The Ship Inn
Clive Agran spent a weekend reviewing the views, venue, food and surroundings at a newly rejuvenated coastal bolt-hole.… read more
Hand-dived scallops, kohlrabi, eviche and lemon
Bursting with spring flavours and brought to us by Gary Jarvis of The Curlew restaurant.… read more
Time to Pop and Pour
New wine club launches for 2018 to great acclaim… read more
Deal, in the White Cliff’s county
Eight miles north-west of Dover and south of Ramsgate lies the historic town of Deal, a former mining, fishing and garrison town close to where… read more
The New Inn at Westfield
Clive Agran enjoyed some pleasant surprises and fabulous food at this popular country pub.… read more
Sloe Gin World Champions Announced
Sloe gin makers from across the world gathered at a village pub on the Kent/Sussex border to vie for the ‘Sloe Gin World Champion’ title… read more
Recipe from Webbes Restaurants – January 2018
Recipe from Webbes Restaurants – January 2018 Beetroot Cured Salmon with Beetroot Textures and Horseradish Cream Beetroot Cured Salmon • 80g table salt • 80g… read more
Sleeping in Lord Crewe’s Arms, Northumberland
Built partly to generate income for the Church of England, Blanchland is that rare exception in Britain: a planned village, with houses grouped in squares… read more
Pressed Mallard & Pheasant Terrine
Pressed Mallard & Pheasant Terrine Serves 10 • 1 tbsp olive oil • 4 mallard breasts • 8 pigeon breasts • 4 pheasant breasts •… read more