Welcome to Belgium, waffles, beer and the search for the elusive moules-frites
Anyone who knows anything about the Belgians knows that they live on moules-frites, waffles and beer. All washed down with lashings of chocolate. These culinary delights were my targets on a recent all-too-brief Spa-Francorchamps road trip. The more moules, the more frites, the more waffles and the more beer I could get my hands on,...
Lunch at The Savoy – Kaspar’s seafood restaurant
The Savoy has just opened a new seafood restaurant called Kaspar’s, named after the famous Basil Ionides sculpture of a black cat that has lived in the hotel since 1927. Art deco inspired, the restaurant is designed by Robert Angell and provides a luxurious yet informal setting for the menu created by head chef James...
Kaspar’s – The Savoy’s new seafood bar opens with a new Jonty Hurwitz sculpture
Restaurants should be an experience. Visiting one should be like going to the theatre in the 1920s. Glamour and opulence should sparkle from the chandeliers – there must be chandeliers. There should be a sense that Scott and Zelda Fitzgerald could appear at any moment, order a dozen oysters and invite you to share a...
Music and BBQs at Grillstock – What’s not to love? @grillstock
The UK’s hottest BBQ and music festival Grillstock will return to Bristol’s harbourside on the 11th and 12th May. If you haven’t been before it combines a low ‘n’ slow barbeque competition with international music, a cooking academy, unique craft beer bar and now legendary chilli eating and rib eating competitions! 26 teams will battle it out...
Recipe – How to make a delicious Mortadella Mousse @BolognaWelcome
One of the intriguing things I ate on a recent trip to Bologna was Mortadella mousse. Bologna is of course famous for its mortadella, but I had never eaten it as a mousse before. A bit of research online and I have found a recipe which I will share so that you can try it...
Claude Bosi – Guest chef at Hangar 7, Austria
If you think the only thing linking Britain with France is the channel tunnel, you’ve obviously never been to the Hibiscus. Claude Bosi’s exclusive restaurant in London is a stronghold of Anglo-French harmony. Thanks to the creativity of the chef, this harmony finds its tasteful expression in dishes which are as unique as they are...
Delicious fish at The Waterfront Fishouse in Oban, seafood capital of Scotland @waterfrontoban
The Waterfront Fishouse in Oban: ’from the pier to the pan, as fast as we can…’ Oban is the seafood capital of Scotland and visitors should make a point of tasting some of the delicious fish that is caught locally. The Waterfront at No.1 Railway Pier is as near to the water as is possible, located...
Recipe: Spanish rice broth
I want to share with you a recipe that my mother taught me. I live in a region where the rice is one of the most popular meals. This is an easy way to eat healthy with a complete dish. These are the ingredients that I used for a 4 people recipe: 400gr of meat...
How to correctly celebrate Burn’s Night by Glenlivet #Burnsnight
For all who have wondered how you really go about celebrating Burn’s Night, Glenlivet have created a guide to ensure your merriment while paying homage to Scotland’s famous bard, Rabbie Burns, this January 25th! Just add fine company and even finer whisky – The Glenlivet of course! PIPING IN THE GUESTS Welcome your guests, with the...
