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

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…
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Ah! Labneh! A cheese to make you sigh; and one best homemade, easier than Betty Crocker

I’ve long been a real fan of Lebanese food. It includes all kinds of favourites: apricot tarts, tabbouleh, fattoush, hummus….. and then there is labneh.
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Wonderful walnut, endive, and strawberry salad

The marriage of strawberries and balsamic vinegar is now legendary…old hat even. But who cares about old hat – if it tastes good, that all…
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All you need in September

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…
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Recipes and Menus for September

Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2023. Every year an…
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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…
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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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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 fast?’…
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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…
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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 –…
Read More

Latest in Sustainable Food

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…
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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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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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