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Food plays a crucia
Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she’s worked as a chef and restaurant consultant and has written about food for various journals and websites. She w
Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as
Dive into the Mediterranean diet for feel-good recipes
enjoy a shellfish feast on the Norfolk marshes ...
Theatrical dining experience Mamma Mia! The Party brings ABBA’s hits to vivid life, with food and drink at the centre of the show. Our ‘inspired-by’ menu lets you recreate the Greek taverna vibe at home
WHEN LIFE GIVES FOOD WRITER LETITIA CLARK LEMONS, SHE MAKES MORE THAN JUST LEMONADE. FROM HER SUNNY SARDINIAN KITCHEN, HER RECIPES ARE A CITRUSSY TAKE ON EASY, ELEGANT ENTERTAINING