Team slimy snails (savoury stuffed giant pasta shells) and black widow cake (liquorice flavoured loveliness) with spooky spuds with scary toppings, hocus pocus patatas bravas, lantern soup and devilish red cabbage - for a fiendish feast to please even your most ghoulish guests.
With the onset of Autumn many of us will be looking for something to warm us up on wet, rainy days... and what better than a classic tomato soup to cup your cold hands around. Perfect for a quick warm up, in a flask for work or as a late supper or light lunch, served with some warm crispy bread rolls.
The first stage of the Campaign for the Real Yorkshire Pudding 2012 competition was held on Saturday 1st September 2012 at the Black Swan Inn, York - and to celebrate we have a great Toad in the Hole recipe to share.
Award-winning bar tender and the man behind renowned The Whistling Shop in Shoreditch and Purl in Marylebone, is to unveil his brand new bar at The Whisky Exchange Whisky Show during the weekend of 6th - 7th October 2012. Current UK Havana Club 'Bartender of the Year', Ryan Chetiyawardana, is keeping the details of the new bar concept completely under wraps until the big reveal at The Whisky Exchange Whisky Show, but has created a selection of whisky cocktails as a sneak preview.
Food lovers can see TV celebrity chef James Martin cooking up gastronomic delights using the best ingredients Cumbria has to offer. James will be giving three cookery demonstrations at the Taste Cumbria Festival on Sunday 30th September 2012, stunning food lovers with recipes such as smoked haddock with Cumbrian rarebit, sole with Morecambe Bay Shrimps, vanilla and Grasmere Gingerbread cheesecake and slow roast fillet of Cumbrian beef with wild Whinlatter Forest mushrooms.
James Martin will be giving three cookery demonstrations at the Taste Cumbria Festival on Sunday 30th September 2012, stunning food lovers with recipes such as smoked haddock with Cumbrian rarebit, sole with Morecambe Bay Shrimps, vanilla and Grasmere Gingerbread cheesecake and slow roast fillet of Cumbrian beef with wild Whinlatter Forest mushrooms.
