The founders of the Carrot’s Tail plan to offer plant-based versions of comfort food like meatball subs and mac and cheese from a café next to the old fire station.
In her monthly column, Maeve L’Estrange shares how to recreate medieval Irish recipes. What might people once have cooked with dried pea?
Sampa Foods offers Brazilian specialties from esfihas and Beirutes to snacky coxinhas. It’s hoping to expand to the south side of the city soon, too.
If a restaurant wants to offer takeaway service, it’s supposed to get planning permission, since the council tries “to prevent an excessive concentration”.
Libraries have tended to collect high-brow ephemera such as opera programmes, rather than modest mealtime menus. One collection is trying to fill that gap.
One type of medieval bread Maeve L’Estrange makes is from an old English recipe. The “twice-baked raston” is bread that’s scooped out of the crust, mixed with butter, put back in, and baked again.
Jerk chicken, fried plantains, jollof rice, and Jamaican spice bags: Ruby Tuesday cooks it all up in the evenings at Berlin.
From a storefront on Dorset Street, Gold Ribbon Bakeshoppe sells traditional Filipino pastries and more.
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