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

Avocado eggs for lunch

This was a massive hit with the chief taster who is notoriously hard to please. I served it on the local ‘shepherd’s bread’, but sour…
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A Neolithic meat pie for a hungry young man… and everybody else

If you look at our History Of Pies Timeline you will see that rumour has it that the very first pie, ever, was one…
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Chocolate and lemon sherbet digestive biscuits

“The coarse, crumbly, and slightly sweet biscuit we know as the digestive is so called because the sodium bicarbonate contained in the early recipes…
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All you need in May

Recipes and Menus for May

“I have solved the mystery of all those ancient May Day customs, such as dancing around the maypole, crowning the May Queen, and skipping…
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Saucy Dressings’ Guide to Edible Flowers

“A flower is a weed with an advertising budget”Rory Sutherland, The Spectator Not all flowers are edible, but some are and these…
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What Food Is In Season In May?

Dorothy Hartley, Food in England   In between these two heathen festivities, in the third week of the month there is the infinitely more effete…
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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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