DORSHI, an award-winning street food business run by friends Jollyon Carter and Radhika Mohendas, is opening as a restaurant in Bartholomew’s Hall at Bridport at the beginning of March. Jollyon and Radhika have travelled much of the UK with Dorshi, becoming firm festival favourites with their hand-made dumplings, hand-pulled noodles, salads and sauces – and…
PRIVATE chef Philippa Davis ended her Asian travels back in Singapore preparing a variety of meals for clients including an amazing feast … DESPITE the mass splattering of red decorations over every street in Singapore in readiness for Chinese New Year my focus for the week was on preparing a party feast for Russian New…
CONTINUING her Asian travels, Philippa Davis instantly loved the fast energy of Hong Kong … The winding streets that were connected by hills, steep steps and alleyways were, I admit, a challenge at first, with not every corner always being named and most signs being unintelligible to me, but I feel sometimes the best ways…
JET lag? Ha! After a 13 hour flight, when I had planned to snooze but managed to turn it into a movie marathon I landed in time to see Singapore in the midst of waking up and swinging into life. Singapore is the ultimate melting pot, with food and other cultural influences from Malaysia, Indonesia…
CHEESE expert Charlie Turnbull has given his Shaftesbury business a makeover, redecorating and converting the cafe area to a bistro while keeping the deli/cheesemongers side of the enterprises. Charlie, who was born on a farm in Surrey and trained as an accountant before realising he had a nose (and an appetite) for cheese, opened Turnbulls,…
CHEF Philippa Davis spent a fun New Year cooking in a chalet in Val d’Isere, and despite the lack of snow she made sure there was no lack of cake … Cooking for ski parties is another one of those jobs, like the shooting ones, that allows you to be fairly liberal with the butter…
by Simone Sekers “WHY do restaurants have to be so noisy these days?” The friend who asked this question is not normally a peevish person; she is the godmother of our daughter, and has been chosen as great-godmother by our grandchildren; we eat out with her a good deal. She has introduced us to Le…
THE festive season is a time for indulgence, and few things are more indulgent than truffles. Chef Philippa Davis from Shaftesbury was busy before Christmas cooking at parties from the Highlands to Holland Park, and among the delights she served up to her clients and their friends, was this delicious White Truffle and Butter Taglierini…
IF there is one thing you won’t hear at the end of one of Steven Oxford’s baking courses at the historic family bakery near Sherborne, it is “We need more buns!” The five of us who enjoyed a baking day at Alweston before Christmas went home laden with enough mouth-watering baked goods to stock a…
AT this stage in the game season I have noticed it is definitely the keen beans, the obsessed and the hardy that do most of the shooting in Scotland. It is of course still incredibly beautiful up there and yes there should still be a good bag of game to be had – BUT it…