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Month: November 2020

Seafood foraging Part I: Lobster

One day, early on in the UK’s version of pandemic lock-down when we were still shocked that we could grow things in our homes amidst that furious uncertainty and loss, I noticed one particular bean shoot began to twist back upon itself. Unfurling towards the neighbours who have more sunflowers in their front garden than …

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Virtual Tours

In these times of isolation we invite you to a communal experience of imagination and reality. Our virtual tours will be carefully cultivated by our contributors and chefs who will craftily awaken your senses through tours of places you’ve never seen before. Maybe even places you wouldn’t have normally thought of but places that are …

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How to Braise Anything

A robust Boeuf bourguignon with the aromas of bacon, mushroom and beef paired with a tannin-rich Cabernet Sauvignon can give any diner a feeling of butterflies in their stomach and opera in their ears. A rich braised lamb shank eaten in the classical setting of dim lights, white tablecloths, and a legion of cutlery can …

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