As a chef, reviewing a restaurant can be a bit of busman’s holiday. More often than not, it’s actually a chance to view interior decor, menu styles and, most obviously, the food. And, with the influx of new eateries...
Read MoreCHEF TONY SAYS: This is a classic lamb hotpot done the traditional way. So many lamb hotpots don’t hit the mark but this recipe is full of flavour. The secret is using chops that still have the fat on, a brilliant way of...
Read MoreIt’s 40 years since Browns Bar & Brasserie opened a single eatery in Brighton. Today there are 28 across the country, with the newest addition in Liverpool. Londoners in particular are familiar with Browns, especially...
Read MoreCHEF TONY SAYS: Northern Soul held its official launch party at Kosmonaut recently, a brilliant bar in Manchester’s Northern Quarter. I provided some canapies for the event. I had to come up with something that I could...
Read MoreCHEF TONY SAYS: With this recipe it’s worth knowing a good butcher. When I say good I don’t mean the one that gives the best price, I mean the one who knows his stuff. A lot of butchers nowadays buy boxed meat and...
Read More
