Latest in Food & Drink

Ask the chef

Eat on the Green’s Craig Wilson says planning ahead is the key to great festive food… Christmas cooking can be pretty stressful, especially if you have a big crowd and a small kitchen! My advice is to plan your menu in November, shop ahead and freeze in advance where you can. On the day, reduce…

Malt whisky tasting…

At the Carmelte Whisky is very much an acquired taste. In many respects, it’s seen as a complicated drink, with each malt’s flavour profile influenced by the land, the barrel, the barley and the water. Just as I can never really detect overtones of melon and pineapple in a bottle of wine, I had never…

Chef Focus: Adam Parzniewski

Meet the Malmaison’s kitchen wizard I was born and raised in Poland, but came to the UK over 15 years ago, when I decided to pursue a new challenge. I started at the bottom, learning the very basics in the kitchen, and worked my way up! I have a wonderful wife and son, and a…

Trend Ten

Ten ingredients are brought together to celebrate the ten years of Trend’s success Ingredients •  30ml Porter’s Gin •  20ml cranberry sauce infused Martini Rosso •  20ml black pepper, celery n& raspberry cordial •  15ml lemon juice •  2 dash Spanish Bitters •  Top with soda •  Mint sprig garnish Our Porter’s Gin marries well with…

The free-range festive favourite

It may seem a bit early to be thinking about Christmas dinner, but if you want the best local produce for your festive table, then a visit to Maryfield Farm is a must. Maryfield’s Bronze turkeys are free-range, dry plucked and game-hung to produce a superbly flavoured bird. The birds are reared in a time-honoured…

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