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It took me years to work out why I appreciated chocolate eggs greater than I appreciated bars of chocolate, even these made by the identical chocolatiers. Then, a lightbulb second, I realised my love of eggs over bars was merely all the way down to texture. It’s the fragile nature, the unbelievable skinny, crispness of the chocolate utilized in Easter eggs that appeals a lot. After all, no Easter situation of OFM can be full with out our chocolate egg style take a look at and this yr we’ve got set Benjamina Ebuehi the duty of discovering the most effective round.
Eating places come and go. In some circumstances this may be for monetary causes, the issue of discovering and retaining employees or just a query of the proper restaurant within the improper place. Making a enterprise stand the take a look at of time appears to be one thing of an artwork. Tony Naylor talks to 3 restaurateurs whose locations have lasted many years, as common now as they have been after they opened. What makes a restaurant develop into a part of the panorama and what provides it the endurance others can’t appear to pay money for? Some restaurateurs might presumably maintain the reply.
Our cowl star Tom Kerridge has been on the range for a few years, and we’ve got requested him to place collectively an exquisite Easter menu. For this situation, Kate Mossman met him in Marlow, plus we’ve got an interview with chef Richard Corrigan for our Life on a Plate sequence.
Jay Rayner is greatest referred to as a restaurant critic and writer however he’s additionally the household cook dinner, producing a lot of the meals his household eats at house. On this month’s column, Jay discusses the strain that lies between cooking for your self and cooking for others. We even have lunch with Helen Rebanks, whose guide The Farmer’s Spouse was a runaway success, telling the true story of her life on her Lake District Farm. Completely happy Easter.
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