The Foodie
Plate
Good waiting staff are an irrepressible bunch. It’s a common perception in this country that the service industry is lacking,…
Restaurant Uformel, Copenhagen
Tough breaks, being a Copenhagen restaurant. On the one hand, Copenhagen’s food scene. Imagine being a cog in that gearbox.…
Plate
Good waiting staff are an irrepressible bunch. It’s a common perception in this country that the service industry is lacking,…
The Mole Inn
The words ‘the Mole Inn, Toot Baldon’ sum up a kind of quintessential Englishness. I don’t need to go into…
The Hyde Bar Whisky Club
I’m standing in front of Roseate House and wondering why I’ve never heard of it before. Less than two minutes…
Paxton & Whitfield’s Festive Cheese Board
When Stirling asked if I wanted to investigate Paxton & Whitfield’s Christmas cheese recommendations, we both laughed. I didn’t even…
The Great Grouse Run 2014
Simon Davis, the chef at The Yew Tree in Highclere, celebrates the Glorious 12th – and the start of the…
