Joe “Daddy Bao” Yeung moved to the UK from Hong Kong and ran a Chinese restaurant for 31 years. Now retired, he advises his son Frank, who owns a London eatery that specialises in the steamed buns.
Traditional Shropshire fidget pie made with gammon and apple is a renowned regional dish—except hardly anyone in Shropshire has heard of it.
Lindisfarne, a tidal island off the Northumberland coast, has been home to mead-makers since St. Aidan founded a monastery here in 634 AD. Today, Lindisfarne Mead is made with honey, fermented grape juice, and water drawn from the island.
Welcome back to The Last Bite, our column documenting the survival of traditional food establishments. Today we visit the world-renowned L. Robson & Sons, who have been smoking Craster kippers for nearly 100 years.
The Bedfordshire clanger is a suet pastry with a savory filling (like bacon and eggs or minced lamb) in one end, and a sweet filling (rhubarb, custard, marmalade) in the other.
A third of central London pubs have either removed their dartboard or closed altogether—something remaining landlords say is down to the “gastrification” of pubs. “It’s been more than decimated. People get more money out of food,” says darts fan Justin...