Eat, Sleep, Drink
Nothing Beats It
If you interview a chef about what got them into cooking, I would put good money on there being a maternal influence. Ask anyone, from any
This Valentine's Day
Whether you're starting the day with a Champagne breakfast in bed, ending it with a candlelit meal for two or just looking for the perfect gift to give to a loved one, celebrate Valentine's Day the right way with Aldi's award-winning wines, available in stores and online.
Food and Drink you can feel Good About
After a chance meeting at the Didcot Street Fair I find myself on the way to meet Simon Collison, a man who knows more about the UK’s food and drink industry than anyone you’re likely to meet. I was there to discover the ethos of a man whose enterprise, Foodylicious, had caught our attention. He’s an extremely affable chap, with a generous smile and genuinely enthusiastic tone. I first ask him of the route of his career thus far and discover a raft of leading brands that he was responsible for bringing to the UK consumer.
Self-confessed food obsessive and fermentation advocate, Emma Collen, owner of the fabulous Jericho Kitchen Cookery School, had her passion for all things fermented ignited by a lesson from Simon Poffley, author of Ferment, Pickle, Dry: Ancient Methods, Modern Meals.
One aspect of the festive season that inspires a little reflection come January is our alcohol intake. Christmas and New Year seem to be a perfect storm for having one too many, and January can leave us feeling the need to cut back – hence dry January. So as to not feel like one has to totally abandon the booze – here are a couple of guilt-free cocktail ideas from some purveyors of fine, alcohol-free and low-calorie drinks that won’t have you feeling left out.
Best of Witney
From real ales to hay bales, via blankets and confectionery here are OX Magazine’s best-loved Witney staples
It's been an incredible year in the culinary world of Oxfordshire's resaturants, Michelin stars have been won and Kuba Winkowski of The Feathered Nest won National Chef of the year. Here Jack Rayner and Toby Hambly offer their thoughts on the top 5 restaurants of the year.
We caught up with Jill Carver from Added Ingredients in Abingdon to get some inspiration for one particular moment amongst all the Christmas gluttony: the after-dinner tipple.
Attempting to predict the quality of the Ashmolean’s in-house restaurant stumped me a little; on one hand, this is a world-famous and world-class museum that deserves catering options to match, but on the other, such a tourist-enticing destination as this does not desperately need to rely on repeat custom to do good business.