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British supplies - where to find them

Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? Where can you buy them?

 

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Breakfasts - a good start - 20 Jan 2011

Mom always said you should start the day with a good breakfast. You know she's right. But if you can't face a bowl of cardboard-tasting, horsestall-looking granola, the nations of the world offer other options. And take a look at this week's blog for an update on whether a big (as opposed to your Mom's idea of a 'good') breakfast is such a good idea. read more...

Christmas - dreaming of a different one & where to buy the ingredients - 15 Dec 2010

"Christmas comes but once a year and when it comes it brings..." Uncle George (who'll take over the single malt whiskey if no-one stops him), Aunt Mavis (who's just decided to turn vegetarian), and all their dreadful children. It's enough to drive you crackers. (Even more so, now that Health & Safety gnomes are debating whether that banger should be removed from crackers...)

Give Christmas a new sparkle and celebrate someone else's - with Britain's Christmas crackers, Italy's Omino di Neve, Switzerland's Zimststerne, Jamaica's West Indian Black Cake and more... read more...

British markets - 24 Jun 2009

When cable TV broadcasts Wimbledon hosting the tennis championships, it's time for a British court-side tea of cucumber sandwiches, strawberries and cream. Which bring on British nostalgia. Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? A little Land of Hope and Glory is just behind the doors of these markets. read more...

Marmite madness - 4 Mar 2009

Marmite is a shiny tar-like spread made out of the residues that come from brewing beer. Brits love it. read more...

Chef Peter Smith is on the gin
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Read Chef Profile...
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