Jill - Squidbeak

How Do You Measure Up?

19 Feb 2012 by Jill

There are no pictures. Not even many words. Just a lot of numbers. But this little book is an indispensable...

17 Feb 2012 by Jill

When I did a cookery course at the Betty’s Cookery School, the staff were obsessed with oven temperatures. They emphasised...

14 Feb 2012 by Jill

We were genuinely pleased when we heard that the Talbot Hotel in Malton was being restored to former glory. In...

14 Feb 2012 by Jill

We’re very pleased to learn that hoteliers and restaurateurs read Squidbeak and take note. No sooner had our blog appeared...

12 Feb 2012 by Jill

What’s been going on at the Feversham Arms in Helmsley since Simon Rhatigan, a good guy who ran a classy...

05 Feb 2012 by Jill

If you’re under 30 you’ve probably never heard of Egon Ronay but for anyone eating out in the 1980s the...

26 Jan 2012 by Jill

We celebrated Burns Night last night with our neighbours. Ten of us tucked into a Scottish feast cooked by Angel:...

25 Jan 2012 by Jill

Marlena Spieler is a wonderful cook. Like me she’s a member of the Guild of Food Writers and unlike me...

25 Jan 2012 by Jill

We don’t get many complaints at Squidbeak – honest. Perhaps it’s not so surprising because if we don’t like a...

20 Jan 2012 by Jill

There’s never been any doubt in our minds that Whitby is Britain’s epicentre of quality fish and chips and its...