Ai Altanella, Giudecca, Venice

Venice: foodie walks, cult recipes and gourmet secrets

Strike out from our favourite hotels in Venice and you'll find hidden food markets, gourmet delis and quirky enotecas – if you know where to look. Italian food writer and stylist Laura Zavan shares her itinerary for foodie walks around Dorsoduro and Giudecca, tips on what to buy, and where to find it…
Gourmet Getaways | Gidleigh Park

Gourmet Getaways #3: Gidleigh Park

For the third instalment in our Gourmet Getaways series we’re brandishing our knives and forks in Michael Caines’ much-lauded, two-Michelin-star restaurant at Devon-set moorland manor Gidleigh…

And a partridge in Guinness sauce… Chewton Glen’s alternative Christmas recipe

Chewton Glen alternative Christmas recipeWhile most of the world gobbles down turkey like there’s no tomorrow (or indeed Boxing Day), some prefer not to eat turkey at all – given a choice of festive fowl, I’d never pick turkey. Never. It could sit plumply on the supermarket subs’ bench till kingdom come for all I care, forever in the shadow of gamey alternatives, goose, grouse or partridge in Guinness sauce.

Thankfully, Chewton Glen – a New Forest family-friendly favourite officially dubbed by this very blog as ‘Hampshire’s Most Splendiferous Spa-Enhanced Country-House Hotel‘ – has saved the day with a mouthwatering recipe from its recently revamped restaurant, Vetiver.

Of course, some of you might prefer to spend less time in the kitchen, and more time drinking sherry/unwrapping presents/recovering from Christmas Eve. In which case, the sane way to avoid manual labour completely is to check into Chewton Glen, bed down in one of its classic-luxe suites and let talented head chef Andrew Du Bourg do all the hard work for you…

Roast partridge | Truffle and butternut squash puree | Guinness sauce

Alternative Christmas recipe – partridge – Chewton GlenINGREDIENTS: Serves four
4 partridges
250g duck/goose fat

For the sauce
Olive oil
2 banana shallots
½ head of garlic
1 can of Guinness
1 litre partridge stock
4 sprigs thyme
2 bay leaves
100g butter

Page 1 of 2