Here’s what editor Karen Barnes is loving for February – for the kitchen, at the dining table and for reading on rainy days, plus a must-book restaurant for a day trip with add-ons
THE BOOK I’M READING
Knife Skills For Beginners by Orlando Murrin
I’ve known Orlando for years as he was a fur bow tie-wearing senior journalist when I had my first magazine job. He went on to specialise in food, so our paths have crossed increasingly often, and it was a treat to read his first novel. Imagine a crime caper in a cookery school, peppered with recipes, cheffy tips (I noted a few) and murder and you get the picture: a story to pass the time as you enjoy the warmth of our February issue, cosy at home as the weather does its worst. The hero is Paul Delamere, who steps in to run a week-long cookery course for his celebrity chef friend, Christian. The students are a quirky if predictable mix, from old-school posh to Instagram influencer.
When the murderer strikes, Paul determines to discover the culprit – only in true Agatha Christie style, almost everyone has a motive. Penguin Random House £14.99
BOX SET
If you’re into trends, it’s either zingy colours or a shade known as ‘peach fuzz’ that’s where it’s at for 2024. Habitat’s spring range includes a set of this geometric-pattern dinnerware: 12 pieces for an excellent value £44. Well priced plain options available too.
habitat.co.uk, argos. co.uk – or in selected Sainsbury’s stores
CUPBOARD LOVE
I’ve always wanted a pantry but I don’t have space. Here’s the next best thing: a narrow larder in cupboard form. It comes in navy, light or dark grey, has drawers for veg and shelves for tins or crockery, plus door racks for accessible spices or glasses. Smart. Cotswold Company Chester Narrow Larder, £999, cotswoldco.com
THE RESTAURANT I’D VISIT AT ANY TIME OF YEAR
Chalk at Wiston Estate, West Sussex
A restaurant in a vineyard – with, naturally, top-notch drinking in the offing (Wiston’s sparkling wines are “right up there”, says drinks editor Susy Atkins). Chalk is in a warm, bright vaulted-ceiling barn. Chef Tom Kemble’s elegant ever-changing menu has all the local, sustainable creds; highlights when I visited were day boat fish and a palate-teaser of ajo blanco (almond soup) with herb oil. Do their excellent wine tour before lunch, then walk off your meal with a stroll on the estate. Open Thu-Sun for lunch and for lunch and dinner Fri & Sat; wistonestate.com
SPLURGE VS SAVELunchboxes
