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There are few people in the world that love Yorkshire quite like our Editor in Chief, Laura Bartlett. The only thing that she loves more is her family, which is why she decided to take them to The View restaurant at The Coniston Hotel Country Estate and Spa to get a little taste of love with their new ‘Steak Night’ menu

It’s wild to me that we live in a world where we need one day of the year to be dedicated to showing people that we love them. Whilst I’m all for Valentine’s Day being an opportunity for additional romance, I believe that love should be expressed freely, 365 days a year, or 366 since were in a leap year. 

Fortunately, The Coniston Hotel Country Estate and Spa shares the same sentiment because their seriously succulent Steak Night offering is available not only on Valentines Day but right up until the 18th February, what’s more loving than that?

Let me paint the scene. You’re in The View restaurant right as the sun is setting so you instantly realise why it was given that name because the views across their 1,400 acre estate are whetting your appetite and giving you a glorious sight of the Yorkshire Dales.  Then, right before your eyes, the sun starts to set and the sky is ablaze with orange and red hues. Love is literally in the air. 

It’s all about the foreplay when it comes to food porn, so smack your lips around one of their delectable starters. From the braised beef cheek ravioli to the sous vide fillet, there’s an array of options that are the perfect portion of pleasure for your tastebuds. 

Now you’ve warmed up, it’s time to dive in to the main event. The only difficult choice you have to make is between the different cuts of steak. You’ve got 8oz rib eye, 10oz sirloin and if you fancy a bit on the side then the 6oz fillet served with torched foie gras, fondant potato and spinach is your type on paper. All of the dishes can be served with a garnish of confit tomatoes, mushrooms, mixed leaf salad and hand cut chips. But leaving room for dessert is a must! If you’re anything like me, when you see sticky toffee pudding on the menu then it’s a no brainier. Luckily, it didn’t disappoint, but I did get food envy looking at my brothers order of Granny Smiths apple crumble!

Whether you’re all about self love and enjoy dining solo (more wine for yourself, right?), or you’re in a committed relationship, or you fancy getting your girls together for Galentines or you just want to create new memories with the people you love, this menu will hit all of the right notes. 

Roses might be red and violets might be blue but there’s nowhere more romantic than steak night at The View. So leave the cheesy chat up lines to me and put your focus on nabbing a table at The Coniston between 12-18 February from 6pm where the delicious menu has been lovingly curated in partnership with ‘Lee Gate Farm’, in nearby Malham, because this is a love affair you won’t want to miss. 

You and your loved ones can also enjoy a complimentary bottle of house wine on them, when you buy two steaks!

When you think of the Maldives, what comes to mind? Crystal-clear waters, pristine white sand beaches, and overwater bungalows perfectly tailored for romantic getaways, right? While it’s true that the Maldives has long been synonymous with honeymooners and couples seeking a romantic escape, there’s so much more to this tropical paradise than meets the eye.

While it’s great for relaxing and taking time out, each resort has unique experiences to spark your sense of adventure, stoke your senses and light your imagination.   Two resorts that excel in personalised experiences and deliver in abundance are Gili Lankanfushi and Six Senses Laamu.  Both resorts serve up lashings of luxury, plum sunsets, pink skies and azure waters but what sets them apart from their Maldivian neighbours is the exceptional experiences.  Here’s my favourite things to do in the Maldives.

Discover an underwater world at Six Senses Laamu

One of the things that sets Six Senses Laamu apart from the other resorts is the spectacular house reef that hugs the edge of the island, coupled with a state-of-the-art immersive research facility and you have a unique marine experience that lets you take a deep dive into ocean life.  

The Maldives Underwater Initiative (MUI) by Six Senses Laamu is a collaboration of marine biologists from the resort and three partnered NGOs; the Manta Trust, Blue Marine Foundation and the Olive Ridley Project. The Sea Hub of Environmental Learning in Laamu (SHELL), home to MUI, is a stunning visual and interactive experience that showcases the marine environment.  Here a cool team of marine biologists conduct innovative research in the lab facilities and take guests on an extraordinary journey into the ocean.  This awesome facility wouldn’t look out of place at the Science Museum.  Full sized manta’s hang from the ceiling, while a series of dedicated informative stations are dotted around, jam packed with fun facts and statistics on the mysteries of the ocean and those who inhabit it.

The SHELL is home to an interactive room designed for guests to discover the secrets of Laamu and the underwater world. Highlights include an augmented reality sandbox which allows you to change and redesign habitats and topography using projection mapping technology. There’s a nifty little piece of animation kit that lets you get creative and watch your favourite marine creatures come alive on a large screen and watch them swim in a virtual world.  I came away with a plethora of facts and a better understanding of the ocean.

Following some time exploring the SHELL you can get up close and personal with sharks, parrotfish and green turtles at the house reef.  Private tours are available for beginners as well as seasoned divers and snorkelers.  

The coral reefs of the Laamu atoll are rich in colour and brimming with marine life. I took a snorkel tour with the resident marine biologist who knows all the best spots along the reef to get a glimpse of Nemo and the impressive eagle rays.  I spent over an hour exploring the stunning coral garden coming face to face with oriental sweetlips, a moray eel, schools of needlefish and pretty Moorish idols.  It’s easy to get lost in this breathtaking world.   

Whether you are a marine enthusiast or a novice, I’ll guarantee you’ll quickly fall in love with the ocean and this is without a doubt the most impressive snorkelling sites of the atoll.

Experience your own private jungle cinema

Upon arrival at Gili Lankanfushi you are assigned your own Mr Friday, a dedicated butler service to ensure that your stay and experience is second to none.  I can vouch that this is very much the case, with my Mr Friday going above and beyond to make sure my stay was nothing short of incredible, recommending a series of unique experiences to enhance your stay.  My Mr Friday arranged for a slice of movie magic under the stars, a fantastic way to spend an evening.  Nestled in the middle of the island ensconced in your own private leafy jungle is an outdoor cinema like no other.  Ahead of my private screening I got to request my movie of choice and select from a mouthwatering barbeque menu.  This wasn’t your run of the mill burger and sausage menu, instead it comprised of succulent lobster and fresh seafood with wagyu beef and premium cuts of meat, accompanied by delicious sides and salads.  

After drinks on the beach watching the sun go down, I was whisked to a quiet nook of the island where flanked by tress and foliage was the most fabulous outdoor cinema.  I was greeted with a glass of champagne while a private chef was getting to work on dinner discreetly in the corner.  The set up was nothing short of spectacular.  A large screen played out an action-packed Denzel Washington movie while my date and I were served starters, and our champagne was topped up at an intimate candle lit dining table.  After our main course we retreated to a cosy lounge area, with reclining beds and blankets.  Here we sipped more champagne, indulged in a delicious chocolate treat for dessert and enjoyed the rest of the movie. 

Be warned, once you experience the private jungle cinema at Gili, popcorn and a slushy at the local Odeon just won’t cut it.  It has ruined the regular cinema experience for me!

Indulge in Culinary Delights

Situated amidst the outstanding beauty of Six Senses Laamu, the team at Kaji bring the vibe direct to your dinner. Combining the artistry of Teppanyaki with the stunning backdrop of the Indian Ocean, this culinary gem promises an unforgettable journey for the senses.

As soon as I enter the restaurant, I’m hit by the aroma of warm sizzling garlic that fills the air and entices my taste buds.   

There’s a set menu of five courses, each thoughtfully curated to showcase the freshest seasonal ingredients and bold flavours. From tender cuts of beef to seafood delicacies, each dish is a masterpiece.

The dining experience revolves around the ancient Japanese cooking technique of Teppanyaki, where skilled chefs showcase their talents in an open kitchen setting.   What makes Kaji exceptional, is the theatrical element where right before your eyes, chefs expertly grill and flip.  I get to take a seat around the Teppanyaki grill, where I am treated to a front-row view of the culinary action unfolding before me. The chefs, deftly wield their knives and spatulas with precision and grace, chopping with speed and accuracy, turning cooking into an art form. It’s not just a meal, it’s a performance.

But beyond the spectacle, it’s the quality of the food that truly shines at Kaji. Every ingredient is sourced with care, ensuring the highest standards of freshness and flavour. The chef takes time to talk you through each dish, explaining with passion the process.  Whether it’s the buttery texture of the scallops or the umami-rich taste of the miso-marinated black cod, each dish is a testament to the resort’s dedication to excellence.

And let’s not forget the fun factor. Dining here is not just about satisfying your hunger – it’s about enjoying a lively and convivial atmosphere with friends and fellow diners. Whether you’re celebrating a special occasion or simply indulging in a night of gastronomic adventure, you need to book a table at Kaji.

Nightly rates at Gili Lankanfushi start from £1,397/$1,722 based on two adults sharing a Villa Suite with breakfast included. For more information or to book please visit Gili Lankanfushi

For more information on bookings at Six Senses, Laamu please contact reservations-maldives@sixsenses.com or visit the website

House of Coco travelled to the Maldives via Dubai with Emirates.  London Heathrow to Male return is £1,749. This is based on Premium Economy from London Heathrow to Dubai and then Economy from Dubai to Male. Prices subject to change. 

From new openings to old friends, London’s dining scene is as exciting as ever. While we do love cooking at home, we’d be lying if we said we didn’t also love eating out at a restaurant and enjoying both the food and ambience of dining out.

Full of both trusty chain restaurants and independent spots, perhaps you’ll know some of the restaurants listed here – or maybe there’ll be some hidden gems you’ll be sure to add to your list. While most of us are seasoned brunch-ers in this city, there are a variety of cuisines that are certainly underrated and well-deserving of a shout-out here.

So if you’re looking for a new restaurant or two to add to your list for 2024 – or if you are happy to be reassured that some old friends are still solid favourites, continue reading for your food fix below.

Best restaurants to book in London

Tandis, Finchley Road

Try Iranian cuisine in London at Tandis Persian Restaurant

One that might not be on your radar but certainly should is Tandis. Previously located in Haverstock Hill, the restaurant moved to Finchley Road some five years ago now – but we’re here to tell you that the same great taste remains. While it may not be as well known as other Persian restaurants more centrally-located, this is our Persian food editor’s family favourite and we’re here to guide you through the best dishes to order, should you (and you should) make your own reservation soon.

All Persian meals must start off with tearing the flatbread (usually lavash, taftoon) and scooping up thick lashings of the creamy mast-o musir (yoghurt dip with shallots). Other starters we’d recommend include the traditional tahdig (crispy rice from the rice cooker or bottom of the pan) topped with either gormeh sabzi (Persian lamb and herb stew) or gheymeh (lamb and split pea stew). If it’s your first time dining here – or at any Persian restaurant – kebab is the main event. You can choose from koobideh (minced lamb), barg (lamb fillet), jujeh (chicken) or shishlik (lamb chops) – all accompanied by saffron rice, a grilled tomato and salad.

However, if you’re a seasoned Persian diner – or just fancy trying something different – the khoreshts (stews) and rice dishes are so delicious and not to be missed. There’s plenty to choose from – but top dishes include fesenjan (pomegranate and walnut chicken stew) and zereshk polo (rice with barberries and braised chicken). Oh, and every Persian meal finishes with black tea and baklava – enjoy.

Tandisrestaurant.com

Umu, Mayfair

Umu restaurant in Mayfair has already been our Japanese highlight of 2024

Might we have just found our favourite Japanese restaurant in London? We’re ashamed to say it isn’t even a new opening, as Umu has been tucked away in a quiet corner of Mayfair for 20 years – but we’re certainly glad this hidden gem is on our radar now. From its discreet entrance to its elegantly simple dining room, Umu offers diners a Kyoto kaiseki experience, paired with impeccable service.

The Michelin starred spot immediately instigated a sense of calm as soon as you walked through the door – while the recommended sake (a light, floral style) went down a treat as we sipped alongside the first course of turbot carpaccio, as well as sea bass, lobster, chutoro (fatty tuna), scallop and yellowtail (my personal favourite) sashimi. Everything had a distinct freshness to it, with the accompanying soy sauce simply enhancing the existing flavour – as opposed to point blank adding it or even (this has happened at a few restaurants) masking the original taste of the fish.

The tempura selection was fantastic – with both lobster and mushroom proving both fish lovers and vegetarians would have an equally enjoyable experience at Umu – while the grilled turbot was plated up so simply but was so satisfying to both the tastebuds and the tummy. The star of the show? The nigiri selection was flawless. Both the toro topped with padron pepper and red mullet with bottarga excelled, while the langoustine and scallop gunkan varieties were also fantastic. The soy sauce, with lemon and lime juice and chives, was a great addition, too.

Those with a sweet tooth can round the meal off with the Mayfair Garden dessert; Japanese seasonal tiramisu with matcha green tea and a pourable Ginjo sake (my kind of pudding, this), as well as other seasonal sweet treats available.

Umurestaurant.com

Marlowe, Shoreditch

new restaurant london montcalm east marlowe
Marlowe is the new restaurant in the Montcalm East hotel

New to the Montcalm East hotel by Old Street station is Marlowe. Inspired by legendary playwright, Christopher Marlowe, the restaurant pays homage to the vibrant history and diversity of the city. The bar staff make a mean amaretto sour cocktail which is great for sipping as you peruse the menu. The cured trout with pickled cucumber and ham hock and chicken terrine with cranberry relish both make great starters – both packed with good flavour.

For the main course, the slow cooked pork belly with baby gem, tomato and brioche was a standout – although we’d prefer either a less sweet tomato sauce or adding more of a fiery kick – and while the beef cheek and bone marrow flatbread was tasty, we wouldn’t personally class it as a flatbread (as is phrased on the menu). For desserts, opt for the pavlova which was the perfect sweet treat to finish – and make sure you sit by the window for some satisfactory London traffic-watching.

Marlowelondon.com

Hithe + Seek, Bankside

hithe seek hannah crosbie small plates wine pairings menu london
Catch Hannah Crosbie x Hithe + Seek until 2nd March

Stylish bar and kitchen Hithe + Seek has joined forces with wine conoisseur Hannah Crosbie for this limited edition menu of small plates and pairings. Available Tuesday to Saturday until 2nd Mach, the menu features six tasting-menu sharing plates, accompanied by matching wines. For just £99, this also includes a fruity aperitf cocktail with which to kick things off.

Themed around stages of love – or romantic encounters, should we say – this menu featured a variety of dishes, with excellent wines. Our favourites included the ‘Catfish’ which was, in fact, torched king oyster mushroom ‘scallops’ with oyster leaf and parsip purée, paired with a fresh but mellow Taittinger Nocturne Sec NV – while the ‘My-Type-On-Paper’ (langoustine and smoked cheese risotto with citrus bisque foam) was the ultimate decadent comfort dish and the New Zealand Pinot Gris was our favourite wine of the evening. The chilli and mango mousse, hidden in a dark chocolate sphere was perfectly seductive as ‘The Ex’ to end the meal – we would definiely deliberate going back to that one, to be fair.

Vavasour, Pinot Gris; Awatere Valley, New Zealand

Hitheandseek.com

Lusin, Mayfair

Have you tried Armenian food? Another lesser-known cuisine of the Middle Eastern region, Lusin is actually the first Armenian restaurant to arrive in Mayfair’s hotspot of fine dining restaurants. The restaurant itself is as beautiful as you’d expect – and the menu is packed full of traditional dishes. Lusin’s signature aubergine rolls are stuffed with walnut and whipped cheese – and make for a great starter – as does the hummus topped with cubes of wagyu beef.

Also not to be missed are the kibbeh and sujuc (Armenian sausage) rolls. The restaurant’s specialties include a deliciously slow braised lamb shank, served with rice, the classic meat-stuffed manti and the signature dish: the cherry lamb kebab. While Lusin’s famous rose-flavoured ice cream with candy floss is popular across social media, we were more taken with the honey cake, which features layers of honey biscuits and cream and served with actual honey comb.

Lusinrestaurant.com

Fish Game, Wood Wharf

fish game roberto costa london restaurant macellaio rc

A charcoal grill restaurant, Fish Game prides itself on serving up a menu full of sustainable British ingredients, with a particular focus on game and fish. Founder Roberto Costa is known for his mouthwatering steak restaurant, Macellaio RC, so while we were increasingly tempted by the charcoaled beef ribeye, we wanted to try alternative dishes, that the new restaurant was more known for.

Starting things off with the chargrilled squid, with fermented chilli and fried cavolo nero – this was a dish we could have eaten on repeat, all night.Packed full of flavour, it set a very high standard from the get-go. The chilli lime-marinated, chargrilled octopus and bone marrow with butter chilli sauce was rich was delicious, nonetheless, and the steak tartare was not only tasty but made at the table, providing a little bit of dinner theatre, for those who enjoy it. The sweet and sour mallard was the perfect blend of flavours but the star of the show had to be the grilled Cornish monkfish, served simply with rosemary, lime and Maldon salt – and it was perfection.

Fishgamerestaurant.co.uk

Caravan, Covent Garden

An oldie but a goodie, Caravan is the OG brunch spot in London. With its renowned dishes remaining on the menu – such as the jalapeno cornbread with chorizo, it’s clear why this is a restaurant that has withstood the test of time. It’s latest location is in the heart of Covent Garden – and this spacious spot proves its popularity, as it is constantly packed full of brunchers.

The fried rice bowl with greens, a fried egg, kimchi mayonnaise, sambal, crispy shallots, peanuts and coriander was elevated with additional crispy tofu and halloumi – and the hazelnut chocolate and poached strawberry french toast with candied hazelnut was a delicious sweet treat with which to finish. The buttermilk fried chicken could have potentially done with a scallion pancake, rather than a classic one – but was delicious, nonetheless – and we experimented with hard juices by adding mezcal to our green juice. 10/10 would recommend.

Caravanandco.com

Sticks ‘n’ Sushi, Shoreditch (and other locations)

sticks sushi london shoreditch restaurant
Sticks ‘n’ Sushi has opened its latest London location, in Shoreditch

What was once a boutique-style restaurant in London has now grown to a huge chain that appears to be in every corner of the city – but we’re glad to report that quantity hasn’t compromised the quality at Sticks ‘n’ Sushi. The Shoreditch location features the same menu as the other restaurants so veterans can expect the same famous ebi bites (tempua shrimp), grilled edamame, sushi selection and yakitori sticks. Not to be missed are the scallop ceviche, scallops in kataifi batter with trout roe and the seared nigiris (not everywhere does these).

Sushi-wise, if you’re not opting for the mini maki maki (which includes highlight rolls such as the tuna, avocado and tempura shrimp Hells Kitchen and the seared salmon and snow pea Shake Aioli), there’s a miso marinated black cod futomaki and spicy tuna roll that never disappoint, either. Don’t forget to leave room for the sticks, with top choices including the beef with herb butter, miso marinated black cod, cheese wrapped in bacon, grilled shrimp and much more. If you’re worried about not fitting in dessert, don’t worry – Sticks ‘n’ Sushi follows Japanese protocol, where just a small sweet treat is necessary to finish the meal.

Sticksnsushi.com

El Rancho de Lalo, Brixton

Get your Colombian food fix a El Rancho De Lalo restaurant

Brixton is home to El Rancho De Lalo – a Colombian restaurant which offers up canteen-style food. A family-run restaurant, there’s certainly a laidback and authentic ambience to this eatery. The chicharon (crispy cubes of pork belly) and the empanadas stole the show out of the starters – particularly when dipped in some tangy salsa – while the mains featured a variety of grilled meats, with our personal favourite being the whole grilled fish. We’ll be heading back on weekends, when a more extensive menu is served.

Instagram.com/elranchodelalo

Hannah Gregory heads to Glastonbury to visit a 17th century coaching in turned Middle Eastern modern eatery centred around local produce, traditional ingredients and a lot of love.

In the autumn of 2023, Chef Ayesha Kalaji burst onto our screens during her time on MasterChef Professionals with a palpable kindness and exuberance not often seen in that kitchen. In an environment which is usually awash with furrowed brows and pulsing head veins (believe me, I should know) her warmth and passion for the cuisine of her Jordanian heritage were infectious. Impossible to watch without smiling and championing her on from the sofa, I was desperate to try her food and see if what she put on a plate matched what she oozed on camera – joy, fun, effervescence and a knowledge that can only be gained from years of absorbing the know-how of house-hold kitchens, listening to cooks of the family pass down nuggets of wisdom about ingredients and cooking methods. A promise of food as rich in history as it is in flavour.

Location, location, location

A 17th century coaching in turned modern Middle Eastern restaurant, Queen of Cups is nestled in the heart of Glastonbury. Aptly named as both a nod to the restaurants mystical home, drenched in centuries of spirituality, white magic and bubbling energy from the famous ley lines coupled with the tarot card of the same title symbolosing feminine energy, emotional connection and compassion – all of which make up the ethos and heart of the restaurant.

The weekend we visited also happened to be the Frost Fayre, an annual community event to celebrate ‘peace and goodwill to all’ ahead of the festive period. There was something truly magical about winding through the bitterly cold streets of the town, stopping to take in carollers or grab a glass of mulled wine before taking refuge in shops heady with scents of natural oils and potions, knowing our final destination was Ayesha’s warm bosom (not literally). It was impossible to ignore this weird 21st century parallel we found ourselves in… two slightly wise women, following the star (google maps), the air heavy with scents of Frankincense and Myrrh, ambling towards the inn full of middle eastern promise – it truly was a modern-day Christmas tale.

Fortunately for us, there was room at the inn and as expected, we were welcomed in with open arms, the front of house team, either through osmosis or careful selection, exuding just as much charm as their proprietor. Guided through the restaurant, all feminine purple accents and curated artwork depicting various guises of feminine energy, the space is humble and unassuming.

The food

The menu is based around sharing plates all of which promise to be as gloriously colourful as chef herself. With a plethora of ingredients not often seen on this grey land, her team are on hand to guide you through the menu and answer questions effortlessly and enthusiastically.  Plates come as they come resulting in a table bursting with colour and smells, each dish begging to be paired with its neighbour – a swipe of the Frena bread in the watercress labneh here, a dunk of a Lebanese spiced potato in whipped Westcombe ricotta there. It is a truly unique and enjoyable eating experience that further cements the notion of bringing people together over great food.

Small plates to pave the way

We began our meal with nibbles of Teta’s (a colloquial Lebanese term for Grandmother and another nod to the importance of family recipes within this restaurant) pickles and Frena bread – a richer, fluffier cousin of the humble pitta. The pickles as sharp and pleasantly pink as you would hope. Not being the best of friends with gluten and not wanting to waste precious stomach real estate, I had every intention of bypassing the bread but when I saw pillowy cloud after pillowy cloud of it appear on the pass it was impossible to resist. With a good char from the hot coals, a lightness that made it looked like it was floating on its plinth and a sheen of butter glistening down it’s curves, I had to have it, gluten intolerance or not and my lord was it worth the bloat that followed that evening. A plate of Watercress labneh with roasted beetroot doused in pomegranate seeds, za’tar and pangrattato to accompany was a match made in heaven – using the bread to mop up every ounce of the thick, punchy labneh, creating perfect mouthfuls with its adornments like a child rifling through a jewellery box.

Mesmerising main dishes

From here we worked our way through the menu, as each plate landed on the table a gasp followed by an ‘oooh’ and an ‘aaaah’ reminiscent of children at a firework display. Hibachi grilled merguez sausages, the content of which is determined by the season were smokey and spicey, complimented by their bed of cooling yoghurt, the micro herbs and fresh lemon cutting through the richness. Grilled Nabulsi cheese (one of my favourite plates) served by the slab like an elevated saganaki situation, drenched in Persian black lime and honey that pools around it ensuring every bite is layered in flavour and complexity, the cheese covered in a blanket of preserved lemon and fresh oregano to cut through the fatty cheese. A larger plate of red miso and cardamom glazed hispi cabbage with a fiery veduja and butterbean puree, kalamata tapenade and yeasted buckwheat was a party of textures and flavour profiles. The standout dish for me however had to be the seven spiced Jerusalem artichokes with pickled foraged mushrooms, whipped westcombe ricotta, zoug and smoked almonds. A jumble of flavours that could easily get messy but were infact perfectly balanced, piles of deliciousness where every mouthful promises to be different. The zoug so loaded with garlic it smacks you around the face, crispy, spicy artichokes and vinegary mushrooms. A perfect example of east meets west and a demonstration of Ayesha’s championing of local growers and ingredients.

With waistbands straining more and more each second, we were about to throw in the towel when we thought what a waste it would be to leave plates still covered with sauces and goodness and so for thorough  mopping a last minute addition of Batata Harra (Lebanese spiced potatoes) were ordered – crispy on the outside soft and fluffy within, we made the right call and with that, the plates returned to the kitchen perfectly polished.

Our one regret was that we had not planned accordingly and so could not make the most of the very exciting dessert menu – dishes such as Tonka and Fig leaf mousseline with hazelnut brittle and Dark chocolate and Persian lime cremeaux called to us but we just couldn’t do it. Instead, we settled on black tahini and black cardamom ice cream with poached cherries, a light finisher to the afternoon and a continuation of bold flavour pairings that really work.

The food we ate was clearly a labour of love – the love could be tasted in every dish. Personality, warmth and emotion as tangible as the ingredients themselves.

Let’s hear it for the chef

Sitting opposite the pass and with full view of the kitchen, it became instantly apparent that Ayesha’s likability transcends the TV screen we had become accustomed to seeing her on.  Steering her ship from behind the pass, she can be felt and heard throughout the restaurant, leading her brigade to deliver plate after plate of delectable food with a kindness and encouragement that made we want to jump up and get involved with them. I felt as if (and I mean this with love and respect) I was in the presence of a chef, a matriarch, a land lady and a captain –  all booming voice, bountiful personality and bold as brass mannerisms.

The beauty of this establishment harks back to a core belief of mine, yes the bells and whistles of fine dining eateries and fancy pants restaurants are fun and impressive with all their slick lines and brushed steel but what it comes down to is the flavours on the plate and the passion of the chef. Food is about bringing people together, sharing history and culture, educating and inspiring people and Queen of Cups does this in spades.

Escape To The Maynard in The Peak District is exactly what our girl, Rachel McAlley did. She fancied a little January weekend away, and the Peak District had been put on her radar by some friends. Only a couple of hours drive from her home in North Yorkshire she packed up her family in the car and set off for a few days in Derbyshire.

The Peak District National Park is extremely picturesque, filled with hills and green spaces for miles. It’s a great place for walkers and cyclists as it’s got some excellent bespoke walks and paths for bikes. There’s plenty to see and do, like visit Chatsworth House, or the quaint town of Bakewell.

They Maynard from above
Escape To The Maynard in The Peak District – The Maynard Aerial View

We stayed at the recently revamped The Maynard Hotel, in Grindleford, which is situated in the Hope Valley. A gorgeous 3* Hotel that is 165 years old, which offers boutique-style accommodation and has an excellent onsite restaurant.

Escape To The Maynard in The Peak District

After our drive, which took in Meadowhall Shopping Centre, and Sheffield city centre, we checked in at around 6pm and the bar and restaurant were already buzzing with drinkers and diners.

You’d be mistaken if you thought January was going to be quiet at The Maynard. The restaurant is currently offering customers 30% off all meals from the main menu (Monday to Saturday until 29th Feb excluding Valentine’s Day), and every table was busy enjoying this great offer.

Our family room was located on the 2nd floor, and we embarked up the steps with our luggage. The first-floor landing has the most beautiful ornate window, and the décor of the whole hotel is beautifully put together. Rustic and charming with some wonderful contemporary additions.

We had a huge room with loads of space, perfect for my family of three. With two separate bedrooms and a large bathroom, complete with massive bath we unpacked and descended the stairs to dinner in the restaurant.

After checking out the menu, we ordered the hummus and baba ganoush with artisan breads, twice-baked cheddar cheese souffle with Hartington stilton sauce, and wild mushroom soup as starters. Our mains included roasted vegetable and quinoa salad with satay chicken skewers, bacon and cheese burger in a pretzel bun with triple-cooked chips, and chicken supreme with dauphinoise potatoes, spinach and bacon cream sauce. The desserts we chose were, apple, cinnamon and golden syrup sponge pudding, pavlova with mulled plums and Chantilly cream, plus a scoop of orange sorbet.

It’s good to note here that almost everything on the menu is Gluten Free, or can be made GF. This is because the Managing Director, Rob Hattersley is coeliac, and the Executive Head Chef, Adrian Gagea and the Head Chef, Greg Robinson have adapted the dishes to be naturally GF. This is a great additional pull for many people as the food is all created fresh in-house and everything is completely adaptable for any kind of food intolerance.

Everything we ate was delicious, and sourced locally, but the outstanding dishes were the cheese soufflé (the best I have ever eaten), the homemade mushroom soup, the chicken supreme, and finally the pavlova with divine mulled plums. We were insanely full after each having 3-courses, stuffed you might even say!

The atmosphere in the restaurant was excellent, the staff were attentive and knowledgeable, and everyone was friendly including both staff and customers.

We ventured up the stairs (which were quite difficult after the amount of food we’d consumed), and literally collapsed on to the bed. After a little Saturday night TV, we fiddled with the futon (which wasn’t the most comfortable bed) for our daughter, and then climbed into our super comfy king-sized bed and happily slept until morning.

Escape To The Maynard in The Peak District

Up early and opening the hotel room curtains to see lots of sunshine over the Peak District hills, and plenty of walkers already out walking with their dogs. It was really nice to see people enjoying the area around the hotel taking a brisk walk on a Sunday morning.

Breakfast beckoned and we strolled down to the restaurant where we enjoyed a lovely, hearty full English, sausage sandwich, and salmon with scrambled eggs and cream cheese muffin. Plenty of coffee, tea, and juice later and we were ready to check out and head to our next port of call.

I must give an extra special mention to the outstanding black pudding that came with the full English, as my fiancé drooled over every mouthful and said it was the best he’d ever tasted.

The reception team were lovely to deal with, happy to answer any questions I had about the local area, and eager to ask about our meal the night before. It’s always a pleasure to tell the reception staff how amazing the food is, especially when it’s as good as it is at The Maynard.

The family room we stayed in was priced at around £135 for our family of three and included breakfast. Dinner was priced individually and our meal plus drinks came to £97, this included the 30% new year discount offer.

After leaving The Maynard we headed to Bakewell (just 15 minutes away) to pick up a famous Bakewell Tart to take home, and enjoyed an afternoon shopping and walking on the riverside before driving home to North Yorkshire.

Huge thanks to the entire team at The Maynard for making us feel extremely welcome, and the hospitality was second to none.

Here are the details to visit The Maynard to book a room in the hotel or a table in the restaurant.

Where are you planning on visiting in 2024? Escape To The Maynard in The Peak District words by Rachel McAlley.

Food is always appetizing and delicious when served hot. Large catering companies, buffet restaurants, and home parties find it challenging to maintain the food’s warmth. An inventive way to control temperature and guarantee a hot and satisfying meal is the food warmer. For restaurants, buffet servers, and commercial food suppliers, you can purchase a food warmer.

It can serve hot and fresh fast food or steaming soup, depending on your preference. Many foods, including pasta, stews, casseroles, sauces, and more, can be kept warm with a buffet food warmer. Usually, a buffet food warmer uses heat lamps or heating elements as a continuous source of heat to maintain the food’s temperature.

Factors for Choosing a Right Food Warmer

Choosing the right buffet food warmer is crucial for catering businesses, restaurants, or any setting where food needs to be kept warm for extended periods.

●     Capacity and Size

Buyers should assess the capacity of the buffet food warmer to ensure it meets their serving requirements. The size of the unit is also important, as it needs to fit seamlessly into the available space. Consider the volume of food to be kept warm and choose a warmer that can accommodate the anticipated quantity.

●     Adherence to the Food Safety Regulation

You need to make sure that a food warmer you purchase for a restaurant complies with food safety laws. It is imperative to have faith in the brand’s ability to create food-grade warmers and furnish pertinent records. Customer service requires food safety, particularly in areas with strict regulations.

●     Temperature Control and Regulation

Temperature control features are essential for maintaining the quality and safety of the food. Buyers should look for warmers with adjustable thermostats or digital temperature controls. Some models come with multiple heat settings to accommodate different types of dishes. The ability to regulate temperature ensures that food remains at the ideal serving temperature without overcooking or drying out.

Advantages of VEVOR Food Warmer

VEVOR food warmers offer several advantages that make them popular in various food service settings. Here are some key advantages of VEVOR food warmers:

●     Efficient Temperature Control

One of the primary advantages of VEVOR food warmers is their efficient temperature control feature. These food warmers are designed with precision in mind, allowing users to set and maintain the desired temperature for keeping food warm without overcooking or drying it out.

●     Versatility in Application

VEVOR food warmers are known for their versatility in application. They come in various sizes and configurations, including countertop models and larger, free-standing units. This adaptability makes them suitable for a wide range of food service establishments, such as restaurants, catering businesses, buffets, and banquet halls.

●     Energy Efficiency and Durability

VEVOR food warmers are often designed with energy efficiency in mind. Many models feature insulated construction, which helps retain heat and reduce energy consumption. Energy efficiency of food warmers and chafing dishes are considered remarkable. In addition to keeping your food warm and fresh, these versatile containers also give your breakfast set an elegant touch.

Food Warmers

VEVOR Food Warmers: Ultimate Solution to Keep Your Food Hot and Fresh

VEVOR food warmers stand out as the ultimate solution for keeping food hot and fresh in various commercial and professional settings. These food warmers offer a range of features and benefits that contribute to their effectiveness in maintaining optimal serving temperatures. Here’s why VEVOR food warmers are considered the ultimate solution:

●     Precise Temperature Control

One of the key strengths of VEVOR food warmers is their ability to provide precise temperature control. Equipped with adjustable thermostats or digital temperature controllers, these warmers allow users to set and maintain the perfect temperature for different types of food. Whether it’s soups, sauces, gravies, or other dishes, the precise temperature control ensures that food remains hot and ready to serve without the risk of overcooking or drying out.

●     Versatility in Application

VEVOR food warmers come in various designs and sizes to cater to the diverse needs of commercial kitchens, restaurants, catering businesses, and other food service establishments. Countertop models are ideal for smaller spaces, while larger free-standing units are suitable for high-volume operations. The versatility of these warmers extends to their compatibility with different types of food containers, accommodating pans, pots, and trays of various sizes.

●     Energy Efficiency and Durability

Energy efficiency is a significant consideration in the design of VEVOR food warmers. Many models feature insulated construction, which helps retain heat and reduce energy consumption. This not only contributes to cost savings but also aligns with sustainability efforts in the food service industry. The robust build not only withstands frequent use but also facilitates easy cleaning and maintenance.

●     Quick Heating and Even Distribution

VEVOR food warmers are designed to heat up quickly, allowing for efficient and timely food preparation. The even distribution of heat ensures that all portions of the food are uniformly warmed, preventing hot spots and maintaining consistent quality. This is crucial in commercial kitchens where speed and precision are paramount to meet customer expectations.

Summary

A well-built food warmer not only ensures longevity but also contributes to the overall safety and efficiency of the unit. With the help of the buffet food warmer, your guests can enjoy their food while it’s still hot and ready to be served, perfect for large parties, get-togethers, or professional catering events. VEVOR food warmers often come equipped with adjustable thermostats or digital temperature controllers. This allows chefs and catering professionals to customize the heat settings based on the specific requirements of different dishes.

As someone who has spent 14 glorious months on the sober side of life, I’ve discovered that the world of travel and gastronomy is evolving, embracing a new era where the clink of a glass isn’t the only soundtrack to a memorable staycation.  

There was a time when a glass of fizz was as rudimentary to a good holiday as a bucket and spade, but quietly bubbling for many years, the low- and no-alcohol hotel scene is now making its way to the fore, with trend-leading properties creating booze-free offerings that feel like seamless parts of the luxury experience, rather than an afterthought, better communicated in hushed tones as you lean over the bar so as not to be heard by other guests or staff.

Recent research paints a clear picture: a significant number of adults are choosing to explore the world of no and low-alcohol options. With 29% of pub visits and 37% of restaurant meals involving zero alcohol consumption, the movement is real, and it’s gaining momentum. The allure of Dry January has transcended into a year-round commitment for many, leading to an increased demand for sophisticated alcohol-free offerings.

Enter Grantley Hall in Yorkshire, a sprawling five-star retreat that seamlessly integrates the art of non-alcoholic indulgence into its Michelin-starred restaurant experience led by the culinary maestro, Shaun Rankin. I recently embarked on a gastronomic escapade at this grand establishment, where every dish was paired not with the usual suspects but with a thoughtfully curated selection of alcohol-free beverages.

Grantley Hall’s foray into the non-alcoholic wine pairing realm, introduced in late 2022, has been nothing short of a triumph. In a world where the non-alcoholic movement is paving the way, fine-dining restaurants are recognising the importance of ensuring every guest, regardless of their beverage choices, experiences a dining extravaganza.

Across tasting menus and fine dining options, Grantley Hall has created non-alcoholic drink pairings that offer guests an equally tantalising journey. These pairings, ever-evolving just like the seasonal menu, highlight different taste profiles using the finest ingredients, some sourced directly from the hotel’s own kitchen garden.

For instance, the current pairing for the fish course, featuring turbot, caviar, cabbage, dill, and lemon verbena, is a harmonious infusion of apple, duchess grey, and lemon verbena. Each sip complements the delectable dish, proving that a Dry January or a sober staycation doesn’t mean compromising on sophistication or flavour.

So, if you find yourself yearning for a sober staycation, Grantley Hall welcomes you into a world where indulgence knows no bounds, and every sip is a celebration of refined tastes. Cheers to Dry January and the evolving landscape of luxurious, alcohol-free experiences!

Nuts are one of nature’s perfect foods. Being a good supply of protein, unsaturated fats, omega-3 fatty acids, vitamins (E and K), folic acid, minerals (including magnesium, phosphorus, copper, selenium, potassium, zinc), fibre, and antioxidants.

How to Cook With Nuts

While nuts are often used in sweet dishes like cookies, cakes and granola, they can also be a fantastic savoury ingredient. With their toasty, nutty flavour and pleasant crunch, organic nuts are a great way to add texture and richness to savoury dishes. Here are some creative ways to use nuts to enhance everyday cooking:

Nutty Salads

Toss sliced almonds, chopped walnuts or pecan pieces into your favourite salad for added crunch. You can also make salad toppings with nuts like candied pecans or maple walnuts. Try adding nuts to grain or pasta salads, too.

Nut Crumbles

Make delicious nut crumbles by toasting nuts with herbs and spices. Almond crumbles are amazing on fish, chicken or salads. Toasted walnuts or pecans are perfect on top of roasted vegetables.

Nutty Sauces

Blend roasted nuts into savoury sauces and pestos. Try cashew cream sauces, walnut pesto or an almond romesco sauce. These nut-based sauces add rich flavour to pasta, meat and veggies.

Nutty Stir-Fries

Throw some peanuts or cashews into your veggie stir-fry for some added protein and crunch. You can also use nut butter like almond or cashew butter to make flavourful Asian-inspired stir-fry sauces.

Nutty Stuffings

Bake bread stuffing with pecans and cranberries for Thanksgiving or chicken stuffing with almonds and herbs. You can also try stuffing mushrooms with walnuts, garlic and cheese.

Nutty Crusts

Crust meats, fish or tofu with finely chopped nuts before baking or pan-frying. Some delicious combinations are almonds with chicken, walnuts with salmon or pecans with pork chops.

Nutty Baked Goods

Bake nuts into loaves of bread, muffins, pancakes and scones for a more protein-packed treat. Some ideas are pecan banana bread, walnut zucchini muffins or almond cherry scones.

Nut-Coated Veggies

For easy appetisers, brush veggies with olive oil and roll them in finely chopped nuts. Try nuts like almonds, cashews or pistachios on cauliflower florets, green beans, asparagus spears or broccoli.

Nutty Bars

Make snack bars by combining nuts with dried fruit, oats, seeds and nut butter. Some tasty combinations are almond-cranberry bars, pecan-coconut bars or pistachio-apricot bars.

Trail Mixes

Homemade trail mixes are a great on-the-go snack. Mix your favourite nuts with seeds, dried fruit and perhaps some dark chocolate chunks or coconut flakes.

Cooking with Nuts: Your Options are Endless

With their versatility, rich flavour and nutritional benefits, nuts are a fantastic ingredient to incorporate into both sweet and savoury recipes. Whether you prefer almonds, walnuts, pecans, cashews or peanuts, nuts can easily enhance the flavours of your everyday home cooking.

So next time you cook, think beyond the nut bowl and get creative with nuts in appetisers, mains, side dishes and desserts. With some experimentation and a little practice, every dish you make can have a satisfying nutty crunch and delicious flavour.


If you haven’t heard of renowned Colombian chef, Juan Manuel Barrientos, you will very soon. He is affectionately known as ‘Juanma’ by locals and at the very young age of 40 is already the founder of a hospitality group that includes restaurants and hotel across the Americas. He was named one of the 50 best chefs in Latin America and there is no doubt you will see his empire extending into Europe in the not-too-distant future.

His original restaurant is based in Medellín. It is now situated inside his boutique El Cielo Hotel. You can appreciate his popularity with a visit to his fabulously inventive restaurant there. With an open kitchen, you can see all the staff in action. They are all dressed in white lab coats with hair nets and meticulously beavering away at their workstations. You can be excused for thinking you’ve walked into the world of Willy Wonka and his chocolate factory.

Their tasting menu includes more than 15 courses or ‘moments’ as they like to call them in the restaurant. They like to create a sense of mystery with their menu. If you look online, you’ll find a long list of mostly single words, which don’t describe the ingredients of the dish. They are in fact, different regions of Colombia and your gastronomic journey at El Cielo is a whirlwind tour of the different regions of the country. What is important to note is this tasting menu is only available at the Medellín branch. If you visit their Michelin-starred restaurants in Miami or Washington DC, only some of the highlights might be on their menu.

The moments are designed to stimulate your senses. The restaurant is well-known for its choco-therapy, so for one course, you’ll be crushing a chocolate truffle ball with your hands. Then you will be enjoying the delights without the use of cutlery. It will bring back innocent childhood memories when dining was less rigid and formal.

This is also the case for another course, where diners are offered edible balloons with helium inside. That is the cue for a chorus of Donald Duck voices reverberating around the restaurant. What makes their concept so successful is they take the seriousness out of fine dining and with every course, they bring a heartfelt smile to everyone’s faces.

Although not advertised on their website, they do cater for dietary requirements. They can readily prep for a vegetarian version of the tasting menu. For example, when they present locally cured charcuterie, they can offer smoked peppers instead.

Dishes are nevertheless always exquisitely presented. The “tree of life” is a case in point, it’s a crunchy canopy of yucca bread presented in a tree trunk structure that made it resemble a bonsai tree.

You might have thought the “tree of life” would represent the Amazonas course. Instead, it is the fish course that contained arapaima. It is the largest freshwater fish in the world and is found in the Amazon River. The dish is presented with burning charcoal and you do wonder whether it is intentional to represent the long-suffering rainforest. The Arapaima has a rather firm texture reminiscent of cod. Another seafood course is the Cartagena-inspired sausage course that is made with crab meat and white fish.

If you are a meat lover, your main course will be paradise. It’s a confit duck served with a peach sauce along with a duck reduction sauce. It’s a surprise you see a lot of menus offering duck and orange but rarely see duck and peach paired together.

The meal is also interactive. For one of the dessert courses, you are a paleontologist looking for an ammonite, as you brush away the edible powder to reveal your dessert. History is never far away from your experience. With the petit fours, it is presented alongside a replica of the Muisca raft, which is the most famous artefact from the Gold Museum in Bogota.

Coffee is an integral part of the Colombian dining experience. The cafetal course includes the use of liquid nitrogen before your coffee is served to resemble the misty conditions of the coffee-growing regions of Colombia.

Throughout the meal, the kitchen excels in showing its mastery of molecular gastronomy. The full experience generally takes at least 3 hours, so make sure you plan either a full afternoon or evening for your meal. ‘El Cielo’ means heaven in Spanish and you will be in gastronomic heaven by the end of your meal.

For more information on the restaurant, please visit –

Home

If you follow travel content creators on social media, there is a very high chance you would have seen the unique town of Guatapé in Colombia. The Rock of Guatapé with the iconic zig-zagging staircase features prominently on the likes of Instagram and TikTok. Surprisingly, the monolithic rock is a natural formation. It takes a short 15-20 minutes to ascend the rock, and climbing the 740 steps to reach the summit will offer a great cardiovascular workout. The panoramic 360º views of Guatape Lake and the El Peñón region as you reach the pinnacle are worth the endeavour.

The town itself is filled with ‘zocalos’, which are vibrant, colourful murals that surround the cobbled streets of Guatapé. The paintings often depict local life or concealed messages about local beliefs and products. This is one town where you want to ensure you have enough storage on your camera phones to ensure you capture countless photo opportunities.

If you want to know where to stay in Guatapé, I would highly recommend booking a glamping experience with Bosko. This is glamping with a capital G. Their ‘tents’, the Mush.Rooms are geodesic structures that resemble globe lanterns in the nighttime.Their concierge service is on par with any 5-star hotel in the country. They can arrange a private transfer for you from José María Córdova International Airport in Medellín. It’s an approximate 2-hour drive through some of the most scenic parts of the country.

On arrival, you are offered a detoxifying welcome drink immediately and this is followed by a coffee exfoliation ritual to cleanse your hands. Unsurprisingly, Colombians are fervent coffee connoisseurs and don’t just use it for drinking but in all aspects of their lives. Next, you are led to your Mush.Rooms, which are scattered throughout the property and provide maximum privacy. The pathways are relatively narrow but thankfully their staff team will assist with luggage transfer. There are three types of accommodation: deluxe, golden and presidential.

If you want a bucket-list experience, I would strongly suggest booking for the presidential Mush.Room. It is surprisingly affordable if you are comparing it to other presidential suites at 5-star hotels. The pièce de résistance is getting your private thermal pool with jaw-dropping views of the surrounding forest and lake. If you enjoy taking selfies, you will be in seventh heaven. Even if you are camera-shy, this is sheer paradise.

The Mush.Room also offers high-speed WiFi, internal heating including an electric blanket on your bed and a fully-stocked minibar including exquisite wines. The dark wood interior is smartly designed and resembles a showroom in a high-end interior design store rather than a camping site in a rainforest. They offer an open-sky shower with luxury amenities from L’Occitane.

For those staying in the other Mush.Rooms, they do have a general sky pool for you to relax and enjoy the surrounding scenery. They helpfully have signs posted throughout the grounds which highlight the animals you might encounter such as the great trush or the sparkling violet ear. There is also a QR code for you to hear what the birds sound like.

Dining at Bosko is a hidden gem, which you won’t read much about even on their website. Breakfast is cooked to order and delivered to your tent at no extra charge. It is delivered in one of those luxurious hampers which you suspect might be floatable in your thermal pool. You can opt for traditional options like sunny-side-up eggs on toast or Colombian specialties like freshly baked arepas with Colombian-style red beans. Naturally, Colombian coffee is served along with an exotic fruit platter selection.

If you don’t feel like heading into town, their restaurant is a superb option for lunch and dinner. They have an eclectic selection that caters for all tastes. Typically, they offer western dishes with a hint of Colombian flavour such as pork tenderloin served with mashed potatoes and a sweet and sour coffee sauce. The dishes are all exquisitely presented and wouldn’t look out of place in a 5-star hotel. For vegetarians, they have stronger options in the starters and finger food section such as empanadas with homemade aji sauce. and creamy sweet corn with cheese and tajin. In your travels in Colombia, you are more than likely to come across their love of cheese. They even enjoy hot chocolate with cheese.

If you want to offset some calories post-meal, they have kayaks and paddle boards for hire free of charge by the lakeside. The vast Peñol-Guatapé Reservoir is a man-made phenomenon rather than a natural lake. It was built in the 1980s as part of a hydroelectric project that powers up to 30% of the electricity supply of Colombia. You can paddle to your heart’s content as long as you return by 17:00, which is when the lake closes for water-sporting activities.

If you prefer the luxury James Bond-style experience instead, you can book a private speedboat tour instead and see more of the lake area. Your guide will show you the famous houses owned by the likes of footballers from the Colombian national team and Pablo Escobar’s former mansion. If you are lucky, you might be allowed to drive the boat at some point during your trip.

Whether you are a nature lover, a thrill-seeker or just want a tranquil wellness break, there is something to offer for everyone in the magical town of Guatapé.

For more information on the hotel, please visit –

https://bosko.com.co/en/home