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  • St Patrick’s Day, it’s not all about Guinness…

    St Patrick’s Day is the traditional occasion to raise a glass of Guinness (or three or four…) to Ireland’s patron saint. But it’s not all about Guinness and whiskey … Food plays a huge part on this day, celebrating with the amazing seasonal produce that is on offer during March. With such delicious dishes from … read more…

  • Embrace the spice!

    Driven by globalization and the growing multicultural population, spices that were once exotic and unfamiliar are becoming familiar and universal. Flavours in this group include: chilli, pink peppercorn, ginger, cinnamon, cardamom, cumin and turmeric. So with the cold weather this month, heat up the kitchen with some on trend spice and spicy cuisines. A great … read more…

  • Alternative pancakes…

    As the breakfast space continues to grow in popularity, so too does the widespread consumption of pancakes. Although the never-ending batch of skimpy dinner plate sized pancakes, enjoyed on Shrove Tuesday have fallen out of favour in recent years, the American ‘stack’ is embedding itself as a cornerstone of the weekend brekkie, or more accurately … read more…

  • Pasta: This time it’s serious

    It’s the staple found in almost every kitchen across the UK. Whether we call them by their proper names, or the widely accepted descriptors, of twists, shells and bow-ties, pasta has become an everyday ingredient, but one that hasn’t necessarily got the credit it deserves. But pasta is the base ingredient that’s getting a huge amount … read more…

  • Regional Chinese Food For The Masses

    Chinese food in Britain has long been an Anglicised version of Cantonese cookery. Spare ribs, chow mein, special fried rice and the obligatory sweet and sour pork balls. However, there’s a huge diversity of regional styles in China that the British diner is not used to seeing. But that is all about to change… British … read more…

  • January Detox: What fun for the kitchen

    It’s a time of year when every man and his dog seems to be clinging on desperately to a variety of new-fangled diets. When gym memberships boom and celebrities from yesteryear release a slew of fitness DVDs, destined for charity shop shelves come spring. But what all this translates to in the kitchen, is a … read more…

  • Canapés and Gourmet Bar Snacks

    We’re entering a time of year when canapés come into their own. Trays of small bites are never more commonplace than at Christmas and can prove a profitable spread for events, functions and work parties. However, in recent years the ante has been upped. Finger foods no longer consist of vol-au-vonts and Parma wrapped melon. … read more…

  • So you think you know pizza?

    There’s a famous quote from Woody Allen that goes, “Pizza is a lot like sex, even when it’s bad, it’s still pretty good.” The thing is, it’s hard not to love pizza, no matter what unusual, avant-garde toppings enthusiastic chefs decide to throw at it. However, there are some misguided interpretations of this iconic Italian … read more…

  • The Taco Takeover

    Cornflour tortillas, agua frescas and an abundance of slowly braised meats, proper Mexican food is on an all out assault of the UK dining scene. However, the taco takeover that is blowing up across the country is a far cry from the crispy-shelled kits found in supermarket aisles. At the core of this new wave of Mexican … read more…

  • Getting Secret Recipes Right

    The secret ingredient is something that still rings true in our industry, no matter how much collaboration and openness there might be among chefs. Whether it’s an aunt huddled over the stove slyly tinkering with her casserole, or the old man in a souk who fiercely guards his spice mix, secret recipes are where we can … read more…

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