Falstaff Restaurant of the Month 2022
Each month, Falstaff highlights a restaurant somewhere on this globe, reviewed by one of our professional eaters. Here is what not to miss...
Warwickshire venue offering diners a vegan Sunday carvery.
Madrid restaurant closes with six people hospitalised.
Falmouth´s Custom House Quay will turn into a ‘Grub Hub’ from April 1.
Entertainment group started its first permanent Las Vegas production in 1993.
Jan Smink is crowned winner of “Le Taittinger” prize, one of the most prestigious in the world of cooking.
A research project by German and Finnish scientists confirms the importance of clear labelling of food.
Biltmore Mayfair Hotel announces partnership with luxury footwear brand Malone Souliers during London Fashion Week.
Chef Yuma Hashemi will celebrate small-scale winemakers with his second venue in Rosebury Avenue.
Tallinn offers plenty of flavours to get you salivating when it comes to food and drink, and Falstaff looks at the must-visit bars and the cocktails worth traveling to Tallinn for.
The River Cottage chef and food writer explains to Falstaff why sugar preys on our evolutionary disposition.
From fake chicken to gyozas and Michelin star meals, London’s plant-based dining scene is going from strength to strength thanks to these impressive restaurants.
Acclaimed chef José Pizarro launches Friday freebies and a 9-course dining event to coincide with new exhibition in London.
TV presenter freaks out because of M&M’s advertising – and the manufacturer gives in.
A burst of citrus sunshine, Seville’s bitter oranges are surprisingly versatile and celebrated around the globe.
Pizza Hut mark return of The Big New Yorker by building world’s biggest pizza.
Chef Dan Cox will launch his organic farm restaurant early in February.
Recipes Show all
Sicilian cassata, flavoured with candied fruits that recall the heat of the Sicilian sun, is an island classic. This recipe riffs on the idea, and makes individual cakes that are perfect for serving to guests.
Finely grated zest and juice of a sharp citrus such as lemon, lime, bergamot or Meyer lemon adds a zing to this salad dressing.
Give your snacks some Italian flair with these tasty apertivo with leek and ham.
This summery creation is by top chef Rudi Obauer, prepared with courgettes from the farm of actor Tobias Moretti – but it will taste just as good made in your own home kitchen with local ingredients.
Rain or shine, a juicy steak with whiskey will always satisfy, says Julian Kutos.
For spring and summer, Cornelia Poletto recommends a vegetarian carpaccio - which goes perfectly with a glass of rosé Champagne.
Several ingredients can be combined to make lemon granita, which is refreshing and easy to make.
Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared his Signature Fish Pie recipe with us.
A simple but all the more aromatic dish that highlights the deliciousness of artichokes.
A wonderfully light dish, perfect for sizzling summer days.
Salty and sweet: this pasta dish has a variety of flavour components thanks to figs, mackerel and olives.
Bread salad is an Italian tradition - it not only tastes delightful but is a practical way to use leftover bread and vegetables.
These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of Switzerland.
This is forbiddingly simple – and any modifications to this simplicity actually only detract. The most important thing is to have a sharp, salty blue cheese.
Balsamic dressing with red wine is the perfect match for Italian salad greens like arugula, radicchio and puntarelle, or with grilled vegetables.
Bring a bit of Hollywood glamour home with this Oscars recipe.
Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers.
Zürcher Geschnetzeltes or Zurich-style veal is served in a creamy mushroom sauce. Mövenpick reveals how it works particularly well.
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