A Slice of Olde England
Eclectic eccentricities, historic locations and tales of yore, a cocktail of intrigue and idiosyncrasies await travellers who venture across England. Discover our choice destinations for an irresistible slice of Olde England…
“Push! Roll! Turn!” It’s all go at Rosemary Shrager’s Cookery School
“GOOD MORNING!” the unmistakable voice of Rosemary Shrager booms as I walk into the state-of-the-art teaching kitchen at her eponymous Cookery School. “Welcome to my cookery school! Come on in!” she cries, her stentorian tones echoing across the marble worktops. If I was at all nervous about spending a day in Royal Tunbridge Wells under …
When les Deux Messieurs met… Rosemary Shrager
We talk Jack Johnson and Michel Roux Junior with top chef Rosemary Shrager before she puts us through our paces at her brilliant new Cookery School in Tunbridge Wells.
UK Literary Festivals
Literary lovers rejoice – Autumn’s here, and with it comes a host of literature festivals. Here are some of the best… London History Festival 18 to 28 November 2013 Leading historians deliver talks on topics that have shaped British history. Held in Kensington Central Library and Waterstone’s Kensington, Charles Moore talks about the life and career of …
Style Unpacked: Ben Safra
There’s probably no one on earth more suited to the role of Burberry’s Director of Private Clients for Europe, Middle East, India and Africa than Ben Safra. Born in Belgium to two Belgian Diplomats, he lived across Europe and then the US before landing here in London. He’s fluent in six languages, hangs out with …
What we’re packing for AW13
How to appreciate steak…
Steak has always been a staple of restaurant menus, but until relatively recently, the only choice diners really had to make was between sirloin and fillet, chips or salad, rare or medium. Now, with restaurants taking their lead from high-end steakhouses like Hawksmoor , and not only crediting suppliers on their menus but stating the age …
The Hawksmoor Guide to Cooking The Perfect Steak
Buy good meat This is the key. Ask the butcher for beef from a traditional British breed where the cow has lived a bit (ideally 30 months plus) and spent most of its time eating grass as nature intended. It’s important that it’s been humanely dispatched and hung for at least 28 days (35 is better). Buy …
Something magnificent at Nicholas Oakwell
If it hadn’t been for the risk of tripping over both my cabat and Hilary Alexander in the dimly lit ballroom, or the fact that the designer knows me and my location of work, I’d have smuggled the chocolate astrakhan jacket and crocodile skirt from Nicholas’ AW13 collection out of Claridges before the show had …
La Dolce Domenica Brunch at Bvlgari Hotel London
If there’s a more civilised way to round off an afternoon of perfect indulgence we’re yet to find it!