·2 min read
Rhubarb Relish (makes 3 x 200g jars) Trim 800g rhubarb and chop into 3cm chunks. Tip half of the rhubarb...
·1 min read
Lucknam Park, the elegant family-owned country house hotel, is delighted to announce that Executive Chef, Hywel Jones, has retained his...
·1 min read
Sunday 1 March is St David’s Day. Celebrate in style with this classic Welsh dish jazzed up with sweet, buttery...
·8 min read
Chef Nathan Outlaw, renowned for his expertise in British seafood, shares his journey from childhood fish fingers to Michelin-starred success...
·6 min read
October marks an incredible milestone – 20 years of The Bertinet Kitchen Cookery School in Bath. To celebrate, Richard will...
·5 min read
Richard Knighting and Marty Grant’s route into restaurants has been far from traditional, which makes their food and wine experience...
·1 min read
The heat is on for the most romantic day of the year! Love it up with this simple but sophisticated...
·3 min read
An exclusive club atmosphere with a padded sofa chilled-out vibe – Emma Clegg goes to The Bath Townhouse to investigate....
·3 min read
Sometimes the herculean effort of getting out of the house and going somewhere is amply compensated for in the form...
·1 min read
This silky, refreshing, chilled soup originated in Spain’s Andalusian region centuries ago and has since travelled around the world. Given...