Food & Drink
Not all holidays involve planes. Get max-relaxed and escapist with a train-based jaunt to Resorts World, and use the time you didn't spend travelling to 'gram all about it. Maybe even win the whole experience?
"If you're feeling cold, put a jumper on. And if you're feeling warm, take it off." Welcome to the ancient philosophy of Ayurveda, explained at its most basic level, by best-selling author, chef and holistic hero, Jasmine Hemsley.
T'is not the season for half measures, polite flavours and understated palettes. T'is the season for zingy, vibrant twists. And if you're afternoon tea-ing this side of summer, Zindiya's High Chai is your fix.
Recipe books make us smiley. Converting dishes from the page into plates that reach our table is a harder ask. So here's a shopping list, recipe and some encouraging feels. Truck Stop Kefta (pictured) is a homey feeling plate of Moroccan comfort.
Each of these books is an invitation to slow down and enjoy the best things about autumn. Long meals with friends, fires and creating a cosy house when the days are short and the nights are long.
Pop-ups can be risky. Not double-denim risky but issues around consistency, temperature and wait time are more common than a pesky cold when it comes to temporary food. Be confident you're going to get a delish plate with Funky Lobster, taking over the kitchen at 1,000 Trades until the end of October.
Head out on your very own tasting tour of town. We asked founder of Brum Beer Babs, Catherine, for her brew-based recs and where to find them. BTW the next BBB-shaped meet-up is October 25 — you should go.
"The one constant through all the years," says James Earl Jones in Field Of Dreams "Has been baseball." He's totally wrong, of course. The one constant through all the years is El Borracho De Oro, the Edgaston-placed stalwart of a Spanish restaurant. Baseball is just boring rounders.
Not short on history, Lisbon has UNESCO world heritage sites and castlesliterally around every corner. That's a 100% truth bomb. But right now, the city's having a moment as young, creative types descend to take advantage of relatively low rents and cool AF nightlife. Built on hills, which are best navigated by foot, tram or tuk tuk, maybe go foot, because if you like pastries, you’re going to get swoony over pasteis de nata. Better get climbing.
Curing salmon. It's just not something we'd really thought about. We've eaten ita lot. But the preparation of the stuff, not so much. And under the tutorship ofSimpson's head chef, Nathan Eades, learn we did. And he'd be the first person to tell you it's reassuringly simple.