Sage & Shallot Tart taken from the book ‘Planted’ by Chantelle Nicholson, Chef/ Patron at Tredwells

The go-to book for vegan dishes, Chantelle Nicholson published her first solo cook book, Planted, last year. Described as ‘Groundbreaking plant-based cookery from a remarkably talented chef.’ by Marcus Wareing, it shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Here is one of the dishes we instantly fell in…

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Best New Restaurants of 2018 – The go-to-destinations of the year

Keeping pace with restaurant openings is no mean feat with the flux of new concepts and aspiring chefs bursting on to the scene, as well as stalwart names expanding portfolios. A handful of restaurants have upped the style stakes in 2018, acting as a benchmark for designers, restaurateurs and foodies going forward. Here we find…

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Six Fine Dining Restaurants Offering Healthy Eating Options

It’s the new year which means the media is full of health and well-being articles, urging you to reform and review your diet and eating habits. Thankfully, detoxing these days doesn’t mean staying in with a saucepan of cabbage soup for company. We’ve found a selection of tantalizing gourmet dining treats –  all with a…

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Chefs Recipe – Tarkari Handi by Alfred Prasad formerly Tamarind

This Indian mixed vegetables recipe is a simple yet richly layered dish from Alfred Prasad. Tarkari Handi combines your favourite vegetables — including asparagus, mushrooms, broccoli and baby corn — tossed with cumin, red onions and crushed peppercorns for a wonderful vegetarian supper or side dish.   Tarkari Handi Ingredients Mixed vegetables 8 asparagus spears,…

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