Bitters
for the Twitter generation
At the recently opened Purl bar, Tristan Stephenson
is mixing old-fashioned ‘bitters’ with
modern, Heston Blumenthal-inspired presentations
to create multi-sensory cocktails
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version)
Eats
Roots and Leaves
Vegetables are too often reduced to a supporting
role but chef Simon Rogan's inventive cooking
proves they can be the star of the show.
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version)
Steak
that cuts the mustard
Just in time for the height of the barbecue season,
Metro gets the low-down on how to buy and cook
the best steak from a master griller.
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version)
Claws
for thought
Selsey lobsters: They may not be as well known
but are every bit as good as their famous Scottish
equivalent. Andy lynes took to the West Sussex
sea to find out more
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version)
Ripe
for anything: Vine dining by the pros
Tinned, sun-dried, puréed or made into
ketchup, tomatoes have become a year-round kitchen
staple. But they're at their best in summer and
deserve pride of place on your plate.
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version)
Summer
fruits are perfect in savoury dishes too
British berries: Summer fruits are now at their
best but there’s no need to save them just
for dessert. Gooseberries, blackberries and raspberries
can play their part in savoury dishes, too.
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version)
Order
a gin fix with fizz
Traceability is the watchword of the modern foodie
and cocktail connoisseurs are getting in on the
act thanks to an artisan distillery that makes
gin from apples.
(e-edition
version)
Italians
are on the rise
For the past decade, Spain has been at the cutting
edge of world gastronomy. But the Italians are
shaking off their traditional image and challenging
the world’s finest for their crowns.
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version)
Paternal
palates
To celebrate Father’s Day, Metro found out
how having a foodie father influenced four top
chefs, and asked them what dishes they’d
cook for their dads on Sunday
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version)
60
Second interview: Rick Stein
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version)
Big
breakfast: Kick-start your day with a feast
Two-thirds of us would rather sleep late or get
into work early than eat first thing, according
to a recent survey. But according to chef Trevor
Tobin, all you need is a little forward-planning
to make a feast of the most important meal of
the day.
(e-edition
version)
Seasons
to be cheerful
The Vineyard at Stockcross, Berkshire, has been
a top gastronomic destination for more than a
decade. New head chef Daniel Galmiche is continuing
that tradition in a strictly seasonal way.
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version)
An
homage to fromage
Patricia Michelson started selling cheese from
her shed nearly 20 years ago and is now a world-renowned
authority on it. Metro met her at her award-winning
shop in London to talk about her new book –
and goats.
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version)
The
spear of delicacy
Delicious green asparagus spears will only be
around for a precious few weeks. Metro travelled
to Kent to find out how to make the most of them.
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version)
Jamie
Oliver goes native in Europe
Jamie Oliver might be one of the best known chefs
in the world but that doesn’t stop him hopping
aboard a budget airline to explore the gastronomic
delights of Europe. Metro discovered how to take
a culinary mini-break, Jamie-style.
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version)
The
Grape Contender: The International Wine Challenge
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version)
Spuds
you really like: Jersey Royals
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version)
Experts
whip up a recipe rumble
Iron Chef UK sees Britain's top chefs go head-to-head
with a series of challengers in a show that's
'Gladiators and The X Factor meets your favourite
cooking show'.
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version)
Dishing
up a good deal
Jason Atherton made his name with a menu of inventive,
luxurious dishes at Maze restaurant. But in his
new book, the chef proves you don't need a big
budget to put big flavours on your plate.
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version)
Ethical
dining
A lack of reliable information means it’s
not easy being green for restaurant-goers but
a new accreditation scheme is set to change that.
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version)
Marriage
is the secret ingredient
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version)
I'll
have it rare please: Pauillac lamb
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version)
150th
fish and chip anniversary with Nathan Outlaw
This year is the 150th anniversary of Britain’s
national dish, fish and chips. We went to Cornwall
to get the ultimate recipe from top seafood chef
Nathan Outlaw.
(e-edition
version)
60
Seconds: Paul Rankin
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version)
Jonathan
Safran Foer: Dishing up the truth
Becoming a father for the first time prompted
acclaimed novelist Jonathan Safran Foer to look
closely at where the food he put on the family
table came from. He tells Andy Lynes about the
shocking discoveries that turned him vegetarian.
(e-edition
version)
The
Times
