In Season
Watercress
The watercress lover tends to voice three main gripes whenever they meet a fellow devotee. Firstly, why does the cress de nos jours not boast quite so assertive a taste as it once did? Secondly, why is it largely the fate of this remarkable little plant to languish on the side of the plate, playing its familiar support role as ‘garnish’? And thirdly, what does that darned Mediterranean upstart rocket have that our true blue little leaf does not? We call plants ‘cress’ if they have pungent or peppery leaves, but the fiery, full-on flavour of watercress……
Tried&Tasted
Review section - featuring gourmet boltholes, restaurants, delis, cookery courses and more
Gourmet Bolthole
El Celler de Can Roca
‘We are fortunate enough to be fully booked tonight, and every night’, a host says as I’m led to my table. So it goes at the world’s second best……
http://cellercanroca.com | T: 00 34 972 222 157
Eating Out
Midsummer House
Cambridge
Chef Daniel Clifford took over here in 1998, but his cooking still retains the power to surprise and delight. Midsummer House, in its current incarnation……
Deli of the Month
Drewton’s Farm Shop
From locally smoked gammon joints to the deep-filled steak pies (accompanied by heavy tubs of extra onion gravy, naturally), everything about this South……
Cookery Courses
Swinton Park cookery school
Swinton Park is a stately home hotel, all faded grandeur and 19th-century charm. The ancestral seat of the Earl of Swinton, the hotel remains in family……
After Hours
Raymond Blanc
A grand master of the British dining scene, Raymond Blanc has held two Michelin stars at Le Manoir aux Quat’Saisons since 1985 and also runs the successful Brasserie Blanc chain. He talks to Alex Mead