Food Stories, People, Places & Recipes

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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...

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Just Arrived

UK pub is the first to serve only plant-based food

Warwickshire venue offering diners a vegan Sunday carvery.

Tortilla debate rages after salmonella outbreak

Madrid restaurant closes with six people hospitalised.

Historic harbour to host food and drink pop-ups

Falmouth´s Custom House Quay will turn into a ‘Grub Hub’ from April 1.

‘Sushi terrorism’ keeps Japan on tenterhooks

Videos from sushi restaurants cause outrage in Japan.

Cirque du Soleil celebrates Las Vegas anniversaries

Entertainment group started its first permanent Las Vegas production in 1993.

Dutch Chef wins the prestigious 55th annual Taittinger culinary prize

Jan Smink is crowned winner of “Le Taittinger” prize, one of the most prestigious in the world of cooking.

From NYC to Berlin Prenzlauer Berg

The story behind wine bar konträr and their GenZ owners.

Carbon labels influence eating behaviour

A research project by German and Finnish scientists confirms the importance of clear labelling of food.

Afternoon tea with footwear and scones

Biltmore Mayfair Hotel announces partnership with luxury footwear brand Malone Souliers during London Fashion Week.

Wine bar Emmanuelle opens in Clerkenwell this spring

Chef Yuma Hashemi will celebrate small-scale winemakers with his second venue in Rosebury Avenue.

Best cocktail bars in Tallinn

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.

Interview: Hugh Fearnley-Whittingstall talks about sugar, healthy food and plant-based meat

The River Cottage chef and food writer explains to Falstaff why sugar preys on our evolutionary disposition.

London’s best vegan restaurants

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.

Pintxos Fridays and a unique Spanish lunch come to London next month

Acclaimed chef José Pizarro launches Friday freebies and a 9-course dining event to coincide with new exhibition in London.

Dispute over new M&M colour

TV presenter freaks out because of M&M’s advertising – and the manufacturer gives in.

Cooking with the seasons: Seville oranges

A burst of citrus sunshine, Seville’s bitter oranges are surprisingly versatile and celebrated around the globe.

Record-breaking pizza created in LA

Pizza Hut mark return of The Big New Yorker by building world’s biggest pizza.

Crocadon opens in Cornwall next month

Chef Dan Cox will launch his organic farm restaurant early in February.

Afternoon Tea for Harry Potter fans

Visitors at Harry Potter World can now enjoy their Afternoon Tea in a magical setting in London.

Recipes

Sicilian Cassata Tartlets

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.

Chicken Wrapped in Cabbage

Constantin Fischer reinterprets the classic cabbage roll.

Citrus Dressing

Finely grated zest and juice of a sharp citrus such as lemon, lime, bergamot or Meyer lemon adds a zing to this salad dressing.

Tarte flambée with leek & ham

Give your snacks some Italian flair with these tasty apertivo with leek and ham.

Courgette Salad with Saffron Yoghurt, Honey and Nuts

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.

Rump Steak with Whiskey Jus

Rain or shine, a juicy steak with whiskey will always satisfy, says Julian Kutos.

Carpaccio of Artichoke with Goat Cheese and Raspberries

For spring and summer, Cornelia Poletto recommends a vegetarian carpaccio - which goes perfectly with a glass of rosé Champagne.

Granita al Limone

Several ingredients can be combined to make lemon granita, which is refreshing and easy to make.

Fish Pie

Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared his Signature Fish Pie recipe with us.

Artichokes with Green Sauce

A simple but all the more aromatic dish that highlights the deliciousness of artichokes.

Marinated Turkey Skewers with Avocado and Orange Salad.

A wonderfully light dish, perfect for sizzling summer days.

Pasta: Linguine al Fichi

Salty and sweet: this pasta dish has a variety of flavour components thanks to figs, mackerel and olives.

Tuscan Classic: Panzanella

Bread salad is an Italian tradition - it not only tastes delightful but is a practical way to use leftover bread and vegetables.

Swiss Christmas Biscuits

These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of Switzerland.

Blue Cheese Dressing

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.

Dark Balsamic Dressing

Balsamic dressing with red wine is the perfect match for Italian salad greens like arugula, radicchio and puntarelle, or with grilled vegetables.

Chocolate Tree Bark à la Wolfgang Puck

Bring a bit of Hollywood glamour home with this Oscars recipe.

Stuffed Roast Chicken with Carrots and Parsnips

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.

Swiss Classic: Zurich-style veal

Zürcher Geschnetzeltes or Zurich-style veal is served in a creamy mushroom sauce. Mövenpick reveals how it works particularly well.

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