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.


Relief for Hampstead crêpe stall fans

By Sandy Rashty, November 13, 2013

For more than 30 years, the crêpe stall in Hampstead has been a social landmark for north-west London’s Jewish community.

So reports last week that La Crêperie de Hampstead was finally to close was greeted with disappointment by its many loyal customers.


Man in the kitchen: Pasta for marathon man

By Simon Round, November 11, 2013

As someone who writes about and cooks food, I naturally spend a lot of time eating. I realised some time ago that this was beginning to have consequences for my waistline. Being a man, I decided that Weightwatchers and low fat food was not the answer — I could not see myself eating yogurts, cottage cheese and crispbreads all day.


Bottles up! Fine time to invest in wine

By Sandy Rashty, November 7, 2013

Investors have often looked to stocks, bonds and property to increase their capital. But a growing number of high net-worth individuals are turning to the fine wine market to diversify their portfolio.

David Nathan-Maister, who has 20 years’ experience in the wine industry, said investors can expect a return of up to 15 per cent per annum with the Oracle Paradis Wine Fund.


History through the wine glass

By Stephen Pollard, November 7, 2013

Château Chalon might be one of the most famous Jura wines but they are extremely difficult to get hold of. Thanks, however, to the Oracle Paradis Wine Fund’s tasting, organised to celebrate its purchase of a bottle of the 1781, I’ve now tasted five different vintages.


Man in the kitchen: Ode to autumn goulash

By Simon Round, November 4, 2013

When the clocks go back, the leaves begin to flutter to the ground and the temperatures begin to drop, a man’s thoughts turn to goulash.

I’m a huge fan of slow-braising. Although the cooking time is long, there is little effort involved — the oven does most of the work for you and also imparts the flavour. And goulash delivers plenty of that … as long as you do it right that is.