Bruce Palling

Reaction Contributor

Saturday, 23 November 2019

Food: The world is Daniel Calvert's oyster

What makes a meal memorable? There are so many factors – the location, the company around the table, the wines …

By Bruce Palling

Saturday, 16 November 2019

Down by the Riverside

A little more than 30 years ago, a simple canteen opened in Hammersmith providing Italian-inspired lunches for an architectural practice …

By Bruce Palling

Saturday, 9 November 2019

Vercelli – the rice capital of Europe

Piedmont’s fame in the culinary world is effortlessly established by its white truffles from Alba and red wines of Barolo …

By Bruce Palling

Saturday, 19 October 2019

Norbert Niederkofler - Mountain Chef who made an art out of thinking differently

Around the turn of the Century, Alain Passard of L’Arpège, had a major change of heart about what he liked …

By Bruce Palling

Sunday, 13 October 2019

Michelin UK – in danger of losing its influence?

How relevant is the Michelin Guide’s assessment of the British food scene? Now in its fifth decade, its annual publication …

By Bruce Palling

Friday, 4 October 2019

Waiter, where is my food (or wine)?

It was the smell that the table noticed first, which was reminiscent of a burnt rubber tyre. This would be …

By Bruce Palling

Saturday, 21 September 2019

Eating in the neighbourhood

We should all have a favourite neighbourhood restaurant, no matter what our locality. These are usually places you treat more …

By Bruce Palling

Friday, 6 September 2019

Nudging on perfection - simple meals in France

Having reached his fortieth birthday, Cyril Connolly reminisced in war torn London about his earlier adventures in France: “Peeling off …

By Bruce Palling

Friday, 16 August 2019

What is it with German cuisine?

What motivates people to visit another country? Perhaps it is a museum, mountain, ruin or garden. Or it could be …

By Bruce Palling