Latest news with #Fortnum&Mason
Daily Record
2 days ago
- General
- Daily Record
Chef shares secret on 'best spot' to store eggs to stop whites turning watery
Eggs are a staple ingredient in most people's diets, but how you store them can affect their freshness. A chef has shared the best spot to keep eggs to stop the whites turning watery The debate on proper egg storage has stirred quite the conversation between those preferring to chill their eggs and others who stand by room-temperature storage. Unlike in the US, where eggs are washed and sanitised thereby requiring refrigeration, UK packaged eggs retain their natural protective coating, yet many Brits staunchly support keeping eggs in the fridge for extended freshness. Mastering a fusion of classical French cooking and contemporary gastronomy, Dean Harper of Harper Fine Dining is well versed in the science of food and ingredient preservation. He insists that eggs "should definitely be stored in the fridge, but not just anywhere." Speaking with the Express, he advised: "Warmer temperatures and frequent handling can speed up the decline of freshness-that's why it's said to treat your eggs gently." Emphasising consistent, undisturbed coolness for preserving egg quality, Dean shared a tip from his experiences: "On the other hand, keeping them consistently cold and undisturbed slows this down, and this method's stuck with me since my early culinary days." He strongly champions storing eggs in the colder climes of the fridge, recommended to be between three and five degrees Celsius (37F to 40F), for maintaining egg integrity. Revealing his insight into the ultimate refrigeration tactic, Dean highlights that the "best spot" for eggs is not the fridge door but the main compartment. Concluding his storage wisdom, Dean said: "Temperature fluctuations from opening and closing the door can cause the whites to break down faster. This is a tip I picked up ages ago, and it truly makes a difference", he divulged. Watery egg whites can occur as eggs become older, losing carbon dioxide and moisture. Dean added, "As an egg ages, it starts to lose moisture, and this affects the texture. Such changes can be subtle, but even a few days can affect your poached eggs." Preserving eggs in the fridge involves more than just temperature control. Dean pointed out that at Fortnum & Mason, eggs are always stored in cartons, explaining, "That's key. The carton helps prevent the eggs from absorbing strong odours from other foods and shields them from light, which can break them down faster." The food expert remarked, "What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality." Egg storage experts at British Lion Eggs also advocate for using traditional egg cartons instead of trendy holders or even the fridge's dedicated egg shelf. The carton not only provides protection but also displays the best-before date, a guide to freshness rather than an absolute indicator for disposal, according to Sophie Trueman, UK&I Country Director at Too Good To Go. Sophie explains that Best Before dates suggest when eggs are most fresh, offering more leeway than Use by or Expiry dates that are tied to food safety. A bad egg becomes obvious once cracked open; it should smell neutral and clean. If there's a sulphur-like or foul odour, it's safer to bin the egg. If the egg appears and smells normal, you can carry out a small taste test. Whip up a tiny bit and give it a try before deciding to consume the entire egg.
Time of India
5 days ago
- Entertainment
- Time of India
Kate Middleton vs Meghan Markle: which royal is winning the beekeeping competition?
Feels like a brewing royal roulette! In a span of a week – give or take – two royals have enlisted the testament of their 'favorite' passion! It's 'bee-spoke' beekeeping! A hobby that was once well-known in the royal circle might have become a point of yet another royal rivalry! At least, it seems so. Tired of too many ads? go ad free now Only a week back, Kate Middleton's (Catherine, Princess of Wales) Instagram account was abuzz with a beehive video to celebrate World Bee Day. The minimalist video was captioned as, 'Happy World Bee Day! Celebrating a small insect with a big job. Bees pollinate our flowers, plants and crops, support biodiversity and keep our ecosystems thriving.' Nearly a week from that, now, (Duchess of Sussex), has posted a story on her Instagram account, where she takes her daughter Princess Lilibet along for a visit to an apiary. Are the estranged trying to beat each other at their beekeeping game? Who's keeping the score? Let's take a look at their apiary track records: Kate Middleton's beekeeping endeavors Kate Middleton, known for her environmental advocacy, has also embraced beekeeping. And as it turns out, beekeeping is something that runs in Kate's family – from both sides. Princess of Wales shares the hobby not only with her younger brother, James Middleton, but also with her mother-in-law, Queen Camilla. In fact, the Princess of Wales keeps a hive at her country home, Anmer Hall. In 2021, on a visit to London's Natural History Museum to promote their Urban Nature Project, Kate Middleton brought a jar of honey from her hives for school children to taste. In 2023, Princess Catherine shared a photo of herself in a full beekeeping suit, brushing bees off of a honeycomb frame, via Instagram to honor World Bee Day, writing, "We are buzzing about #WorldBeeDay. Tired of too many ads? go ad free now Bees are a vital part of our ecosystem and today is a great opportunity to raise awareness of the essential role bees and other pollinators play in keeping people and the planet healthy.' Queen Camilla and King Charles love a good garden-themed hobby, so it's no surprise they're also avid apiarists. The King keeps beehives at various royal properties such as Windsor Castle and also at his country retreat, Highgrove House, and The Queen once sold honey from her Wiltshire home, Ray Mill, at iconic London department store Fortnum & Mason. Queen Camilla even sells her honey at the British department store Fortnum & Mason, with all proceeds going to ShelterBox, a disaster relief organization that provides shelter and emergency tools. In fact, Camilla is such a bee enthusiast that she recently awarded a royal warrant to bee venom facialist Deborah Mitchell. Meghan Markle's beekeeping journey Meghan Markle has developed a strong interest in beekeeping, transforming part of her Montecito estate into a sanctuary for thousands of bees. In 'With Love, Meghan', the Duchess of Sussex shared her Royal-approved hobby while she showed off her pristine white beekeeping suit and hood. Meghan was seen being excited while walking into the apiary as she whispered in excitement while scraping honey from a tray, saying, "Look at how much honey we have!" In a scene from the lifestyle series, Markle is seen pulling honey from a live hive, saying, "It's like also that little reminder to do something that scares you a little bit. I think that's part of it, but I'm trying to stay in the calm of it. Because it's beautiful to be this connected." In fact, Meghan even used 'organic honey' in her kitchen throughout the run of the series. In the most recent social post, the Duchess of Sussex was seen approaching an apiary while holding her 3-year-old daughter's hand. The pair were dressed in matching beekeeper suits. However, apart from her lifestyle series, she has not been seen being involved in the process of extracting the honey. So, who's winning the beekeeping game so far? While there is no official beekeeping competition between Meghan Markle and Kate Middleton, their underlying rivalry has been much-discussed and pondered over. Well, the scoreboard is in your court, and it's up to you to decide – who takes the 'bee-spoke' prize! Kate Middleton Gives Unexpected Nod To Prince Harry & Meghan Markle's Wedding Anniversary
Spectator
6 days ago
- General
- Spectator
Wagyu isn't worth it
A colleague took me out to dinner recently, repaying a favour. Ben likes his steak and we ended up at some high-end joint in Mayfair. Unsure what to order, I left it to him and was served Wagyu beef, which literally translates as 'Japanese cow'. When it came, it was pale in colour with lines of fat running all the way through. It didn't look like steak. Nor did it cut like one – I probably could have used a spoon. Worst of all, it didn't taste like one. It was a bit like eating solidified grease that required no chewing and left a funny kind of aftertaste. More foie gras than steak – not just in terms of flavour and texture, but also in terms of force feeding. Yes, Wagyu cattle are force fed, despite the commonly held belief that they are treated like guests in a five-star hotel. Welcome to the world of luxury beef. The cows supplying some of the most expensive beef on the planet are massaged daily to reduce stress and stiffness, and to produce a more tender meat. They are also fed a special diet. Some farmers even play classical music for the cows – the poor things. Fortnum & Mason will take £54.95 from you in return for two 280g steaks while Aragawa, a Japanese joint in Mayfair, is selling a single 14oz Wagyu steak for around £900. But if you'd like to try Wagyu on a budget, Waitrose stocks burgers at £6.20 for two. Although all they taste of is fat. The fat is greasy, rather than rich. The idea of eating it raw – sushi or carpaccio style – makes me feel a little sick. Like many other high-end ingredients, such as lobster, it disappoints. It's a status symbol – albeit one that now appears to be everywhere. The marketing stunts surrounding Wagyu are ridiculous; there's even a myth that the cows are fed beer. Leaving aside the fact that this would be incredibly cruel, what would it achieve – other than add to the machismo already so prevalent in steak houses? It was a bit like eating solidified grease that required no chewing and left a funny kind of aftertaste The ridiculous price tag does allow for showing off among high earners. Steak house chain Hawksmoor is always full of groups of men downing cocktails and beers and ordering the biggest steaks. Last time I was in one, there was much consternation from a group of eight who were berating the poor waiter for not having Wagyu on the menu. The fact that Hawksmoor prides itself on its British beef seemed to have entirely escaped them. That said, it's no surprise that some British farmers have now cottoned on to the Wagyu craze and are producing the beef themselves. What is it that makes Wagyu special enough to command the insane price tag of around £500 a kilo? Obviously each to their own but it feels a bit like posturing. Isn't steak meant to be chewed? To taste of beef? To demand the sharp blade of a steak knife? To have a sensible ratio of fat to meat? Wagyu is the same kind of ostentatious marker of wealth as a designer outfit, handbag or Rolex watch. But unlike other luxury goods, it's actually worse than the thing it's supposed to 'elevate'. Wagyu turns an unappetising, insipid colour in the pan rather than browning. The meal with Ben that day cost an arm and a leg – and it was wasted on me. Although I had requested the smallest steak available, by the time I'd finished it (I was obliged – he'd paid a fortune for it), I felt as if I'd eaten an entire cheesecake or giant tub of ice cream. So in addition to being overpriced, Wagyu leaves a nasty, sickly feeling behind. Give me an aged rib eye any day – preferably from a cow that turned its nose up at Mozart.
Yahoo
29-04-2025
- Entertainment
- Yahoo
Tokyo woman wins at World Marmalade Festival with pear and yuzu preserve
A TOKYO woman has claimed the top prize with her entry into the Dalemain World Marmalade Awards in Cumbria with a pear and yuzu preserve. The awards, which were celebrating the 20th anniversary of the festival, took place in Dalemain, near Penrith, attracting thousands of entries from around the world. The Japanese native became the first international winner of the competition in its history. 2025 Homemade Double Gold Winner, Hitomi Wakamura (Image: Hermione McCosh) Director of the awards, Beatrice Hasell-McCosh said: 'It is a brilliant win for an overseas competitor in this competition which upholds the ideal in British standard marmalade making. 'It is a well deserved win for Hitomi Wakamura and special that it comes as we mark our 20th anniversary year and that she was able to travel all the way from Japan to be with us for the festival and to receive her prize in person.' Hitomi Wakamura, the victor, said it was a "great honour" to be chosen as winner in the homemade category. The winning marmalade will now go on sale at Fortnum & Mason in London, with a percentage of the proceeds going to the charity Hospice at Home. More than 3200 jars were submitted for judging. (Image: Hermione McCosh)Ms Wakamura said: 'It's a great honour that my yuzu and pear marmalade was chosen in the Homemade Competition this year. "I would like to thank all those involved for giving me this opportunity." A yuzu is a yellow citrus fruit akin to a mandarin orange. The awards saw more than 3,200 entries from around the globe, with places such as Argentina, Jordan, South Africa, Slovakia, Japan, Canada, Austria and beyond all represented. Since the competition started in 2005, the festival has raised almost £350,000 for Hospice, whilst 100 per cent of the Homemade entry fee goes to charity. This year's edition of the festival saw the record for most foreign visitors being broken, with visitors such as minister-counsellor for cultural and scientific affairs from the Spanish Embassy in London, Jose Robles, and the deputy high commissioner for Australia Elisabeth Bowes in attendance. Deputy High Commissioner for Australia Elisabeth Bowes (Image: Hermione McCosh) This international intrigue culminated in the formation of a sister festival in 2019 in Yawatahama City, Japan - a prime citrus growing area. The 2025 celebration also saw Karen Jankel, daughter of Paddington author Michael Bond, attend the festival.
The Guardian
26-04-2025
- Entertainment
- The Guardian
Preserving English eccentricity: 20 years of the World Marmalade Awards
What could unite octogenarian Cumbrian farmers; diplomats from Japan, Spain and Australia; and Paddington Bear? The answer, of course, is marmalade. Or, more specifically, the World Marmalade Awards. With a flock of spray-painted orange sheep, a giant red squirrel and Paddington wandering among the marmalade aficionados (many of whom are also dressed in orange), and a choir of schoolchildren performing a specially commissioned marmalade song, the event held at Dalemain Mansion, near Penrith is something of a showcase of English eccentricity. Founder Jane Hasell-McCosh set up the awards back in 2005, 'mainly because we'd had foot and mouth, and the whole county had really suffered from it,' she said, but also because 'I love marmalade, and I was trying to think a way of getting people to come to Cumbria.' It began as a local competition, with Hasell-McCosh, who lives in Dalemain, convincing people to hand over jars of their marmalade. The next year, she says, 'we thought, well, maybe we should try a festival. Somebody who was involved in tourism said: 'Well, that's a very silly idea, it will never work'.' Hasell-McCosh said she originally 'gave it five years,' but two decades on, the awards have drawn in more than 3,200 entries from as far afield as Portugal, Switzerland, the Czech Republic and South Korea. Among the entrants were a Taiwanese Orphanage, the British embassy in Jordan, and the director of a London Museum. This year's preserves were flavoured with everything from Scotland's famous Irn-Bru, to Belgian blue beer, to Taiwanese orchids, but the overall victor was Hitomi Wakamura from Tokyo, with her Yuzu and Pear Marmalade. It is the first time in the competition's 20-year history that an overseas winner has been crowned the overall champion. Wakamura flew 14 hours to London, then took a three-hour train to Penrith to collect her winner's cup from Chris Bishop, past master of the Worshipful Company of Fruiterers, in the presence of Masaki Ikegami, deputy chief of mission for the Japanese embassy. Australian deputy high commissioner Elisabeth Bowes had also travelled to Cumbria for the event, with Jose Robles, Spanish minister counsellor for cultural and scientific affairs due to make an appearance later. Wakamura's marmalade, which won in the 'any citrus excluding Seville' category, will be stocked in London department store Fortnum & Mason for the next year, raising money for charity Hospice at Home. 'I'm extremely happy to be here,' Wakamura said. 'I'm so honoured to be able to receive this.' Tomorrow, she said, she'll go to see her marmalade for sale in Fortnum & Mason, but, she added, 'this is the main event'. Other categories include 'savoury marmalade', 'interesting additions,' and 'prison marmalade' – this year won by prisoners from HMP Styal in Cheshire, with a Seville and black treacle marmalade. Entrants to the competition are overwhelmingly female, but in the 'man made' category, the winner was 72-year-old baker Simon Bowden, who shipped his entry of Amalfi lemon and Seville orange marmalade from New York, where he lives. Sign up to Feast Recipes from all our star cooks, seasonal eating ideas and restaurant reviews. Get our best food writing every week after newsletter promotion 'I'm absolutely astonished, actually, but thrilled at the same time,' he said. 'I flew just last night to come here.' 'The British are pretty eccentric in some ways anyway,' Bowden, who is originally from Sussex, said, 'but this is the cream on top of the cake, crazy people who make marmalade, I love it.' Paddington author Michael Bond's daughter Karen Jankel presented a prize to children's marmalade winner, 12-year-old Liberty Brooks, who was wearing a bright orange dress. 'It's orange and bay marmalade,' Brooks said, 'I grew the bay myself.' 'Last year I added jalapeno to the marmalade, so I wanted to do something a bit more interesting than just a plain marmalade,' she added. 'I was interested in stuff I could use locally, because I'm interested in foraging, so I used the bay.' 'I'm very happy,' she said. 'I wasn't expecting it because personally, I prefer the one I did last year.' Susan Aglionby, an 80-year-old farmer, whose ancestors have lived in Cumbria for almost 900 years, won in the 'local flavours' category. She used honey from bees on the farm, and herbs grown in her garden. 'I've entered right from the beginning, because I just thought it was such a brilliant idea to bring people to Cumbria, to bring them to Dalemain, and it's such a lovely place,' she said. 'I've got bronze and silvers before, but I've never got a gold, so it's really exciting.' With the judging taking place over just a matter of weeks, the panel of about 60 judges can end up tasting dozens of jars of marmalade in a day to find their winners. Jane Maggs, the head judge in the artisan category, said this year's entries were 'amazing.' 'And they're equally amazing from England and from south east Asia, particularly from Japan and Taiwan,' she said. But which is Hasell-McCosh's favourite? 'I'm often asked that,' she said. 'I always say it's probably mine.'
