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

Blackberry and Apple Chutney

This is the Saucy Dressings go-to chutney…well, alright, it’s a dead heat between this, the white peach chutney, and the Christmasy mandarin and…
Read More

Breadcrumb-fried Camembert, or Tunworth

The original idea for this recipe came from a mix of a nostalgic memory of a very ‘60s starter of deep fried camembert (or often,…
Read More

Charming Pear and Apple Chutney Laced With Stone’s Ginger Wine

What do you do with a glut of pears? Well, you could try caramelising it, and serving it with a mascarpone mousse – see Mont…
Read More

All you need in October

Music to cook to – Autumn

Cooking is always much more fun with a good tune or two. For Autumn I’ve put together a playlist of falling leaves, orange hues and…
Read More

Recipes and Menus for October

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

What Food Is In Season In October?

The main event for October is Halloween – which in culinary terms means pumpkin… there’s only one thing to be done with pumpkin (forget pumpkin…
Read More

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 –…
Read More

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

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…
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

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…
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

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

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

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