Our Journal
How to Make the Perfect Gin Cocktail by Sandy Kenneway
How to Cook on Fire by Chris Roberts
The Dos & Don’ts of Mushroom Foraging by Roger Phillips
Rob Walker: On The Subject of Summer Camp
Masterclass: Food Writing with Olia Hercules.
Watch: Our Winter Chefs’ Residency with Pippy Eats at Glen Dye.
Watch: Our Winter Chefs’ Residency with Max La Manna at Glen Dye.
Watch: Our Winter Chefs’ Residency with Ixta Belfrage at Glen Dye.
Spotting an Opportunity to Turn Waste into Worth.
So, You’ve Got a Good Idea and You Want to Start a Business?
Holly Tucker on the Importance of Independent Shopping.
6 Chefs Answer: What’s Your Most Used Kitchen Item?
Gill Meller’s Thoughts on Cooking Over Fire.
Lessons from a Journeyman.
100 Dog Breeds and Their Terrific Traits.
Carrot, Parsnip and Thyme Soup.
The secret to this is having a really delicious rich vegetable stock. This will give the soup a deep textured flavour. The ideal is to make your own, but if you can’t, be sure to choose a good quality one. Carrots and parsnips go beautifully together as roast vegetables and they work equally well as complimentary flavours in this soup.
This serves four, but you can double up the quantities and freeze the rest.
Charlie Recommends… November 2021.
Ten Things You Need To Make Winter Good.
Our thoughts this winter, across our businesses, are focused on getting our guests and customers outdoors. I believe that winter is every bit as good as summer and that our relationship with the colder and darker months has become weirdly soured.
Autumn and winter last for about half the year, so we might as well try to make the best of them.
So here’s a short piece on my favourite kit -indoor and outdoor- for winter.
A Creative Experiment in Passionate Non-Attachment.
