The WW Foodie

I do like finding great local restaurants. The only problem is that I have a tendency of fixating on certain places or dishes and then favou...

After reporting back on a slightly disappointing dinner at Solstice, I thought I should redress the balance - and the pride of the North Eas...

We've been lucky this week; a good friend gifted D some of the produce from his lovely garden, which meant we had a huge tub of tomatoes...

We were fully optimistic and fully looking forward to our dinner at Solstice last Friday. Kenny Atkinson, the chef-patron, is something of a...

Good old fashioned British pub food, done properly, is an absolute joy. You know the kind I mean. All too often, pub food falls into one of ...

One of the lovely things about living in Leeds is that not only are the Yorkshire Dales practically on our doorstep, but we are also surpris...

Before the food - the pedantry. I have noticed that in some post titles I use a hyphen and in some I use a colon and it is irritating me. To...

At Restaurant A. Wong , they don't serve up courses they serve up collections. The evening menu consists of six collections in total - f...

I think January might have lasted forever. And even though we are, let's be honest, over a third of the way through February, February h...

This is, above all things, a food blog and so the year in review has to primarily about food. But it is inescapable (for me, at least) that ...

Myse is the latest project from chef Josh Overington and his partner, who up until a couple of years ago, ran a fine dining restaurant in Y...

D and I are both working until lunchtime today (Christmas Eve) so we decided a treat was in order last night - since it was practically the ...

Of course, with a storm hitting the country, a red weather warning in place and wind and rain in abundance, it made perfect sense for us to ...

  There are few things my husband enjoys more than a monster pork chop. And these pork chops, from Swaledale Butchers , were indeed monsters...

The idea of being a Michelin inspector...now that, surely, is the dream job? I don't think that I'd be good at it though - I hate cr...

We have just had the briefest of sojourns in Vienna - three nights, two and a half days, and it wasn't nearly long enough. Usually after...