Articles in Category : Food & Drink

June 2021

Culinary Causerie

With Bay editor Lesl;ey Williams

Hurrah we can eat out and meet with friends – being very cautious who we hug of course. It was all well and good being able to eat out last month, but realistically with the weather bringing the coldest May

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June 2021

Happy June

Wine recommendations with Antoinette Milne - Wine for Life Learning

June is upon us and summer is well on its way. How about a racy Gruner Veltliner for summertime sipping along with a fresh and lively iconic rose. A rich and full Portuguese red wine for those evening barbecues may

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June 2021

Greek Beef Stifado

Traditional recipe with Chef Christos

This month, private chef Christos shares his recipe for a true comfort food – a traditional Greek casserole. Here Christos uses beef but the original recipe would prob-ably have used rabbit or pork, alternatively you could use chicken thighs. Whichever

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May 2021

Happy May

Wine recommendations with Antoinette Milne - Wine for life learning

The May Bank Holiday is almost here, accompanied by long, warm, sunny days! We’ve all been waiting for this (some more patiently than others)! There’s a beautifully bottled and summery Prosecco Rose to start, followed by a wonderfully fresh and

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May 2021

Quick and easy recipe

With Chef Christos

We are delighted to welcome private chef Christos Georgakis on board this month. Christos will be introducing us to authentic Greek dishes as well recipes from other cuisines in future issues. Christos is a highly experienced chef who in 2008

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May 2021

Culinary Causerie

With Lesley Williams

Restaurants and cafes will begin to re-open their doors to customers this month, so our restaurant recommendations and reviews will be back next month. Until then here are a couple of books that you might find interesting – they are

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April 2021

Easter Cheer

Wine recommendations with Antoinette Milne - Wine for Life Learning

We’re celebrating Easter and the glory of spring this month! It’s finally here and with it, the wonderment of the season. We’re kicking off with bubbly Laurent Perrier Brut Champagne (and the beautiful glass gift set) before moving on to

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April 2021

Nishimura

Culinary Causerie with Lesley williams

Japanese cuisine has mostly passed me by. I have had sashimi – thinly sliced raw fish but not necessarily in a Japanese restaurant. I’ve eaten carpaccio of tuna in Portugal and Spain, so essentially the same thing. The secret being

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March 2021

Food and Family

Culinary Causerie with Lesley Williams

Lockdown has impacted hugely on most of our lives, especially from an eating out point of view. No more popping into the pub or wine bar for a drink before going on to a restaurant for dinner or meeting up

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