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 –…
Read More

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…
Read More

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…
Read More

Latest in Recipes

Charismatic Christmas Brussels sprouts

“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels…
Read More

How to roast quince – the simplest, easiest way

If you are lucky enough to have a quince tree, you will also be looking for simple ways to use its bounty. Stewed in honey…
Read More

Undressing the Green Goddess

Green goddess dressing has a long and distinguished lineage. There is some thought that people were enjoying this basically oil and acid dressing with a…
Read More

All you need in April

Music to cook to – Spring

Cooking is always much more fun with a good tune or two. For Spring I’ve put together a playlist of flowers, birds, butterflies, love and…
Read More

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…
Read More

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…
Read More

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…
Read More

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…
Read More

What to do with crab apples – three and a half good ideas

“‘My first attempt at cookery will be crab-apple jelly,’ I announce. ‘Do you have the slightest idea how to make a jelly set…
Read More

Latest in Experts

The Latest Chefs’ Forum – all about game

Small is beautiful and so is game. The latest Chefs’ Forum event offered a different approach to the larger city-based meetings. This smaller, more intimate…
Read More

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…
Read More

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 –…
Read More

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…
Read More

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…
Read More

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…
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…
Read More

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…
Read More

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…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts