Eating Out

Eating Out

RICHARD ESLING: An authentic Spanish experience on your doorstep

The hubbub of the busy tapas bar surrounded me in a friendly atmosphere, as I sipped a top quality bone-dry manzanilla sherry, accompanied by the best Iberico ham that money can buy, freshly cut in front of me.

Only pink champagne will do for a very romantic evening

RICHARD ESLING: Pink champagne to fuel your passion

Despite the best efforts of our dear American President to convince us otherwise, ‘Fake Noos’ may not be such a new thing. When it comes to Saint Valentine and the origins of this much celebrated day of romanticism, there is much controversy as to its origins.

Whats on
Berryworld strawberry, toasted almond and caramel pancakes. Picture:

How to make the perfect pancakes

It is Shrove Tuesday today so if you have forgotten how to make the perfect pancake check out these recipes.

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Pina colada mousse with boozy pineapple and ginger cake

TONY STAPLES: Let the sunshine in with this pina colada mousse

Escape the gloom of February with this tropical island dessert. One taste and you will feel like you’re on holiday, says Tony Staples, executive head chef of the Arora Hotel.


Video: Super foodies take a bow

The cream of Sussex’s hospitality and produce industries were honoured at the 12th annual Sussex Food and Drink Awards on a freezing cold Wednesday night in February.

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Video: Prezzo turns to the dark side with the launch of the UK’s first charcoal-based pizza

Pizza and pasta restaurant Prezzo is launching two exciting black pizza options made with a charcoal dough base.

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Top of the Range Cremant de Bourgogne

RICHARD ESLING: Burgundy not only shines but it sparkles too

There are two great wine regions of the world which vie with each other for first place in the World Wine Stakes.

Champagne Jelly served here with caramelized white chocolate mousse red velvet hearts, panna cotta and sorbet

DAVID WOODS: Champagne jelly is a sweet end to a romantic meal

If you’re popping the question this Valentine’s Day, then do it with champagne.

The Armagnac Masterclass with Amanda Garnham of BNIA

RICHARD ESLING: Armagnac – one of France’s well-kept secrets

Armagnac. “Cognac’s little brother. A more rustic type of brandy. A rougher spirit from south west France.”

Stony soil in Pessac-Leognan

RICHARD ESLING: The end of Dry January is in sight

For those of you who have done ‘dry January’, well done! I salute your forbearance and will-power, which is far greater than my own.

Gressingham duck with soy roots and fruits and plum and ginger sauce

TONY STAPLES: A luxurious meal to help you beat the January blues

Give yourself a plate of luxury to blast away the winter blues says Tony Staples, executive head chef at the Arora hotel in Crawley.

Rully ' Reuilly, Fuisse ' Fume

RICHARD ESLING: Care needed in choosing wines with similar names

It’s one of those debates that will probably carry on forever.

Special meal offer

Free curry offer at Giggling Squid in Horsham

A Horsham restaurant is aiming to turn Blue Monday (January 15) into an exciting opportunity.

Herb crusted cassoulet

DAVID WOODS: A colourful herbal remedy for a gloomy winter

For instant colour and flavour just add fresh herbs says David Woods, executive head chef of the Sofitel London Gatwick.

A selection of 'vinous' treats

RICHARD ESLING: Wine treats for those on two legs or four

At the risk of being accused of ‘shutting the stable door’, I’m going to write about presents – wine related of course.

REVIEW: Italian festive food is the perfect recipe for bringing families together

REVIEW: Italian festive food is the perfect recipe for bringing families together

There are certain words which instantly define the characteristics of a nation and a people.

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Festive fizz

RICHARD ESLING: It’s time to choose the festive fizz

Red wines, white wines, pink wines, fortified wines, they all come out at this time of year, but the wines that are the supreme leaders when it comes to celebrations are the sparklers.

Triple chocolate mousse

TONY STAPLES: Festive chocolate puddings always go down well

Feeding the whole family this festive season? Then Tony Staples, executive head chef of the Arora Hotel in Crawley, has a gift of a recipe.

The Royal Oak in East Lavant. Picture by Jake Eastham

REVIEW: East Lavant stay is a right royal treat

On the neighbouring table you would have thought they had just won the Lotto rollover jackpot judging by the excited noises.

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Confit of pork belly with crushed potatoes and wild mushrooms

DAVID WOODS: Crackling good dish makes festive entertaining easy

If turkey just doesn’t tickle your fancy this Christmas then try pork belly, says David Woods, executive head chef at the Sofitel London Gatwick...

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