The culinary scene on Tyneside is vibrant. From the food trucks that park at the Quayside, for the market held each Sunday, to fine-dining restaurants, Newcastle offers an array of cuisines and dining experiences.
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If you’ve ever visited Tenerife, you’ll know one of the island’s staple foods is papas arrugadas – boiled potatoes served in their wrinkled, salt-crusted skins. The potatoes are often served with a coriander-laced green mojo sauce. The red version of the sauce, mojo rojo, has a spicy kick thanks to the presence of chilli.
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A lambic beer undergoes spontaneous fermentation in a vast open tanks known as a coelship. To an untrained eye a coelship looks much like a shallow swimming pool filled with wort prepared by the brewers of the Pajottenland.Translated from Flemish into English, Toer de Geuze means 'Tour of Gueuze'. Typically held over one weekend every two years, the event is a celebration of gueuze beer presenting aficionados with opportunities to visit lambic breweries and gueuze blenderies.
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Some might consider a brunch featuring a dozen oysters as decadent. But this is the third Sunday in October and I’m in the Belgian city of Ghent.
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“We want to move away from formal fine dining where you have a starched table and a silent dining room where you’re not sure if you can chat or laugh. When people go out to eat, we want people to have fun and we want people to enjoy themselves. That's why they’re here. If it makes them want to laugh or want to chat then, yes. We want people to not feel under pressure when they come out. There’s nothing worse than going somewhere and feeling uncomfortable about it,” said Victoria Overington.
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Sunderland Restaurant Week provides opportunities for northeast England food lovers to enjoy a three-course dinner for just £15. Two-course meals at participating dining venues are priced at £10. During the daytime, participating cafés feature £5 offers.
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Arabic, Italian, French and British influences plus Mediterranean ingredients have helped shape a delectable cuisine whose dishes are often under-rated in discussions about European gastronomy.
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The soup is both filling and relatively healthy. It’s also relatively easy to cook. Depending on your portion size, this lightly spiced butternut squash soup recipe should make enough for between four and six bowlfuls.
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Liverpool-based gin maker Dan Walsh is the creator of Rascal Gin. He set aside time to talk about the experience of launching a new small-batch gin onto an already saturated British gin market.
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While talking with Sud we learnt that dosa is naturally a gluten-free dish. It is made out of ground rice and lentils soaked overnight and turned into a batter.
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