Going nuts for gnats in Huddersfield | Letters

In an interval break at a concert in Huddersfield Town Hall, I served a gentleman in a black suit and bow tie with his drinks (Letters, 31 July). He asked for “a bag of gnats”. “Gnats,” I replied?, and asked him to repeat, which he did several times. Finally I got clarification from Mary the publican. “He means nuts.”Rob CanonSowerby Bridge, West Yorkshire• In Aberdare, in 1986, when ordering a sandwich in a pub, I asked the landlord if they had brown bread. “We had some once but there was no call for it,” he replied.Jude AndersonCardiff Continue...

The good mixer: Must Skye Remind You scotch whisky cocktail recipe

Hawksmoor Spitalfields’ bar manager shows why he’s the newly crowned UK bartender of the year 2015 with a clever, bracing whisky-based cocktailThe ingredients may seem a marriage made in hell, but this is divine: a celebration of the great British summer and Great Britain itself, which is, er, great. Per serving:1 tsp readymade English mustard40ml Talisker 18 (or good peaty scotch)20ml lemon20ml simple sugar syrup (I make mine by boiling one part water and two parts sugar, until dissolved)Soda water, to top Continue...

Marina O’Loughlin’s food feed: the scotch egg monster and a cake of genius

From a burger that defies imagination to a novel way of seeing summer vegetables, it’s all in this week’s culinary feastGot a great food pic? Feed @MarinaO’Loughlin on Twitter or Marinagpoloughlin on Instagram using #FoodFeedAccording to trade mag the Grocer’s Twitter feed, West Cork Distillers have forged an unholy partnership with the Pogues to create a blended whiskey with a high malt content, branded with the name of the notorious Irish folk-rockers. I’m just imagining the tasting notes: halitosis, bar-room floor, melancholy, urban decay. My favourite bit of the linked article is the list of musos who have got into bed with the booze biz, including a beer backed by the Spandau Ballet frontman called – of course! –Hadley’s Gold. Continue...

Outside chance: Yotam Ottolenghi’s barbecue recipes (for indoors or outdoors)

Barbecues can be a bit of lottery weather-wise, especially in the UK. So it pays to have an indoor-based plan B up your sleeveFor me, summer picnics and barbecues are terms that should be used very loosely, focusing more on the pleasures of eating outside than the need continually to stoke the flames or to set up in the middle of an overgrown field with a checked rug and hamper. Not only that, but the unpredictability of British summers means that any barbecue recipe needs to come with an inbuilt, last-minute-decamp-inside option. These recipes for both indoor and outdoor cooking work – and I will leave you to take a rain check on the day. Continue...

Share your experiences of raw food

Guardian Members are invited to find out more about preparing and eating raw food at a three-course dinner at the Warehouse Café in Birmingham in September. But what’s the attraction of raw food?Housed in the same building as Birmingham Friends of the Earth, the Warehouse Café is a vegetarian restaurant committed to sustainability. The menu is seasonal and their suppliers are local, meaning they can often get fresh produce from earth to kitchen within an hour of harvesting. This September, Guardian Members are invited to the Warehouse Café to find out more about preparing and eating raw food. Head Chef Nikki B is a vegan with a strong interest in raw ‘cooking’ - not heating food above 115F (48c). Continue...