Celebrate Malbec World Day on 17 April and find out why Argentina’s signature grape makes such a great match for steak. Call it serendipity, call it geographical coincidence – in Argentina, the passion devoted to beef endows it with an almost religious status, so it’s appropriate that this South American country is also home to arguably its finest wine match. Historically … [Read more...]
Prezzo openings will create 350 new jobs in 2012
Pizza and pasta restaurant chain Prezzo has outlined more ambitious expansion plans after serving up a 14% rise in profits. The chain, which operates 189 restaurants, said underlying profits hit £16.4 million in the year to January 1, helped by the opening of 27 new sites and strong trading in the final quarter of the year. It warned that customers had been more cautious … [Read more...]
Great British asparagus season at Boyds Brasserie
£23.8 million was spent on asparagus in 2011, proving that Brits love the spear-shaped vegetable. And as asparagus aficionados will testify, young British asparagus is among the tastiest and most nutritious in the world. So it’s great news that British asparagus season is just two months away. To celebrate this, Boyds Brasserie will be creating special asparagus dishes … [Read more...]
Anton Mosimann hosts lunch at The Clink
On Thursday 26th April 2012, legendary Swiss Chef, Anton Mosimann OBE, will be offering his support and culinary expertise to The Clink Charity as he hosts an exclusive fundraising lunch at The Clink Restaurant, within the walls of H.M.P High Down, Surrey, to raise awareness, support and funds for the charity. Mosimann, world renowned chef and supporter of The Clink … [Read more...]
The Box Tree celebrates 50 years of excellence
Marco Pierre White was in Ilkley on 20 March with old friends, Simon and Rena Gueller, to celebrate 50 years of The Box Tree. Guests enjoyed an evening of Champagne and canapés as they reminisced five decades of success in the restaurant which helped kick-start Marco’s career some 30 years ago. In 1962 two culinary visionaries, Malcolm Reid and Colin Long, set the standard … [Read more...]