Local industry

Keith recounts the cunning plot that Italy used to wipe the floor at the World Champs

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

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

The larger-than-life actor has always done things her way – so when she said she had eight decades of memorable meals to share, not just one, we weren’t about to argue

THE phrase ‘as keen as mustard’, first recorded ...

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of