Reaction Contributor
Saturday, 23 November 2019
What makes a meal memorable? There are so many factors – the location, the company around the table, the wines …
Continue reading "Food: The world is Daniel Calvert’s oyster"
By Bruce Palling
Saturday, 16 November 2019
A little more than 30 years ago, a simple canteen opened in Hammersmith providing Italian-inspired lunches for an architectural practice …
Continue reading "Down by the Riverside"
By Bruce Palling
Saturday, 9 November 2019
Piedmont’s fame in the culinary world is effortlessly established by its white truffles from Alba and red wines of Barolo …
Continue reading "Vercelli – the rice capital of Europe"
By Bruce Palling
Saturday, 19 October 2019
Around the turn of the Century, Alain Passard of L’Arpège, had a major change of heart about what he liked …
Continue reading "Norbert Niederkofler – Mountain Chef who made an art out of thinking differently"
By Bruce Palling
Sunday, 13 October 2019
How relevant is the Michelin Guide’s assessment of the British food scene? Now in its fifth decade, its annual publication …
Continue reading "Michelin UK – in danger of losing its influence?"
By Bruce Palling
Friday, 4 October 2019
It was the smell that the table noticed first, which was reminiscent of a burnt rubber tyre. This would be …
Continue reading "Waiter, where is my food (or wine)?"
By Bruce Palling
Saturday, 21 September 2019
We should all have a favourite neighbourhood restaurant, no matter what our locality. These are usually places you treat more …
Continue reading "Eating in the neighbourhood"
By Bruce Palling
Friday, 6 September 2019
Having reached his fortieth birthday, Cyril Connolly reminisced in war torn London about his earlier adventures in France: “Peeling off …
Continue reading "Nudging on perfection – simple meals in France"
By Bruce Palling
Friday, 16 August 2019
What motivates people to visit another country? Perhaps it is a museum, mountain, ruin or garden. Or it could be …
Continue reading "What is it with German cuisine?"
By Bruce Palling
