“Our signature dish is made from baked langoustine, tartare of langoustine, sauce tartare, thinly sliced fennel and beetroot chips,” explains Jan Gaastra, the head chef at Koriander, the Michelin-starred restaurant in Drachten in the Dutch province of Friesland. “We live in a very beautiful province in the northern Netherlands, so the North Sea is our backyard,” adds Jan.
"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.
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.
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.
“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.
St Mary’s Inn, at Stannington near Morpeth, has closed. This story provides an overview of the afternoon tea served in the pub.
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.