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Next week (2 June) aficionados of Italian cooking around the world celebrate the International Day of Italian Cuisine. Whereas they would normally gather in Italian restaurants or fly to their favourite gastronomic corners of the country, this year they’ll do so in culinary isolation. Today, we share some simple classics with you, right here.
Our vegetarian collection today makes delicious use of vibrant seasonal fruit and vegetables. New season British asparagus features particularly – well, why wouldn’t it, its rich green, distinctive crunch and joyous taste is always worth the anticipation.
We have been blessed (yes really) to have faced this dreadful virus in such fine weather. To step forward with hope, we keep the sun shining for your taste buds, bottling and preserving the heat in a sizzling collection of chilli sauces.
We take a delicious look at the simple flavours unique to barbecued food today, sharing some ideas you can enjoy indoors in solo isolation as much as you can outside in safe, small family lockdown. It’s all about the taste.
It’s our own R Rate – ‘R Zero’ – to achieve Zero to Landfill by the end of next year (2021) … and we are well on our way to achieving it, despite current additional pressures. Today, we are so pleased to share the latest landmark (rather than landfill) achievements with you.
British Tomatoes are filling our grocery shelves offering sweet, juicy joy at the start of British Tomato Fortnight. The smell of vine tomatoes is a unique sense of culinary pleasure. Raw, cooked or marinated – today, we’re talking Toms.
Sitting, waiting with a pint, tantalised by the smells of other tables being served. Oh, how I miss it. Chatting with family, catching up with friends amid the general hubbub of conversations from neighbouring tables. Today we are bringing yummy ‘Pub Grub’ ideas to your own kitchen – cheers !
This is no Biblical Arc though no less a labour of love. Rick (Founder and MD) is a man with several heartfelt missions: Family, Staff, Customers, Great Sauces and Animals. In lockdown it’s quite a juggling act to care for all. Today we look at the rescue animals who enjoy life here at Rendlesham.
The extraordinary French chef and master of gastronomy, Escoffier, was a great fan of cod, saying: ‘When it is really fresh and of good quality, the delicacy and delicious flavour admit of its ranking among the finest of fish…’. Let’s enjoy some delicious European cooking styles today:
We celebrate the 75th Anniversary of VE Day (8th May), a national day of relief and gratitude. We were and will ever be grateful to everyone on our frontlines, the Armed Forces out there and the many ‘civilian agencies’ who stepped up to keep industry, agriculture and order going at home – THANK YOU.
It’s hard to say if we have missed Spring or gained more of it by combining our exercise quota with shopping for fresh vegetables in this extraordinary ‘new norm’. These are a few fresh, tasty, seasonal ideas to put ‘Spring’ on your plate. Enjoy.
The humble egg is a universal food and crucial part of cultures and cuisines around the globe. It’s so rich in vitamins – you could practically ‘go to work on one’. In our hectic kitchen, you can’t beat a soft-boiled egg, top off, with a smart row of buttered soldiers for dunking.