In this issue…
February
In Season
Swede
When is a turnip not a turnip? Answer: when it’s a swede. No, this isn’t a bad joke left over from a Christmas cracker. The culinary border between these two vegetables is indistinct. To add to the confusion, swede is listed on some pickle jar labels in the UK as ‘rutabaga’. This is a corruption of rotabagge (root bag), its old Scandinavian name, and one, incidentally, that Americans still use. The swede is a cross between a turnip and a cabbage. It reached Britain from Sweden about 300 years ago. Nobody is sure quite when, but it seems the Scots……
Tried&Tasted
Review section - featuring gourmet boltholes, restaurants, delis, cookery courses and more
Gourmet Bolthole
The Trout Inn
Sometimes it’s the small things that you recall most fondly about a place. In this instance, it’s ‘Helen’s mum’s marmalade’ (labelled exactly……
Eating Out
Kettner’s
London
Even after 145 years, the restaurant founded by a Napoleonic chef is still going strong in Soho… Before there was The Ivy, or Le Gavroche – or……
http://kettners.com | T: 020 7734 6112
Deli of the Month
Low Sizergh Barn
Before reaching the doors of Low Sizergh Barn, you’ll have already seen where most of their produce comes from. The working dairy farm keeps 700 hens,……
Cookery Courses
Hashi
t’s difficult to imagine a better teacher than Reiko Hashimoto, who has been running her Hashi (meaning ‘chopsticks’ in Japanese) cookery school……
After Hours
Hélène Darroze
Celebrated French chef Hélène Darroze commutes regularly between her eponymous restaurants in Paris and at the Connaught hotel in London. She shares her favourite off-duty haunts with Kate Crockett