Archives for August 14, 2016

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DISH DECONSTRUCTED

How to make: chef James Mackenzie's venison tartare

By Daniel Woolfson

This take on a classic tartare by James Mackenzie, chef-patron of Michelin-starred pub the Pipe & Glass Inn, South Dalton, Yorkshire, combines succulent venison with rich, fruity flavours and a haggis Scotch egg.

Technology

Snapchat your food and drink for better sales

By Nicholas Robinson

Operators must embrace newer social media outlets such as Snapchat and Instagram, and ditch older forms like Twitter to maximise food and drink pairings, a research organisation has said.