Sunday Lunch at Sunderland Stadium of Light
Introduced in August 2017, the menu features four or five options under each of the three courses, including vegetarian dishes — no 4-4-2 formation here!
Food and drink
Swiss food & culture tour of Interlaken, Switzerland
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.
Cooking with Alain Bossé, the Kilted Chef
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 in New York City
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.
Dinner in the sky over Newcastle and Gateshead
I’m securely strapped into a high-backed seat and my heart is pumping with increasing rapidity as we’re winched ever higher. Yet this isn’t a ride at a theme park, I’m at a lunch sitting of Dine by the Tyne next to the Sage Gateshead.
Cooking with Monk Epifanios of Mylopotamos
Epifanios of Mylopotamos is one of around 2,500 Orthodox monks living in the Autonomous Monastic State of the Holy Mountain, the peninsula jutting 50km into the Aegean Sea from Halkidiki in northern Greece.
Visiting the Gouda Cheese Market
If you enjoy cheese plus insights into regional heritage and culinary traditions then make a note to visit Gouda’s long-established cheese market next summer.
Mussels in Brussels at Restaurant Chez Léon
Britain has its fish and chips, Germany has Currywurst mit Pommes while in Belgium the ‘must-try’ national dish is surely mussels with fries. To do that I headed to Chez Léon in the heart of Brussels.
Roman Goulash (Pork Ragout with Apricots)
It’s lunchtime at Pohl in Germany’s Rhineland-Palatinate and the food being served is new to me. The recipes, though, were written down over 1,600 years ago. Today’s cuisine is Roman.
Interview with Dutch chef Jim de Jong
“When I was 21 I came back to Holland and I opened my first restaurant,” says chef Jim de Jong as we chat in the arched dining room of Restaurant de Jong in Rotterdam.