A pre dinner negroni or an espresso martini as a digestif is always a good idea but have you ever considered drinking cocktails throughout a meal, instead of wine?
Roll up, roll up, the 2014 Great Bath Feast starts today, a month long medley of food events, from supper clubs at the Bertinet Kitchen with Nathan Outlaw to meals-for-a-tenner promotions across the city’s restaurants, gourmet safari suppers, Pink Lady’s Food Photographer of the Year Awards, farmers’ markets, cheese festivals, demos, cookbook launches, beer and wine tastings and masterclasses with some of the region’s best known chefs. Among a veritable feast of highlights, here are three to look out for:
Local Masterchef winner Wan Ping Coombes will be cooking alongside Allium chef Chris Staines on 14 & 15 October. Dinner tickets are already sold out but if you’re quick there are still some lunch places up for grabs.
The Science Behind The Perfect Meal author, and self-styled “gastro-physicist”, Charles Spence will be discussing what makes eating out so enjoyable on 10 October at Colonna & Smalls.
Michelin starred chef Sam Moody, of the Bath Priory, will be setting a more relaxed scene on 15 October when he hosts Making A Meal of It at Sally Lunn’s, a relaxed evening that’s all about enjoying good food with friends: bring a chopping board, a knife and some wine to share.
This gimlet recipe, which uses gin, lime juice and tea, comes from Tredwell’s. It’s the new Covent Garden restaurant from MasterChef judge Marcus Wareing, and offers a selection of dishes in either small or large sizes which you can choose to share – or keep to yourself!
Planning an Asian adventure in the New Year? Make sure LUXE City Guides’ Asian Grand Tour Box is on your Christmas wishlist. A collaboration with style brand Shanghai Tang this limited edition set of 8 stylish city guides (Bangkok, Beijing, Hanoi, Hong Kong, Shanghai, Singapore, Tokyo and Kuala Lumpur) costs £56. Or buy them individually for £6. What each leaflet-sized guide lacks in depth it makes up for in jam-packed tell-it-like-it-is recommendations for restaurants, bars and street eats.
Pasta is a great mid-week quick fix, however recipes can often be unimaginative. We have five quick and easy recipes that prove pasta doesn’t need to be boring. All ready in under 30 minutes (apart from the more indulgent Friday recipe), there is no excuse not to serve up something interesting this week. Whether this be a rich game ragout or a light clam linguine, a hearty lasagne with a difference or a great vegetarian dish; you won’t be short of pasta ideas for your evening meal. We’re sharing these five great pasta recipes one day at a time, watch this space! Continue reading
Squash is coming in season, so make the most of it while it is at its best in this roasted squash dish. The herbs and spices add a dash of colour to make a fragrant and filling vegetarian lunch. Serve any leftovers as a side dish later on in the week.
This year marks the 20th anniversary of the Fairtrade Foundation and they’re marking the occasion with the launch of a new Autumn awareness campaign, the ‘Great British Fairness Debate’. Running from 29 September to 12 October, Fairtrade Fortnight aims to get as many people involved as possible to help ensure better welfare for coffee farmers. The ‘Great British Fairness Debate’ seeks to inspire change in people’s behaviour up and down the country and answer the question, ‘Are we really as fair as we think we are?’ Fairtrade knows that one small act of fairness, such as switching your morning coffee to a Fairtrade brand, can change the lives of many. We are joining in by sharing Divine Chocolate’s fabulous creamy cappuccino cheesecake recipe that makes the most of both Fairtrade coffee and Fairtrade chocolate. Continue reading
This pot roast chicken is a great dish for an easy and lighter Sunday roast. The lettuce and mint add a very clean, fresh taste and pot-roasting the chicken keeps it tender.
Pork belly is a classic Sunday show-stopping treat. This dish takes a little time but really is worth the effort. The brine makes the pork taste amazing and helps the crackling along. The mash is incredibly luxurious and the sauce cuts through the richness of the pork belly.
We try lots of new things here at olive. New ingredients, new dishes, new drinks and new anything food or drink based. So as not to completely disgrace ourselves by admitting how much the whole office has consumed this week, here’s what Lulu has eaten. And we haven’t even hit the weekend yet. Continue reading