Sarah Graham takes two amazing desserts and combines them into one that's bursting with a multitude of flavours. A Milk Tart Crème Brûlée with Honey and Almond Praline.
With a touch of tradition, a scoop of contemporary sumptuousness and a dash of glamour, the festive season at The Maslow is is set to unfold in grandiose style.
Making Mexican party food with OmniBlend is a breeze. From salsa to guacamole to frozen margaritas or mocktails. Blitz, blend or pulse your way to a fiesta!
We talk to Eric Bulpitt to discover the inspiration behind the Pierneef à La Motte heritage menu and what drives his passion for the culinary arts.
Use our handy guide to tell your Chipotle from your Carolina Reaper...
Tequila is a little more civilised than what's in that shot glass.