Flavours of the month

The tastiest news for foodies

Modish Hillsborough restaurant, much-liked for its friendly vibe and the creative vim of chef Matt Duggan-Jones. Sharing dishes draw on Matt’s South African heritage and cleverly utilise global flavou

Food has never just been fuel for me because when I was younger, there wasn’t much of it. My first memories are of my father, who would get a Chinese takeaway when he’d sold a painting. The first time

Food often tastes better on holiday, so why not make it the focus of your next break? From tasting tours to courses, you can discover the ingredients and techniques that will help you recreate those s

In the gentle hills of the West Country there’s a history of people coming to worship and witness, from the spiritual home of neo-druids and pagans in Stonehenge to the church of hedonism that is the

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19