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Travelling Feast to bring delicious food, good music and great times

Travelling Feast to bring delicious food, good music and great times
walesonline.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from walesonline.co.uk Daily Mail and Mail on Sunday newspapers.

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Paul Ainsworth on Cornwall and his Travelling Feast

A Cornwall-based celebrity chef has curated his own travelling festival that will be taking place across Cornwall at the end of summer, but what s…

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Things to do in Hertfordshire in June 2021 | Great British Life

The best things to do in Hertfordshire in June as theatre, live music and exhibitions all return, as chosen by Herts Life

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11 Weird And Wonderful Ways To Jazz Up Scrambled Eggs

Grill chef Oisin Rogers recommends the below for silky and smooth eggs. 1. Crack your eggs into a measuring jug. Season really, really well and whip with a fork. 2. Melt 100g butter per person slowly on lowest heat in the pan. 3. Add the eggs and cook super slowly moving the egg mixture away from the sides towards the centre of the pan with the fork. If it’s cooking quickly at all, take it off the heat. It’s worth doing it dead slow. 4. When the egg is almost congealed, add another 80g of butter and mix it in with the fork.

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The Telegraph s top 25 restaurants for dining indoors this summer

The Telegraph s top 25 restaurants for dining indoors this summer There’s no substitute for the buzz of a restaurant dining room, and these are the favourites we ll be racing to visit once more 21 May 2021 • 2:43pm Telegraph writers and chefs reveal the top restaurants they can t wait to visit now they ve reopened Credit: Magdelen Arms; Brasserie Zédel; London Photography Company; Milo Brown Right, where were we? Can you remind me? Ah, yes – restaurants! I remember them. Or rather, I remember what they used to be. Whether it was a big, blousy room putting on a seamless show even as it allowed the diners to take centre stage, or a self-consciously curated little space in which the punters’ intimacy with the process was essentially what made the food enjoyable, I remember the way that good (and, indeed, less good) restaurants used to make me feel: thoroughly, in-the-moment alive. Which feels like a lifetime ago, does it not?

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