It’s been a while since my chocolate trip to Grenada but I’ve only recently trawled through all the photographs and …

… chefs, kitchens, restaurants: words and photographs
… chefs, kitchens, restaurants: words and photographs
It’s been a while since my chocolate trip to Grenada but I’ve only recently trawled through all the photographs and …
I travelled to the island of Grenada recently for the second Grenada Chocolate Festival. It’s not the first time I’ve …
Over the last few years the provenance of ingredients has been something of a fevered trend. Ingredients seem to spring …
Phil Howard at Nespresso boutique Ingredients: For the base: 25g raisins, chopped 65g crushed Hobnob biscuits 100g praline paste 35g milk …
I was recently invited to sample some fine Scotch whiskies at 69 Colebrooke Row, where many a delightful cocktail had …
Of all the people in the world to have authority on chocolate, a chocolate maker must surely be somewhere on top …