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Neil Sowerby
Hops, hops and more hops (with a a hint of wheat) from Marble Brewery’s summer offering, named inevitably Summer Marble.The Mark Addy was chargi...
Neil Sowerby recommends five more fascinating food books for serious cooks.
Verdura – Vegetables Italian Style by Viana La Place (Grub Street pb, £12.95)
To celebrate a historical coincidence where Robinson’s Brewery (founded 1838) and Mark Addy (born 1838) are involved in the Manchester Food and Drink Festival, the former as a Sponsor, the latter as...
Read moreLisa Higginson Lunchtime is undoubtedly the most sacred hour of a working day. It also happens to be the fastest, so there is no time to waste when it comes to deciding where to sp...
Read moreNeil Sowerby I met a woman called Enid the other day, but it’s been a long time since I’ve chanced upon an Ethel or a Mavis... or, among blokes, a Horace or a Maurice. They are...
Read moreNeil Sowerby From the food fantasies of Michelin-starred Juniper to the belly pork and rhubarb pud basics of a moorland pub... chef Michael Riemenschneider has made a huge leap. he...
Read moreLauren Coulman The celebrity chefs of our fair isle are gradually encroaching on our territory. Slowly but surely, they are making their way up North and setting up camp, and inevi...
Read moreNeil Sowerby Dobber is a very rude word in Glasgow and surrounds, territory not known for blushing at expletives. Maybe it means something else to the Marble brewers. Whatever, the...
Read moreNeil Sowerby Best meal of the year so far? It came as a surprise, I’ll admit, a delectable surprise. Some of the most playful, intelligently thought-out food combinations for a l...
Read moreBenedict Brader Is this the best idea ever? Chorlton bar Electrik has established a series of events they are calling ‘guestrants’, in which a visiting chef cooks a meal for on...
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