An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
They do salads differently in America. Caesar salad, Waldorf salad, even their egg salads and potato salads: they’re big, they’re gutsy and often they’re the main event, not an afterthought shoved to one side. This is never more true than when it comes to the Cobb salad: a riot of colour and instantly recognisable thanks
The financial crash of 2008 didn’t kill the boozy lunch outright, but it took the wind out of its sails. Ever more Americanised work styles further deflated the tradition, before Covid stamped on it. But the boozy lunch is back. It’s certainly surprising. After all, we are in the middle of a cost-of-living squeeze and
The Red Lion, East Chisenbury, is in the Pewsey Vale on the edge of Salisbury Plain. Wiltshire’s strangeness surpasses even Cornwall and its menhirs: it has the greater volume of ghosts. I once spent an eerie day in Imber, the deserted village on the plain – the inhabitants were given 47 days’ notice to leave
21 min listen
Ingrid Newkirk is a British-American activist, who founded People for the Ethical Treatment of Animals (PETA) in 1980. She speaks to Lara about her earliest memories of food, the joys of a Greggs vegan sausage roll, and defends PETA’s controversial tactics.
What an idyllic setting. We were amidst the joys of high summer in England, with just enough of a breeze to save us from the heat of the sun, and the further help of a swimming pool. Water without, wine within. We were also surrounded by roses, England’s flower, luxuriating in their beauty and innocence.
They’re now such common ingredients that you can buy them in all but the smallest shops: halloumi, pesto, couscous, salsa, roasted peppers. But their origins as culinary staples can be traced back to the publication 30 years ago of Delia Smith’s Summer Collection. This book and the accompanying TV series changed British cooking forever. Delia didn’t invent much
Walking into the Sedlescombe Sainsbury’s superstore recently I passed a girl in tracksuits carrying a stack of steaming pizza boxes. ‘I didn’t know Sainsbury’s does takeaway pizza,’ I said to my husband. ‘Anniversary dinner?’ (two days away). Why not? Sainsbury’s has been toying with made-to-order takeaway food for a few years, while shutting down their butchers,
I’m pretty easygoing when it comes to most aspects of cooking. I don’t think there’s much to be gained from being dogmatic or dictatorial. It’s just supper, at the end of the day. There are, as they say, many ways to skin a rabbit. And cooking is supposed to be about joy; it’s not an
The restaurant 2 Fore Street lives on Mousehole harbour, near gift shops: the post office and general store have closed, leaving a glut of blankets and ice cream, the remnants of Cornish drama. It’s a truism that Mousehole is hollowed out – tourism changes a place, and no one knows that better than Mousehole. Eating
23 min listen
Eddie is an American author, chef, restauranteur, presenter and former attorney. He has recently brought his famous Taiwanese bao buns over the UK, and they are now available at Neighbourhood in Islington and Shelter Hall in Brighton. On the podcast he tells Liv and Lara about his early memories of cooking with his mother, how
When it comes to seafood, Britain is a curious place: surrounded by water, in which you can find some of the best fish and shellfish money can buy, and yet so often we are averse to eating it. There have been numerous campaigns promoting British fish led by just about every chef on television. Hugh
Some years ago, on a trip up America’s Pacific Northwest, I spent a night in Portland in a hotel that was depressing in the way that not-quite-posh, not-quite-cool hotels can be. As part of its attempt to inject a sense of pizzazz into my cavernous room, there was a welcome pack whose starring feature was
Burgundy or Bordeaux? We were discussing that unending question during dinner over the weekend. I think that there is only one answer: ‘Yes.’ ‘But which, you clot?’ ‘Either. Better still, both.’ It is so much a matter of sentiment, and of which great bottle you have been lucky enough to drink most recently. But there
Do you ever find yourself holding forth on a topic you hadn’t realised you cared about? You know, someone asks you an innocuous question in passing about the merits of slow cookers, or the best way to grow cabbages, and before you know it, 20 minutes has passed and you’re still grandstanding. There are a
Of all the myriad ways of preserving, confit always strikes me as wonderfully improbable. The ability to preserve meat just through cooking it slowly in its own fat feels particularly wild. And the fact that this simple, unlikely process makes the meat more tender, more flavoursome than any other way of handling it only adds
The Pilchard Inn sits at the entrance to Burgh Island, a minute tidal island off the coast of south Devon. The island is home to the Burgh Island Hotel, an eerie Art Deco masterpiece built by the son of a screw mogul, which dominates the view from Bigbury-on-Sea like Coney Island: it is more apparition
Sad things, cheese sandwiches, especially in their most basic form. Most would add a garnish: pickle, tomato and onion are the most popular. Cowards. The point of a cheese sandwich is its beigeness. This is fuel, not food. Consoling sad corporate workers at their desks. Rows upon rows of sandwiches on Tesco shelves: ‘Cheese – no mayonnaise.’
28 min listen
Sarah Woods is an author and cook, who left her corporate job behind to pursue her real passion after reaching the final of BBC1’s Best Home Cook 2020. Her first cookbook, Desi Kitchen, has recently been released. On the podcast she tells Liv and Lara about her upbringing in a Punjabi household and how she was
I have been reading Ronald Blythe’s Next to Nature which came out in October, just a few months before the great man’s death aged 100. And so a weekend holiday in Suffolk was calling to me. I went to Aldeburgh, on the coast, north of the river Alde. The town appears to be thriving –
When George William Wilton opened his shellfish-mongers close to Haymarket in 1742, he could never have imagined that his business would still be thriving 280 years later. The place has outlived ten monarchs and is as old as Handel’s Messiah. Before visiting, I imagined a typically Hogarthian scene with portly gentlemen in dandruff-flecked suits feasting on potted shrimp and vintage
I am assured that this is not a legend. But a few years ago, an Irishman’s life was twice saved by a raging bull. The Irish fellow was running with the bulls at a town near Pamplona. He tripped and was virtually impaled. The bull’s horn went into one side of the chap’s stomach and
Alison Roman’s cooking is a counsel of imperfection. She serves dinner late (fine, as long as you have snacks), gets her guests to pitch in on the washing up and won’t make her own ice cream – ‘it simply will never be better than what you can buy, sorry’. ’Her ‘pies leak, cheesecakes crack and
There’s something rather wonderful about the idea of settling down for the night in the spot where one of your favourite writers once slept, played or dreamed up a plot. There are a range of hotels across London with a vast array of bookish associations: some have played host to writers both famous and infamous,
The Alice lives in a ground-floor room of the Randolph Hotel in Oxford, which venerates the fantastical and the savage, as Oxford does. The savage lives in the Randolph’s dedicated crime museum with cocktails: the (Inspector) Morse Bar. The Alice is named for two women: Alice Liddell, the daughter of the ecclesiastical dean of Christchurch
Somewhat by accident, I’ve become a professional glutton. The sort of person who’ll traipse for an hour in the wrong direction, just to try the breakfast burrito that a friend of a friend’s chef boyfriend won’t shut up about. By some miracle, I get to write about it. I’m often asked about the best thing
35 min listen
Niki Segnit is the author of the hit cooking books The Flavour Thesaurus and Lateral Cooking. Her new book The Flavour Thesaurus more flavours: Plant-led pairings, recipes and ideas for cooks, is out this Thursday 11th May. On the podcast she speaks to Lara and Liv about weird and wonderful flavour combinations, her childhood fascination with Oxo cubes and
There is something very equalising about a street party. At one gathering I attended last year on a central London mews, a trust fund baby peered nervously out from his living room window before deciding to emerge, carrying two bottles of champagne and a flower vase filled with a tumultuous mess of a Platinum Jubilee
The big bank holiday weekend is about to begin. You’ve made that spinach and broad bean quiche. The bunting’s ready for your street party. You’ve crafted a coronation drinking game. But there’s something missing, isn’t there? An itch that just needs to be scratched. Where’s the pizazz? Where’s the cake? As the oft-misattributed quote goes:
England. Despite being a Scotsman, partly brought up in Ulster, I have taken so much Englishness for granted over so many years. So do most Englishmen, to at least as great an extent as the inhabitants of any other major country. But I hope that I am just enough of a historian to enquire about
