Victoria Prever


Registered: 29 May 2008


  • RE: Rolls of honour: our bagels taste test

    "I think the members of the judging panel would be proud of the city of Bath - a bagel shop there (The Whole Bagel) would have commanded some high scores! If they ever get a chance to visit, I recommed(...)" klmklm



Cooking up a storm in 2015

By Victoria Prever, November 19, 2015

Once upon a time, kitchens were simple - fridge, hob, oven, done.

Everything's changed. White goods are "intelligent" and there's a mindboggling plethora of gadgets - hot water taps with silly names, built-in coffee machines, steam ovens and even "domino" hobs.


No kitchen nightmares for Ramsay’s Peled

By Victoria Prever, November 5, 2015

Gordon Ramsay is famed for his colourful language and unforgiving attitude in pursuit of culinary perfection.

When he appoints a young chef to head up the kitchen at his newest restaurant, you can be sure that the chef's skills will be top class and they'll be a tough cookie.


Three mums who gave up their jobs to bake a living

By Victoria Prever, October 8, 2015

Since the first Great British Bake Off hit our TV screens in 2010, a career in cake has become everybody's pipe(d) dream.

JC Food met three mums who spend much of their working week elbow deep in flour, butter, eggs and sugar, to find out what it's really like.

Natalie Allen left a six-figure salary as a project manager in the City to bake.


New flavours for Ottolenghi as he looks East

By Victoria Prever, September 17, 2015

Anyone who has cooked one of Yotam Ottolenghi's recipes knows they are not 15-minute meals. The ingredients won't all be in most home cooks' pantries. Sourcing them often entails a trip to a large supermarket or specialist ethnic grocer.


Cutting a slice of the action

By Victoria Prever, September 12, 2015

With the wall-to-wall festivals now upon us, it has to be smoked salmon season. The luxury treat is a given for celebrations - how else would you end your Yom Kippur fast if not with a slice of challah topped with smoked salmon and a steaming cup of tea?

According to Lance Forman, owner of H Forman & Son, although smoked salmon is now a ubiquitous product, quality is on a downwards spiral.


The new healthy - what's hot for healthy appetites

By Victoria Prever, August 6, 2015

Health food is no longer just for hemp-knitting hippies. Raw, organic, cold-pressed and gluten-free are all now buzz words. Food and drink in those categories are flying off the shelves.

Several young entrepreneurs have spotted the trend and jumped on to the wave before it peaks.


Where to find Israel's top tables this year

By Victoria Prever, July 31, 2015

Israel used to be the last place you would choose for a gourmet break. Now it's a nosh fest.

With most holidays only a week or two away, you'll want to plan your dining schedule before you hit the departure lounge. So JC Food has quizzed the foodiest Israelis we know on what's hot in the land of mahallabi and pomegranate molasses.


Rise and shine - Menorca sparkles as a tiny holiday destination

By Victoria Prever, July 30, 2015

Unlike its Balearic siblings, Mallorca and Ibiza, Menorca isn't party central. But don't get the wrong idea - there's plenty to do at night-time on this tiny island, half the size of Hertfordshire and just 47km from end to end. Yet with 216km of coastline there are plenty of beaches.


Barceló Hamilton

By Victoria Prever, July 30, 2015

The adult-only 160-room hotel was renovated when Barceló took over the property in 2012. It is built around an atrium in which there are two swimming pools and a restaurant in an old converted mansion. Bedrooms, all neatly modern in style, either face in or out to sea.


How I became an artisan grocer

By Victoria Prever, July 10, 2015

Have you ever moaned about supermarkets pushing out smaller operators, and how all the interesting grocers have pretty well disappeared?

If you have, then how many of us have done anything about it?

North-west Londoner David Josephs, co-owner of four greengrocery/grocery stores has, and is determined to promote quality produce from artisan producers.


Spice up your life! How new ingredients have changed our kitchen cupboards

By Victoria Prever, June 17, 2015

Parsley, pepper and perhaps dill or garlic were probably the only spices our Ashkenazi grandparents would have had in their larders alongside the salt cellar.

But recently, spice sections in supermarkets have become an explosion of new flavours and names.


Gefiltefest 2015: Make it a nosh fest

By Victoria Prever, June 13, 2015

This year's Gefiltefest promises to be the best yet for hungry foodies. Pick the right demonstrations and you'll eat your way from Norway to the Nile.


I need to feed a Zest for success

By Victoria Prever, June 11, 2015

Scroll to the end of this article for details on how to win a bespoke meal cooked for you by Eran Tibi


Flavour of the month: now fast-food is healthy, tasty and Middle Eastern

By Victoria Prever, June 4, 2015

Food in a hurry need no longer be fast food - just one more thing we have to thank Israel's travelling chefs for.


Bringing the Bible back to our plates

By Victoria Prever, May 21, 2015

Foraging and freekeh (an ancient grain) may be new and trendy for foodies round these parts, but both have been on Jerusalem-based chef Moshe Basson's menu for years.