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

Bacon and cheese feuilleté

About puff pastry Puff pastry! What a development in the history of pies. When and where was it invented? It seems likely that it may…
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A salad of soft white Gorgonzola, roasted hazelnuts and zucchini

There was a brief period of travel respite between lockdowns, and off we rushed to Sardinia for a much-needed break and change of scene.We found…
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Lemon paste – endlessly useful preserved lemon substitute

I had a number of recipes incorporating preserved lemons that I was yearning to try out. But where I was sitting out Lockdown Number Three…
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All you need in April

What to do with puntarelle, or catalogna de Galatina

“Perhaps the most sophisticated of all salad greens. At first glance it suggests the dandelion green, but its flavour is more upper-crust” -Mimi Sheraton, A…
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Recipes and Menus For April

Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2020. Every year an…
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What Food Is In Season In April?

April is a time to think ahead. If you are a gardener then be prepared (see Belinda Stride’s helpful advice on her guest blog spot…
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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

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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How can sustainability work with profitability in the food supply chain?

Tried and Supplied, founder Domini Hogg, recently hosted a discussion at London Climate Action Week to bring together experts from across the food service…
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Latest in Where to Eat, Drink & Stay

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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Eddie Shepherd on the art and science behind his incredible vegetarian tasting menu

From the view I had of Eddie over Zoom, I would have thought he was a mad scientist rather than a chef. He was wearing…
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Top local chefs share their favourite places to eat in and around Nottingham

Chefs spend the majority of their time cooking food for other people, so where do they choose to eat when they get the chance? There’s…
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