A night on the red carpet
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We had a great evening at the London Premiere of A Fine Line: a woman’s place is in the kitchen, an award winning documentary about the experiences of woman chefs. Hailed…
Blog – Classic Grid
Dames Give Back: Food Behind Bars
Dame Lucy Vincent, CEO and Founder of Food Behind Bars, was joined by Dames Cathy Sloman, Valentina Harris, Clare Donovan and Clare Marriage as part of our Dames Give Back…
Tomato Jam
As we step into British tomato fortnight, Dame Jen Greenhalgh is on hand to share her recipe making the best of the British tom glut.Many moons ago I developed a…
Victory Meat Loaf
As the country looks to commemorate VE Day 80, Dame Elisabeth Luard recalls the war time shortage of cakes and ale and shares a recipe which made sure nothing went…
Tourte champagnoise
Dame Elisabeth Luard shares the perfect picnic dish for May Day, which marks the official opening of the agricultural year.The first of May marks the official opening of the agricultural…
ANZAC Biscuits
Dame Natalia Middleton shares her recipe for this sweet biscuits, popular in Australia and New Zealand and long associated with the ANZAC Corps established during World War One.Ingredients85g desiccated coconut85g…
Butter: a tasty review
LDE London Bookclub: Dame Jen Greenhalgh reflets on the latest gatheringLast week’s book club, hosted by Dame Hermione Ireland, was a proper mix of culinary delight and literary debate. Hermione…
Pistachio & Cherry Financiers
Dame Elaine Mahon shares her recipe for a delicious pistachio financier with a cherry nested inside and pistachio crème diplomate. Perfect to celebrate St Patrick’s Day! Ingredients 240g beurre noisette120g…
Rhubarb, Stem Ginger and Custard pies
Dame Helen Collier, pastry chef and food writer, celebrates Pie Week 2025 with this luscious pairing of of rhubarb and stem ginger in a custard pie. INGREDIENTS Sweet Pie Dough400g plain…