Lunch, the Ploughman’s way
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Jules Heckman Hughes – Creative Manager
I have a work hard, play hard attitude…
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The English apple season is here at last so what better time to celebrate the incredible diversity and exotic origins of this humble fruit.
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Toby Mason’s fabulous honey made in Regent’s Park in London
Food facts...
How do you like your eggs? Boiled for 3 minutes? Delicately poached? Sunny side up?
Or perhaps you’d prefer them placed on hot ashes, then, with the shell pierced, nicely stirred to make a juicy omelette. That’s the traditional way they cook ostrich eggs in Africa. And they provide a fair old banquet, because one ostrich egg is the equivalent of no less than 24 hen’s eggs.
Passionate foodies and confessed food know-it-alls. Got a food related question or know a great recipe?