Usually relegated to sushi wrappers, the uses for seaweed are as myriad as the available species. At Inver, near Loch Fyne in Scotland, chef Pam Brunton incorporates them in a variety of ways, and demonstrates two dishes
Creativevents, the specialist venue arm of Mitie, has taken on a new contract to cater for Charlton Athletic Football Club Stadium.
This week’s issue
Nathan Outlaw has teamed up with Jeremy Goring to create Siren, a restaurant bringing the very best of Cornwall to the cityRead more
“When it comes to fruit, vegetables and herbs, we desperately need to revise our perspective of edibility,” say Mat Pember and Jocelyn Cross, the Australian authors of this new tome. “So many edible parts of common plants are needlessly discarded.”