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  • Author

Richard H Turner

Contributor

Richard H Turner is a meat consultant for Meatopia, Hawksmoor, Foxlow, Blacklock, London Union, Pitt Cue Co., Turner and George, and Foodism's meat columnist.

Q&A: Pitt Cue Co's co-founder Jamie Berger on cocktails

Bartender Jamie Berger talks to us about his history of cocktail-making, the hipsterfication of mixed drinks and why British ice is an unlikely barrier

Best places in London for flame-grilled cooking

Is there anything better than the scent of your dinner being flame-grilled? Nope. These restaurants all fully embrace the thrill of the grill

The best places for Sunday lunch in London

You won't find Sunday blues at these restaurants – instead, you'll find heaps of utterly delicious food. Think alternative roast dinners, Sunday specials and the odd Turkish-Cypriot flatbread

Is it a barbecue or is it a smoker? The Big Green Egg sits somewhere in between

Barbecue chefs, listen up: this big green egg is – well, the Big Green Egg, and it means business.

Richard H Turner's column: the meat expert tells us about carnivorous carnival Meatopia

Carnivore's paradise Meatopia is back for another year this September. Our columnist tells us what he's got in store

Richard H Turner's column: seeking out scallops in Sweden

Never one to miss out on a food-driven adventure, the meat expert hops on a flight to Östersund, Sweden to seek out a scallop with a serious reputation

Richard H Turner's column: on Pappy Van Winkle's legendary bourbon

What does the chef, butcher and restaurateur keep locked up in his basement? A stash of the world's most elusive whiskey, Pappy Van Winkle

Tom Adams and April Bloomfield open food-forward country B&B Coombeshead Farm

What do you get when you mix together a working farm, a six-bedroom farmhouse and two of our favourite chefs? Our next holiday, that's what

Meet four champions of the farm-to-table dining movement

Farm-to-table dining isn't just a flash in the pan. From Dan Barber to Simon Rogan, we meet four success stories proving that the future of food is in hyperlocal produce and sensitively reared animals