“I try to introduce a regional touch to modern cuisine,” says chef Sten Fischer as we sit chatting within one of the dining rooms of the Alt Weimar restaurant.
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People have been building models of boats and ships for millennia. These days, thanks to the internet, you don’t even have to leave the comfort of your own home to dip your toe in the water, so to speak, and start putting together a kit or begin building a collection.
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Looking around Muscat it’s difficult to believe that just over a generation ago Oman was a country without a single luxury hotel and barely 10km of tarmac road. Times have changed markedly since July 1970, when Qaboos bin Said became the Sultan of Oman.
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Johann Wolfgang von Goethe used to sip Madeira wine in the cellar, Adolf Hitler stayed at least 35 times and there’s a secret tunnel dating from World War II and leading from the cellar under the adjacent market place
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“I was always interested in cooking but I’m not a professional chef,” says Merrit Kiho demurely. She’s putting the final touches to a plate of homemade rabbit pate and black bread in the kitchen of her house, which doubles as one of the top-rated restaurants in Estonia.
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Within the dining room of the Carlton Ambassador Hotel, in the Dutch city of The Hague, I was served a gourmet meal prepared using products from The Vegetarian Butcher.
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On entering the Oberweis flagship store, in central Luxembourg, I mutter a wow of appreciation at the immaculate presentation of the cakes, pastries and delicatessen items displayed in the counters on the ground floor.
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“I am a chocolate maker. I started in 2001 and now I have a shop and workshop together, working more like a restaurant,” says Laurent Gerbaud, introducing himself at his chic, central Brussels base.
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The Berardo Collection Museum, within Lisbon’s Centro Cultural de Belém (Cultural Centre of Belem), houses one of Europe’s largest privately owned collections of modern and contemporary art.
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