Tom Kerridge

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Ricotta is an Italian cheese made from the whey left over from making other cheeses, such as mozzarella.

Did you know that ricotta is made in Ireland? It is, from buffalo kept in east Cork. Of course, the buffalo weren’t always there but we can thank Toon(...)

Fade Street Social’s At Home menu

I had been yearning for a pie. And it turns out, they’re a bit like buses. All of a sudden, there they are, all piling up at the same time. Butcher St(...)

Japanese katsu curry with rice. Photograph: iStock

What’s the story with the sudden popularity of chicken katsu curry? The thick, fruity curry sauce served with a breadcrumbed chicken escalope and rice(...)

Rick Stein: Being in Australia ‘can be a bit frustrating, because I don’t get told everything that’s happening’

In March, Rick Stein travelled to Australia to check up on the two restaurants he has there. He intended to stay for a couple of weeks, but he is stil(...)

Is there a broad rule when choosing what (not) to freeze? We ask the experts.  Photograph: iStock

Do not feel guilty if you neglect your freezer. It happens to the best of us. “I don’t think I cleaned ours at home in a year until lockdown,” confess(...)

The late TV chef Gary Rhodes at the opening of Rhodes D7, in Dublin, in 2006. Photograph: Arthur Carron/Collins

Gary Rhodes died from bleeding between the skull and the brain, according to a statement from his family. It confirmed Rhodes, who died aged(...)

“This was fresh dayboat turbot”: fish and chips at Kerridge’s Bar and Grill in London costs £32.50

It might sound pricey, but £32.50 (€36) is reasonable for fish, chips and curry sauce if it is turbot caught that day and the finest quality potatoes (...)

Kate Allinson (left) and Kay Featherstone whose debut cookbook has broken records. Photograph: Mike English

Internalised misogyny: When an individual enacts sexist actions and attitudes towards themselves and people of their own sex. Until recently, I didn’(...)

Veganuary might be over, but veganism as a lifestyle choice and a diet isn’t going anywhere. Emirates airlines noted a 40 per cent increase in request(...)

Ruth graduated in November and went to work as a chef de partie at Restaurant Patrick Guilbaud, having worked there part-time since her second year in college

Dearbhla Reynolds Fermentation Fermentation is only going to get bigger in Ireland this year. Dearbhla Reynolds of the Cultured Club fizzes with ent(...)

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