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

Paul McCartney’s really rather good simple salad

“So, if I’m cooking, I’ll be steaming vegetables, making some nice salad, that kind of stuff.”Paul McCartney The idea for this salad comes from…
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Christmasy chicken with a raisin and vermouth sauce

This is a very good winter recipe, especially good in the long run up to Christmas as the raisins and cinnamon echo the mince pies…
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Christmassy cranberry and mandarin pies encased in pecan and white chocolate pastry

The Saucy Dressings team loves mince pies, especially, though we say it ourselves, our own. These are based on Jocelyn Dimbleby’s version which incorporates orange…
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All you need in December

The best ever, most alcoholic, cranberry sauce and abundant ideas for what to do with it

“Amelia Simmons …. made a sauce from cranberries to go with turkey. The sauce might have been a descendant of the one made by Tudor…
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Music to cook to – Winter

Cooking is always much more fun with a good tune or two. For Winter I’ve put together a playlist of snow, ice, wintry weather and…
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Music To Cook To In December

“It’s coming on ChristmasThey’re cutting down the treesThey’re putting up reindeerAnd singing songs of joy and peaceOh, I wish I…
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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

Ugly Butterfly, Cornwall: the sustainable restaurant chosen by the G7 leaders

It’s good to know that the G7 leaders actually pay attention to the sustainability of the restaurants they choose to dine in. This year they…
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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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Latest in Where to Eat, Drink & Stay

Ugly Butterfly, Cornwall: the sustainable restaurant chosen by the G7 leaders

It’s good to know that the G7 leaders actually pay attention to the sustainability of the restaurants they choose to dine in. This year they…
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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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