Pick of the week

How will restaurant wine lists develop post-Covid?

I first met Peter McCombie at the 2019 Restaurant Show. He was running a very informative session on Sake which included tasting a number –…
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Interview with Dr Jamie Claxton, the innovative breeder of kalettes

At the end of January this year I was reviewing the analysis of posts on Saucy Dressings and I saw that, at just under 2,000…
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A visit to Black Pepper and Basil – an unusual bartender school in Lisbon

I’m visiting Black Pepper and Basil, and speaking with manager, Pedro Lemos. Luis Domingo, the owner of this extraordinary school for barmen, is currently away, on…
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Latest in Recipes

Iris’ always-reliable rhubarb crumble

This recipe was given to me by a lady who worked with us many years ago and who sadly died of breast cancer. I have…
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Avocado, mango and citrus salad

This is a slightly unexpected mix – the soft avocado; the fleshy, sweet mango; and the bright citrusy orange and lime – but it works…
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Molasses chicken

This way of cooking chicken began life in my life when I first sent it to a friend with the subject line: could be good?…
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All you need in June

Recipes and Menus for June

“The earth had donned her mantle of brightest green; and shed her richest perfumes abroad. It was the prime and vigour of the year;…
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More Than Ten Things To Do With Strawberries And One Thing Not To Do

“…we dipped them in sugar looking at each other not hurrying the feast” -Edwin Morgan, from Strawberries Strawberries herald the approach of summer,…
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What Food Is In Season In June?

 The main event for June is elderflower. If you are lucky enough to live in the country it’s musky scent pervades everywhere. Make it into…
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Latest in Drinks

How will restaurant wine lists develop post-Covid?

I first met Peter McCombie at the 2019 Restaurant Show. He was running a very informative session on Sake which included tasting a number –…
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A Festive Cook-along to celebrate the closing of 2020

2020 was a year which, for many of us, was curate’s egg – good in parts. Once reached, November proved to be as gloomy as…
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How to Make Blackberry Vodka, with a Kick!

I tried blackberry whisky, and as a committed and enthusiastic whisky drinker I thought it was a waste of whisky. However, this version of blackberry…
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Latest in Experts

Fabulous British alternative cheeses to the continental greats

“Last time, though, a bid from my teenage daughter gave me pause: ‘Get a couple of blocks of cheddar . . . and maybe get some cheese as…
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How will restaurant wine lists develop post-Covid?

I first met Peter McCombie at the 2019 Restaurant Show. He was running a very informative session on Sake which included tasting a number –…
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Iain Longhorn reminds us of the cooking classrooms we’ve been missing

The whole hospitality sector is gearing up to reopening now – it starts with the gardens and terraces on April 12. And in May interiors…
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Latest in Sustainable Food

Radish leaf pesto

It seems a long time ago now since lockdown number one. Every cloud has a silver lining, at that time there were grave concerns about…
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Why should everyone attend the Oxford Real Farming Conference?

I am not a farmer, but every year I go to the Oxford Real Farming Conference. The tickets always sell like hotcakes so sometimes…
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How is Small Giants bringing edible insects to Western diets?

I first met Francesco Majno at a conference where he had a stand (back in the day when real conferences happened!). At the time, his…
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Latest in Where to Eat, Drink & Stay

A visit to the English Market in Cork

By some miracle, last year, the year of lockdowns, we managed to make it to Ireland. It was a wonderful trip, we wended our way…
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Orzo with smoked fish, asparagus and pickled radish

I got the idea for this recipe from one devised by Rosie Birkett. She serves hers as a cold salad, but we think it is…
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Matthew Pennington talks about the new Ethicurean Experience and his vision for the future of hospitality

The Pennington brothers, Matthew and Iain, have always been able to think outside the box, so it doesn’t surprise me that they have come up…
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