Sipping Siepi with the Best of 'Em
Gnocchi with girolles, chanterelles and black truffle paired with the 2011 vintage of Castello di Fonterutoli's super-Tuscan Siepi, at a...
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Aug 13, 2019
A Rioja legend in its own lifetime: Roda's 30th anniversary tasting
Clams and Galician blond breed beef (Rubia gallega) at Asador Etxebarri, where everything is grilled over wood fires, using different...
Feb 17, 2017
Girls' Night: who'd have thought it...
As I sat on the train reading up about the dinner I was heading for at Northcote in Lancashire, a Michelin-starred restaurant and AA...
Sep 2, 2016
Krug, Egg, Two Chefs and Two Michelin Stars
Above: Iberico pork, ajo blanco, boquerón anchovies, eggshell and cinders by Michael O'Hare. The edible eggshell was made from egg white,...
Aug 9, 2016
Playing with Fire: Ekstedt restaurant in Stockholm
Cooking over fire at Ekstedt (clockwise from top left): wood-fired oven with loaves of bread waiting at the side to go in, smoke box and...
Aug 2, 2016
Basque dreams: Ametsa with Arzak Instruction
For some reason 2016 is turning out to be a great year for eating. I seem to have had more, more than usually exciting restaurant meals...
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