Fungi Foray
Know what these fungi are? No, neither do I. Know whether they’ll send you to another planet or to...
Author: Jill
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Scottish Venison Stew
Back in May, when the sun shone for a whole week I spent the time on the east coast of...
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Michelin 2013
The Michelin Guide 2013 is out today (Friday 5 Oct), but the much anticipated announcement of who is in and...
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Yorkshire Parkin
Parkin, the thick, sticky gingerbread cake made of oatmeal, spices, treacle and butter, is traditionally eaten on November 5th, Bonfire...
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Food Swap
What about this for an idea? If you’ve made too much jam or chutney or have a glut of rhubarb...
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The Golden Ball update
We reported recently about the planned community buy-out of the Golden Ball, one of York’s traditional, unspoilt, neighbourhood pubs. Well...
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The Maven Cocktail Bar
We discovered The Maven Cocktail Bar a few months ago while ‘researching’ the pubs and bars of Leeds. Well, someone’s...
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Under the Bell in Croatia
Cooking under the bell was new to me until a holiday in Croatia this summer and it proved to be...
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Food Fest Flood Free
It’s been tough on the York Food Festival this week, the stall holders had to withstand two shocking days of...
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Cottage in the Wood
The northern Lake District is not as well served by good restaurants and places to stay as you might imagine...
