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Inspiration

wild garlic leaves

Zero to Hero: Wild Garlic

Wednesday 23 March 2016

Chefs go crazy for wild garlic at this time of year and you can too. Guy Betteridge of Heddon Street Kitchen reveals how to make the most of this fashionable foraged food.

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steak

Why Would you Wagyu?

Wednesday 23 March 2016

Heard about Wagyu steak? Seen the price? Still breathing? Maze Grill[maze-grill] chefs Ben Waugh and Gohei Kishi explain the fuss about these super-premium steaks.

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maze Grill

How to Order a Steak Like a Pro

Thursday 17 March 2016

Confused by all the cuts of beef? Worried about size, or (gasp!) asking for the ‘wrong’ degree of doneness? Let Ben Waugh of Maze Grill[maze-grill] and Paul Shearing of Bread Street Kitchen[bread-street-kitchen/] guide you to steak nirvana.

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Prescription 1

Cooking with Beer

Wednesday 16 March 2016

St Patrick’s Day, when many a pint is raised in tribute, reminds us what a terrific ingredient beer is in the kitchen. 

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