Smag31

Lancashire-born Marcus started cooking at The Savoy aged 18. He honed his classic French skills alongside Albert Roux at Le Gavroche, then became sous chef to Gordon Ramsay. This partnership lasted 15 years, the last nine of which Marcus spent as chef patron of Pe1trus. In 2008, Marcus and Gordon parted ways and Marcus rebranded … Read more

A defining point in the career of Jason Atherton was in 1998, working at the legendary elBulli restaurant in Spain. He became the first British chef to complete a work placement there. In 2005 he joined up with Gordon Ramsay to head up Maze in Mayfair, which won a Mechelin star. In 2010 Jason embarked … Read more

It may surprise you that Gordon Ramsay didn’t originally dream of becoming a fine-dining chef, but fortunately for the food world an injury put an end to his promising career as a footballer. Years later, he owns a string of restaurants across the globe, including Restaurant Gordon Ramsay in London, which has held three Michelin … Read more

Worcestershire sauce bolsters the meaty flavour of these pretty pasty parcels. Beef Pasty Moneybags Hands-on time 30min, plus cooling. Cooking time about 55min. Makes 4 ·         1tbsp vegetable oil ·         200g (7oz) rump steak, trimmed of excess fat, cut into 2cm (3/4in) pieces ·         1 large carrot, finely diced ·         1 small onion, finely chopped … Read more

Faced with a serious illness, the one person you would expect to support you is your partner. Sadly, research shows that women who fall ill are far more likely to end up alone than men. Our advice can help you to pull through the trauma together. When she decided to move to France with her … Read more

Talk it through There for each other: keep the lines of communication open Many people still see a cacer diagnosis as a death sentence, and couples stop communicating with each other because that fear of loss is too hard to put into words. While the patient’s energy is focussed on trying to survive, their partner … Read more

Once I’ve created a menu plan, not only has this made mealtime easier, but the task of shopping for groceries has now been simplified too. The menu plan allows me to easily collate a shopping list to take to the supermarket. Shopping lists Shopping lists are the key to efficient shopping for our family. I … Read more

Menu planning helps solve the dreaded question that arises at about 4 or 5 pm every day: ‘What’s for dinner?’ Before having kids, I would rarely give a thought to dinner until I arrived home from work. I would even make a quick trip to the supermarket to buy additional ingredients if I felt like … Read more

As your baby gets older, her needs will change slightly. You may find she’s now ready for “real clothes” rather than just pajamas and onesies, and she may also be ready for more sophisticated equipment as her world increasingly extends beyond your lap. To wear Your baby will still need regular changing, so be practical … Read more

Between three and six months your baby will discover how to use his hands, putting everything he can into his mouth. He’ll also be developing a sense of humor, and will enjoy playing with you, laughing and smiling when you spend time together. Best toys Toys that don’t have small parts that come off, or … Read more

3.3. Chicken and other poultry One of the greatest travesties regularly foisted upon the American dinner plate is overcooked chicken. Properly cooked chicken is succulent, moist, and bursting with flavor—never dry or mealy. True, the potential of contracting salmonellosis from undercooked chicken is real; besides, raw chicken is just gross. But I’m not suggesting undercooking … Read more

3.2. Fish and other seafood Fish cooked sous vide is amazingly tender, moist, and succulent. Unlike fish that has been sautéed or grilled—cooking methods that can lead to a dry and rough texture—sous vide fish can have an almost buttery, melt-in-your-mouth quality. Other seafoods, such as squid, also respond well to sous vide cooking, although … Read more

You may be feeling anxious about your new responsibilities, but be reassured by the support network around you. Your baby today Newborn babies sleep around 16 hours a day, although some sleep for most of the first few days while others seem awake and fretful. If your baby is very sleepy, you may need to … Read more

Dave Arnold on Industrial Hardware Dave Arnold teaches at the French Culinary Institute in New York City, where he instructs students about modern techniques and equipment.  How do you get someone to make the mental leap, to think analytically, and to think outside the box, while in the kitchen? For people who don’t naturally think … Read more

1.1. Stock, broth, and consommé Stock, broth, consommé—what’s the difference? Stock and broth are both liquids made by simmering vegetable and/or animal matter. Traditionally, stocks are made with bones, which have collagen. Most of this collagen breaks down and converts to gelatin, which gives the stock a lubricious mouth-feel and, at sufficient concentrations, causes the … Read more

What goes on behind those two-way swinging doors leading to the commercial kitchen? More and more restaurants are sharing with the public what they’re doing, even going so far as to blog their thoughts and recipes for all the world to see. Why? Well, for one, it serves as great publicity for the restaurants. And … Read more

Bottle-feeding This involves more preparation, but your partner can help and become involved with feeding. You’ll need in advance 4–6 bottles: larger 8 fl oz (250 ml) bottles, and smaller 4 fl oz (125 ml) ones; newborn bottle nipples; a bottle brush; and infant formula. If you have chlorinated tap water, it’s okay to put … Read more

Is My Baby Ready for Solid Food? You may find that your baby is hungrier than usual—but this doesn’t necessarily mean that he’s ready for solid food; you may just have to increase his formula intake, or allow him to nurse and feed more often. Your baby is probably ready for solids if: He starts … Read more

The Gleneagles Hotel This five-star resort is a member of The Leading Hotels of the World. Set in 850 acres of Perthshire countryside, the resort includes three of the finest championship golf courses in Scotland as well as Andrew Fairlie at Gleneagles, a two-Michelin star restaurant. Executive head chef Alan Gibb leads a kitchen brigade … Read more

The Ivy restaurant The Ivy restaurant Although no one’s exactly sure when The Ivy opened, it was around 1917 when Abel Giandellini bought a humble café and set about turning it into the high-class restaurant it is today. Its location in the heart of London’s West End, and the elegance of the food and dining … Read more