Pick of the week

A universally convenient meat pie with history; and how to make traditional hot water crust pastry

“Now you’ll have to take what we’ve got. I’m busy today and haven’t had time for cooking. You can have a bit of homemade…
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How to design a restaurant interior that gives more than it takes? David Chenery explains.

I’ve always been intrigued by interior design for restaurants, but Object Space Place does interior architecture – curiouser still! Not only that, but…
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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 Recipes

About nettles; their season, how to treat them; and the best solution, a hearty soup

“Don’t use it for a salad unless you are a robust variety of goat”John Wright, author of The Forager’s Calendar, writing in The Sunday…
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Devilled kidneys – the devil is in the detail….

A friend recently (well, before lockdowns) treated me to breakfast at The Wolseley. The service, the place, everything was wonderful. The…
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Special cauliflower roasted in turmeric oil with black nigella seeds

This is quick-and-easy cauliflower made a bit special. The key ingredients are the turmeric which has a wonderful earthy, musky flavour; and the nigella seeds…
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All you need in March

Recipes and Menus for March

Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2021. Every year an…
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What Food Is In Season In March?

Spring onions, purple sprouting broccoli (with the first crop appearing even in February) Swiss chard and cucumbers are all new to the list of food…
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Latest in Drinks

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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What to do with crab apples – three good ideas

I can hardly believe it. My crab apple tree is bearing fruit already! And it’s not even September. And I have so many, that I…
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Latest in Experts

A history of cranberries

“America doesn’t have much in the way of native fruits grown at any commercial scale”Gwynn Guilford, in Quarz Guilford is right, but the notable…
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Dos and Don’ts of running a virtual private cooking class

The Saucy Dressings team has now run a number of virtual cooking events over the various lockdowns we’ve had. We’ve had a lot of fun,…
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How to design a restaurant interior that gives more than it takes? David Chenery explains.

I’ve always been intrigued by interior design for restaurants, but Object Space Place does interior architecture – curiouser still! Not only that, but…
Read More

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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