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Many people now care about how and where food is grown or produced, and dream of growing and rearing their own.
It is always nice to spot something new on an Indian restaurant menu and the kebab cocktail appetiser caught my eye straight away.
With wind-whipped trees bending over the road to snapping point and rain lashing down, it was one of those evenings when staying indoors would have been sensible.
A crackling fire is the most wonderful sight at this time of year and it’s roaring up the chimney at The Green Man.
The link between treading the boards and vital healthcare for 50,000 people may not seem obvious, but they understand and care passionately about it at The Coombes.
If going out is in the new staying in, why not make a meal of it?
Helping in a poverty-stricken area of South America and baking for a rather nice Berkshire dinner party are worlds apart, but it was one determined step for Carolyn Deges.
Forget slippers and smellies – what all red-blooded foodies really want is meat
The New Mill is stunningly beautiful – but luckily for diners, it doesn’t have to rely on its looks alone.
There are new faces behind the pumps and in the kitchen at The Duke’s Head and they are toasting a bright future.