Bryan Webb, Michelin star chef/patron at Tyddyn Llan in Denbighshire has scooped the North Wales Dining Excellence Award at the Cheshire Life awards held in Manchester last night.

The award adds to the hotel and restaurants collection of awards from Michelin, True Taste, Hardens and the Good Food Guide.

“I’m delighted to receive this latest accolade,” says Bryan. “”Every time we receive recognition it is an endorsement of the hard work the tram, my wife Susan and I put into Tyddyn Llan.”

She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you… Food-e-Matters – UK The Queen Of Baking is a post from: UK in OneThe Queen Of Baking is a post from: UK in One


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Sip, savour and smell the scent of an 18th century mulled wine recipe created by naturalist Gilbert White on Sunday, 1st December at his former home in the village of Selborne, East Hampshire. The mulled wine day at Gilbert White’s […] A Day at Gilbert White is a post from: Food-e-Matters UK Food-e-Matters UK A [...]A Day at Gilbert White is a post from: UK in One


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She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you are a seasoned professional or just starting out in the exciting world of home baking, Mary Berry is a name that you'll be familiar with.

From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary's recipes are some of the best loved. Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts.

Mary will be appearing in Birmingham at Cake International - The Sugarcraft, Cake Decorating & Baking Show at the NEC from the 8-10 November.

We caught up with Mary to find out a little more about the queen of baking.

• What or who got you interested in baking?
  A wonderful home economics teacher called Miss Date, she was lovely and encouraged me in class
  

• What is your signature dish?
  Lemon Drizzle cake
  

• If you weren't a chef what would you be?
  A gardener

• Sweet tooth or savoury?
  Savoury

• What are your top tips for any aspiring baker?
  Follow a good recipe and weigh accurately. Use digital scales and weigh exactly as in the recipe. Use the correct sized tin and oven temperature, all these changes can affect the cake.

• Cake baking and decorating has exploded in popularity recently - what's your opinion on why this could be?
  The Great British Bake Off has inspired a new generation of bakers

• What is the last great meal you ate?
  I had razor clams with a fennel sauce, followed by sea bass with a lovely crispy skin, at Claridges in London, what a treat!

• What kitchen gadgets will be on your Christmas list?
  I would love Spiralizer Machine ... to make vegetable spaghetti strands

• What are your favourite flavour combinations?
  My two favourite flavours are lemon and ginger

• What do you love most about baking?
  The satisfaction of producing something that looks gorgeous and that everyone is going to enjoy

• Fruit cake or sponge cake?
  Sponge cake, preferably a Victoria Sandwich

• Top tips for the perfect mince pie?
  Lovely thin pastry and lots of mincemeat

• What's the biggest compliment for you as a cook?
  I love your recipes!

• What is your idea of food heaven?
  Caesar Salad with homemade croutons, anchovies and added avocado

Sip, savour and smell the scent of an 18th century mulled wine recipe created by naturalist Gilbert White on Sunday, 1st December at his former home in the village of Selborne, East Hampshire. The mulled wine day at Gilbert White’s […]A Day at Gilbert White is a post from: Food-e-Matters UK


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Bryan Webb, Michelin star chef/patron at Tyddyn Llan in Denbighshire will be conjuring up a special feast at The Coalhouse, Oxwich Bay,Â* on November 14,Â* when he will be the restaurant’s guest chef. Bryan is a long-standing friend and colleague […] Michelin night at The Coalhouse is a post from: Food-e-Matters UK Food-e-Matters UK Michelin [...]Michelin night at The Coalhouse is a post from: UK in One


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Bryan Webb, Michelin star chef/patron at Tyddyn Llan in Denbighshire will be conjuring up a special feast at The Coalhouse, Oxwich Bay,Â* on November 14,Â* when he will be the restaurant’s guest chef. Bryan is a long-standing friend and colleague […]Michelin night at The Coalhouse is a post from: Food-e-Matters UK


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CoffeeÂ* Continental, a delightful independent, family-run coffee house and bistro will open in the Castle Arcade in Cardiff’s city centre on October 17. The launch event runs from 6pm-8.30 and features tasty nibbles, champagne, live music and the finest coffee. Esther and George Apoussidis, the husband and wife team behind the new business, will draw [...]New Cardiff coffee house is a post from: UK in One


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Stimulate your mind and appetite with some of Australia's most influential cookbook authors and food writers at Food & Words on 19 October.

It's a feast of food knowledge and philosophy, featuring 14 food writers, including Peter Gilmore from Quay and author Gay Bilson, in an intimate and limited-ticket festival day at The Mint, Sydney.

Presented by Barbara Sweeney's Food & Words and supported by Sydney Living Museums, the festival is designed for those who live on a diet of cookbooks, devour food magazines, feed their minds with food stories, and savour the written word.

The program features renowned chef, Peter Gilmore, from Sydney's Quay restaurant, authors
Gay Bilson and Belinda Jeffery, bakers David McGuinness and Paul Allam from Bourke Street Bakery and the Bread and Butter Project and the man who never shops for food in supermarkets, hunter gatherer Rohan Anderson. Also on
the program is a soil scientist and plant ecologist, five food historians and blogger LemonPi.

Featured speakers spend the day at the festival alongside the audience, so participants could find themselves sitting beside their cookbook hero over lunch, a perfect moment to exchange cooking tips.

Topics that will be covered in the four talk sessions that make up the program include the dissection of a recipe, the intricacies of creating a blog, the 'art' of domestic management, the 'branding' of apples and the relationship between soil and elite vegetables.

The Food & Words 2013 featured speakers includes:

Peter Gilmore, Quay on seed catalogues, gardening and gastronomy

Gay Bilson

Rohan Anderson hunting, gathering and putting food on the family table

Belinda Jeffrey on what it takes to write a recipe that works

David McGuinness & Paul Allam on social dividends and their Bread and Butter Project

Dr Robert Edis, soil scientist, on elite food and soil-plant partnership

Jacqui Newling & Scott Hill on the art of domestic management

Yu-Ching Lee/LemonPi on writing and creating a food blog

Bruce Auld, plant ecologist, on the world of edible weeds

Christopher Cowles & David Walker on the art of apple branding

Sarah Benjamin on the authors who came before Mrs Beeton



Other features of the day include:

Coffeebrew bar by Single Origin Roasters

Gorgeous Ovvio Organics herbal teas on tap

The librarian at the Caroline Simpson Library & Research Collection at The Mint will exhibit rarely seen food and cookbook collection for the audience

The Food Writers Festival full-day program costs $185 (includes morning and afternoon tea, plus gift).

At lunchtime, enjoy a picnic on the grass with fellow food lovers. Either bring your own picnic lunch or enjoy the picnic prepared by Alex Herbert of Bird Cow Fish, Martin Boetz from Cook's Co-Op and The Mint's Brad Jones (picnic costs $60/optional).

Brown Cow Organics have won another Gold Award at this year's Great Taste Award, this year for their Dark Cherry Live Organic yoghurt. Their dark cherry flavour was introduced into the 155g individual pot size range earlier this year and is now available in a 500g pot too.

Brown Cow Organics live organic yoghurt is hand produced by a small dedicated team of local people on their family run organic farm south of the Mendip hills in Somerset. Their yoghurt is made only from the naturally creamy, 5% fat, organic, A2 alpha beta- casein protein milk from their Guernsey cow herd. Their Guernsey cows have a relaxed happy lifestyle with a healthy diet, grazing spring to autumn only the nutritious grass that grows on their organic pastures. In the winter the cows are kept in a warm environment where they munch away on silage from the organic farm acres May & July harvested organic crops.

Brown Cow Organics live organic yoghurts are produced from their Guernsey herd pastuerised (but never homogenised) whole milk, with cultures added in small batches prior to hand ladling into recyclable, re-usable pots with tamper-evident lids; in keeping with their packaging ethos.

Their live organic yoghurt has been independently tested and in comparison with other leading brands of yoghurt it is much higher in Omega 3s and other trace elements - it is also gluten free, suitable for vegetarians and organic certified by the Soil Association.

Brown Cow Organics yoghurts are available via independent retailers, delicatessens', farm shops and online stockists. . Brown Cow Organics also attend Somerset Farmers markets in Wells every Wednesday, Midsomer Norton on the first Saturday of every month and Frome on the second Saturday of every month. Their online stockist Abel and Cole are introducing the new 500g size and launching it with a 10% off offer in October 2013.