Pick of the week

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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Food and drink trends 2024 – the pressure is on to save the environment, improve our health, and arm ourselves against false information

One overarching generalisation can be made about trends for the forthcoming year, and that is that most are escalating. In terms both of the environment…
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Latest in Recipes

Sweetcorn, chorizo and chicken soup

“I’m about to cook one of your soups. I use your recipes all the time.” So came through an encouraging…
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Short-cut roast chicken with gravy – a gift from the goddess of love

Anyone who is in a tearing hurry, or is not keen on endless slaving at the kitchen stove, or is perennially lazy; or, like me,…
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Sublime chicken liver salad with spinach, walnuts and raspberry vinegar

I first got the idea for this salad from The Hilton International Cookbook – a compilation of recipes of head chefs in Hilton hotels around…
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All you need in June

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 June

“The earth had donned her mantle of brightest green; and shed her richest perfumes abroad. It was the prime and vigour…
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Latest in Drinks

Sustainable distillery – learning from experience

On Friday 21st April 2023, the Tried & Supplied/Saucy Dressings team went on a trip around the rainy yet lovely countryside of Kent to meet…
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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

Sustainable caviar – searching questions for chefs… for everyone… to ask.

Sturgeon have been fished almost to extinction, but now it’s safe to buy caviar without worrying about all that because fishing wild sturgeon is illegal…
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Food and drink trends 2024 – the pressure is on to save the environment, improve our health, and arm ourselves against false information

One overarching generalisation can be made about trends for the forthcoming year, and that is that most are escalating. In terms both of the environment…
Read More

Pardon my French- why do we hate British food before even tasting it?

For today’s post we have a lively analysis by our soon-to-leave-us French intern, Lucie Jannon (the one in the middle of the featured image above),…
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Latest in Sustainable Food

Sustainable caviar – searching questions for chefs… for everyone… to ask.

Sturgeon have been fished almost to extinction, but now it’s safe to buy caviar without worrying about all that because fishing wild sturgeon is illegal…
Read More

Food and drink trends 2024 – the pressure is on to save the environment, improve our health, and arm ourselves against false information

One overarching generalisation can be made about trends for the forthcoming year, and that is that most are escalating. In terms both of the environment…
Read More

Sustainable distillery – learning from experience

On Friday 21st April 2023, the Tried & Supplied/Saucy Dressings team went on a trip around the rainy yet lovely countryside of Kent to meet…
Read More

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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