Eating Out

Eating Out

RICHARD ESLING: New wines from the old New World

The South African wines from KWV have been around for a long time – nearly 100 years in fact.

The awards trophy

Sussex food and drink grand finalists celebrate success

The grand finalists in the Sussex Food & Drink Awards 2018 were revealed today following an intensive eight-month judging process, supported by a record 15,000 public votes.
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Unique restaurant partnership celebrates its first ground-breaking year at Goodwood

Restaurants of note never stop pushing boundaries.

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It's International Sherry Week

RICHARD ESLING: A good excuse to buy a bottle of sherry

The great British love affair with sherry seemingly dates back to the wars between us and the Spanish Empire in the 16th century.

Spicy Vietnamese Style Salad with grilled Paneer

DAVID WOODS: Spice up winter with a salad that keeps on giving

If the winter blues have struck and you’re feeling a little gloomy, then this will perk you up.


REVIEW: Celebrating the tradition of the finest Sunday lunch in Petworth

Traditional Sunday lunch.
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Inside the winery at Chateau Laur, Cahors

RICHARD ESLING: Malbec – a powerful taste from a fragile grape

Most wine drinkers in this country will have come across the deep coloured, powerful flavoured red wine made from the Malbec grape.


REVIEW: White Horse at Chilgrove gallops to first place

From the row of neatly upturned Wellington boots to the array of hand made walking sticks, you know from the moment you cross the threshold of The White Horse that this is a true country pub.

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Food for 2018

Waitrose has revealed the food you’ll be eating in 2018

Japanese ‘dude food’, Indian tapas and plant protein look set to become the big dishes of 2018 according to a new report.

Recipe courtesy of Waitrose. Thousands of recipes can be found at

Recipe: Leek and garlic mushroom pasta

As it is World Pasta Day we thought we would share this recipe for a quick and simple pasta dish that does not use too many ingredients.

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A selection of AC Bordeaux Wines

RICHARD ESLING: Bordeaux that doesn’t break the bank

In the light of auction prices of some Bordeaux wines in the hundreds of pounds per bottle (even for recent vintages), together with reports that some Bordeaux wine prices have increased seven-fold in the past ten years, one could be forgiven for avoiding wines from this region, believing that a second mortgage would be necessary to try some.

Cod supreme with butternut squash

TONY STAPLES: Go nutty with butternut squash

Add a splash of colour to your autumn dishes with versatile butternut squash says Tony Staples, executive, head chef of the Arora Hotel in Crawley.

Simpsons Wine Estate, Barham

RICHARD ESLING: Top quality is the key to English wine success

The success of English wines since their relatively recent re-birth continues unabated and I wrote earlier in 2017 about the prospect of a million vines being planted in the UK in this year alone.

Nutella banana muffins with salted caramel

Four super easy baking recipes for kids

It’s National Baking Week so if you’re prepared to let the kids loose in the kitchen here are four very easy recipes from Pyrex that’ll turn them into little star bakers.

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Wines to curry favour

RICHARD ESLING: The perfect wines for Curry Week

Another of the ever-increasing number of food awareness days is upon us. National Curry Week runs from Monday to Sunday, October 9-15.

Chocolate souffl�

DAVID WOODS: A delightfully simple soufflé for Chocolate Week

Not that you need an excuse, but as it is Chocolate Week it would be rude not to celebrate with this delicious soufflé from David Woods, executive head chef at the Sofitel London Gatwick.

Saag aloo

NATIONAL CURRY WEEK RECIPE: Vegans, say Aloo to this dish

Parveen Ashraf looks at how curry lends itself to vegetarianism and veganism and shares one of her recipes.

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Getting rice right with Parveen Ashraf

RECIPE: Getting rice right

As it is National Curry Week we ask ‘The Spice Queen’ Parveen Ashraf for her tips on how to cook rice perfectly and whether reheated rice is a no no.

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Francisco Baettig, winemaker for Errazuriz

RICHARD ESLING: Wines from Chile give Burgundy a run for its money

Time was we used to consider Chilean wine as quaffable, inexpensive, ‘everyday’ wine, albeit well-made and packing a considerable amount of fruity flavour.

Gravetye Manor SUS-150210-091322001

Sussex success in the Michelin Guide and Bib Gourmand

Two Sussex restaurants have once again been awarded Michelin stars while another three have been awarded Bib Gourmands.

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