Tasting Notes

Food festivals in June

Who needs to go away for the summer holidays when the festivals are here

Tickets are on sale now for one of the biggest festivals this summer. Taste of London has the most amazing line-up of international chefs includingWolfgang Puck, Nuno Mendes,Bruno LoubetandDavid Chang. Taking place between 21st and 24th June at London's Regent's Park the festival will be celebrating its 9th year and will definitly not disapoint. New food trends will be discovered as chefs from around the world take to the AEG Theatre...

March 21, 2012

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Spring is here

Yummy spring vegetables

Spring is here, the days will be getting longer and the sun will be shining down on us more regularly (here's hoping it lasts past April!) Gardens and allotments are ripe for the picking, but which veg our ready now? Here are a few of our favourite: Asparagus,harvested now until June, this is the perfect time to pick up a spear and learn how to make hollandaise. Beetroot, perfect for salads and delicious warmed up with some strong...

March 19, 2012

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Food festivals in May

If you haven’t filled your diary with fun-filled food related activities for the summer yet, good! There are so many great events happening all over the UK and you really don’t want to miss out.

TOP TV chefs are warming up their pots and pans as they prepare to set tastebuds tingling at Foodies Festivals. Kitchen superstars, such as Ed Baines, Cyrus Todiwala, Levi Roots, Martin Blunos, Ruth Clemens and Emma Forbes, will cook signature dishes live in the Chef’s Theatre and explain how fans can prepare the same dishes at home. Cyrus - who is taking his mobile kitchen to the first of this year’s Foodies at Hampton Court...

March 19, 2012

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Into the Wild 


As he publishes his first, and much-anticipated cookbook, Rosie Birkett meets Magnus Nilsson – the daring, visionary chef behind Sweden’s Fäviken: one of the most remote and alluring restaurants in the world, as seen in FOUR’s International Edition.

“This was quite easy,” says Magnus Nilsson matter-of-factly, pointing to the handsome, 272-page cookbook that sits on the table in front of him. “It’s all from my head. I’d sit down on a bus or a plane or in a cafe and just write. When I handed in the manuscript it was 100,000 words of narrative text, which is a lot, and I thought they were going to cut away three quarters of it – but there’s 97,000 words in...

February 18, 2012

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