Food and Travel (UK) - 23 Mai 2025
VIEWPOINT
Salted chilli and olive oil chocolate mousse with toasted hazelnuts
King scallop with asparagus and crispy smoked bacon
Wild sea bass with carlin peas, leeks and wild garlic salsa verde
Douglas fir gravadlax with a confit lemon and horseradish vinaigrette
Cod with crushed peas, olives and parsley anchovy butter
Chilled wild watercress soup with fresh goat’s curd
Gooseberry and elderflower jelly and ice cream
Honeysuckle crème and wild fennel shortbread
Chilli sambal with barbecued runner beans
Sea blite with crab and vanilla mayonnaise
Wild marjoram and wood sorrel rye bread
Fermented nut stuffed courgette flowers
Pear, fig, rosemary and chilli tarte tatin
Beetroot and cardamom ice cream
Pan-fried salmon with sauce vierge
Beetroot peshwari naan
Sticky toffee pudding
Ghati masala prawns
Chocolate brownies
Passion fruit martini
Nettle salsa verde
Blueberry sour
Butter chicken
Begun bhaja
Jhalmuri
Indigenous tribes through the lens of ADAM KOZIOŁ
A Greek culinary tour with chef NIKOS ROUSSOS
HOLLY HAYES ’ must-haves, from rhubarb to Jersey Royals
HIVE Beach Café: seafood recipes from the Jurassic Coast
The UK’s tastiest GOURMET BOLTHOLES by the sea
Nominations are now open for our READER AWARDS
Where to FORAGE this summer: from Wiltshire to Wales
Quench your thirst with must-try DRINKS AND BARS
Summer feasts: our recent RESTAURANT favourites
Marrying ELDERFLOWER with GOOSEBERRIES
Enjoy Mauritius, Canada and Indonesia for LONGER
BOOK AND DINE in Surrey and Gloucestershire
All about SIMON HULSTONE from The Elephant
PALOMINO : the grape behind dry Spanish sherries
WEEK - long escapes in Croatia, Türkiye and Greece
PRAGUE : your guide to its up-and-coming districts
Stay in Denmark, Italy and the UK for a WEEKEND
From fjord to fork: Norway’s TRØNDELAG region
New RESTAURANT openings to know this month
A gastronomic tour of the VENETIAN ISLANDS
SAILING adventures, from Scotland to Indonesia
The flavour highlights of Rohit Ghai’s native INDIA
Celebrating Cézanne and more TRAVEL NEWS
Coasting through CORSICA – a culinary snapshot
New tropical and beachfront HOTEL openings
RECEIVE 15% OFF when you subscribe
Plant-based perfection with GAZ OAKLEY
MARINA SPIRONETTI
ROHIT GHAI
ADAM KOZIOŁ
SAMANTHA TATRO
CAPTURE
CAPTURE
A MIDSUMMER MATCH
Insight from experts on where to go, when to go and what to eat when you get there
Get beneath the skin of grape varieties and find out which pours are filling our glasses
Discover chefs’ favourite ingredients, global cuisines and new restaurants to try
Holly Hayes’
OUR NEW GRILL CRUSH
SUMMER SNACKING
Say hel-Laos
FLAVOURS of CORSICA
TABLE talk
LONDON’S NEW FLAME
SETTING THE BAR
THIS MONTH’S SOMMELIER
WHAT WE’RE DRINKING
WORD ON THE VINE Palomino
GO GREEK
STRAIGHT TO THE AMALFI COAST
PAIRING FINE ART AND FOOD IN AIX
130 YEARS OF LE CORDON BLEU
CHECK IN
CHECK IN
PRAGUE, CZECH REPUBLIC
WHERE TO STAY
NIKOS ROUSSOS GREECE
NIKOS ROUSSOS’S GREEK ISLAND HOTSPOTS
AWARDS2025 READER
AWARDS2025 READER
THE CATEGORIES
LAGOON LIFE
WHERE TO EAT
WHERE TO STAY
DON’T MISS
FOOD GLOSSARY
TRAVEL INFORMATION
INSIDE INDIA
JURASSIC BITES
COD WITH CRUSHED PEAS, OLIVES AND PARSLEY ANCHOVY BUTTER
STICKY TOFFEE PUDDING
CHOCOLATE BROWNIES
BLUEBERRY SOUR
Notes from a garden
BEETROOT PESHWARI NAAN
FERMENTED NUT STUFFED COURGETTE FLOWERS
CHILLI SAMBAL WITH BARBECUED RUNNER BEANS
SALTED CHILLI AND OLIVE OIL CHOCOLATE MOUSSE WITH TOASTED HAZELNUTS
PEAR, FIG, ROSEMARY AND CHILLI TARTE TATIN
BEETROOT AND CARDAMOM ICE CREAM
WHERE THE WILD THINGS ARE
CHILLED WILD WATERCRESS SOUP WITH GOAT’S CURD
NETTLE SALSA VERDE
NETTLE
SEA BLITE
SEA BLITE WITH CRAB AND VANILLA MAYONNAISE
HONEYSUCKLE CRÈME AND WILD FENNEL SHORTBREAD
HONEYSUCKLE
WILD FENNEL
WOOD SORREL
WILD MARJORAM AND WOOD SORREL RYE BREAD
WILD MARJORAM
DOUGLAS FIR
DOUGLAS FIR GRAVADLAX WITH A CONFIT LEMON AND HORSERADISH VINAIGRETTE
WHERE TO FORAGE
Food and Travel’s NEW COOKBOOK ORDER NOW
THE Perfect gift FOR ANY FOOD LOVER
CULINARY COASTS
HARVESTS OF THE NORTH
HARVESTS OF THE NORTH
WHERE TO STAY
WHERE TO EAT
FOOD GLOSSARY
DON’T MISS
TRAVEL INFORMATION
SET SAIL
THE SALAMANDER EXPERIENCE, TÜRKIYE
SAILING THE INDONESIAN WONDERS
KURHOTEL SKODSBORG
BYBLOS ART HOTEL VILLA AMISTÀ VALPOLICELLA, ITALY
BODMIN JAIL HOTEL CORNWALL, UK
PHĀEA BLUE
BODRUM EDITION TÜRKIYE
GRAND PARK HOTEL ROVINJ, CROATIA
LUX GRAND GAUBE
THE WICKANINNISH INN VANCOUVER ISLAND, CANADA
CAP KAROSO SUMBA, INDONESIA
THE PLOUGH INN, KELMSCOTT
BOOK&COOK
RESTAURANT Reviews
The COLLECTION
Jhalmuri
Butter chicken
Ghata masala
Chaat masala
Begun bhaja
King scallop with asparagus and crispy smoked bacon
Bengali garam masala
Wild sea bass with carlin peas, leeks and wild garlic salsa verde
Pan-fried salmon with sauce vierge
Passion fruit martini
Chocolate brownies
Cod with crushed peas, olives and parsley anchovy butter
Sticky toffee pudding
Blueberry sour
Chilli sambal with barbecued runner beans
Fermented nut stuffed COURGETTE flOWERS
Beetroot peshwari naan
Salted chilli and olive oil chocolate mousse with toasted hazelnuts
PEAR, fiG, ROSEMARY AND chilli tarte tatin
Beetroot and cardamom ice cream
Chilled wild watercress soup with fresh goat’s curd
Douglas fir gravadlax with a confit lemon and horseradish vinaigrette
Sea blite with crab and vanilla mayonnaise
Honeysuckle crème and wild fennel shortbread
Wild marjoram and wood sorrel rye bread
Nettle salsa verde
ORIGINS SIMON HULSTONE
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