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1. Brixham Crab Cocktail, Fennel and Cucumber Salad
Get Bracknell, Thursday 30 July 2009It used to be the laughing stock of dinner parties, but prawn cocktail is a hit again. Remy Joly, of Mya Lacarte restaurant in Caversham, gives a British twist to the ever-popular dish, using Brixham crab
2. Good Food with Stevie B
Get Bracknell, Thursday 30 July 2009Salads or stews, trunks or wellies. Yes, it’s our British summer, but do not fear, hot or cold, the products are here. I’m a poet and I don’t know it.
3. The Crab’s Sea Bass with Grapefruit and Fennel Risotto
Get Bracknell, Thursday 30 July 2009To the best of my knowledge, The Crab is Berkshire’s only seafood restaurant.
4. Food Monthly - July 2009
Get Bracknell, Wednesday 29 July 2009Read reviews and recipes from the Reading Post's Food Monthly supplement here.
5. Damian Allsop - The Choc Doc
Get Bracknell, Wednesday 29 July 2009Damian Allsop has caused a revolution – it’s just that more people need to know about it. Orginally trained as a chef with Joel Robuchon alongside Gordon Ramsay.
6. The Waterside Inn’s Langoustine and Crab
Get Bracknell, Wednesday 29 July 2009Do I really need to tell you about the Waterside Inn? Probably not.
7. The New Mill’s Herb-Crusted Halibut with Coconut
Get Bracknell, Wednesday 29 July 2009Nowhere near as well known as it should be, the New Mill in Eversley is a restaurant surrounded by water, housed inside a working watermill that dates from the 16th century.
8. King of British burgers at the Crooked Billet
Get Bracknell, Wednesday 29 July 2009Barbecued beefburgers can’t be beat says Paul Clerehugh. But, to be the real McCoy, they need to be fresh and made from good meat. British, of course.
9. White's wine: Take the New Zealand challenge
Get Bracknell, Wednesday 22 July 2009This is a good challenge. Three whites from the same New Zealand estate and vintage (2008).
10. Cook with Clerehugh - Osso Bucco with Gremolata
Get Bracknell, Wednesday 22 July 2009Isn't it funny that an Italian twist on three basic ingredients – veal shin, mirepoix vegetables and rice – results in such a sexy, appetising dish?
