Food & Drink

It was a Thursday night in Wetherby. After a social occasion, we were looking for somewhere local to eat — and I had a real hankering for something with spice. Cue Bengal Brasserie.

If you think getting leaner means cutting out dessert entirely, it might be time to rethink everything you’ve been told about “healthy eating.”

At the start of 2026, I found myself doing what a lot of us do in January — reassessing the little daily habits that quietly shape how we feel. For me, coffee was an obvious place to start. It’s non-negotiable in my routine, but I’d never really thought about how I was drinking it — just that I was.

There’s something about shellfish that instantly transports you somewhere warmer. Maybe it’s the simplicity, the way everything is designed to be shared, or the fact that every dish seems to demand a glass of something cold and a loaf of crusty bread on the side.

Piccolino Collingham has been a fixture in the area for years, and while I’ve visited on various occasions in the past, it had been quite some time since my last meal there. So when I booked a table for two on a Sunday afternoon, I was looking forward to something a little different from the usual roast dinner.

From high street menus to viral TikTok recipes, pickles are having a moment. And leading the charge? Crispy, golden “frickles”—deep-fried (or air-fried) pickles that deliver the perfect balance of crunch, tang, and indulgence.

The “casual” arm of the Rogan empire sits in the utterly beautiful village of Cartmel — the kind of place that feels almost too picturesque to be real.

The magic comes from the simplicity. As it cooks, the potatoes absorb the cream, creating a silky texture, while the top turns lightly golden and slightly crisp.

If you’ve been anywhere near a supermarket this week, you’ll have noticed the same thing—cracking deals on leg of lamb everywhere you look. Easter has a way of bringing lamb front and centre, and retailers know it. From half-price offers to multi-buy deals, it’s one of the best times of year to pick one up.

Over the weekend, as I was rustling up my usual Sunday lunch, it struck me that the shift in seasons called for something a little lighter. As much as I love a classic winter roast—beef, crispy roast potatoes, and all the trimmings—this felt like the perfect moment to try something new.