In the future, we'll all be working at Starbucks

By Simon Round, January 10, 2014

January, as we all know, is detox time, so I’ve been thinking that I should start cutting down on my consumption of that well known Colombian powder which has been in the news so much lately... coffee.


Man in the kitchen: Dhal L for lentils

By Simon Round, January 8, 2014

A s you will remember from last week’s column we got the new year health drive off to an early start with a saintly meal of chicken poached in its own stock.


New year, new menu, new you

January 2, 2014

Sybil Kapoor's chicory, leek and hazelnut salad

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes


55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)


Dishing up Michelin reviews from fine diners

By Rosa Doherty, December 25, 2013

“Rochelle is a very nice lady. If she is representing a restaurant I always give it a fantastic review — even if it’s absolutely crap.”

In his own way, top food critic Giles Coren has commended Rochelle Cohen, a driven public relations entrepreneur who has run her PR company for restaurants, for more than 20 years.


The great kosher meat debate

By Marcus Dysch, December 24, 2013

When you sit down for Shabbat dinner, what is on your mind? The joy of being with friends and family? The relevance of the week’s Torah portion? Or concern over the cost of your kosher roast chicken and chopped liver?

Kosher meat and poultry is more widely available in Britain than ever before, with a greater range of quality and affordability.


Don't want to sell pork? Fine by us, Marks and Spencer tell its Jewish staff

By Sandy Rashty, December 22, 2013

Marks & Spencer has said that Jewish employees do not have to serve pig products at tills to its customers, if it goes against their religious beliefs.


Chicken and egg: My dream restaurant

By Sandy Rashty, December 16, 2013

In 2010, Fiona Gale was sitting in her kitchen, cooking a chicken.

The 59-year-old divorcee had forfeited her share in a successful catering business, Artus & Gale, to look after her two young children.

Now they were grown up, she was considering what to do next.


Man in the kitchen: Can't refuse this fusion

By Simon Round, December 9, 2013

The term fusion food has come into disrepute in the past few years. Back in the 90s it seemed like every trendy restaurant was combining Pacific Rim cuisine with Sicilian ingredients and coming out with something both expensive and inedible.


At last: chicken soup crisps

By Jonathan Kalmus, December 5, 2013

Like many of civilisation’s great advances, the process that resulted in the launch of the UK’s first meat-flavoured kosher crisp this week started with a happy accident.

Manchester father-of-two Ronen Derber was frying chips for his young sons one Sunday lunchtime when a piece of potato peel fell by chance into the pan.


Israel has banned foie gras - the UK should too

By Steven Berkoff, November 15, 2013

This year, Israel is set to become the first country in the world to introduce legislation banning the sale of foie gras, in addition to banning its production, which has been illegal there for nearly a decade. The bill passed its first reading by an overwhelming majority of 59 to 10.