(Barré) #1



One for the wish list:
London’s new Nobu
hotel opens its
doors next month

The Ted Baker for Portmeirion
collection is perfect for spring
entertaining (bunnies optional!)

I absolutely love these rock icon tea towels,
£10 each,

Winner of the Gourmand
Awards' ‘World's Best Food
& Tourism Magazine 2015’

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P.S. My personal
thanks to the lovely
people at Hush Heath
and Cactus Kitchens
(cactuskitchens. for generous
help with some
wonderful prizes
for a local children's
cancer charity.


ne of the best things about living in
this country is the changing seasons
and, living in the heart of Kent, I
get to appreciate wonderful fresh
seasonal produce fi rst-hand. With farm shops
and roadside stalls tempting me to get creative
with all sorts of goodies, there’s no excuse
not to feed my family well. It was this glorious
abundance that inspired our 10-page special
Spring Collection of recipes from some of our
favourite chefs – turn to page 71 to see a host of
dishes that I hope will entice you into cooking fresh, too.
The amount of food we waste is a cause that’s dear to my heart,
so I very much enjoyed chaŽ ing to Dan Barber, the visionary chef
behind the WastED awareness campaign which he catalysed in
his native New York. Currently wowing critics and punters alike at
Selfridges in London, Dan persuaded 30 top British chefs to join him
in preparing dishes made from ingredients that would traditionally
have been thrown away. I’m delighted to say that the delicious menus
have quite literally been giving diners food for thought, including
dishes by the likes of Tredwells’ Chantelle Nicholson (page 22).
I’d like us all to embrace the less-waste concept, starting by
showing some love to ‘ugly’ fruit and veg. If we all bought into
the idea that wonky veg tastes just fi ne, supermarkets might stop
chucking away scandalous quantities of produce because we, as
consumers, are simply too fussy.
Elsewhere in this issue, we loved hearing about guest chef
Michael Caines’ new country house hotel project (page 18) and
marvelled at how busy mum Mimi Thorisson bought a near-derelict
French château and transformed it into a thriving restaurant
(page 48). And, as wedding season is here – I have two invites already

  • I think our culinary trend guide (page 36) will hit the mark; helping
    couples be adventurous with their menus and embrace great food.
    The Good Things team has travelled far and wide in the last
    few months, sampling diverse menus in Oman, Georgia and India,
    fi nding beach heaven in Bequia, and sampling two very diff erent yoga
    holidays in Cornwall and the Caribbean (I know which gets my vote!).
    I hope you enjoy the issue and do drop me a line at editor@ with all your food and travel recommendations.
    Carole Hamilton Editorial Director

I absolutely love these rock icon tea towels,

EdsLetterApril_May ZPCATHY_v4 ZP.indd 5 01/04/2017 21:

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