Cupboard Love: Our new daily column on isolation cooking – today, braised butter beans March 27, 2020 I remember being a kid, when my grandmother’s neighbour would give me M&S butter beans in a creamy sauce straight out of the can. It seemed like the height of sophistication to a young me, and I’d look forward to it all week. So here’s a quick recipe for you, which you can rustle up [...]
Cupboard Love: Our new daily column on isolation cooking – today, chickpea curry March 26, 2020 Chickpeas are a mystery to science. At some indeterminate point in modern history, every household in the UK was issued with between one and six cans of chickpeas, which were arbitrarily distributed at the back of their cupboards. Nobody knows how they got there, and most people don’t even know they exist, but search your [...]
Acclaimed chef Virgilio Martinez and Explora Peru come together to showcase the unique culinary identity of the Sacred Valley March 25, 2020 When most people think of Peru, it’s the ancient citadel Machu Picchu that comes to mind. And when you mention the Sacred Valley, it’ll likely conjure up similar images of hiking through misty mountains to equally mystical Incan ruins. This is, in fact, exactly what I’m doing. But I’m not only here for the archaeology; [...]
Cupboard Love: Clever cooking for an isolated population March 25, 2020 In the first part of a new series on economical home cooking, top chef Mark Hix demolishes a whole duck. I’ve written a few times about people buying too much food, not looking after it in the fridge, and it consequently ending up in the bin. I’ve also written many times about getting the most [...]
Top chef José Pizarro talks about his mother’s stew, and making food so good it makes his diners frisky March 11, 2020 Each week we ask a top chef about their life in food. This week: José Pizarro. Who are you? I am José Pizarro, a Spanish chef who calls London home after living here for 20 years. I have published cookbooks on Spanish food and have four restaurants. What’s new? I recently launched rooms at my [...]
Working Lunch: Townsend in Whitechapel Gallery is a solid new cultural dining option March 4, 2020 Each week we pick the best places to wine and dine your favourite clients. WHAT IS IT? The Whitechapel Gallery has converted its ground-floor cafe into a more serious dining space, creating an intimate, light-filled restaurant serving modern British cuisine that sits somewhere between “casual lunch” and “proper dinner”. It’s named after Charles Harrison Townsend, [...]
Weekly Grill: Hide’s Josh Angus on why you should never climb into an oven and why he’s traumatised by tofu February 26, 2020 Who are you and what do you do? My name is Josh Angus and I’m head chef at Hide on Piccadilly. I run a team of around 50 chefs serving 300 guests a day. Hide has been open for 16 months and since opening we have won numerous awards for our food and wine. We won [...]
British Pie Week: Pancake Day is over, now it’s time to gorge yourself on pie February 26, 2020 Pancake day is behind us for another 364 days. But forget those flat fly-by-nights, because the real culinary showcase is still a few days away: British Pie Week. Across the land, top chefs will be rolling out their versions of the perfect pie, a dish that can be traced through ancient Egyptian and Roman lineage [...]
Working Lunch: Wilder is serious food for serious people, but seriously good February 26, 2020 We pick the best places to wine and dine your favourite clients. This week: Wilder at Boundary London, Shoreditch WHAT IS IT? A new restaurant located in the bowels of Terence Conran’s Boundary London, which also houses Albion and that nice roof-garden you can never get into when it’s sunny. Wilder is located down so [...]
Working Lunch: Casa do Frango in Shoreditch is the posh Nando’s of your dreams February 21, 2020 We pick the best places to wine and dine your favourite clients. This week: Casa do Frango in Shoreditch What is it? If I were to say the words “authentic Portuguese piri-piri chicken”, chances are you’ve started salivating, like one of Pavlov’s greedy dogs, over the thought of a lovely, cheeky Nando’s. It doesn’t matter [...]