Archive
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What's On In Sussex in November
Installation Mars Following his successful scale image of the moon, artist Luke Jerram is back with a seven-metre diameter model of Mars, which will hang suspended above Chichester Cathedral’s nave. There will be ticketed viewings in the evening
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Dame Prue Leith: I won’t be doing Bake Off when I’m 90 but I’ll really miss it
The chef and presenter tells Lauren Taylor about saving time in the kitchen, having a ‘yes’ attitude and the importance of naps. Dame Prue Leith has revealed she doesn’t want to still be on The Great British Bake Off in her 90s. “Oh God no!
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Jamie Oliver: I want my kids to struggle
With his new children’s book, Billy and the Epic Escape, one of Essex’s most successful sons shares why he wants his kids rise to their own challenges. Is there anyone as successful, yet down to earth, as Jamie Oliver? He’s known – and adored
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Ali Moran: The Blacksmiths Arms Lastingham and The White Horse Inn Ampleforth
Super chef Ali Moran spends his time between his two pubs, The Blacksmiths Arms Lastingham and The White Horse Inn Ampleforth, which he runs with partner, Lydia. Whether it’s game from nearby shoots, beef from local farmers or gins and tonics behind
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'Hidden gem' restaurant on coast gets new head chef
The new head chef at a restaurant on the Norfolk coast is making waves with his "ingredient-led and seasonal" menu. Blakeney House, nestled off Blakeney High Street, holds two AA Rosettes for culinary excellence. This accolade is awarded to
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3 delicious recipes from The Hairy Bikers: Our Family Favourites cookbook
Si King is continuing on the food legacy of the Hairy Bikers, since the passing of his cooking partner Dave Myers in February. Inspired by their journey together as the Hairy Bikers – their cookbook debut was way back in 2004 – King has finished
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Two Suffolk chefs tell us about their culinary journeys
Rob Reynolds, head chef, Blue Fig Café How did you first get interested in cooking? As a Suffolk boy I grew up with a fondness of our regional produce and worked in the kitchen from a young age where I was fortunate to work alongside some fantastic
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Robin Read: Chef patron of The Counter in Tunbridge Wells
Robin Read is chef patron of The Counter, the result of a long-held ambition to have his own restaurant following years in the kitchens of the Roux Brothers and Marco Pierre White and 16 years at Executive Head Chef of the Firmdale Hotel Group.
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Chris Hilton, Executive Head Chef at Tottington Manor Hotel & TERRA Restaurant
Chris Hilton is the Executive Head Chef at Tottington Manor Hotel & TERRA Restaurant, he loves creating seasonal dishes made with local ingredients at work – and recreating takeaways at home When did you first become interested in cooking?
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Baker and pastry chef Raf Perussi at Beurre Patisserie in St Annes
Talented baker and pastry chef Raf Perussi trained at Le Cordon Bleu and has worked as tourier and pastry chef at some of London’s top establishments. Moving to the Fylde 12 years, he worked as a pastry chef at The Villa in Wrea Green and appeared
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Felix Shore and Anna Roseblade-Shore, Restaurant 209
Former politics student turned chef, 31-year-old Felix has worked in some of the best restaurants in the world including Kontrast in Oslo and Restaurant Frantzen in Sweden. Anna aged 28, who has a background in fashion design and was a nurse during
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Barny Butterfield: the Sandford Orchards cider maker on life in Devon
'If you’ve had a taste of Devon it’s tough to walk away' Tell us briefly about yourself and what you do in the county. I'm a cider maker. I grow, squash and ferment the fruit from the orchards of Devon. I’ve been working in the fields of this
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Simon Rogan: Cumbria's farm-to-table pioneer
In 2002, he established his debut restaurant L’Enclume in the Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. Ever since Simon and the restaurant have been at the forefront of the UK dining scene. Simon Rogan
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Somerset businesses who have received the royal seal of approval
Royal Warrant holders are a league apart. To hold a Royal Warrant is an endorsement of excellence; a coveted mark of recognition giving kudos and status in the business world. It indicates that the holder has regularly supplied goods or services to
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Alex James' journey from rock star to cheesemaker to sparkling wine collaborator
Blur bassist Alex James (pictured) couldn’t be happier living in his very big house in the country... unless he’s creating Britpop Brut in a Dorset vineyard, the county of his birth. Anyone like me, who grew up in the 1980s and 90s, will remember
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Landlord Oliver Way on his plans for The Swan Inn at Milton
Oliver Way, the 36-year-old landlord of the small but perfectly formed The Swan Inn at Milton swapped life working in theatre and hospitality in London for a return to his roots. Running the Derbyshire pub with dad, Gordon, who also has his own company
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The Hebridean Baker on his internet fame
The Hebridean Baker Coinneach MacLeod is just back from almost three weeks touring in the United States and he says he’s glad to be home. ‘Home’ is huge part of what has shot Coinneach to fame over the past four years, the world having fallen in
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Maggie Richardson's Bonfire Night parkin recipe
During the winter I'm always glad that there is a highlight every month to give us something to look forward to. And in November this is Bonfire Night. There are many food traditions associated with this bonfire and firework celebration on November
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Pie and mash could be given protected status as campaigners push for change
Campaigners are hoping to secure protected status for traditional pie and mash to celebrate the “original fast food”. Former Conservative minister Richard Holden and producers have made representations to the Department for Environment, Food and
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A tribute to Norfolk Magazine columnist Richard Hughes
By now you have most likely heard the terribly sad news that our much-loved cookery writer Richard Hughes has died. Richard was part of the Norfolk magazine team for many, many years and we know how much you enjoyed cooking his delicious recipes. It
