The taste of britain

Put the British into baking with these nostalgic classics, 2 0 2 5 guaranteed to bring everyone to the table

From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star

IN THE SCOTTISH ARCHIPELAGO, FARM FLAVOURS AND SEAFOOD SPECIALITIES ABOUND

There is a story that in the 17th century, Oliver Cromwell banned Eccles cakes on the grounds that they were too indulgent: all of that melting pastry and expensive dried fruit, sugar and spice deemed

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea