Blog

One of the great delights in life is the chance to have a good lunch mid-week. It is normally something we save for holidays but Ollie thinks we should all start to do it more in our home cities! Discover his experience of a week day lunch meeting at the Galvin Brothers' Bistrot de Luxe.

Our recent infographic on buying sustainable cod led to many comments on Twitter from both bloggers and fishermen. None more passionate than ex-commercial fishing skipper, Laurence, who wanted to share his views and put forward to voice of British fishermen, straight from the sea.

It’s easy to get stuck in a veggie rut - eating the same salad or steamed vegetable medley again and again. To combat veggie boredom, Jess suggests getting creative with bold flavours and combining ingredients in new ways. She shares two recipes which do exactly that.

As The Chef’s Protege enters its second week, it’s the turn of Theo Randall to act as mentor and discover a new star of tomorrow. Eliot spent some time with Theo to discover who his cookery mentors were and how he's found the expereince of training the young chefs during the series.

Bristol is buzzing. A tipi village has pitched up in Queens Square, the city is in the running for European Green Capital for 2015, and a Michelin starred chef is serving modern British ‘tapas’ in the city centre. Isaac decided to make his first trip down to the city.

It’s time to share your dining experiences - best, and worst! - of the past 12 months to help decide not only The Sunday Times Food List, but also contribute to the UK’s most authoritative guide, Harden’s UK Restaurant Survey 2014.

From the 15th to the 26th of May, we can all celebrate the prickly but nutritious character the stinging nettle. It’s National Nettle Week in the UK, or as it is officially known, Be Nice to Nettles Week. Karen introduces the health benefits of nettles and shares a delicious recipe for wild garlic, celery and nettle omelette.

In the second part of this blog series marking 15 years since the filming of Boiling Point, Gordon Ramsay’s breakthrough documentary, Isaac Parham speaks to some of the people involved, how they worked under Ramsay’s pressure as young chefs and finds out where they are today.