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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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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Talk of visiting a distillery in an old mill in the Netherlands had my mind conjuring images of sails turning slowly on a windmill. Yet the Graanbranderij De Ijsvogel is based in a water-powered mill.
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“Bari is flat, so it’s perfect for cycling,” says Alf, who turns to look at me as he pedals. I have it easy, I’m sat under the canopy of his rickshaw and taking a foodie tour around Bari Vecchia, the old town in the heart of Apulia capital.
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Carpathian Single Malt is the brainchild of Nawaf Salameh. In 2016 he was invited to become one of the Keepers of the Quaich, the international society which recognises outstanding commitment to the Scotch whisky industry.
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"If you have a beautiful canyon or mountain that has to be seen it references us as to when we are going to serve that breakfast or lunch. It would defeat the object of travelling in such a beautiful area if we were to travel late in the day or by night," says Jean Pierre Guerin one of the Rocky Mountaineer’s executive chefs.
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