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

Fettucine with gorgonzola and walnuts

I used to go and stay with a school friend who lived near lake Como in Italy. Her family had wholeheartedly espoused the local cooking,…
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Meatballs with fennel and small pasta in a tomato sauce

This is a quick way to simultaneously make tomato sauce and cook pasta – very similar to the use of kritharaki with slow-cooked lamb described…
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What to do with swordfish

Swordfish are dense and meaty, with a slightly sweet taste and a high oil content. Like tuna (also dense and meaty with a high oil…
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All you need in July

Music to cook to – Summer

Cooking is always much more fun with a good tune or two. For Summer I’ve put together a playlist of sun, sea, sand, refreshing drinks…
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Recipes and menus for July

“The colour of July is gold. Gold now are the barley fields which cover much of Norfolk. Gold in the sheltered eyes of hares,…
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What Food Is In Season In July?

The fruit bonanza begins! Peaches, nectarines, currants – black, white, red, rose….greengages, plums and tayberries. The outrageous courgette flower enters the stage. What’s happening this…
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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

4 key post-pandemic trends for hospitality

July 19th is the date the hospitality industry has been waiting for. And it has been a long time coming! Many places have been lucky…
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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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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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