Go back a few years and few people would have known what Cacio e Pepe was. A staple of modern Italian cuisine, its simplicity was such that it was rarely if ever served in restaurants, especially those outside Rome where the dish seems to have originated. It was one of those comfort food dishes that many would eat at home when they lacked inspiration or ingredients. But, … [Read more...]
Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs
Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once … [Read more...]
What’s on the menu at the new LESS eatery in Bruges
LESS Eatery (Love, Eat, Share, Smile) by Hertog Jan*** is the new concept created by Gert de Mangeleer and Joachim Boudens in the centre of Bruges following the closure of their flagship 3 Michelin Star restaurant Hertog Jan at the end of last year. The new all-day eatery serves food from morning till late in the evening. A lot has been written about this new opening. Here … [Read more...]
Please take memories not pictures
When you arrive at Nobelhart & Schmutzig you don’t know what to expect. The taxi driver that took me there nearly missed the place despite having his GPS on. The door to the restaurant is closed, the restaurant window is covered in a dark curtain. Nothing is visible from the outside. It is like Billy Wagner wants to keep the place a secret. For a while, nothing from a … [Read more...]
‘London opening at the Corinthia is a big deal for me’ – Tom Kerridge
Tom Kerridge, the first ever chef to clinch two Michelin stars for pub food at his restaurant The Hand and Flowers in Marlow has opened his first restaurant in London at the Corinthia Hotel. In London, it has been considered as one of the hottest openings of the year. "It is a big deal for me personally. I know it is massive but it is not daunting because I worked in London … [Read more...]
