Search Results for: flavour

Featuring Kota, the stylish new restaurant in Eddington, a new baked goods stall on Cambridge market and a new Spanish restaurant off Market Square. Also, with Christmas presents in mind, how to get the most out of your coffee: Simon Fraser of Hot Numbers explains, and Dave Fox has winter advice for growers. … [Read more...]

With increasing energy costs and climate change concerns, how can we reduce energy use and harmful emissions by changing how we cook and what we eat? We also chat with Mark Poynton, who talks about his new book, It's Just Food. What's around for seasonal picking? The Foraging Chef explains. And, a popular Cambridge pub begins a monthly local … [Read more...]

A look at how brands have changed their marketing – Weetabix was once advertised as a base for fish paste. Pear and Olive's new tasting menus; a celebration of the apple. Pinkster Gin's cocktail book; the new homeware stall on Cambridge Market and wine tasting at Cambridge Vinopolis. Lots of news and jobs, presented by Matt Bentman, Alan Alder and … [Read more...]

With a shortage of pork looming Flavour finds out where supplies are assured, and hears from one butcher willing to rescue pigs that are in danger of being culled. They also hear about the extraordinary and innovative former proprietor of The Tickell Arms in Whittlesford. The Foraging Chef talks about what's good to forage at the moment, and Low … [Read more...]

A visit to the Cambridge Cheese Company to find out about their new products, including, most unusually, fresh chocolate and an exceptional range of Iberico charcuterie from acorn-fed pigs. New food stalls on Cambridge Market. Shahida Rahman talks about the history of Indian Restaurants in Cambridge, and an evening with My Persian Kitchen at the … [Read more...]

Fancett's is coming – a new bistro on Mill Road, hear about when it will open, what it will be offering and why it will be a top place to go. We also chat to Mark Poynton about his restaurant and forthcoming book. Alex Rushmer explains the temporary change from Vanderlyle to Vin-derlyle, in September. And Steve Thompson, the foraging chef talks … [Read more...]