Michelin-starred chef, Akrame Benallal, is introducing new menus at his Hong Kong restaurant, with a particular emphasis on white truffle.
After it was awarded a Bib Gourmand by Michelin, Lucy Shaw meets the co-founder of London’s hottest new restaurant, The Palomar.
A baker has unveiled what he claims is the UK’s most expensive loaf of bread made from 24-carat gold leaf and Champagne.
With London not getting any cheaper any opportunity to save is welcome, especially if it means sipping your own hand-picked wine while dining gourmet.
db’s resident foodie, Lucy Shaw, heads to Bobby Chin’s Vietnamese venture in Soho for ‘shaking beef’, apple-smoked pork belly and spicy cocktails.
As the line between kitchen and bar continues to blur, mixologists are making cocktails with the same complexity and seasonality that chefs seek to instil in their dishes.
An Italian company is marketing a beer-flavoured paste that can be spread on sandwiches, crackers and other snacks.
Fit for a king, this ice cream sundae infused with Hennessy VSOP Cognac, gold leaf and served in a crystal bowl might be the world’s most expensive.
Chef Alain Ducasse has taken the bold step of pulling meat from the menu of his three Michelin-starred restaurant at Hotel Plaza Athenée in Paris.
Wine grape pomace could be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies.
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