Sugarvine

Good Taste is the brainchild of chef Peter Sidwell. On the one hand it's a successful deli, café and restaurant on Keswick in Cumbria. On the other, a cookery school business that brings the Lakes into the kitchen and the kitchen into the Lake ...more

More places to eat in

More Cookery Courses venues

In the Sunday Times recently food critic AA Gill positioned himself as Moses on the Mount and laid out his Ten Commandments for 'profitable dining' aimed at restaurateurs. To name but a few: 1. Do not open a restaurant because you love feeding peo ...see the full blog and reader comments

One of the north's most high-profile chefs, Paul Heathcote opened his flagship Longridge Restaurant in 1990 and built it up to two-Michelin-star status. The Heathcotes group now extends to eleven restaurants across Manchester, Liverpool, Leeds, Lancashire and Cheshire and includes his Olive Press chain of Italian restaurants and a flourishing outside catering business. Paul has teamed up with Sugarvine to answer your cookery questions:

Whenever I steam white fish (coley etc) after a few minutes the water starts to boil over and spill out of the pan. I steam pretty much all my food, meat and vegetables, and this does not happen with any other kind of food, including non-white fish such as salmon. Can you tell me the reason, please, and more importantly how I can prevent this from happening? I have tried cleaning the steamer and pan and changing the water (several times) during the steaming process but as soon as soon as I put the fish back to steam and the water begins to boil, the pan starts to froth over again. Hope you can help. - Robert

Read the answer from Paul Heathcote

More Questions

On sugarvine.com you can view profiles, photos, menus, wine lists and details of special events for many of Cotswolds restaurants, bars and pubs. Watch this space. . .

• Fishers Restaurant, Oxford
• Rilys Tandoori Restaurant, Evesham
• Good Taste, Cookery School
• The Greenway, Shurdington
• Washbourne Court, Lower Slaughter
• Lower Slaughter Manor, Lower Slaughter
• Hotel Du Vin, Cheltenham
• Wild Duck, Ewen
• Click here to see more

Some meals are worth a special journey. In The Gastrotourist we profile select destination restaurants from across the UK and beyond.

Find more destination restaurants

Yes, they might be London-centric and some of them don't even have all that much to say about the food -- but there's no denying that the restaurant critics do make for interesting reading. So for your vicarious dining pleasure we've brought together restaurant reviewers from the quality national papers.

AA Gill, Sunday Times
Jay Rayner, The Observer
Matthew Norman, The Guardian
Giles Coren, The Times
Jasper Gerard, The Telegraph