The Scotsman, News
By Emma Cowing
"HE'S battled a brain tumour and risked the scorn of Jacques Chirac, but Scottish chef Andrew Fairlie proved yesterday that nothing would stand in the way of his cooking, when his eponymous restaurant became the only one in Scotland to gain a second Michelin star."
Insert: Menu Degustation
* Ballottine of Foie Gras; Fondant of Leek
* Veloute of Cepes; Fricasse of Wild Mushrooms
* Roast Skye Scallops; Ginger Butter
* Coral Roasted Langoustine; Saffron Risotto
* Roast Peppered Fillet of Wild Venison; Pommes Dauphine
* Citrus Panna Cotta; Fruit Consomme
* Coffee and Chocolates
Read more...
Friday, January 20, 2006
Sunday, January 15, 2006
Learn the trade secrets of Michelin-starred chefs
The Independent
By Isabel Best
Get tips from the top when you enrol in the world's most exclusive, and expensive, cookery school.
Read more…
By Isabel Best
Get tips from the top when you enrol in the world's most exclusive, and expensive, cookery school.
Read more…
Tuesday, January 10, 2006
Cornish pasties, the healthy fast food option, enjoy a twenty-first century renaissance
The Independent
By Martin Hickman, Consumer Affairs Correspondent
"For so long the Cornish pasty lurked in the glass cabinet of the baker's shop, an unloved mass-produced lump of pastry. [...] In the foodie 21st century, the pasty is enjoying a revival with dozens of outlets springing up dedicated to the sale of Cornwall's greatest culinary export."
Read more...
By Martin Hickman, Consumer Affairs Correspondent
"For so long the Cornish pasty lurked in the glass cabinet of the baker's shop, an unloved mass-produced lump of pastry. [...] In the foodie 21st century, the pasty is enjoying a revival with dozens of outlets springing up dedicated to the sale of Cornwall's greatest culinary export."
Read more...
Monday, January 09, 2006
From big cheese to burnt crisp
The Guardian
The chips are down for Golden Wonder. Mark Tran charts the crisp maker's rise and fall.
Read more...
The chips are down for Golden Wonder. Mark Tran charts the crisp maker's rise and fall.
Read more...
Saturday, January 07, 2006
The world turns up its nose at French cuisine
The Telegraph
By Sally Pook
French cooking? Mais non, merci. The anticipated de- lights of a goat's cheese salad and creme brulee in a smoky Parisian bistro can no longer, it seems, match reality.
In an international survey published in the Wall Street Journal of more than 20,000 people in 20 countries, French cuisine was shrugged off as the most overrated of all cuisines. Even the French agreed.
Read more...
By Sally Pook
French cooking? Mais non, merci. The anticipated de- lights of a goat's cheese salad and creme brulee in a smoky Parisian bistro can no longer, it seems, match reality.
In an international survey published in the Wall Street Journal of more than 20,000 people in 20 countries, French cuisine was shrugged off as the most overrated of all cuisines. Even the French agreed.
Read more...
Tasty morsels
The Telegraph
The Wall Street Journal survey found:
2 per cent of Russians drink spirits with their main meal
42 per cent of Italians say French food is overrated
13 per cent of Germans dieted in the past two years
92 per cent of French women drink water with their main meal
64 per cent of Austrians cook at home every day
14 per cent of Czechs say Chinese food is overrated
38 per cent of Turks say their own cuisine is the most fattening
50 per cent of Greeks who dieted in the past two years lost all the weight they wanted
53 per cent of Finns drink milk with their main meal
Read the original article
The Wall Street Journal survey found:
2 per cent of Russians drink spirits with their main meal
42 per cent of Italians say French food is overrated
13 per cent of Germans dieted in the past two years
92 per cent of French women drink water with their main meal
64 per cent of Austrians cook at home every day
14 per cent of Czechs say Chinese food is overrated
38 per cent of Turks say their own cuisine is the most fattening
50 per cent of Greeks who dieted in the past two years lost all the weight they wanted
53 per cent of Finns drink milk with their main meal
Read the original article
Friday, January 06, 2006
The baker who beat McDonald's
The Times, Europe
By Richard Owen in Rome
AFTER a five-year battle, the fast-food giant McDonald’s has retreated from a southern Italian town, defeated by the sheer wholesomeness of a local baker’s bread.
The closure of McDonald’s in Altamura, Apulia, was hailed yesterday as a victory for European cuisine against globalised fast food.
Read more…
By Richard Owen in Rome
AFTER a five-year battle, the fast-food giant McDonald’s has retreated from a southern Italian town, defeated by the sheer wholesomeness of a local baker’s bread.
The closure of McDonald’s in Altamura, Apulia, was hailed yesterday as a victory for European cuisine against globalised fast food.
Read more…
Monday, January 02, 2006
Camembert with that, sir?
The Guardian
Move over, Ronald McDonald: gourmet burger joints - selling posh meat, in posh buns, and with posh extras - are the next big thing. Josh Lacey on fast food for an organic generation.
Read more...
Move over, Ronald McDonald: gourmet burger joints - selling posh meat, in posh buns, and with posh extras - are the next big thing. Josh Lacey on fast food for an organic generation.
Read more...
Sunday, January 01, 2006
Blind waiters in a pitch-black restaurant: the toast of Paris diners comes to town
The Independent
By Danielle Gusmaroli
Does eating a meal in total darkness make your food taste better? London will soon be able to find out.
We have been treated to bacon-and-egg ice-cream and the £100 pizza, but the latest culinary experiment on offer to British diners will have them rubbing their eyes in disbelief. For it is a blind tasting like no other.
Despite a bizarre approach to haute cuisine, the restaurant Dans le Noir has won over Parisian diners, and next month it opens in London. Guests will be led to a pitch-black dining room and served food that they cannot see. Guiding them will be a team of 10 blind waiters.
Read more…
By Danielle Gusmaroli
Does eating a meal in total darkness make your food taste better? London will soon be able to find out.
We have been treated to bacon-and-egg ice-cream and the £100 pizza, but the latest culinary experiment on offer to British diners will have them rubbing their eyes in disbelief. For it is a blind tasting like no other.
Despite a bizarre approach to haute cuisine, the restaurant Dans le Noir has won over Parisian diners, and next month it opens in London. Guests will be led to a pitch-black dining room and served food that they cannot see. Guiding them will be a team of 10 blind waiters.
Read more…
Wednesday, December 28, 2005
Gluttony is good for you
The Guardian
By Zoe Williams, columnist
Eat up. The fatter you are, the less likely you are to get depressed and commit suicide.
Read more…
By Zoe Williams, columnist
Eat up. The fatter you are, the less likely you are to get depressed and commit suicide.
Read more…
Tuesday, December 27, 2005
The rising price of gastropub food gives Ronay a case of indigestion
The Independent
By Thair Shaikh
Egon Ronay recently celebrated British gastropubs by comparing their food and service favourably with more expensive restaurants and claiming that they were often better than traditional French bistros.
He even defended British cuisine against the acerbic opinions of France's President Jacques Chirac, and flew the flag for British mutton, still an unfashionable cut of meat.
But now, only a few weeks after praising them, the doyen of food critics has criticised gastropubs for being too expensive.
Read more…
By Thair Shaikh
Egon Ronay recently celebrated British gastropubs by comparing their food and service favourably with more expensive restaurants and claiming that they were often better than traditional French bistros.
He even defended British cuisine against the acerbic opinions of France's President Jacques Chirac, and flew the flag for British mutton, still an unfashionable cut of meat.
But now, only a few weeks after praising them, the doyen of food critics has criticised gastropubs for being too expensive.
Read more…
Wednesday, December 21, 2005
Yorkshire pud seduces Italians
The Telegraph
By Richard Alleyne
When it comes to food, the traffic between Italy and England has been one way for centuries. But for the first time the Italians have developed a taste for British cuisine.
Read more...
By Richard Alleyne
When it comes to food, the traffic between Italy and England has been one way for centuries. But for the first time the Italians have developed a taste for British cuisine.
Read more...
Simon Hopkinson: You Ask The Questions
The Independent
Born and raised in Lancashire, Simon Hopkinson was 17 when he got his first kitchen job at La Normandie restaurant in Birtle. There he worked under the tutelage of Yves Champeau, before moving to London to set up Bibendum (right) in Kensington with Sir Terence Conran. He left in 1995 to concentrate on being a food writer (he was an award-winning columnist for The Independent), and his book, Roast Chicken and Other Stories, was recently voted, by a panel of food experts in Waitrose Food Illustrated, "the most useful recipe book ever written".
Read more...
Born and raised in Lancashire, Simon Hopkinson was 17 when he got his first kitchen job at La Normandie restaurant in Birtle. There he worked under the tutelage of Yves Champeau, before moving to London to set up Bibendum (right) in Kensington with Sir Terence Conran. He left in 1995 to concentrate on being a food writer (he was an award-winning columnist for The Independent), and his book, Roast Chicken and Other Stories, was recently voted, by a panel of food experts in Waitrose Food Illustrated, "the most useful recipe book ever written".
Read more...
Tuesday, December 20, 2005
Black pudding meets white truffle as Yorkshire chef's recipes sweep Italy
The Independent
By Ian Herbert, North of England Correspondent
Britain's enthusiasm for Italian cuisine has made celebrities out of chefs such as Antonio Carluccio and Giorgio Locatelli, who have travelled to these shores in the hope of making a modest living. But now it seems that British cuisine has something to offer the Italians, too.
Read more...
By Ian Herbert, North of England Correspondent
Britain's enthusiasm for Italian cuisine has made celebrities out of chefs such as Antonio Carluccio and Giorgio Locatelli, who have travelled to these shores in the hope of making a modest living. But now it seems that British cuisine has something to offer the Italians, too.
Read more...
Friday, December 16, 2005
I ate all the pies
The Guardian
By Paul Lewis
As a struggling vegetarian who eats organic bran flakes for breakfast, I was hardly the most likely contender for yesterday's World Pie-Eating Championship. Yet there I was at Harry's Bar in Wigan, pitted against the world's top pie- eaters in the ultimate test of chomping endurance.
Read more...
By Paul Lewis
As a struggling vegetarian who eats organic bran flakes for breakfast, I was hardly the most likely contender for yesterday's World Pie-Eating Championship. Yet there I was at Harry's Bar in Wigan, pitted against the world's top pie- eaters in the ultimate test of chomping endurance.
Read more...
An unsavoury online guide to restaurant kitchens
The Independent
By Martin Hickman, Consumer Affairs Correspondent
What really goes on in the kitchens of restaurants has long been a matter of conjecture to the customers waiting for their food. Now diners in one provincial city can check the cleanliness and safety of their local restaurants before they book a table.
In what is believed to be the first scheme of its kind in Britain, Norwich city council is publishing reports from its environmental health inspections on its website. The council has given a one to five star rating for all of the city's 217 food outlets.
Read more…
By Martin Hickman, Consumer Affairs Correspondent
What really goes on in the kitchens of restaurants has long been a matter of conjecture to the customers waiting for their food. Now diners in one provincial city can check the cleanliness and safety of their local restaurants before they book a table.
In what is believed to be the first scheme of its kind in Britain, Norwich city council is publishing reports from its environmental health inspections on its website. The council has given a one to five star rating for all of the city's 217 food outlets.
Read more…
Sunday, December 11, 2005
First sitting: The world's hot tables
The Independent
He's eaten his way around the world - and in all the best restaurants. The Indepenednt's food critic Terry Durack reveals the coolest places to unfurl your napkin.
Read more…
He's eaten his way around the world - and in all the best restaurants. The Indepenednt's food critic Terry Durack reveals the coolest places to unfurl your napkin.
Read more…
Thursday, November 24, 2005
The sceptic: Diets
The Guardian
By Druin Burch
There's no bullshit like dietary advice. It starts off with a dumb observation that someone hasn't bothered to think through or an experiment so badly designed that it never stood a chance of revealing anything reliable. Then people who don't understand it - or who won't take the trouble to try - puff it up and it ends up getting spewed out as though it were an accepted truth. But today it's my excuse for being cheerful, for offering you at least a little bit of good news.
Read more...
By Druin Burch
There's no bullshit like dietary advice. It starts off with a dumb observation that someone hasn't bothered to think through or an experiment so badly designed that it never stood a chance of revealing anything reliable. Then people who don't understand it - or who won't take the trouble to try - puff it up and it ends up getting spewed out as though it were an accepted truth. But today it's my excuse for being cheerful, for offering you at least a little bit of good news.
Read more...
Sunday, November 20, 2005
2005 reasons to eat out
The Independent
After 12 long months of intensive research, reigning Restaurant Critic of the Year Terry Durack picks the big winners - and losers - from the British culinary scene.
Read more…
After 12 long months of intensive research, reigning Restaurant Critic of the Year Terry Durack picks the big winners - and losers - from the British culinary scene.
Read more…
Friday, November 11, 2005
Hormone raises hope of victory in war on obesity
The Guardian
By Alok Jha, science correspondent
Scientists have discovered a hormone that suppresses appetite, raising hopes of new treatments in the fight against obesity, according to a study published today.
The hormone, named obestatin, halved food intake in rats and resulted in the animals losing a fifth of their body weight.
Read more…
By Alok Jha, science correspondent
Scientists have discovered a hormone that suppresses appetite, raising hopes of new treatments in the fight against obesity, according to a study published today.
The hormone, named obestatin, halved food intake in rats and resulted in the animals losing a fifth of their body weight.
Read more…
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