Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com

EDITOR'S LETTER

5

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, rocketstgeorge.co.uk

Winner of the Gourmand

Awards' ‘World's Best Food

& Tourism Magazine 2015’

Welcome to

My good things

THIS MONTH...

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P.S. My personal

thanks to the lovely

people at Hush Heath

(hushheath.com)

and Cactus Kitchens

(cactuskitchens.

co.uk) for generous

help with some

wonderful prizes

for a local children's

cancer charity.

O

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@
  goodthingsgroup.com with all your food and travel recommendations.
  Carole Hamilton Editorial Director

I absolutely love these rock icon tea towels,

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