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…
Clare -
Bartenders and pub managers
, Cocktail ingredients
, Drinks
, Expertise
, Experts
, Specialist ingredients
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Culinary outlook for 2025: same old trends; but some unexpected developments
“I was asked recently which food and drink trends I think will take over in 2025. Personally, I don’t get caught…
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Latest in Recipes
I first got the idea for this salsa from a supermarket newspaper article about golden kiwi fruit. I had never heard of them before. They…
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Surprising discovery – savoury clafoutis
We’re bombarded by digital input these days… social media of course, Substack, emails, Instagram reels. One can suffer from information fatigue. Seeking a glimmer of…
Clare -
French
, Lunches
, Meals and courses
, North Europe
, Recipes
, Starters
, Super-easy
, Super-quick
, Type
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Griddled mangetout with burnt lemon and toasted fennel seeds
“General Benjamín,” she said, leaning over so that only he could hear her. “Sir, are things all right?” Her hair fell…
Clare -
Main Ingredients
, Meals and courses
, Recipes
, Sides
, Super-easy
, Super-quick
, Vegetables
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All you need in 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…
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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Latest in Experts
Culinary outlook for 2025: same old trends; but some unexpected developments
“I was asked recently which food and drink trends I think will take over in 2025. Personally, I don’t get caught…
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It’s allotment week this week, so we’re looking at how and why chefs are embracing the grow-your-own concept. Freshness leads to competition edge in the…
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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…
Clare -
Expertise
, Experts
, Farmers and growers
, Gourmet gifts
, Industry
, Industry specialists
, Producers
, Sustainable Food
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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…
Clare -
Expertise
, Experts
, Farmers and growers
, Gourmet gifts
, Industry
, Industry specialists
, Producers
, Sustainable Food
Read More
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…
Clare -
Dining Trends
, Expertise
, Experts
, Food Safety & Legislation
, Food waste
, Industry
, Industry specialists
, Sustainable Food
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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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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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