RECIPES

Yellow turnip baked in salt, smoked yolk, lady's mock and capers, by Simon Rogan

LATEST FOOD & DRINK ARTICLES

  • The Swan - Menuwatch

    The Swan - Menuwatch

    Kent restaurant the Swan has been in the spotlight since Mark Sargeant joined as creative director. But head chef Scott Goss still calls the shots, with a menu based on local, seasonal produce. Neil Gerrard reports.

    Posted: 19 Mar 2010 | FULL ARTICLE

  • Masterclass: Viennese apple strudel

    Masterclass:  Viennese apple strudel

    Originating in Austria and Hungary, strudel is a versatile pastry that can be made with many fillings. Patissier Bachmanns explains how to create a classic apple strudel

    Posted: 18 Mar 2010 | FULL ARTICLE

  • Chef Simon Rogan on why it is good to grow your own

    Chef Simon Rogan on why it is good to grow your own

    Chef Simon Rogan is going back to basics. He has acquired Howbarrow organic farm, which he will use to supply his L'enclume and Rogan & Company restaurants, where he aims to serve the ingredients in their natural state. Andy Lynes reports.

    Posted: 18 Mar 2010 | FULL ARTICLE

  • Street Food Lands on Restaurant Menus - US food trends

    Street Food Lands on Restaurant Menus - US food trends

    Assertive flavors, approachability and wallet-friendly prices grant global street food a warm reception on American menus. This article first appeared in the 1 January 2010 issue of Restaurants & Institutions (R&I).

    Posted: 17 Mar 2010 | FULL ARTICLE

  • Citrus Fruits Add Nuanced Accents to Savory Dishes – US food trends

    Citrus Fruits Add Nuanced Accents to Savory Dishes – US food trends

    The humble lemon wedge alongside a plate of fried calamari offers just a glimpse of the myriad ways citrus fruits can perk up savory dishes. This article first appeared in the 1 January 2010 issue of Restaurants & Institutions (R&I). R&I is the USA's leading source of food and business-trend information...

    Posted: 17 Mar 2010 | FULL ARTICLE

  • Biscuit Recipes: Fresh-from-the-Oven Ideas – US food trends

    Biscuit Recipes: Fresh-from-the-Oven Ideas – US food trends

    Fresh-from-the-oven quick breads inspire memories of grandma's kitchen, lending an instant nostalgic touch to menus at breakfast and all day. This article first appeared in the 1 January 2010 issue of Restaurants & Institutions (R&I). R&I is the USA's leading source...

    Posted: 17 Mar 2010 | FULL ARTICLE

  • Seasonal recipes: spring into action

    Seasonal recipes: spring into action

    March is the time when cauliflower, rhubarb, sorrel and broccoli are at their best. Madalene Bonvini-Hamel suggests ways to make the most of these seasonal delights. It's the beginning of spring and time for Mother Nature to kickstart growth for the forthcoming seasons.

    Posted: 12 Mar 2010 | FULL ARTICLE

  • Sienna - Menuwatch

    Sienna - Menuwatch

    Set in a tiny property in Dorchester, Sienna shot to fame when it won a Michelin star earlier this year. Michael Raffael finds that the food created by Russell Brown and his small team would challenge a large brigade.

    Posted: 12 Mar 2010 | FULL ARTICLE

  • Great British Food - book review

    Great British Food - book review

    The utilitarian cover of Great British Food may not be the most thrilling to grace a cookery book, but it does give some indication that the recipes inside are simple, straightforward and no-nonsense. You might think the world does not need another tome telling you how to cook leek and potato soup, roast chicken...

    Posted: 05 Mar 2010 | FULL ARTICLE

  • Potatoes - chipping forecast

    Potatoes - chipping forecast

    Our love affair with potatoes is as strong as ever, with chips still the dominant form across all channels, according to recent research. But what should caterers be offering on their menus to keep customers interested and boost sales? Diane Lane reports.

    Posted: 05 Mar 2010 | FULL ARTICLE

  • Korea opportunities - the Amazing Korean Table gastronomic congress

    Korea opportunities - the Amazing Korean Table gastronomic congress

    Culinary heavyweights gathered is Seoul recently for the first Amazing Korean Table gastronomic congress. But the hosts weren't just there to listen - this is a country with plenty to say about its own style of cooking. Fiona Sims went East to find out more

    Posted: 05 Mar 2010 | FULL ARTICLE

  • Kenny Atkinson - the Rockliffe files

    Kenny Atkinson - the Rockliffe files

    It has been a memorable couple of years for Kenny Atkinson. He shot to fame in 2008 after winning a Michelin star at St Martin in the Isles of Scilly, went on to become head chef at Seaham Hall and has just opened his eponymous restaurant at the brand new luxury hotel Rockliffe Hall.

    Posted: 04 Mar 2010 | FULL ARTICLE

  • The Marquis at Alkham - Menuwatch

    The Marquis at Alkham - Menuwatch

    With a chef who's passionate about local produce and a newly-awarded rising star from Michelin, the Marquis at Alkham, set in a picturesque Kent village, is a restaurant to watch, says Rosie Birkett.

    Posted: 03 Mar 2010 | FULL ARTICLE

  • Brasserie Vacherin Malcolm John - Menuwatch

    Brasserie Vacherin Malcolm John - Menuwatch

    Malcolm John's latest venture is a welcome addition to Caterer's home town of Sutton, bringing a little piece of France to an area otherwise lacking in upmarket independent restaurants. Kerstin Kühn reports. When acclaimed chef-restaurateur Malcolm John announced he was opening...

    Posted: 24 Feb 2010 | FULL ARTICLE

  • Healthy school meals - what are you doing to help?

    Healthy school meals - what are you doing to help?

    With financial support from the government due to end next year, now is the time to help out the school meals programme, or risk wasting the work that has been done in the past five years to educate the young about healthy eating. Tom Vaughan reports.

    Posted: 24 Feb 2010 | FULL ARTICLE

  • The Clover Club cocktail – Cocktail of the Month

    The Clover Club cocktail – Cocktail of the Month

    Brooklyn is New York's most populous and colourful borough, with 2.5 million residents. An independent city until its consolidation with New York City in 1898, today the borough continues to have a distinct culture of its own, with an independent arts scene and a community that has thrived in recent years as the affordable, "edgy" alternative to Manhattan.

    Posted: 24 Feb 2010 | FULL ARTICLE

  • The Italian Cookery Course - Book review

    The Italian Cookery Course - Book review

    Inspired by her marriage to Tuscan chef Giancarlo and countless trips throughout Italy, Katie Caldesi has produced an astonishingly comprehensive food compendium of the country.

    Posted: 18 Feb 2010 | FULL ARTICLE

  • The Old Bear - Menuwatch

    The Old Bear - Menuwatch

    The second venture from Revive Pubs, the Old Bear at Cobham, Surrey, is garnering a reputation for its food thanks to 2004 Young Chef of the Year Nathan Green. Amanda Afiya investigates.

    Posted: 18 Feb 2010 | FULL ARTICLE

  • R&I's 20 Menu Trends for 2010 - US Food Trends

    R&I's 20 Menu Trends for 2010 - US Food Trends

    The ingredients, recipes and strategies that will drive menus in the year.

    Posted: 18 Feb 2010 | FULL ARTICLE

  • What's Big on Restaurant Menus? – US Food Trends

    What's Big on Restaurant Menus? – US Food Trends

    Culled from trends, testing and lots of experience, these are the top items operators across the industry trust to anchor their menus.

    Posted: 18 Feb 2010 | FULL ARTICLE

  • Sauces Go Global – US Food Trends

    Sauces Go Global – US Food Trends

    Simple and assertive, a new generation of sauces is commanding attention at the table.

    Posted: 17 Feb 2010 | FULL ARTICLE

  • Menu Trends: Flavor Boosters for Chops – US Food Trends

    Menu Trends: Flavor Boosters for Chops – US Food Trends

    Operators look to brines, crusts and other flavor boosters to make classic chops all the more appealing.

    Posted: 17 Feb 2010 | FULL ARTICLE

  • Warm Winter Cocktails – US Food Trends

    Warm Winter Cocktails – US Food Trends

    Baristas aren't the only ones serving warm beverages to counter winter's chill. Bartenders are getting into the game with a variety of mulled wines, hot toddies and spiced brandies.

    Posted: 17 Feb 2010 | FULL ARTICLE

  • Four Stars: French Toast - Bread & Batter - US Food Trends

    Four Stars: French Toast - Bread & Batter - US Food Trends

    Distinctive breads and toppings more noteworthy than maple syrup transform French toast into an even-more-indulgent treat.

    Posted: 17 Feb 2010 | FULL ARTICLE

  • Fairtrade - why shout about it?

    Fairtrade - why shout about it?

    Unlike the high-street trade, the hospitality sector seems loath to promote its involvement in the Fairtrade movement, with some venues rarely doing more than putting a discreet "we use Fairtrade" at the bottom of a menu. Diane Lane reports

    Posted: 17 Feb 2010 | FULL ARTICLE

  • Molecular gastronomy and beyond

    Molecular gastronomy and beyond

    Chefs have been applying science to their cooking for many years now. Is the "molecular gastronomy" revolution here to stay, or will it soon give way to a new trend? Carol Godsmark reports.

    Posted: 12 Feb 2010 | FULL ARTICLE

  • Game: a cookbook - Book review

    Game: a cookbook - Book review

    Trish Hilferty and Tom Norrington-Davies are two of the keenest game cooks around. They love it for being incredibly tasty, natural, healthy, cheap and local.

    Posted: 12 Feb 2010 | FULL ARTICLE

  • Identita Golose - from Madrid to Milan

    Identita Golose - from Madrid to Milan

    The conference season for chefs took the culinary stars from Spain to Italy last week, as Madrid Fusión gave way to Identita Golose. Sybil Kapoor was there. - Any normal hard-working chef could be excused for thinking that the life of super-chefs is just one long party as they jet around the world...

    Posted: 12 Feb 2010 | FULL ARTICLE

  • Pizza East - Menuwatch

    Pizza East - Menuwatch

    When Soho House Group announced it was launching a pizza restaurant in Shoreditch, few expected it to be anything but a runaway success. Tom Vaughan finds out why.

    Posted: 12 Feb 2010 | FULL ARTICLE

  • Aussie rules: Interview with two-Michelin starred chef Brett Graham

    Aussie rules: Interview with two-Michelin starred chef Brett Graham

    Aussie chef Brett Graham was the big winner in this year's Michelin guide, rising to two-star level at the Ledbury and winning a star for the Harwood Arms. He speaks to Kerstin Kühn about his journey to success

    Posted: 10 Feb 2010 | FULL ARTICLE

LATEST POST FROM RHUBARB & MUSTARD