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The Latest Breaking News from Simon Hopkinson

Cook up a storm: 13 of the best British cookbooks of all time

Recipe compendiums by some of the best British chefs of all time

Evening Standard

Sam & Jak, Cirencester: ‘A story of skills and good taste’ – restaurant review

If you’re looking for a restaurant worth being on first-name terms with, book a table at Sam & Jak

The Guardian - UK

Family memories, dishes from key moments in life – the meals chefs cherish

From grandma’s potted shrimps to spaghetti with a lifelong partner, top names from restaurants and food writing look back on the meals that made them who they are

The Guardian - UK

From analysis to the latest developments in health,
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Rachel Roddy’s recipe for pasta with leeks, mushrooms, thyme and soft cheese

This method for cooking leeks brings out their soft butteriness and can be used on mushrooms, too. Just add pasta and a little cheese, and you have a perfect, comforting dinner

The Guardian - UK

I won’t ever stop being positive, but we restaurateurs are hurting now

Dear London… When I arrived in 1988 your food scene was in a pretty dire state. There were of course food titans like Marco Pierre White, Simon Hopkinson and Terence Conran, but we always lagged behind our counterparts in Europe and beyond. We were a bit of a laughing stock…

Evening Standard

How to make the perfect chilled cucumber soup – recipe

What could be more refreshing a starter than cucumber soup made with creme fraiche, lots of garlic and plain yoghurt? Perfect …

The Guardian - UK

Simon Hopkinson’s recipe for gooseberry pie

Nothing says summer more than gooseberries, and this classic pie works beautifully in any outdoor setting

The Guardian - UK

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How to make the perfect petits pois à la française – recipe

Tender, new-season peas cooked with buttery lettuce are a classic French celebration of spring, but is there a definitive method?

The Guardian - UK

Chocolate eggs, lamb wellington, broad bean tagliatelle – the 20 best recipes for Easter

From a lunch of Nigel Slater’s roast chicken or Meera Sodha’s lamb curry, to sweet specialities like Claire Ptak’s chocolate and bay tarts or Ben Tish’s citrus sweet bread, we choose our favourite Easter dishes

The Guardian - UK

Rachel Roddy’s favourite recipe for chard stem gratin and garlicky greens

Earthy chard, with its green leaves and fleshy stems, is a prime candidate for a Simon Hopkinson-inspired gratin and chard greens fried with garlic and chilli

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