My first head chef was a large stately man, often angry, often sweaty. I don’t remember much of him other than bulging veins, the ability to toss a ramekin blindly from the pass to the dish pit withou...
There’s a bit of a tradition, going back to mediaeval times, of beer being served with meat. Whether it’s a Wiener schnitzel in a Bavarian bierhaus or a mug of warm British ale to wash down a whole su...