ALEX RUSHMER

  Six years after his first blog, Alex Rushmer takes stock of the local food scene  Just over 16 years ago, in early winter 2000, I boarded a train at Stockport...

When it comes to dim sum, too much is never enough, says Alex Rusmer As a student I spent a term writing for Varsity, the university’s independent newspaper. Late one night, and...

The first meal of the day is, according to Alex Rusmer, the most delicious It was once suggested that the only way to dine well in England was to eat breakfast...

Fight the Christmas pud-induced festive food sleep this year with lighter dessert ideas Paper crowns sit on heads at odd angles and the guts of spent crackers litter the floor. Wine...

Bonfires, sparklers and… chilli! Alex Rushmer embraces a new November tradition Bonfire Night is the first date in the diary when it begins to feel truly wintery. I adore everything about it....

Alex Rushmer’s guide to adding a pinch of salt, or a little something else, to make our food sparkle How can I improve my cooking? It seems like a question with...

Self-confessed non-baker Alex Rushmer’s ode to bread I am not a baker. At least not by the standards now expected of one thanks to the proliferation of baking shows on...

Less is often more in the kitchen Part of my job is to create dishes that you can’t or won’t cook at home – that creative process is driven by...

Alex Rushmer gets creative in the kitchen with fruity July fare July’s sweet bounty is such a pleasure to eat. The languid warmth of the long days ensures such an abundance...

Alex Rushmer raids his bookshelves to create a special menu in spired by the world of literature For the last three years it’s been a real pleasure taking part in...