A second helping of our 2015 team round-up!
Best cocktail this year
Tamsin: A homemade rhubarb and pomegranate bellini from our beautiful upcoming Italian cookbook Nina Capri.
Amanda: A dirty martini at the Savoy, chilled and mixed to perfection.
Alice: A cucumber martini I had at Nobu.
Mark R: Personal favourite is a very spicy Virgin Mary. The Wolseley does them pretty well…
Go-to ingredient of the year
Mark R: Yu Choy and all Chinese Greens. AMOY Chile Sauce.
Amanda: Cauliflower – healthy or decadent, baked/puréed/steamed/riced. A delicious and humble superfood.
Tamsin: Parmesan shavings on top of almost everything.
Mark M: It’s been the year of the avocado!
Alice: It’s not technically an ingredient, but I have become a bit obsessed with my slow cooker. It’s all Madeleine Shaw‘s fault.
Most looking forward to in 2016
Alice: Orion has so much up its sleeve for 2016, it’s going to be amazing year. From what I can talk about, new cook books from Davina, Madeleine and Fearne!
Amanda: Eating more delicious food, for research purposes, discovering new talent and publishing the best cook books in the business. Orion’s 2016 list has something for everyone, from the health-conscious to the indulgently-minded, experienced chefs to novice cooks. The list is broad but has one message: delicious food first.
Tamsin: 2016 is set to be another spectacular year for innovative food writing, from Orion and beyond.
Mark R: The decline of Food and Lifestyle! The end of skinny, attractive women and their healthy food!
Photos courtesy of savoystomp.com and restaurant websites.