Part Two — Ireland, Memory and the Sea Waterford — Vikings, Crystal and Rain After the quiet beauty of the Channel Islands and Scilly, Ireland announced itself with rain. Not dramatic rain. Not the sort that sends everyone running for shelter. This was Irish rain —...

Part One — Where England Meets the Atlantic Portsmouth — Setting Out There is a special kind of magic in letting the sea do the stitching — turning separate islands and cities into one continuous story, port by port. Diane and I boarded in Portsmouth with that...

So, chicken breast, what can you do with it. Schnitzel, roulade, esterase?? Well, here a twist that will give you a moist, appetizing meal, both for the eye and the tummy. Looks like the preparation is long winded, but please check out below. Or come and taste it on...

I first came across this classic soup, created by Auguste Escoffier, whilst in Southeast Asia. I was catering a 14-day cruise, requiring 56 different soups. I was running out of ideas, so I asked the ship’s Executive Chef if he had an additional soup for me, so he...

This is a quite simple recipe However, if your veal isn’t of the best quality, you will be eating shoe leather. Ask your butcher to give you the best quality escalope of veal. If he offers you something else, do not use it for this recipe. The escalopes should be very...