Poultry are birds that are fed and raised in backyards or in industrial breeding for their meat and eggs. They include gallinaceous birds (chicken, turkey, rooster, guinea fowl, quail) and palmipeds (duck, goose). Poultry are low-fat meats. We distinguish the following parts in the cutting of poultry: the "whites", which sometimes tend to dry out during roasting, the legs and wings.
Inside the March 2022 issue of Decanter Magazine: FEATURES: New Spanish whites David Williams’ A to X guide to 10 key producers and wines in Spain’s developing white scene Making wine in Spain Self-confessed ‘nomadic winemaker’ Darren Smith on the irresistible allure of Spain Producer profile: Francisco Barona Driving tractors at 12, now making top Ribera del Duero. By Tim Atkin MW Vintage preview: northern Rhône 2020 Another hot year, but there is freshness and top quality to be found. Matt Wa ...
After a two-year hiatus due to Covid, the UK Sommelier of the Year competition was back with a bang and saw Arnese bag the highly-respected title on Monday 18th July 2022. He pipped this year’s runner-up Agnieszka Swiecka (The Five Fields Restaurant) and 2019 runner-up Gareth Ferreira (Core by Clare Smyth) to the post. The competition is organised by The Caterer in partnership with the UK Sommelier Academy (UKSA) – a new non-profit organisation, officially launched yesterday – which provid ...
My father worked in the wholesale supply of fruit and vegetables. He would often come home with a box of the day’s best produce, and so I became interested in what was in season. Both my parents often worked late, so cooking dinner to help take some weight off them inspired me to want to learn more. My first kitchen job at age 14 was at a Greek restaurant in Southampton, and it inspired my love for foods of the eastern Mediterranean. Today, I’m lucky to be able to obtain the best produce from ‘O ...
