Your top tips for inns that serve delicious meals, from mussels on a Scottish island to homemade pies in North Yorkshire
There are not many pub lunches that require a trip across the Atlantic, but to reach Tigh An Truish (a 30-minute drive south of Oban), visitors must cross the 250-year-old Bridge over the Atlantic – Clachan Bridge, which links the west coast of the Scottish mainland to the Isle of Seil. This transatlantic journey is well worth it for delicious and lovingly presented local fare (think Argyll venison and mussels brought into Oban harbour). The pub bustles with visitors and locals, while the adjoining restaurant is a warm space to coorie in from the wild west coast and enjoy the stunning views down the Clachan Sound.
Calum Hamilton
It's on every prix fixe menu in France, but which restaurant serves up the best incarnation in the capital? I stomped and chomped my way across the city to find out
I once ate seven bowls of ragù bolognese over the course of a single weekend. I was in Bologna, to be fair, and on a mission – to get to the bottom of spag bol (yes, I know it should be served with tagliatelle). A few years earlier, I did something similar with a Polish stew called bigos (a sort of hunter's stew). I wanted to learn about its variations, its nuances, and I wondered what you could find out about a place if you dived into one dish in particular. In the case of bigos, I gleaned that the Polish are prepared to wait a long time for things to be done.
My friend Tom suffers from a similar obsession (just last month he dropped a dozen scotch eggs on a bank holiday Monday) and so when he said he was heading to Paris to eat multiple steak frites, I wasn't exactly surprised. He wasn't just going for a laugh, mind you: Tom runs a pub in London called the Carlton Tavern, and had come to the opinion that his steak and chips could do with a bit of zhooshing up. Hence the recce in Paris. But a man travelling all that way to examine meat and potatoes cannot do so alone, so I volunteered my services.
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