Many historic hotels have signature dishes and culinary traditions that have been a part of their hotel’s history for
For the 30th anniversary, Coupe du Monde de la Pâtisserie contest was keen to challenge the participants’ technical
Christmas is coming and How to Eat is chewing over a mince pie. But hot or cold? Brandy butter or cream? And does it matter which hand you eat it with?
Offering everything from liquid nitrogen-frozen creations to vegan sundaes, a new breed of dessert bars are changing the way people socialise – and date
Treat Yourself Wonderful with this edible artistry featuring innovative creations and re imagined classics. With its unexpected tastes and textures,
A delicate collection of cakes and fancies inspired by the world’s finest designers. The Berkeley has launched its SS 2017