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Josh Barrie

Taste of Europe: Alex Jackson's lamb sweetbreads

Sweetbreads are the most unchallenging of offals, with a lovely delicate flavour. They are usually available all year round but are at their best at this time of year

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Taste of Europe: Francesco Mazzei's fritto misto

This dish is a brilliant snack for the weekend and perfectly precedes a barbecue or similar

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Taste of Europe: George Ryle's pasta and peas

Peas are simple to make use of, more nutritious even than broccoli - and coming into season now

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Taste of Europe: Pam Lloyd's salsa verde asparagus

Asparagus is a majestic vegetable and it remains one of the few whose coming into season is duly celebrated each year

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Taste of Europe: Jeff Baker's roast hogget

British lamb isn’t at its best in April, so try this recipe for roast hogget

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Taste of Europe: Roberta Hall-McCarron's carrot hot cross buns

These hot cross buns are far more interesting than regular ones, where the foremost flavour is raisins and cinnamon

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Taste of Europe: Mitch Tonks's Basque hake

This Basque dish is easy to prepare, delicious and an easy way to support British fishing

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Taste of Europe: Yurii Kovryzhenko's borscht

Good borscht cannot be cooked quickly - so if you don’t have time now, save this recipe until you have enough

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Taste of Europe: Dima Deinega's Kyiv pickle martini

Pour yourself a drink and learn how a Ukrainian cocktail maker is using his brand to fundraise for humanitarian work in his home country

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Taste of Europe: Olia Hercules' braised cabbage

Ukrainian cuisine has not been recognised enough in the UK. There is no better time than now

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Taste of Europe: Nathan Outlaw's smoked haddock

Shrove Tuesday has just flown past. Use the last of the batter mix cooking this

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Taste of Europe: Alex Navarro's aubergine dopiaza

This is a brilliantly devised and executed vegan dish where aubergine is the star, says JOSH BARRIE

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Taste of Europe: Olly Kohn's loaded fries

Loaded fries are divisive, uncool and unsophisticated, says JOSH BARRIE - but perfect for watching rugby with

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Taste of Europe: Mary-Ellen McTague's rabbit ragù

Rabbit is sustainable, says JOSH BARRIE - we should all be eating more of it

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Taste of Europe: Ben Tish's venison pie

Given we’re still in the depths of winter pie is the keenest way to mark the end of Veganuary, says JOSH BARRIE

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Taste of Europe: Pegs Quinn's pumpkin pansotti

Few other vegetarian dishes provide such comfort on a winter’s day as this one, says JOSH BARRIE

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Taste of Europe: Matthew Kenney's avocado tikka

Potato bread acts as a gentle mattress for avocado, writes JOSH BARRIE

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Taste of Europe: Jun's panettone pudding

This recipe is a must for anyone who has some old, stale, sweet Italian bread lying around

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Taste of Europe: Luciano Pierre White's seafood tagliolini

Pile your plate high with tagliolini, tender pickled shrimps and chunks of lobster.

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Taste of Europe: Si Toft's croquemadameembouche

Food writer JOSH BARRIE brings readers a recipe from Wales with French roots. And, if done right, it resembles a Christmas tree.

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Taste of Europe: Jose Rubio Guevara’s chicken soup

Food writer JOSH BARRIE brings readers a recipe to warm them this winter.

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Taste of Europe: Edoardo Pellicano's honey cake

Food writer JOSH BARRIE brings readers a recipe from a chef who captures London's endless multiculturalism perfectly.

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Taste of Europe: Selin Kiazim’s roast cauliflower

Food writer JOSH BARRIE brings readers a recipe from a chef who makes ingredients sing on a plate.

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Taste of Europe: Romain Bourrillon's autumn salad

Food writer JOSH BARRIE brings readers a recipe from Cocotte, a health-focused rotisserie restaurant dreamt up by a young Frenchman.

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Taste of Europe: Elia Sebregondi's pumpkin gnocchi

Food writer JOSH BARRIE brings readers a recipe from Italy, rooted in tradition's from both the north and south of the country.

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Taste of Europe: Massimiliano Santoro’s white ragu

Food writer JOSH BARRIE brings readers an Italian recipe from Liverpool Street.

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Taste of Europe: Dani García’s Andalusian Sea Bream

Food writer JOSH BARRIE brings readers a taste of Andalusia.

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Taste of Europe: Masha Rener's pistachio cake

Food writer JOSH BARRIE brings readers a sweet treat from Italy, to be enjoyed at any time

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Taste of Europe: Asimakis Chaniotis' apricot milk pie

Food writer JOSH BARRIE takes readers to Greece via the a filo pastry recipe

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Taste of Europe: Gregory Marchand's Saucisson Brioche

Food writer JOSH BARRIE brings readers a recipe from French chef Gregory Marchand perfect as winter approaches

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Taste of Europe: Selin Kiazim's Sütlaç Rice Pudding

Food writer JOSH BARRIE brings readers a recipe from Turkey that spices up an old favourite

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Taste of Europe: Anna Haugh's Bacon and Cabbage

Food writer JOSH BARRIE brings readers a recipe from Irish chef Anna Haugh, and confesses it's one of his favourite dishes.

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Taste of Europe: Roberta Hall-McCarron's BBQ quail and mushroom broth

Food writer JOSH BARRIE brings readers a recipe from Roberta Hall-McCarron, offering them a taste of Edinburgh

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Taste of Europe: Richard Corrigan's Irish Soda bread

Food writer JOSH BARRIE brings readers a recipe from Irish chef Richard Corrigan, known for his controversial humour but, more importantly, his soda bread

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Taste of Europe: Nieves Barragán’s Tortilla Gallega

Food writer JOSH BARRIE brings readers a recipe from a Michelin star chef, known for her Galician dishes

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Taste of Europe: José Pizarro's Hake in Green Sauce

Food writer JOSH BARRIE brings readers a recipe from a man known as the Godfather of Spanish food, featuring a fish that the British are only beginning to get a taste for

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Taste of Europe: Francesco Mazzei’s Vongole pasta

Food writer JOSH BARRIE starts a new weekly feature for The New European, bringing readers a recipe from a top international chef. We begin with a classic Italian dish, served up by the chef patron behind London restaurants like Satoria and Radici

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The truth about 'buy British'

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Celtic cuisine and the tastes that unite nations

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Fishing for new tastes: Brexit and the politics of seafood

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The brilliance of the bagel – a much misunderstood food

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What food is to me: We steal from our own memories and serve it on a plate

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Michelin restaurants in Britain: How will Brexit impact UK fine dining?

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