inews.co.uk • 8th July 2020

Wine and wilderness help make Tinos the perfect Greek getaway away from the crowds

Travel to Greece: wine and wilderness help make Tinos the perfect Greek getaway Flights to Greece resume in mid-July and it is likely to be popular. Head away from the crowds to Tinos, an island of vines and boulders

As I alighted from the ferry in the early afternoon, I got a feeling that I was going in the wrong direction. While a dozen or so people were disembarking on to the island of Tinos, a few hundred were boarding to leave.

I was stumped until, wandering through the small capital, Cho

inews.co.uk • 3rd September 2019

Cheers Franciacorta, Italy's under-the-radar sparkling wine region

“We treat the wine like a baby,” says Jessica, as she fills a glass with precision. “We take care of everything.”

Of course, parents can’t have favourites, but as I take a sip, I find myself immediately charmed by the saten – a silky sparkling wine unique to the ­franciacorta style.

This is one of the more popular bottles here at La Montina, a stylish winery on the edge of Lombardy’s verdant Mugnina Valley. Splashy modern art graces the walls of the tasting room, but it’s the wine that command

inews.co.uk • 24th May 2019

Ryan Riley: Meet the food therapist treating a loss of taste

Ryan Riley has a contacts book that most culinary professionals would give their eye teeth for. The 25-year-old rubs shoulders with Nigella Lawson, Hugh Fearnley-Whittingstall and Jamie Oliver, all of whom are championing his new cookery school. Yet he isn’t a star graduate of Leiths or the prodigious product of a Cordon Bleu kitchen. Riley is self-taught, and four years ago would never have imagined standing up in front of a class.

It was 18 months ago that Riley first started thinking about c

inews.co.uk • 2nd May 2019

The man who gets through 200 glasses of wine a day

It’s not long after lunch and the room is busy, filled with people sitting at tables laden with glasses of wine. But there’s no bawdy chat, no laughter or clinking of glasses – almost everyone is silent, tapping away at their tablets after every swig.

These people aren’t here for a cheeky afternoon tipple. They are among the most distinguished wine experts in the world and they are judging the best of the best in their specific region of expertise.

Most wine drinkers will be familiar with the

I • 26th July 2018

How to make your food look good enough to Instagram

A decade ago, telling someone that you were a “food stylist” would have been met with a blank stare, if not an eye-roll. And some people might still react like that now – after all, purely worrying about what food looks like in photographs, beyond how it tastes, will sound to many like the ultimate example of style over substance.

But style does matter in the world of gastronomy, more so than ever nowadays in the “food porn” age of Instagram where people want to share pictures of their meal in

iNews • 7th September 2017

Do you love or hate Marmite? It might be all down to your genetics

It has divided opinion for more than a century, but now there might be a scientific reason to explain why some people loathe Marmite – and others love it.

The makers of the yeast-based spread teamed up with the genetic testing centre DNAFit to conduct a clinical trial to see if there is a biological link to our preferences.

Participants in the Marmite Gene Project were asked to taste a 2g serving of Marmite on their tongue for 10 seconds, filling out a questionnaire on their reaction.

The stu

iNews • 6th September 2017

Could pink-coloured 'ruby' chocolate be the world's next superfood?

Someone’s laughing all the way to the bank: they’ve found a way to make chocolate in millennial pink. The new ‘ruby chocolate’, made from the ruby cocoa bean for a blush-hued treat, is an Instagrammer’s dream, and bound to be coveted by couples on February 14. It is also the great pink hope to revive the flagging chocolate market, as a global surplus has resulted in a massive fall in the price paid to farmers.

But the marketers behind this pink confection are missing a trick, I reckon. Chocolat

iNews • 22nd August 2017

National Burger Day: how the humble hamburger got hip

In the US sitcom How I Met Your Mother, Marshall embarks on a quest to rediscover the best burger in New York.

“The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavours mingling in a seductive pas de deux. And then… a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a… a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweet and savoury, so deligh

iNews • 22nd July 2017

Chef Chris Denney: 'Michelin stars? I'm just keeping my head down'

The fickle British food scene is always crying out for the hottest new thing – and there was quite a buzz when 108 Garage landed in West London last October. Sticking out like a sore thumb in frou frou Westbourne Grove with its stripped-back decor (it’s not called garage for nothing) and higgledy piggledy garden furniture, it looked like the kind of hipster spot at risk of being a flash in the pan, but the momentum quickly built.

First Giles Coren wrote a review for The Times, excoriating the l

iNews • 11th April 2017

Meet the food blogger that has chefs eating out of his hand

Steve Plotnicki doesn’t seem like your typical food blogger – after all, he isn’t 22, female or snapchatting love-heart inscribed pictures of avocado toast. “I guess I’m a blogger with a capital B,” he says, laughing.

Plotnicki, the creator of Opinionated about Dining (OAD), a prolific online community of lovers of fine dining, has in fact held many titles – not least “king of the bloggers”, as bestowed by restaurant critic Jay Rayner. In his pre-blogging life, Plotnicki was a record company ow

iNews • 4th October 2017

This chef wants you to taste your food with every single sense

It’s bucketing rain in a nondescript estate somewhere in Barnet, north London. I’m hesitating, when a smiling man under a large umbrella approaches. “You’re right on time,” he says, pointing in the direction of an industrial lift.

It’s a relief when the lift doors open on to a bright white corridor. The other guests are already here, chatting and drinking Champagne. We are split into several groups, with the first led into the next room, while the rest of us stay behind, laughing nervously abou