With the figure on how much food we waste as a nation very much a hot topic of conversation, and the farm-to-table movement still en vogue, it’s only appropriate that we make the most of ingredients following the gluttony of the festive season.
No, I’m not talking about recipes for leftover goose and day-old Brussel sprouts – there will be plenty of TV shows and newspaper articles to cover those topics in the coming weeks.
By way of introduction, and without wanting to put anyone into a sad mood, our friends at Farmdrop give a super-fast summary of what’s wrong with our industrialised food chain. Ie. why does it need fixing?
Think of Jamie Oliver and his sugar campaign.
Ultraviolet in Shanghai, the first multi-sensory restaurant in the world, uses sight, sound and smell to create a specific atmosphere that enhances the food being served. As you step into the dining room you almost feel like you are entering a theatre – there are no paintings and no windows yet there is an abundance of theatrical technology such as scent projectors, UV lighting, wall projectors, beam speakers and a multi-channel speaker system.
Explore Edinburgh deeper by delving into the remarkable variety of restaurants and their special dishes. When you come to Scotland, open your mind and taste buds to some of these unique Edinburgh dining experiences.
Five Course Neo-Bistro Tasting Menu For Two At Aizle
First, a quick etymology on neo-bistro.
The beginning of September always marks a special time in the lives of British chefs. Not because partridge, grouse and other game birds come into season, but because it marks the start of weeks of speculation about who will be rewarded in that little red book.
On 17th September 2015, the 41st annual edition of the Michelin Guide UK and Ireland is due for release; and it’s never been surrounded by as much controversy as it is today.
Harry (Howard) Potts, Flickr
In 2008, having occupied the dominant position in restaurant criticism for over a century in Europe, the Michelin guide landed in Asia. Seven years on, its position there still courts controversy from Asians and Europeans alike. We take a look to see whether the little red book has managed to gain respect in the continent.
Something of a food fight kicked off earlier this year, when respected Times critic, Giles Coren, lambasted Britain’s dining options outside of London. “Honestly, if I’m going out of London to eat, it’s more productive to leave the country,” he said, calling Birmingham “just a bit rubbish”.
We all know about the great scene in London, but is Coren hitting the right note on the cities outside the capital?
When did Shoreditch become the new Soho? And since when are Michelin-starred restaurants crowdfunded? I visited two of London’s hottest bohemian chefs to find out how the capital’s restaurant scene has recently been flipped on its head.
“Aged seven, I wanted to know how to make a chicken pakora”. This is apparently where it all began for Isaac McHale, Michelin starred chef of the uber-cool Clove Club in the Shoreditch Town Hall.
We take a look through new restaurant openings in London for July 2015, from Islington to Covent Garden, and from tapas to traditional British cuisine.
What: Neighbourhood restaurant on Upper Street
Where: 344 Upper Street, Islington, London, N1
When: Early July
More about it: Former Chef-Director of Polpo, Tom Odroyd’s new venture should be a good addition to Upper Street – a great recommendation for a light lunch before heading for some beer tasting, perhaps…
What: Wine bar with over 50 wines sold by the glass
Where: 240 Haverstock Hill, Belsize Park, London, NW3 2AE
When: Early July
More about it: From the same people behind the Truscott Arms, an award-winning gastropub.
Being a relatively small island surrounded on all sides by the sea, it comes as no surprise that Britain has a strong tradition of seafood cuisine. For many centuries Brits have been harvesting from the ocean and preparing these marine creatures in mouth-watering ways. Many of the best restaurants in the UK, such as the legendary Restaurant Nathan Outlaw in the quaint Cornish village of Port Isaac, are dedicated to preparing British seafood exquisitely in order to bring out its superb flavours.