The when, where and what of Alex Rushmer and Lawrence Butler's new restaurant and their strategies for making the small, four night a week high-quality place survive without high prices. We meet David Turner, executive chef at King's College and hear of the work of the kitchen, and how it caters for students. … [Read more...]
Flavour: Just Greek
Today, foraging with Steve Thompson of the Green Man in Grantchester, Thirsty's Oktoberfest, ideas for beetroot from our top local chefs, and Hum-Closen's Suzannah Watson on new cheeses on sale in Newnham Bakery this Sunday. We also go to Cambridge market to hear about Greek street food from Just Greek (pictured) and also about neighbouring stall … [Read more...]
Flavour: New Cookbooks
The team talk about five new cookbooks with Sarah Lavelle from Quadrille, including one inspired by an episode of Seinfeld. There's a look at elderberries and how to use them in cooking, with ideas from top Cambridge chef Alex Rushmer. Wine expert Steve Hovington of Cambridge Wine Academy investigates the chardonnay grape and how its expression … [Read more...]
Flavour: 132 gins
Today we celebrate gin; why people love it so much; what's best to mix it with; the experts' favourite gin-based cocktails; and the 132 different gins available at one Cambridge bar. And what of its dubious past? We learn about its history too. Also, we check out Mac Daddy, the winner of the Cambridge News streetfood/pop up of the year award. And … [Read more...]
Flavour: Cambridgeshire Plums
We visit a new outdoor bar in Cambridge and stagger back with our report. We also report on a new bread and cake bakery, with shop, which is opening soon in Hills Road. We investigate how easy it is to get restaurant staff in Cambridge. We also find out what varieties of plums are available locally, and get ideas for what to do with them. … [Read more...]
Flavour: Cambridge Preserves Kitchen
This edition brings expert advice on barbecuing from Vladimir Horek of Smokeworks amongst others. We also speak with Samira Effa, head chef at Alimentum, about what it's like to take charge there and how the menu is changing. We hear about artisan jams jellies and chutneys fom Cambridge Preserves Kitchen. We find out about price increases on fresh … [Read more...]
Flavour: Seed to Feed
The Cambridgeshire Cookbook Second Helpings is just published. We speak to the chefs about their recipes. A new company is producing top-rated produce, we meet Seed to Feed. More on those guilty food secrets, why do top chefs enjoy hot dogs, pot noodles and the like? Also, Alice Archer on wine and we look at the new edition of Where Chefs Eat. … [Read more...]
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