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…
Clare -
Bartenders and pub managers
, Cocktail ingredients
, Drinks
, Expertise
, Experts
, Specialist ingredients
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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…
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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…
Clare -
Culinary skills & styles
, Foodie knowledge
, Fruit and vegetables
, Meals and courses
, Recipes
, Sides
, Specialist ingredients
, Type
, Vegetarian
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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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All you need in November
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…
Clare -
December
, Gourmet gifts
, November
, Recipes
, Sauces and preserves
, Super-easy
, Super-quick
, Type
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Recipes and Menus for November
Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2020. 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…
Clare -
Drinks
, Expertise
, Foodie knowledge
, Gourmet gifts
, Meals and courses
, Recipes
, Seasonal
, Seasonal recipes for August
, Seasonal recipes for September
, Specialist ingredients
, Spirits and liqueurs
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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?’…
Clare -
Drinks
, Expertise
, Fruit and vegetables
, Recipes
, Seasonal
, Seasonal recipes for August
, Seasonal recipes for October
, Seasonal recipes for September
, Specialist ingredients
, Type
, Vegetarian
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…
Clare -
Chefs
, Culinary skills & styles
, Dining Trends
, Don't throw it, cook it
, Expertise
, Experts
, Foodie knowledge
, Hoteliers and restaurateurs
, Industry
, Mains
, Meals and courses
, Meat
, Meat and game
, Recipes
, Specialist ingredients
, Sustainable Food
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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…
Clare -
Chefs
, Culinary skills & styles
, Dining Trends
, Don't throw it, cook it
, Expertise
, Experts
, Foodie knowledge
, Hoteliers and restaurateurs
, Industry
, Mains
, Meals and courses
, Meat
, Meat and game
, Recipes
, Specialist ingredients
, Sustainable Food
Read More
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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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…
Domini -
Chefs
, Dining Trends
, Experts
, Foodie knowledge
, Industry
, Restaurants
, Where to Eat, Drink & Stay
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