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The best BBQ recipes for summer 2022 that aren’t burgers or sausages Wine News

We Brits love a barbecue, but it’s fair to say that for all our bravery when grilling in the rain, we can be a little timid when it comes to what we cook.

With the next heatwave set to hit the UK in June, it’s not a bad idea to start planning your summer garden party menu – and be a little adventurous while you’re at it. .

While in some countries a barbecue will probably include something like a simmered brisket of beef, a large cut of beef or a whole fish, in Britain you’ll often find sausages and burgers – drumsticks, skewers or halloumi in the blink of an eye.

But it doesn’t have to be that way. Almost anything can be cooked over hot coals, and it’s time to step up our collective barbecue games. Whether you’re saving your BBQ antics for the holidays or any weekend is a time to fire up the grill, these recipes are a great place to start.

Best BBQ Recipes for the Summer Garden Party

Filet à la Béarnaise with dill, grilled asparagus

Generally, tenderloin steak is a rather expensive case of style rather than substance. Sure, it’s very, very tender, but for that you sacrifice flavor. On one truly glorious day, beef master Olly Woolnough of Meatmatters fed me a tenderloin from an ex-dairy cow that he had dry-aged for 14 days. Game. Changer. Full of rich ribbons of oily marbling that are both tender and ridiculously flavorful. If I couldn’t get such a good net, I’d probably use a hanger/tab instead. A fraction of the cost, much more flavor.

I prepare béarnaise on the barbecue by turning the pan on and off the heat to maintain a pleasant and stable temperature. I like to encourage people to think of a charcoal fire as a heat source, just like you would a griddle, but you can do it indoors if you prefer.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-14 10:57:07

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How heat waves, floods and climate change are altering the taste of your favorite wines Wine News

A few years ago, when I told a colleague that in Champagne we were experimenting with different grape varieties to fight against global warming, he was incredulous. “You mean different clones, surely?” Varieties not completely different. The idea that champagne might soon taste different was a step too far, even for a wine insider familiar with the viticultural challenges of climate change.

It wouldn’t be today. With each passing year, we become more aware that the world is warming and, sadly, more familiar with extreme weather events that devastate the landscape and local communities.

Earlier this month, unusually heavy rain caused deadly flash floods in Germany and Belgium on a scale that shocked the world. The Ahr Valley in Germany, whose main activity is viticulture, was one of the hardest hit regions.

The 38 wine estates in the region have lost their cellars, barrels and bottles; in one case, a heavy wine press was swept away by the deluge. Meike and Dörte Näkel, sisters and fifth-generation winemakers, lost their family business but were grateful to have escaped with their lives after clinging to a tree for seven hours until a rescue boat come to their aid.

The disaster is part of a sinister pattern. Throughout the world, winegrowers and winegrowers are increasingly confronted with the ravages and damage caused to crops by increasingly capricious weather: hail, spring frosts, mild winters, heat peaks in summer, droughts and floods. , not to mention the forest fires suffered in California and Australia.

Then there is the underlying issue of temperatures. These have steadily increased over the past three decades. This can be seen when we follow the harvest which dates back to the Middle Ages.

In Beaune, Burgundy, between 1354 and 1987, grapes were picked on average from September 28, while from 1988 to 2018, the harvest started on average 13 days earlier, according to a study published in Climate of the past.

This is a trend that has accelerated in recent years. “2008 and 2013 are the last late vintages we had…everything else has been a normal pick date or an early pick date,” says Jacques Devauges of Domaine des Lambrays in Burgundy Côte de Nuits.

Seasonal fluctuations in weather can create big differences in the flavor of wine – which is why everyone talks so much about vintages. The best wines are made in marginal climates, places where the grapes can ripen, but just right, giving the grapes a long growing season and producing fruit with good acidity and finely defined flavors – making wine regions very sensitive to thermal changes.

The upside is that England and Wales owe their exciting new wine industry to global warming. But even here you can see the change in the change. England’s credentials as a sparkling wine region are now so compelling that Taittinger and Pommery have invested in vineyards here. Now, England is also beginning to produce convincing still wines, which require a warmer climate than sparkling wines.

And what about the future? If global temperatures rise by 2°C, wine regions in the Pacific Northwest could rise by 20-100% and those in New Zealand by 15-60%, according to a study published last year in Proceedings of the United States National Academy of Sciences.

But the same study estimated that under this conservative warming scenario (a second scenario considered a 4°C rise), 56% of the world’s current wine regions would be lost as we know them. Some countries would be more affected than others, with Spain and Italy set to lose 65% and 68% of their climate-suited wine regions respectively.

Of course, to a certain extent, it is possible to adapt: ​​this is what Champagne plans to do. Today, almost all champagne is made from one or a combination of three grape varieties: chardonnay, pinot noir and pinot meunier. However, officially, seven different grape varieties are allowed.

Bollinger is a champagne house that has planted some of the old, forgotten varieties in hopes that slow-maturing petit meslier and arbanne can bring more freshness to champagne in years to come.

On behalf of the entire region, agronomists are also experimenting with new grape varieties, crossing Champagne grape varieties with other grape varieties to see what other solutions they can provide to the issue of global warming. And yes, inevitably these grapes will give wines with a different taste.

In Bordeaux, after a decade of research, four new red grape varieties and two new white grape varieties have been authorized for use in wines from the region. The red varieties Arinarnoa (a cross between Tannat and Cabernet Sauvignon), Castets, Marselan and Touriga Nacional, as well as White Alvarinho and Liliorila (a Baroque and Chardonnay cross) were selected for their ability to cope with seasons of shorter growth periods, higher temperatures and increased water stress.

The idea is that these could be insinuated into the blend to balance the wines without creating drastic flavor differences, although that doesn’t mean the wines would taste the same.

Some scientists have suggested that if temperatures continue to rise, the only way to continue producing good wine in Burgundy, for example, is to rip out Pinot Noir and replace it with Grenache or Mourvèdre. To which we must answer: would it even be Bordeaux if it were not made of Pinot Noir?

Between 1967 and 2010, the Douro Valley in Portugal recorded a 1.7°C increase in average temperature throughout the growing cycle, from budburst to harvest, and in spring 2017 the region experienced rare drops snow and localized frosts.

This prompted Adrian Bridge, managing director of the Fladgate Partnership, whose brands include Taylor’s Port, to set up the Port Protocol, a platform to help wine producers communicate about how they can manage port. impact of climate change (by moving vineyards to cooler, higher locations, through canopy management and consideration of different grape varieties, for example) and reduce their own contribution to global warming.

Marta Mendonca, who manages operations there, tells me that the concern that comes up most often is water: “the need to manage water in a more conscious way”. But as she notes, “More than a problem for wine, the climate crisis is a problem for us as a species.”

Wines of the week

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Source: www.telegraph.co.uk
This notice was published: 2022-06-14 11:11:56

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Diana Henry’s Three Best Recipes Using Fresh Herbs Wine News

I tried. There was an attempt 25 years ago, but I only had enough sorrel to put in a salad, and a little salad on top of that. Most cilantro leaves were brown and stringy before I could even use them, and don’t even ask me about the chervil, the main reason I started this whole futile business. I had failed to grow an herb garden.

Then fifteen years ago, when I moved house, I started gardening again. I love scented geraniums and floral ice creams; in fact, I love that you can take herbs and leaves and extract their flavors by adding them to sugar syrups or hot cream or vinegar. How many more flavor ribbons does this make available in your kitchen?

I have trouble falling asleep some nights wondering what I can do with all of this. So I bought some lovely scented geraniums with lots of notes on how to care for them and for a while I did. I used these leaves for a summer bread and butter pudding with raspberries, rose geranium flavoring cream and milk.

But at the end of the summer, I forgot all about them, I forgot to watch them, I forgot to move them inside. One day I looked out the kitchen window and they were dead. Except maybe they weren’t – they could have just been sleeping. Wintering. Or fall, or whatever they do. I knew so little about gardening that I couldn’t even tell if my plants were dead or alive.

Now – powered by flavor, the thing that keeps me awake at night – I have another herb garden stab. There is no problem with the main herbs. You can just buy parsley and mint. If you live near a Turkish or Middle Eastern store, you can buy it by the load.

But the most common herbs are not enough. I want some angelica, which I discovered in Iceland (they make a jelly of it to eat with smoked lamb, in fact a lot of sheep in Iceland graze on wild angelica). I want lovage and lemon verbena and I still want aniseed chervil.

And then there are all the unknown herbs I encountered in Vietnam. I can go on to tell you how wonderful herbs are; I could make you hungry. But I want to be practical. About 25 jars of herbs arrived two weeks ago. I had made a shortlist of twelve, thinking that if I kept my gardening ambitions small, I might succeed. Then I started shopping online, and common sense left me. The names of the herbs sounded soothing and incantatory when I said them to myself – aniseed hyssop, sweet cicely, summer savory – the herbal equivalent of expedition forecast.

I checked out my book on herbs by food writer and gardener, Mark Diacono. There’s a thin section up front on growing up so I read it – using a red pen to mark all the major points – then contacted Mark to make sure I was of the other side.

First, he assured me that perennials were the thing to go for. They never stop growing, unlike annuals which must be planted every year. As a general rule, although herbs vary, water every other day and water around the base of the plant, not the top. In the spring and summer, give the plants a liquid fertilizer every few weeks. Don’t pick enough to strip an entire plant of its leaves, but pick enough to promote growth.

My pots are outside on the terrace. I visit them every morning before I open my laptop, picking up a weird leaf and rubbing it between my fingers, though you can smell the different notes just by walking near the jars. The herbarium, with its alphabet of plants, is open on the kitchen table. I feel like it will work this time. This time I really don’t care.


Linguine with Pesto Pazzo

This pesto is not Italian, in the sense that it came out of my head, not from an Italian. Pazzo is Italian for “crazy” as it’s quite unorthodox. Sometimes I even add a few anchovies, others a little chopped fresh chilli.

I find basil a bit cloying on its own – it’s so fragrant – that’s why I do it with other herbs too. It’s still quite rich but not overwhelming.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-11 04:00:00

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The 50 best red, white and rosé wines under £10 Wine News

Coteaux de Béziers Rosé Specially Selected 2021

France (12.5%, Aldi£5.99)

Now that Provence has become so expensive, those who drink pale rosé would do well to turn to Languedoc-Roussillon roses, like this sweet blend of Grenache, Cinsault, Syrah, Merlot and Cabernet Sauvignon. It’s not dry, but some will prefer that.

La Vieille Ferme Rosé 2021

France (13%, Cooperative£8)

If you’re looking for a pale, dry and readily available rosé, then La Vieille Ferme, from the south of France, is hard to beat. It’s available in most supermarkets (often 50p cheaper at £7.50) but keep an eye out for vintage as at the time of writing I’ve only seen the 2021 in the co-op.

BDX Revolution Cabernet Franc Rosé 2021

France (12%, Cooperative£8.50)

The grape variety is Cabernet Franc, the wine region is Bordeaux, the wine is made in partnership with Australian David Hohnen (the man behind Cloudy Bay – see page 3) and his daughter Freya, and it is lovely: pale pink wine with a subtle taste of red currant leaves and berries.

Domaine Saint-Felix Grenache-Cinsault Rosé 2021

Languedoc-Roussillon France (12.5%, Leah & Sandeman£8.95/£9.50 for mixed case/single bottle)

A good, honest country-style rosé that has a sweet scent of red berries and a bit of body, but is also pale enough to appeal to those who like the trendy style barely there.

Corsican Winegrowers Umanu Rosé 2021

Island of Beauty France (12%, The wine company£8.95)

Move over Provence; Corsica is coming. This beautiful rosé is evanescently pale, dry and full-bodied with very delicate flavors. The grapes are cinsault and sciaccarellu. A real godsend for all Provençal rose lovers.

Myrtia Moschofilero Assyrtiko Rosé 2021

Greece (12.5%, MRS£10)

For a change of pace, here’s a rosé from Greece’s Peloponnese region that’s new to M&S. It’s floral – thanks to the moschofilero grapes, which smell of rose petals and lemon balm – but also refreshing. Try it with Greek Lemon Potatoes.

Fabulous fizz

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Source: www.telegraph.co.uk
This notice was published: 2022-06-11 04:00:00

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Ketchup is in danger – so what are the alternatives? Wine News

“You were never one to put ketchup on everything,” reads a message from my sister inside a copy of River Cottage Every Day by Hugh Fearnley-Whittingstall, which she gave me for my 18th birthday.

That may be true, but there are few things I love more than ketchup, the red sauce that enhances (almost) any meal. I’ve always washed it down very generously with fries, hot dogs, burgers, ready meals (from chicken kyiv to lasagna) and even roast potatoes. Perhaps it comes from my grandfather, a general practitioner, who insisted on a spoonful a day.

For all the mustards, mayos, and brown sauces lining my fridge door, ketchup tops the list. And, yes, it must be Heinz. It has the right balance between sweetness and vinegar; the perfect viscosity, ever so slightly gloopy; the vivid bright red color, as opposed to the almost vibrant pink of the cheaper options. It’s fluid, unlike the posh (God forbid) options that infiltrate middle-class households.

So I was worried this week when disturbing news emerged from Aarhus University in Denmark. As if the past two years hadn’t been bad enough, it seems my beloved tomato condiment is in danger.

According to the researchers, this mainstay of our tables (around 2.6 million people in the UK use ketchup at least once a day) could one day be harder to find, and arguably more expensive. That’s because climate change threatens the production of tomatoes, the key ingredient in ketchup. Ketchup is made from a variety of fruits known as “processing tomatoes”, which are grown mostly in fields. These go into canned tomatoes, tomato puree and other processed products. Tomatoes grown for fresh consumption, on the other hand, tend to be grown in controlled environments, such as greenhouses.

Globally, around 180 million tons of tomatoes are grown each year, the majority in the United States, Italy and China. The research found that by 2050 there could be a 6% decline. But the news is worse for future generations: between 2050 and 2100, climate change could halve the tomato harvest. Warmer temperatures are to blame, as they accelerate a plant’s growth, resulting in shorter fruit development time and, therefore, lower yield. A heat wave in California in 2021 led to a harvest 10% lower than forecast.

Scientists will likely find an alternative (genetically modified tomatoes could soon be sold in this country, for example), but what are the options if a ketchup apocalypse occurs? Ketchup, of course, wasn’t originally made with tomatoes. Etymologically, ketchup probably derives from the Malay or Chinese Amoy dialect, where condiments with similar names include fermented fish or soy sauce.

In this country it was first made with mushrooms, appearing in 18th century cookbooks, while 19th century tomato ketchups often included anchovy. As journalist Felicity Cloake writes in her new book, Red Sauce Brown Sauce, “strictly speaking, both red sauce and brown sauce are ketchups, the generic name for what the Oxford Companion to Food describes as ‘a range of salty, spicy, rather liquid sauces. seasoning’.” Mushroom ketchup is fairly easy to find today, but bears little resemblance to the modern version of the tomato, and is therefore not a great substitute. Although I recently switched to brown for the sausages, preferring its tamarind flavor, it doesn’t cut the mustard for the fries.

You can, of course, make ketchup fairly easily from virtually any fruit or vegetable. There’s banana ketchup, which is popular in the Philippines, while black garlic ketchup has become popular in restaurants here. If you have an overabundance of zucchini, you can even make ketchup out of it, although I expect it to be rather bland.

Nothing, to me, beats a tomato, so your last option is to make it yourself. Often, I find that homemade versions are not up to par: too thick or too thin; little; not sweet or vinegary enough; too healthy taste.

This recipe from Telegraph columnist Xanthe Clay, however, comes impressively close, giving Heinz a run for his money. If the scientists’ prediction comes true, be sure to have a few jars in the cupboard. Long live the tomato ketchup.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-08 04:00:00

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The Big ‘Con’ Vegan Diet Wine News

However, meat, the kind of high wellness that Buxton would like to see us all eat, is expensive. “It’s because our food system is skewed. If I were designing policies to make it affordable to eat right, I would be taxing processed foods, empty carbs, and junk and subsidizing regeneratively farmed eggs and meat. , as well as well-raised fish. And I would support farmers with active policies to switch to best farming practices.

First, though, the anti-meat rhetoric has to stop. Encouragingly, diets such as Keto (high fat, low carb) are gaining popularity to treat an epidemic of obesity and diabetes. In many ways, she and veganism are antithetical.

For Buxton, it’s a sign that as a society we are rethinking how healthy eating could be balanced, fresh and unprocessed. “Ultimately, I really strongly believe that if we pursue the path of regeneration, we will eventually see fully sustainable and wholesome meat available at reasonable prices.”

Is a plant-based diet really healthier?

If you have a lingering feeling that meat, eggs, and dairy are bad for you, you may be suffering from a hangover from the demonization of cholesterol in the 1950s. Today, eggs and Dairy in moderation is considered part of a healthy diet, but red meat’s reputational damage remains, despite no studies conclusively proving it’s bad for our health.

“Red meat is mixed with processed meat, which some studies have found to be harmful. However, recent studies in the Annals of Internal Medicine [2019]who conducted a meta-analysis of all the research, concluded that there was not enough evidence to recommend reduced consumption of red or processed meat,” says Buxton.

There have been several criticisms of the WHO Cancer Report (2015), which is responsible for the idea that eating processed meat causes cancer, including one from a member of the committee that produced the report, who felt it was not based on evidence.

“The problem with the data on red meat is that, through epidemiological studies, it has been lumped together with other aspects of an unhealthy diet, such as excessive consumption of processed carbohydrates. Is it the meat that produces the results or the bun, fries and cola eaten on the side?” asks Buxton.

Regarding veganism, she fears that a diet requiring additional supplementation (plant-based diets are deficient in nutrients such as preformed vitamins A, B12 and D, iodine, iron, omega-3 , several essential amino acids and zinc) can be considered healthier than a balanced diet which is not.

Plant-based milks should be fortified with calcium and other vitamins; vegan mothers who are breastfeeding are encouraged by the Vegan Society to take B12, iodine, vitamin D and omega-3 supplements, and increase their intake (requirements are 80% higher than for other adults ) by eating foods fortified with calcium and calcium. add the tofu. When we contacted the Vegan Society for comment, a spokesperson said: “From a health perspective, a well-planned vegan diet can support healthy living in people of all ages, including during pregnancy. and breastfeeding”.

However, just one egg contains omega-3 essential fatty acids in the form of DHA, vitamins A, B6, B12, E, D and K, calcium, iron, zinc and many other healthy minerals. Take that, eggless egg.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-08 04:00:00

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How to serve a classic British picnic – and the best recipes to try this holiday Wine News

With the Queen’s Platinum Jubilee bank holiday fast approaching, a classic British picnic featuring all our childhood favorites is in order.

Scotch eggs are a no-brainer, but making them with quail eggs rather than chicken eggs means you can afford two or three without filling up too quickly – leaving room for a slice of Wensleydale quiche, which in the case of the recipe below can be baked the day before and packaged ready to eat (much better for your spread than a store-bought soggy version).

And if you have leftover roast beef that needs to be used, it works beautifully in a picnic sandwich made from whole country loaf (bring a knife with you for slicing and serving).

For pudding, classic apple flapjacks and soft, bright pink Tottenham cake squares: fun and kid-friendly, they’re a wonderful way to end a festive start to the summer holidays.

The best British recipes for the holidays

Quiche with caramelized onions, zucchini and Wensleydale

This classic quiche features thinly sliced ​​zucchini and their bright yellow flowers, along with crumbly Wensleydale, in a light, creamy filling.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-04 07:47:51

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cake recipes to try for the Jubilee weekend Wine News

Novelty is a drug. We love new flavors, new recipes, the unusual, the unknown. But most of us also have a core repertoire of dishes that are as much a part of us as the way we dress. We make them because we like to eat them but also because we might flip them while we sleep.

I make cakes that require work (layers of sponge cake, mousse-like strips of filling, a shiny mirror of frosting on top) but these are project cakes, not what I slide in the oven one after – weekend noon. I have what I consider a “capsule wardrobe” of cakes, favorites that can be subtly altered or accessorized.

Odette Williams, a New York-based bakery designer who loves cakes, has an even larger core repertoire, which she’s turned into a book, Single Cake (Ten Speed ​​Press, £17.99). It features 10 basic recipes with different flavor profiles and 15 toppings that you can mix and match. I gobbled him up (and I’m including his yogurt cake recipe here, shared below).

My own bases are an olive oil and nut cake, one made with sour cream or yogurt, and a chocolate cake made using the creaming method (in which butter and sugar are beaten until smooth). until they are pale and frothy before adding the eggs and flour). The olive oil and yogurt cake are made with just a spoon, so you don’t even have to get your mixer out (a handy tip: to leaven plain flour, add a heaped teaspoon of baking powder (5 g) for 100 g of flour).

Perhaps you think, as I once did, that a cake made simply by mixing ingredients together must be somehow inferior to a more complicated cake. But cakes made with olive oil or yogurt have something that those made with butter don’t: they have a soft and tender crumb and don’t dry out when they’re in their pans.

Greek yogurt contains casein, a protein that improves moisture retention and cake volume. It also contains lactose, a milk sugar whose flavor deepens and rounds out when cooked. And the yogurt flavor balances that out, providing contrast. It produces cakes that are satisfying in both flavor and texture.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-04 07:45:10

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The best pubs and restaurants in London to celebrate the Queen’s Platinum Jubilee Wine News

With a host of Platinum Jubilee celebrations in the works for early June, it’s no surprise the hospitality industry is also gearing up with a range of novelty menus to honor the Queen.

The town’s pubs, restaurants and bars are all capitalizing on the Queen’s major milestone with their own celebrations. There are afternoon teas, festive menus and themed shows to help the public get into the spirit.

Many restaurants offer afternoon tea, a classic, while others simply choose to present a special Jubilee cocktail to celebrate 70 years of Her Majesty’s reign.

Either way, if you’re not involved in some of the official celebrations, whether you’re waiting at the gates of Buckingham Palace to watch Trooping the Color or having a picnic somewhere along the Long Walk in Windsor, you might want to get into the party spirit through your stomach.

Below is a selection of Queen’s Diamond Jubilee themed food and drink experiences in London..

The Best Platinum Jubilee Afternoon Teas

Fortnum & Mason

What better place to celebrate the Platinum Jubilee than in the Tea Room opened by the Queen herself in 2012? Fortnum & Mason has launched a new Platinum Jubilee-themed afternoon tea menu, which will be served daily in the iconic Diamond Jubilee Tea Room.

With the menu designed by Executive Pastry Chef Roger Pizey and his team of pastry chefs, there will be sweet and savory treats for everyone, for vegetarians, vegans and those who are also gluten-free. Savor a selection of Coronation Chicken, Cotswold Legbar Egg Mayonnaise, Suffolk Cured Ham with English Mustard and Cucumber with cream cheese and mint pea sandwiches, plus freshly baked scones. Choose from Fortnum’s Strawberry Jam, Somerset Lemon Custard and Clotted Cream, or Beet Relish or Tea-Infused Cream Cheese. Other savory choices include ‘Drumkilbo Eggs’, an ode to the Queen Mother. It’s a duck mousse with melba, smoked trout éclair and pea and goat curd mousse, elderflower glaze.

Customers will be able to choose from over 500 classic Fortnum teas, as well as their own Platinum Jubilee tea blend. Those looking to celebrate with something a little stronger can opt for their own Platinum Jubilee Champagne or the limited-edition Jubilee Beacon cocktail. Named after the beacons that will be lit across the Commonwealth to celebrate, the cocktail takes inspiration from the Queen’s supposedly favorite drink – gin and Dubonnet – by adding royal vermouth, tea and honey bitters from Fortnum and sparkling tea foam.

From £70 pp, fortnumandmason.com

After the Jubilee weekend, guests can enjoy Fortnum and Mason’s afternoon and high tea menus in the Diamond Jubilee Lounge.

The Goring

Animal lovers, gather together, as The Goring’s Platinum Jubilee-themed afternoon tea features selected appearances from Britain’s most popular little pony, Teddy the Shetland, as well as his four-legged friend Marcel, better known as The Corgi.

With a selection of classic sandwiches, homemade scones with clotted cream and jam and other cakes, fantasies and pies, the menu will celebrate Her Majesty’s 70 years as monarch with her special tea experience l ‘afternoon. The hotel’s renowned pastry chefs have crafted a range of royal delights to indulge in, including diplomatic summer berry tart, sweet caramel choux and the Queen’s favorite fruitcake.

You can choose between traditional tea, with a selection of The Goring teas and infusions, or Bollinger tea or Bollinger Rosé. Those who really want to celebrate the Platinum Jubilee can opt for a glass of Bollinger La Grande Année.

From £60 pp, thegoring.com

Served until September 1.

Four Seasons at Park Lane

Want to meet corgis while feasting on finger sandwiches? Then the Royal Afternoon Tea at the Four Seasons on Park Lane is where you’ll spend your bank holiday weekend. Expect a decadent selection of sweet and savory treats, all designed by Executive Pastry Chef Yam Lok Hin, washed down with a choice of premium Jing teas or a glass of Champagne.

Treat yourself to the Jubilee macaron, filled with lavender ganache and cassis gel, adorned with the Platinum Jubilee logo, or stick to the simple classic of a royal wedding fruitcake, inspired by Her Majesty’s 1947 wedding cake salmon with lemon-infused creme fraiche, as well as blue lobster with Portland crab, basil mayonnaise and mango salsa.

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Source: www.telegraph.co.uk
This notice was published: 2022-06-02 09:51:17

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How to serve a classic British picnic – and the best recipes to try this holiday Wine News

With the Queen’s Platinum Jubilee bank holiday fast approaching, a classic British picnic featuring all our childhood favorites is in order.

Scotch eggs are a no-brainer, but making them with quail eggs rather than chicken eggs means you can afford two or three without filling up too quickly – leaving room for a slice of Wensleydale quiche, which in the case of the recipe below can be baked the day before and packaged ready to eat (much better for your spread than a store-bought soggy version).

And if you have leftover roast beef that needs to be used, it works beautifully in a picnic sandwich made from whole country loaf (bring a knife with you for slicing and serving).

For pudding, classic apple flapjacks and soft, bright pink Tottenham cake squares: fun and kid-friendly, they’re a wonderful way to end a festive start to the summer holidays.

The best British recipes for the holidays

Quiche with caramelized onions, zucchini and Wensleydale

This classic quiche features thinly sliced ​​zucchini and their bright yellow flowers, along with crumbly Wensleydale, in a light, creamy filling.

More about this article: Read More
Source: www.telegraph.co.uk
This notice was published: 2022-06-02 07:22:59