Howard's Plate

Is everything OK? You haven't photographed your food.

Interesting: "I lost my love of cooking after 12 years as a chef. Moving to a pig farm restored it. Hospitality can be anything but hospitable to workers. But in regional Victoria, I found a community – and rediscovered something I’d lost." Lucy Ridge theguardian.com/food/2026/mar/…

Seabrook Roast Chicken: The seasoning is superb. A salty, chicken skin crunch arrives first and foremost, before giving way to an aromatic waft of herbs. Seabrook's dependable potatoes, with their mighty ridges, carry it all off with confidence. Rating: 8.3

Brewdog accused of 'fire and rehire' approach to ex-workers bbc.in/3NHNiYu

I quite like a ham & pineapple pizza in the right circs, but the outstanding thing about it is that it's *great* cold the next morning 🍍🍕 And I think we can all imagine circs where cold pizza for breakfast is the answer 🍻

A bar in a library... bless you, Britain :)

A red kite carrying what appears to be a sausage roll in its talons has been captured on camera by an amateur photographer. 😂 Read more: bbc.in/4uBB4RY

Great restaurants are disappearing on Google Maps despite having lots of reviews and high ratings. Interview with Lauren Leek, a social data scientist, who grew so frustrated that she built her own map of London's restaurants. theguardian.com/world/video/20…

A walk across fells to a great pub: the Kirkstile Inn, near Loweswater, in the Lake District. A walk with Lakeland views ends in a historic inn serving delicious food and its own beer 🍻

Why the Waitrose independent beer section is the progressive change the sector needs thedrinksbusiness.com/2026/03/why-th… @teamdb

@RateMySausage I'm sure there are some great ideas out there, but for something easy and comforting, you might recall Nigel Slater's sausage and black pudding with baked parsnips. theguardian.com/lifeandstyle/2…

Heads up sausage fans! I fancy making something in which black pudding is the star turn, any suggestions? #BlackPudding #BlackPuddingDay @fruitpigcompany

#HowardsPlate tonight is pan fried salmon with crispy skin, minted new potatoes, and what I might call fondant leeks, browned in butter and steamed with dry white vermouth. Other than standing rounds of leek on end, the plating is not at all artful!

Exclusive: Margot Robbie’s attempts to hawk her gin to London’s top restaurants and bars comes a cropper. “We don’t want to have to ask people if they are allergic to molluscs when they order a gin,” one restaurant manager told me theguardian.com/business/2026/…

Brewers hit ‘structural stagnation’ with beer ‘no longer a growth or margin-expansion story’ thedrinksbusiness.com/2026/03/brewer… @teamdb

Through the archives: Veeraswamy at 100: thegoodfoodguide.co.uk/editorial/GFG-…

I'll be on @BBCRadio4 World At One this afternoon speaking on 100 years of #Veeraswamy restaurant and the story of Indian food in Britain. Around 1.30 p.m Do tune in. #curry 🙂

We’re about to record two postbag editions of the Kitchen Cabinet. We’ve got some great questions but we could always do with more for our experts. Please email them to tkc@bbc.co.uk (rather than post them here). We love a question with a juicy back story.

@TripeUK I was up for it. Mrs Plate had 🗳️ A special moment to this day 😊

@reece_dinsdale We're staying up for it.

I’m getting Portillo vibes.

@RateMySausage Oh no. That's terrible. What a shame. How awful. How unfortunate. You definitely shouldn't leave those out in the kitchen tomorrow. They'll be terrible, crispy, golden and cold, with a pinch of salt 😋

Oh arse! When I cook the Sunday roast I always plate up two, for a nice Monday meal. It seems I have made enough roasties to serve at least six people, what a plonker 😉😉😉 What a mistake-a to make -a... #DeliberateLeftovers

I followed this guide to the perfect Bolognese, but scaled up to 5 litres and with Heston Blumenthal's approach - cook for six hours at 110⁰. The house smelled great all day. Payback is all the portions in the freezer. theguardian.com/lifeandstyle/w…