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Eat and Drink

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Monday, March 01, 2010

And the nominees for the best gamay are... with all eyes on Hollywood for the 82nd Academy Awards on March 7, deciding which trophy wine to sip while watching the stars descend on the red carpet is a bit like stepping into a sommelier's private cellar.

With a long...

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Stir, whisk, cook, upload

Pan Haggerty, recipe taken from The Accidental Vegetarian

Monday, March 01, 2010

First there were websites, then blogs and now there are vlogs – or video logs to the uninitiated. Amateur chefs with a passion for food and...

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Try out some oyster recipes

Monday, March 01, 2010

Ingredients 24 oysters 57g/2oz unsalted butter 4 rashers of streaky bacon crisply fried and crumbled 1 handful of spinach, finely chopped 1½...

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Best of British

Monday, March 01, 2010

Combining the traditional and the modern is something a lot of restaurants try to do but few pull it off as successfully as Mustard. Proud to declare...

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Monday, March 01, 2010

The Company Shed The Haward family have been growing oysters in the creeks to the west of Mersea Island since 1792. Today Richard Haward continues the...

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The world is your oyster

Monday, March 01, 2010

If we are feeling lazy on a Saturday morning, my wife and I will have a lie-in and watch a certain cookery programme which features a guest choosing...

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A slice of Americana

Monday, February 22, 2010

An industrial estate on the fringes of Chelmsford isn't the most obvious place for an American diner, but that's where you'll find Checkers. It's not...

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Stephen returns to his culinary roots

Masterchef winner Steve Groves at the Colchester Institute, creating a menu with students

Monday, February 22, 2010

Masterchef winner Stephen Groves returned to Colchester Institute to create a special five course meal at the place where he learnt his trade. The...

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Easy does it with Antony

Monday, February 22, 2010

Like many celebrity chefs before him, Anthony Worrall Thompson is on a mission to show the nation how easy it is to cook. In his latest cookery book,...

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