An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
‘Golden’ is often used to describe the hue of some wines in the glass. But there is another resemblance. Gold is a beautiful metal as well as a store of value. Wine, covetable for its taste, can also be a store of value, at least for many years. So it inevitably attracts the attention of
I like to think of myself as the hostess with the mostest. A combination of my Type A personality, Jewish feeder tendencies and coming of age at the peak of Nigella’s Domestic Goddess era means I can’t resist pulling out all the stops if I’m having people over. (A theme! Welcome cocktails! Ingredients sourced from
21 min listen
Ayesha Hazarika is a journalist, broadcaster, stand-up comic and former advisor to three Labour leaders. On the podcast, she discusses memories of her mother’s chicken curry, navigating bacon sandwich-gate with Ed Miliband and why all cooked orange coloured food is ‘minging’.
I have a deep-seated hatred of the hospitality QR code. It ripped through the industry as part of questionable social-distancing initiatives during the pandemic, taking the place of menus and human interaction – and has stubbornly refused to disappear, making my heart sink when I find one sellotaped to the table of a bar or
A global pandemic, a booming stock market giving way to painful economic shock, a technological revolution… there are many parallels to be drawn between the 1920s and the 2020s. But if you look very closely, you might find there is another thread linking the two eras: the rise of the speakeasy. These clandestine drinking holes rose to
Labour is 30 points ahead, and in honour of this I review the Impeccable Pig in Sedgefield (Cedd’s field), a medieval market town and pit village south of Durham. It is Tony Blair’s former constituency and Camelot, but nothing lasts for ever. Blairism had pleasingly flimsy beginnings. Sedgefield had yet to choose a Labour parliamentary
Game is a perfect refutation to the sort of militant vegan campaigners who go around placing floral tributes on packaged meat. So long as shoots are responsibly conducted, game is as environmentally sustainable and ethical as meat-eating gets. But this year looks set to be a tough one for parts of the industry. Chiefly because of a severe
As a city-dweller for 34 years, I am used to the hustle and bustle of other people. Cars, sirens, strangers chatting in the street: it’s the background noise of everyday life, a comforting reminder that you’re never alone. So when I moved to the Suffolk countryside in April last year, I found it a bit
We were discussing bourbon and whether American whiskey could ever rival Scotch. I recalled the first time I ever tried the transatlantic spirit. It was more than 50 years ago, in an undergraduate room in Oxford. The occupant was an ingenious fellow. At the beginning of one term, he wrote to Jim Beam, the whiskey
If a rose by any other name would smell as sweet, then a Trinity or Cambridge burnt cream must taste as sweet as its French twin, the crème brûlée. The two cooked custard dishes are essentially identical: an egg yolk-rich baked custard served cold and topped with a layer of hard caramel. Both are similar
24 min listen
Andy Burnham has served as Mayor of Greater Manchester since 2017. Before this he held prominent positions in Gordon Brown’s cabinet, including health secretary and culture secretary. On the podcast he recalls Friday night ‘chippy teas’ as a child, the oddity of having food items named after him and discusses his work tackling food insecurity
Food waste is suddenly the subject on everyone’s lips. A combination of environmental concern and biting inflation has propelled an issue that was already rising up the public consciousness on to centre stage. Some supermarkets are dropping ‘best before’ labels on fresh produce, and this month the British Frozen Food Federation launched a campaign to
How does the saying go? ‘Eat breakfast like a king, lunch like a prince and dinner like a pauper.’ Well, if you’re looking for the highest possible status of breakfast, then kedgeree is the dish for you. Bran flakes just don’t quite scratch the same itch. Kedgeree cannot be casual; it requires time, both for
Bardo St James’s Restaurant – a name which reads like a map – is a vast new Italian restaurant in one of the pale imperial palaces off Trafalgar Square, near Pall Mall and The Phantom of the Opera, which goes on because snobbery and sado-masochism are among the many things that never die. You might
The phone rang, and on the other end of it was my father. ‘We’ve been thinking,’ he announced before we’d even exchanged pleasantries, ‘you need to get an air fryer. It’s the solution to these energy hikes.’ As a chef and writer with a couple of bestselling cookbooks under my belt, I was of course
There’s something quite delicious about a deadline. The prospect that if you don’t book now you might never get to try the dish of the moment is enough to pull in queues and queues of customers. But in most cases the attraction of a pop-up eatery is not solely hype. Some of these temporary dining
24 min listen
Oliver Woodhead is founder of L’Entente, the British brasserie in Paris. On the podcast, he tells Lara and Liv about what the French think about a traditional English breakfast, explains how he was inspired by London’s St. John restaurant, and asks what our hosts’ favourite ingredient is.
Laurie Colwin wrote: ‘No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.’ It is one of my favourite quotes about cooking, mainly because it feels true: everything you cook
There have been few more momentous weeks in British history, or indeed in world history. This commentator must plead guilty. To draw on George Bush Jr, I mis-underestimated Liz Truss and appear to have made the same mistake about Ukraine. That said, we should all be relieved when the war is over on favourable terms,
I used to be a baked cheesecake sceptic: I didn’t feel they were worth the effort when other cheesecakes required you simply to stir together some ingredients and bung them in the fridge. My thinking was: why waste your time? Was the result really worth the extra effort? In turns out that yes, it was.
Electric Diner is from the Soho House group, which has done terrible things to private clubs, luckless farmhouses, domestic interior design and even its own restaurants. The Ned, its City hotel with ten restaurants, is genuinely insane, like Thorpe Park for people who are scared of roller-coasters; and no restaurant for adults should sell fishfinger
Westminster is often described as a village, and like most villages it has a clutch of good pubs and a decent curry house down the road. But beyond that the area isn’t overly blessed with places to eat, drink and be merry. There’s little in the way of bars (except in hotels and the Palace
In one of Roald Dahl’s lesser-known short stories, ‘Lamb to the Slaughter’, the guilty Mrs Maloney tempts police officers into enjoying a spot of supper while they’re at her house hunting for the weapon used to kill her husband. That’s the hell of a big club the guy must’ve used to hit poor Patrick, one
It’s possible that, like me, your first encounter with the Grande Dame of the Austrian pastry world, the apfelstrudel, was not in fact in one of the famed Viennese grand cafés, but rather from the freezer aisle at the supermarket. If it was anything like mine, it was probably a latticed, puffed version; the one
August may not be the cruellest month but it is often the most dangerous one. Now that it is over, and rosé is giving way to grouse, we can console ourselves. There has not been a world war. We merely face a number of middle–ranking crises. Over fortifying bottles, I was chatting about such matters
‘I hope you’re hungry,’ crows a fisherman, setting down a plate piled high with freshly shucked oysters. They say you should face your worst fears head on. Well, here I am addressing mine – but I never thought it would be done in quite so idyllic a spot. I’m in Mali Ston, a small, picturesque
25 min listen
Al and Kitty Tait run the Orange Bakery in Watlington, and are the authors of Breadsong: How Baking Changed Our Lives. On the podcast, the father-and-daughter pair explain how cooking changed their relationship, why baking helped Kitty out of depression, and why Watlingtons make such great customers.
Once the preserve of only the fanciest of fancy restaurants, the tasting menu has come into its own post-pandemic. Set menus make economic sense for cost-cutting restaurateurs and their harried staff, of course – but customers benefit too, with no nasty surprises or bust-ups when the bill arrives. And for those of us who suffer
Eleven days after turning 45, I sent my first ever letter of complaint to the council. A real coming of (middle) age. The topic of my complaint? My local pub. I followed the British protocol for complaining – I made it clear I’m ‘dismayed’ and ‘appalled’ and hope people can ‘see sense’ – about an
