapes

Alastair Little puts it well in the preface to his book Keep it Simple: “Simple food does not necessarily mean quick food, or even easy food, though it can be both. Keeping it simple means being pure in effect – finding natural rhythms and balances, allowing the food to taste of itself.” For years I had a Post-It with this quote written on it stuck to the top of my desk, until it was pulled off or lost in a move. It is an idea that makes so much sense – one at the root of so much Italian cooking (and of many other great cuisines, too). It is an idea that drags us back to the raw ingredients and asks us, the cooks, to consider them, taste them, judge them, think about how they transform and work with other ingredients, and how we can bring out the best in them.

Idealising Italian food is tedious, and it is also not useful. What is to be admired, though, and therefore useful, is recognising the confident Italian ability to keep things simple and bring out the best in ingredients. Italian cooking is also chock-full of five-ingredient recipes: innumerable examples of well-honed, everyday brilliance that are as at home in the UK as in the Mediterranean – what one friend would call “light bulb recipes”.

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How to make summer pudding – recipe | Felicity Cloake

Wed, 18 Sep 2019 11:00:18 GMT

Snap up bargain berries and snaffle the last of the crop from the hedgerows and make this seasonal filling, fruity classic

Summer pudding is an old-fashioned and peculiarly British pleasure – a solid lump of stodge designed to be enjoyed when our berries are at their world-class peak. Well chilled, however, it’s surprisingly refreshing stuff, and refreshingly thrifty as well – the perfect home for that stale loaf and those over-ripe berries going cheap at the market.

Prep 15 min
Chill 4 hr-plus
Serves 6

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Four Venetian recipes frm Polpo | Russelll Norman

Sat, 14 Sep 2019 06:01:43 GMT

Recreate a classic Venetian ristorante at home with recipes for spaghetti with onions, fennel and orange salad, tomato and oregano bruschetta, and steak with mushrooms

Prep 10 min
Cook 30 min
Serves 4

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Star attractions from Portugal’s Alentejo region

Sun, 01 Sep 2019 05:00:12 GMT

The Iberian answer to the New World offers some sumptuous, adventurous reds

Quinta do Carmo Bacalhôa Dom Martinho Tinto, Alentejo, Portugal 2017 (£11.99 Waitrose) The Alentejo wine region is often described as Portugal’s answer to the New World. And while the setting – vineyards interspersed with cork oaks, whitewashed houses, vast wheat fields under wide blue skies – couldn’t feel more Iberian, it’s true that there is a feeling of newness in the wine business here. It expanded massively in the late 20th century, with a willingness to experiment (driven by Australian winemakers) and a preponderance of ripe, fruity wines. That flexibility extends to grape varieties: there’s an undogmatic blend of local and international that can make for engagingly open, rich but succulent reds, such as Quinta do Carmo’s dark berry-scented mix of aragonez (aka tempranillo), trincadeira, alicante bouschet and cabernet sauvignon.

Susana Esteban Aventura Tinto, Alentejo, Portugal 2016 (£18.50, Bottle Apostle) Australian David Baverstock has been in charge of winemaking at the consistently impressive Esporão since the early 1990s, and his skill (working with Sandra Alves) is apparent in the remarkable bargain that is the suave but generous Esporão Monte Velho Tinto, Alentejano 2018 (from £7.75, Wine Society). Fellow Aussie Peter Bright is fashioning appropriately bright-fruited wines, such as the crisply easy-drinking, tropical fruit salad of Terra d’Alter Branco 2018 (£8.95, Lea & Sandeman). Another star of the region is also an expat: Susana Esteban hails from Tui, across the Spanish border in Galicia, and her wines, including the Aventura Tinto, combine southern sunny intensity with a fragrant liveliness reminiscent of wines from her birthplace.

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Coalville’s Trappist brewers – in pictures

Wed, 07 Aug 2019 07:00:45 GMT

Faced with dwindling revenues from dairy farming, the monks at the Trappist monastery of Mount St Bernard Abbey in Leicestershire decided to swap milk for beer

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Cocktail of the week: Masa + Mezcal’s mezcal passion

Fri, 13 Sep 2019 15:00:29 GMT

A smoky smasher, like an old fashioned, but with mezcal and passion fruit instead of bourbon and cherries

This take on the old fashioned showcases an amazing spirit. Mezcal’s fruity, smoky notes make it a great pairing for passion fruit, which is just coming back into season, as well as other tropical fruits such as pineapple.

Serves 1

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