3 d. ago I tried out the new Greggs pub and one dish was packed full of flavour

The Golden Flake Tavern is the new Greggs pub and it's a first for both Greggs and Fenwick

Politics

5 d. ago Greggs' pub looks set to be a tasty money spinner as fans say they're 'blown away'

EXCLUSIVE: Greggs fans have been flocking to The Golden Flake Tavern in Newcastle's Fenwick department store, where they've been devouring baked goods washed down with ale

Politics

5 d. ago Revellers moan prices in Greggs' first pub are hard to swallow as one dish costs £17.50

Hordes of Greggs’ fans without bookings turned away from the boozer on opening day

Economics

6 d. ago 'I tried the new Greggs pub – one thing was highlight of meal'

The Golden Flake Tavern is the latest venture from Greggs, located within Newcastle department store Fenwick, and it's so convincing you could be in any local pub

Politics

9 d. ago Greggs fans can enjoy a steak bake and pint in chain's first ever pub opening this week

Greggs fans will need to be quick as the pub won't be open for long.

Politics

9 d. ago Greggs to open its first pub serving exclusive beers and menu with classic bakes and sausage rolls

Punters will have the choice of a fully stocked bar and gastro pub dishes inspired by Greggs classics such as the chicken bake Parmo, steak bake mixed grill and sausage roll and mash

Politics

3 w. ago Rachel Roddy’s recipe for fish baked with tomatoes, olives and capers | A kitchen in Rome

This juicy poached dish packs in hearty flavours and pairs well with buttery potatoes, rice or couscousAl cartoccio is the Italian form of en papillote, meaning “contained” or “in paper”, which is an effective cooking method that traps the moisture (and flavour) released from the ingredients and creates a steamy poaching chamber – it’s a bit like a Turkish bath for food! Once out of the oven, but still sealed, the scented steam trapped in the paper returns to liquid and creates a brothy sauce. Fish with firm white or pink flesh that breaks into fat flakes is particularly well suited to cooking al cartoccio, both whole fish (cleaned and on the bone) and individual filets (estimate 110g-140g per person).When choosing fish, keep in mind our collective default to cod and haddock, both members of the so-called “big five” that make up a staggering 80% of UK consumption. Instead, look out for other species, such as hake, huss or North Sea plaice, ASC-certified Scottish salmon, sea trout or...

Society

3 w. ago National Rice Week recipes: Five easy ways to cook with the world’s most versatile grain

From smoky Spanish chicken with bomba rice to tropical coconut sundaes, these five flavour-packed recipes prove rice isn’t just a side dish – it’s the star of every meal

Society