This November, Number Eight in Sevenoaks will host an exceptional dining experience — a reunion between renowned chefs Tom Anglesea and Stuart Gillies, cooking side by side for the first time in two decades. Taking place on Thursday, 6 November, the exclusive evening will feature a four-course menu celebrating Kent’s finest seasonal produce. Guests can expect an inspired collaboration that blends global culinary expertise with the distinctive creativity and technical precision of two chefs whose careers have spanned continents. Tom’s career began with a formative stage at Gordon Ramsay’s Boxwood Café, where he worked under Stuart Gillies, who later became…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
From the highlands to the breakfast tables of Edinburgh and beyond, Scots are stirring up millions of bowls of porridge every year. But what’s the real secret to making it just right, no matter how you cook it? According to Aldi’s resident oat expert, there’s one simple rule that guarantees success every time. Whether you prefer to simmer your oats gently on the hob or pop them in the microwave, Aldi Scotland’s Group Buying Director, Graham Nicolson, says the key lies in the ratio — not the method. The magic number? One part oats to two parts liquid. This golden…
IT HAS BEEN DUBBED THE ‘ULTIMATE BRITISH CULINARY COMBO’ Subway® launches the ‘Big Breakwich Spud’ – a hot, hearty jacket potato topped with full English breakfast favourites including eggs, sausages, beans and hash browns, finished with ketchup and melted cheese It comes as research reveals that Gen Z’s favourite morning meals after a night out are fry-ups (40%) and jacket potatoes (22%) 91% of Brits admit to finding sanctuary in comforting carbs, as 77% of Brits crave a Jacket Potato after a night out The hearty spud is available in time for Freshers’ season, as 87% of Gen Z admit they’ve skipped breakfast entirely after a night out because they…
Listen, you can have the prettiest dress, the dreamiest flowers, and the Pinterest-perfect photo booth, but if your wedding food flops? That’s what your guests will remember. Trust is, nobody forgets being served sad chicken. Luckily, 2026 wedding menus are here to slay, and they’re not just meals, they’re moments. We’re talking edible statements, culinary drama, and food that tastes as good as your love story feels. So grab your tasting fork and let’s dig into the delicious trends that are serving in 2026. Global Flavors Take Center Stage Chicken-or-fish? Babe, it’s 2026. Couples are tossing out the boring…
Heritage Portfolio, the specialist catering and events arm of Sodexo Live!, is celebrating another triumphant season at one of Edinburgh’s most renowned spectacles, The Royal Edinburgh Military Tattoo. Throughout August, the team delivered first-class hospitality during 24 unforgettable performances, serving both distinguished guests in the Royal Gallery and performers behind the scenes. Recognising the consistently high standard of service, Heritage Portfolio has renewed its collaboration with The Royal Edinburgh Military Tattoo for a further four years, signing a multi-million-pound contract that will see the continued delivery of exceptional hospitality to complement the world-famous live performances. In addition to its role…
A new smokehouse restaurant and taproom is set to open in Cheltenham this autumn, showcasing locally sourced smoked meats, craft brews, and live-fire cooking. Brew & Que, founded by chef-restaurateur Lewis Spencer and co-owned by Jay Rahman of JM Socials, will open for a soft launch on 17th October at the former Mayflower site. An exclusive invite-only launch party will take place on 16th October, bringing together family, friends, and the wider community for a first look at the new venue. The restaurant concept draws inspiration from Lewis’s travels across the USA and Mexico, where he discovered his passion for…
For three days only (Thursday 16th to Saturday 18th October), pie enthusiasts are invited to indulge in a festival of sweet and savoury delights at The Parkgate Hotel. Guests can savour handcrafted pies showcasing inventive flavours, including mac ‘n’ cheese with lobster, and Usk Valley chicken in a prosecco-infused sauce. The Parkgate Hotel offers a fresh dining concept that’s perfect for families, friends, and food lovers alike. This autumn, as the air grows crisp and the evenings draw in, Cardiff’s award-winning Parkgate Hotel invites guests to enjoy the comforting flavours of the season with the launch of its first-ever Pie…
Castle MacLellan, one of the UK’s leading producers of pâtés and parfaits, has secured nationwide distribution for its new artisan parfait range in Sainsbury’s stores. Rolling out throughout October, the new collection will be available both in-store and online and includes: Castle MacLellan Chicken Liver Parfait (100g, RRSP £3.50) – A smooth, silky parfait with a rich depth of flavour, created using Scottish cream and a hint of Dumfriesshire heather honey. Castle MacLellan Duck Liver Parfait (100g, RRSP £3.50) – A refined, classic recipe made with seasoned duck, complemented by Galloway marmalade and a touch of port for balance and…
The brand adds authentic Mexican corn tortillas to its line-up as part of its mission to place tacos at the heart of Mexican food culture. Gran Luchito, the authentic Mexican food brand, has expanded its offering with the introduction of its first Corn Tortillas, crafted to bring shoppers a truly Mexican tortilla experience and elevate taco nights with genuine flavours. Dedicated to delivering authentic Mexican taste to UK households, the new Corn Tortillas respond to the growing demand for genuine at-home meal options and are both gluten-free and suitable for vegans. Gran Luchito’s Corn Tortillas are available now exclusively through…
A comforting flour-and-egg dumpling brimming with fillings such as meat, potatoes, cheese, onions and more—it’s no wonder pierogi have won hearts around the world. Anyone who has travelled to Poland, had a Polish friend, or even simply known someone with a Polish grandmother will be familiar with pierogi. Pierogi rank among the most iconic dishes of Polish cuisine, to the extent that many people consider the word itself synonymous with Poland’s culinary tradition. And with good reason—traditional pierogi are hearty, flavourful and satisfying. With countless variations to choose from, there’s a pierogi for everyone’s taste. From the classic potato-and-cheese varieties…