WHEN you’re a chocolatier tasked with serving up a show- stopping cake for actress Whoopi Goldberg in an unfamiliar kitchen with unfamiliar ingredients, bad things can happen.
FOR years the supermarkets have been chipping away at Britain’s once thriving high streets.
As the food festival season gets under way, JANE HALL has the details on two North East events promising to tickle the tastebuds in mouth-watering style
JANCIS Robinson, the doyenne of wine writers, is rarely wrong. But in a book published in 1986, she wrote: “Sauvignon Blanc looks set to fall out of favour.”
Di Sopra brings an authentic Italian vibe in a modern setting to the historic town of Alnwick as Richard Neale finds out
FOR organic farmers Lee and Beth Gray their existence is very much a modern-day Good Life.
WHAT better way to blow away the cobwebs than with a family jaunt to the coast?
IT’S thought that the first European vines were planted in Chile in about 1554.
THE Secret Ingredient still has places available on its next spring cookery demonstration and lunch event.
Northumberland Restaurant Week will be a tasty showcase for local food and drink – with more than 40 eateries signed up.
THE opulent Wellington restaurant at Wynyard Hall country house hotel is a welcome sight for sore eyes any day of the week.
I’VE been learning more about what makes great wines special, and in particular, one of the world’s most exciting red wines, Château Cheval Blanc.
ORGANISERS of an Asian street food festival are turning up the heat in anticipation of the three-day spicy extravaganza next week.
SOME places are special. One of them is Coonawarra. The scenery in this part of South Australia is unremarkable, or more bluntly, in the words of wine writer Anthony Rose, “It’s bleak, windy and flat as a pancake.
ILOVE rhubarb and custard. Not the funny, wonky cartoon or those chewy pink and yellow sweets, but real rhubarb with proper homemade custard.
Chef Gabor Pusztai spent five weeks working at Noma in Copenhagen, rated the best restaurant in the world.
IT had been a busy few months for both a friend and for me at the end of last year, so our usual Christmas night out had been postponed.
THERE’S a certain sizzle about The Northumberland Sausage Company’s sausage- making courses.
WINTER is back with a vengeance – did it ever really go away?
I HAVE a thing about Pinot Noir. It’s my favourite red wine grape.