• Book review: Weligama by Emily Dobbs

    Sri Lankan cuisine may not have seen the same recent surge in demand as Korean or Vietnamese, or enjoy the well-established presence in the UK of Indian and Chinese cuisine. But for chefs looking to expand into a new strand of Asian food or tap into a less common street food trend, Weligama is a good place to start.
  • Recipe of the week: Venison curry

    Meat in Asia is not always premium quality; it isn’t hung and more often than not is extremely tough. Therefore, papaya is said to act as a tenderiser. Slow-cooking ensures the meat in this curry will be succulent and juicy.

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