Panettone are delicious, light italian bakes popular around Christmas. Seggiano is a family owned company importing high quality food, drink and ingredients into the UK from artisan producers around the country.
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Serving up work, hope and fine food
Review about a celebration and fundraising dinner sponsored by PwC in honour of Beyond Food and Brigade Bar + Kitchen in London.
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Orange Bakery offers sourdough detours
A visit to sourdough specialists Orange Bakery in Watlington, Oxfordshire.
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Street books offer kitchen inspiration
Finding a set of cookbooks from the 1990s inspired me to make a Greek dish by food writer and now cooking school owner on the Greek island of Kea
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A Persian summer, in southern England
A Persian food inspired supper club in the Sussex countryside of England. Three courses of including lamb shanks braised in a citrus marinade and pistachio ice cream.
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Chocolate takes lead role in F magazine
A reveiw about the chocolate edition of F magazine. Published in South Korea, the magazine is beautifully designed and full of relevant articles, illustrations and photographs.
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Skewered, cooking with fire
Marcus Bawdon bestselling author of Food and Fire† bbq guide brings you loads of new options to cook with skewers over flames and challenges the reader to experiment…. Skewered: Recipes for Fire Food on Sticks from Around the World† is the latest book from chef, educator and now fire whisperer, Marcus Bawdon. You could add colour […]
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Sliced and diced, the best of British Charcuterie reaps awards
The best of British cured, fermented, finely sliced, expertly prepared meats has been put to the test and the best rewarded in the increasingly influential British Charcuterie Awards. Created in 2017 and organised by food events maven Henrietta Green, the awards seek to reward and educate both maker and consumer. Both sides of the plate […]
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Chef Emily cooks and publishes Sea & Shore
Cornwall-based chef Emily Scott cooked for the G7 leaders at the Eden Project, the day after her cookbook Sea & Shore was published.
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Holding taste to ramson, wild times
Walking in the woods near a stream of river and you may well see the pungent leaves of wild garlic bursting through. Time for foraging and cooking with the versatile plant.
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