How To Make: Domino’s Garlic & Herb Dip At Home
An easy recipe to make the fan-favourite dip at home.
How To Make: Richard Corrigan’s Honey & Stout Tart
Chef Richard Corrigan's Honey & Stout recipe, perfect for St Patrick's Day celebrations.
Spirit of the Week: HYDE Irish Whiskey No.4 President’s Cask
An Irish whiskey aged in ex-bourbon casks, then finished in dark rum casks from Barbados.
HonestBrew launches new homebrew beer kits
The UK’s leading online direct to consumer craft beer retailer has launched a collection of homebrew kits.
How To Make: Pan-Seared Duck Breast & Plum Sauce
A simple pan-seared duck breast recipe, with plum sauce.
Pink Marmalade Gin: a natural, colour changing gin
A gin that naturally changes colour when introduced to tonic water.
How To Make: Oblix’s Orzo, Wild Mushroom & Truffle
An orzo recipe from the high-end restaurant, teamed with wild mushrooms and black truffle.
Beer of the Week: Beavertown The Rule of Three
Beavertown Brewery has relaunched its Tempus Barrel project with two new beers.
How To Make: Rüya’s Mantarli Keskek
A contemporary, vegetarian spin on classic keskek.