I learn that appreciating good chocolate should involve all of our senses. Even the sound of the snap is important. She lets me sniff organic cocoa beans, whose aroma is far more powerful than those which have been cultivated.
The Mint Room is a modern Indian restaurant in the Clifton district of Bristol...the chef’s attention to detail in his presentation of each dish, are among several indicators that The Mint Room has aspirations to be so much more than just another Indian restaurant.
“We just got our first award, for best new cocktail bar," says Larry, the barman at Stirr in Rotterdam, the Netherlands. Find out what goes into his Botanical Bourbon in this feature about the hip, speakeasy style bar.
“It used to be a dirty little secret,” says Emily, my guide, outside of Old Spitalfields Market at the start of our East End Food Tour of London. She’s talking about the district rather than the walking tour, which has been operating since 2014.
Leipzig’s Bayerischer Bahnhof has claims to being the world’s oldest railway terminal yet that significant piece of transport history isn’t what drew me here. I’ve come to sample the gose beer that’s brewed in the microbrewery on the premises.
From 8 to 14 August 2016 it’s Afternoon Tea Week in the United Kingdom. To mark the occasion I headed into Northumberland and visited St Mary’s Inn at Stannington near Morpeth.
Alain Bossé is known as the Kilted Chef. Standing in the kitchen of his home in Pictou, Nova Scotia, I can see why—he’s wearing a blue and green tartan kilt and a double-breasted chef’s jacket.
Brunch is a meal that New Yorkers have made their own. It’s become a weekend institution that sees friends and families gather to enjoy good food and each others’ company.
In 1516 the Reinheitsgebot, regulating the pricing and ingredients of beer, became law across the Duchy of Bavaria. Some people herald it as a world first: a law governing food production had become valid across an entire territory.
“It’s a great place to work. Our employees are proud of the food they serve…if you want fresh fish come to the Oyster Bar in New York,” says Executive Chef Sandy Ingber.