Eating Out

Eating Out

RICHARD ESLING: Great skill is needed for blending wine

Often misunderstood by the consumer as a technique in winemaking, blending is one of the greatest and most versatile of tools in the oenologist’s, or wine-maker’s, armoury.

Wholewheat Spaghetti with Cherry Tomatoes. The Vegetarian Society

Quick and simple vegetarian recipes

National Vegetarian Week May 15 - 21 is all about getting stuck in and going veggie for the week.

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Beer battered halloumi SUS-170515-140350001

Try National Vegetarian Week – it’s easier than you think

‘But what do you eat?’

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Asparagus panna cotta with dill sable biscuit

TONY STAPLES: Vegetarian treat is a pretty starter for everybody

It’s National Vegetarian Week from next Monday, May 15, and head chef Tony Staples, of the Arora Hotel, Crawley, has a delicious recipe just right for the occasion.

The Wheatsheaf, Henfield

Review: The Wheatsheaf, Henfield

The Wheatsheaf has had new owners since October last year.

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Chiara Cecchetto and Giacomo Savorini, director of the Cosorzio Vini Colli Bolognesi

RICHARD ESLING: Head to Bologna for great wines as well as great food

Bologna is one of those Italian cities which, in the UK at least, seems only to be known for one thing – Bolognese sauce for your pasta.

Eating avocados could beat heart disease and flab

Eating avocados could beat heart disease and flab

Eating half an avocado a day helps to shed the pounds and stave off heart disease and diabetes, say scientists.

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Johann Faurie, Penny Streeter and Duncan McNeil at Mannings Heath

RICHARD ESLING: That’s 38,000 vines planted, 962,000 to go

Underlining the exponential growth of English wine, particularly the sparkling variety, the UK wine industry recently announced that one million vines are expected to be planted in 2017.

The tablet wine list

RICHARD ESLING: A wine list for the 21st century

There are wine lists and then there are wine lists.

Rye Bay plaice fillet roulade with cheesy dill potato croquettes and saffron mussel velout�

DAVID WOODS: Roll up for a fresh fish dish

Put plaice on your supper menu this spring, says David Woods, executive head chef of the Sofitel London Gatwick.

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Cafe Malbec

Review: Cafe Malbec

Brighton and Hove has a long-standing relationship with Argentina.
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Cabernet Franc from Hungary

RICHARD ESLING: Hungary for Cabernet Franc

No, it’s not a spelling mistake in the title.

Richard Esling at Chateau LAuberdiere with Jean-Michel Morille and Pascal Houis

RICHARD ESLING: Muscadet re-invents itself

The French dry white wine produced in the Western Loire valley, not far from the Atlantic Coast, has been around for a long time, not just in France but also on the UK market.

White chocolate mousse with rhubarb panna cotta and rhurbarb pur�e

TONY STAPLES: Add a splash of pink to your chocolate dessert this Easter

Some flavours are just meant to go together and this Easter it is white chocolate and rhubarb, says Tony Staples, executive head chef at the Arora Hotel in Crawley.

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Hot cross buns

Make your own hot cross buns

Easter is just around the corner on Sunday, April 16.

Cr�mant tasting in London

RICHARD ESLING: The alternative to Champagne – and it’s not Prosecco

Last week saw a gathering of sparkling wine producers at a tasting in London, determined show that the (more affordable) alternative to champagne does not have to always be Prosecco, despite what the marketers would have you believe.

The Plough

Review: The Plough, Pyecombe

On The Plough's website, it states: "We have owned The Plough for the last 15 years and have in that time built up an excellent reputation for serving fine food in our bar and restaurant. All our food is cooked to order on the premises - our aim is to provide you with fine food in relaxing surroundings."

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Brontie & Co Mj�lk Bunny �2.50

Easter eggs suitable for everyone

Whether you don’t like chocolate, can’t eat dairy products or lead a vegan lifestyle, we have the Easter alternative for you.

Thyme and garlic poussin with puy lentils

DAVID WOODS: Boxing clever with poussin and puy lentils

Enjoy a winning dish from our mystery box challenge, says David Woods, executive head chef of the Sofitel London Gatwick Hotel, based at the airport’s north terminal.

Wines for the Arundel Wine Society annual tasting dinner

RICHARD ESLING: Don’t forget the sauce when it comes to food and wine pairing

When it comes to food and wine pairing, one piece of advice given in the course booklets of the Wine & Spirit Education Trust, which runs professional exams all around the world, is ‘Don’t be ruled by Rules’.

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