• “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.

  • 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 …