Tasting Notes

The Big Green Egg Europe Easter Competition

Join our Easter competition to be in for a chance to win a Big Green Egg

We've teamed up with the Big Green Egg Europe and Chef's Talk to give you the chance to win a Big Green Egg, all through this month until Easter! The Big Green Egg is every gourmet’s dream. Sergio Herman of Oud Sluis in the Netherlands endorses it, Jérôme Banctel of Senderens in Paris smokes foise gras on it, Dieter Koschina of restaurant Villa Joya in Albufeira, Portugal, uses it to cook delicious seafood platters – as pictured...

February 28, 2013

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Slow Food

Slow Food is a global, grassroots organisation which celebrates the local, while fetching international acclaim

Slow Food is a global, grassroots organisation founded in Italy in 1989 to counter the effects that the rise in fast food and fast-pace living has hadon our relationship with food. The not for profit movement aims to eliminate the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food now operates...

February 28, 2013

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Chef David Thompson’s pop-up restaurant

From 8 to 10 April 2013 chef David Thompson will demonstrate his renowned interpretation of Thai cuisine at a pop-up restaurant at The Landmark Mandarin Oriental Hotel, Hong Kong

Chef David Thompson, mastermind of restaurant Nahm, will be demonstrating his renowned interpretation of Thai cuisine at an exclusive pop-up restaurant at The Landmark Mandarin Oriental Hotel, Hong Kong, from 8 to 10 April 2013. During the three-day event, guests andfood lovers in Hong Kong will get the chance to taste the authentic Thai flavours of Nahm. Along with handcrafted Thai canapés, a tailor-made menu of 6 main dishes will...

February 27, 2013

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David Ahern at House of Wolf

FOUR samples chef David Ahern’s menu at House of Wolf in Islington

Keep it fresh, fun and artistic – House of Wolf seems to pursuit this approach not only in its interior design but also its dining experience.Presenting a series of pop-up guest chefs, the venue showcased chef David Ahern yesterday, February 26, 2013. FOUR was invited to try chef Ahern's 5-course menu featuring Quails Nest - a nest made from quail leg confit, spelt and herbs, with a warm devilled quails egg inside, as well as beef...

February 26, 2013

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