The Naked Turtle’s Beer School kicks off soon learn all about fantastic boutique craft beers and sample them with a specially selected menu    

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Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*Â*£5.50 Poached English asparagus, smoked salmon, truffled egg, Quail’s eggÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.00 Mains Fresh tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£12.00 Lamb fillet, sweetbreads, aubergine puree, stuffed courgetteÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*£21.00 Dessert Selection of cheese, chutney, biscuits, walnuts, grapesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*£6.95 Strawberry “sable”, strawberry jelly, cream and strawberry sorbetÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00

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Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*£5.50 Sardine’s escabeche with saffron, cherry tomato saladÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Poached English asparagus, wild asparagus, smoked salmon, truffled egg, Quail’s eggÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.50 Mains Fresh tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*£12.00 Braised lamb patties, aubergine puree, courgettes ribbons, Sweet & sour mint sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£15.00 Roast beef or chicken [...]

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Foodies Festival comes to Battersea Park on July 29 - 31, the three-day food and drink festival will showcase the finest food, drink and culinary talent from the region.

Foodies Festival
Battersea Park, London
July 29, 30, 31 2011

Following the success of the Hampton Court Palace Foodies Festival, which is now in it's third year, Foodies Festival will be launching in Battersea Park to inspire thousands of Londoners who will experience, celebrate and learn about the culinary arts. The festival joins a line up of seven Foodies Festivals taking place across the UK this summer.

Highlights Include:

• Chefs Theatre: The regions Michelin star and top chefs will cook their favourite signature dishes live, passing on hints and tips. The line up includes: Angela Hartnett of Murano Anna Hansen of the Modern Pantry, Gary Lee of The Ivy and Phil Usher of Le Caprice.

• Pop-up Cook School: Visitors will enjoy hands-on cooking and tasting sessions, with guidance from top chefs and food experts.

• Cooking with Kids: Masterclasses for budding young chefs and their families.

• Drinks Masterclass Theatre: Mixing and shaking, nosing and tasting sessions where visitors are led through the complexities of gin, rum, speciality beer, wine and cocktails.

• Speciality and local exhibitors: Visitors can sample and buy exclusive ingredients from over 100 food and drink producers. More information available on request.

• Harvey Nichols Foodmarket: Showcasing must-have ingredients and exclusive food and wine.

• NEW Great Taste Market: Featuring stallholders whose products have won a prestigious Great Taste Award in the last three years

•Restaurant Village: Visitors can indulge in dishes from around the world

•Bar Pagoda Tents: Visitors can enjoy a glass of bubbly or seasonal cocktail made by expert mixologists.

Foodies Director Sue Hitchen commented:

"Foodies Festivals have proved to be an incredible success. We have a fantastic opportunity to bring Foodies Festivals to areas that have a wealth of fantastic producers and a great line up of chefs to showcase. It is a great opportunity to bring these features to people who love food and want to celebrate it.

Nigella Lawson made a surprise appearance at Fishmongers' Hall, London Bridge, to present the Guild of Food Writers' Lifetime Achievement Award to Anna del Conte, the UK's leading authority on the food and cooking of Italy. 'The Guild feels privileged tonight to add our award to Anna's accolades', said Guild member Nigella, who spoke warmly of del Conte as both a professional and personal model.

Anna joins other recipients of the Lifetime Achievement Award including Mary Berry (who presented the other awards this evening), Marguerite Patten CBE, and Katie Stewart.

That award topped a glittering evening's celebration of some of the best and brightest of UK food writing and broadcasting. First-time winner Felicity Cloake garnered two honours, Food Journalist of the Year Award and New Media of the Year Award.

Other first-time winners included Mark Diacono, whose A Taste of the Unexpected took the hotly contested and fiercely competitive Food Book of the Year Award, and Niki Segnit, winner of Jeremy Round Award for Best First Book for The Flavour Thesaurus. Radio 4's Food Programme also took two awards, for 'The Food Industry' (Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting) and 'Pop-up London' (Food Broadcast of the Year Award).

There were other surprises on the night. The coveted Cookery Book of the Year Award had an extended shortlist of four due to the high quality of entries. It was won by Caroline and Robin Weir for Ice Creams, Sorbets and Gelati: The Definitive Guide. And one of the most deserving projects among the shortlists, Valerie Twomey's Truly Tasty, a cookbook aimed at people living with kidney disease, received the Miriam Polunin Award for Work on Healthy Eating. It is Twomey's first book and was assembled with the help of some of Ireland's most distinguished chefs.

Marina O'Loughlin continued the trend of female dominance of the Restaurant Reviewer of the Year Award and double shortlistee Sybil Kapoor took victory in the Michael Smith Award for Work on British Food. Mark Hix, who was also shortlisted twice, won the Evelyn Rose Award for Cookery Journalist of the Year, and Josceline Dimbleby's travel memoir Orchards in the Oasis was given the Guild's newest award, the Kate Whiteman Award for Work on Food and Travel.

Celebrated Guild member Mary Berry - who came to Fishmongers' Hall straight from filming for the next series of Great British Bake Off - presented the beautiful engraved trophies in the magnificent Banqueting Hall. Guild President Jane Suthering commented: 'Another wonderful awards party in a really lovely venue, and another fantastic set of worthy winners. Congratulations to both shortlistees and winners.'

Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*£5.50 Sardines escabeche with saffron, cherry tomato saladÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00 Poached English asparagus, wild asparagus, smoked salmon, truffled egg, quail’s eggÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.50 Mains Fresh tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*£12.00 Pan-fried “magret”, dauphinoise potatoes, french beans, cherry jusÂ*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*£18.00 Braised lamb patties, aubergine puree,courgettes ribons , sweet [...]

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Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*£5.50 Fresh tagliatelle vongole, cockles, chilli, garlic & cherry tomatoÂ*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£7.50 Poached English asparagus, wild asparagus, smoked salmon, truffled egg, quail’s eggÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.50 Mains Fresh tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*£12.00 Grilled Perthshire beef fillet (180g), daube cottage pie, watercressÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*£25.50 Pan-fried “magret”, dauphinoise potatoes, french [...]

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Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*£5.50 Fresh tagliatelle vongole, cockles, chilli, garlic & cherry tomatoÂ*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£7.50 Poached English asparagus, smoked salmon, truffled egg, quail’s eggÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.00 Mains Fresh Pappardelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*£12.00 Grilled Perthshire beef fillet (180g), daube cottage pie, watercressÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*£25.50 Pan-fried “magret”, dauphinoise potatoes, french beans, cherry [...]

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Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*£5.50 Fresh tagliatelle vongole, cockles, chilli, garlicÂ* and cherry tomatoÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.50 Poached English asparagus, smoked salmon, truffled egg, quail’s eggÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.00 Mains Fresh Pappardelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*£12.00 Grilled Perthshire beef fillet (180g), daube cottage pie, watercressÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*£25.50 Pan-fried “magret”, dauphinoise potatoes, french beans, cherry [...]

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BBQ or Braai tips using wood. The following is merely a guide for using wood as part of your BBQ routine. If using gas, you will need to adjust your cooking times and monitor your gas bottle. If using coal, become familiar with the heat that is generated from them. It is not exhaustive, however... Read MoreBarbecue hints and tips is a post from: Grant Hawthorne


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