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Best Airport and Railway Dining Revealed

Best Airport and Railway Dining Revealed


The Moodie Report’s 3rd annual Airport Food & Beverage Award-winners announced

Joe & The Juice at Copenhagen's airport won the title of 'best coffee shop.'

The Moodie Report announced the winners of its third annual Airport Food & Beverage Awards Wednesday evening, Oct. 2, in Dubai. Awards were handed out in 15 different categories, with a judging panel consisting of Martin Moodie (The Moodie Report founder and chairman), David King (director of The David King Partnership), and Wendy Bartlett (managing director of Bartlett Mitchell). They voted on a list of 209 entries received from airports around the world, and included two awards for railway stations.

The United States, England, and Denmark were among the countries that received most of the awards. Here is a list of some of the winners:

Best airport casual dining restaurant: Giraffe, London Heathrow Airport Terminal 5

Best airport chef-led dining: Chef Francis Cardenau’s Le Sommelier Bar & Bistro (based on his restaurant in downtown Copenhagen), Copenhagen Airport

Best airport "food to go": Napa Farms Market, San Francisco International Airport

Best airport coffee shop: Joe & The Juice, Copenhagen Airport

Best airport food and beverage sense of place: Napa Farms Market, San Francisco International Airport

Best airport bar: The Red Lion, London Gatwick Airport North Terminal

Best airport wine bar: Cru Wine Bar, Denver International Airport

Best airport food court: Concourse F Food Court, Hartsfield-Jackson Atlanta International Airport

Best fast-food/quick-service restaurant: Shake Shack, New York's John F. Kennedy International Airport

Best individual railway station restaurant: Bistrot Milano Centrale, Milano Central Railway Station

Best overall railway station food & beverage offer: Waterloo Station, London’s Network Rail


Could Disney World Be Getting a Direct TRAIN from the Orlando Airport?

You know, instead of waiting for the ground transportation service to load up, make multiple stops at resorts for other passengers, unload baggage… What if there was an even QUICKER and more effective means of shuttling you to Disney World so you could get your Disney trip moving!

A solution might not be as far off as you’d think! According to the Orlando Sentinel, Brightline (which is being renamed Virgin Trains USA) and executives at The Walt Disney Company are in “advanced talks about a station on or near theme-park property as part of a route to Tampa.”

Disney officials have responded, saying, “As the top vacation destination and largest single-site employer in the United States, Walt Disney World Resort is an obvious choice for a rail station between Orlando International Airport and Tampa.”

©Disney Orlando International Airport

Could you imagine hopping off your flight and on to a train directly to Disney World?! So while this isn’t a go YET, both sides have agreed to begin talks to see what this could become. We’ll be watching this story closely to see how this plan for a new train station develops! This could totally revolutionize your future Disney World trips, so stay tuned!


1. English Muffin: Toast until golden brown.

2. 75g Sausage Meat: Season with a pinch of salt and pepper and then shape into balls. Flatten into patty shapes and cook under pre-heated grill for 6–7 minutes on each side (or per instructions on packaging).

3. Eggs: Brush the inside of a metal ring with a little oil and place in a small frying pan. Pour in just enough water to cover the base, then bring to a boil. Crack the eggs into the rings, cover the pan, and cook for 2–3 minutes.

4. American Cheese Slice: Assemble your McMuffin by layering the patty and egg on top of a slice of cheese.


Video shows woman strip off clothes, walk around naked at Miami International Airport

MIAMI — The words “naked” and “Florida” have been used more than once over the years in headlines and sentences across multiple media outlets. This week it happened again.

Video recorded just before midnight Monday at the Miami International Airport baggage claim area shows a woman wearing only a bra and underwear while casually strutting her stuff.

But the unidentified woman doesn’t remain clothed for long, stripping off her skivvies in public, befuddling onlookers by her actions. It wasn’t long before she was completely naked roaming around the airport while appearing to sing.

Video later shows her on top of a police vehicle, still nude, outside the airport and later taken into custody.

CBS Miami reported she was an out-of-state resident, was incoherent, appeared to have psychological issues and would be involuntary committed via Florida's Baker Act.


Althea Inn

Just under a year-and-a-half old, the Althea Inn is a rare find: a guesthouse where less than €75 can buy complete tranquillity. All three rooms are outfitted in cream with lilac accents, and the owner, Alessandro, has put thought into more than the design. You'll also have a flat-screen television (with BBC), table, lots of closet space, private bathroom, and, best of all, an individual terrace, complete with night lighting and comfy seats. Relax in a wicker chair, inhaling the scents of lavender and jasmine, and you'll feel miles away from Rome's bustleeven though you're in Testaccio, the neighbourhood just outside the city walls that boasts some of the best bars and restaurants in town.
Via dei Conciatori 9, +39 339 435 3717 (mobile) altheainn.com, doubles from €70


Authentic Railway Lamb Curry Recipe from India

The evolution of Anglo-Indian Cuisine makes interesting history. It covers the early days of the East India Company (ca 1660) right through to the end of the Raj and the different foods that evolved as a result of experimentation and innovation during that period. It is probably One of the first examples of Fusion Food in the World!!

When it comes to culinary delights, there is a certain mystery and charm about Colonial Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, evoke memories of the olden days and good food.

This cuisine still flourishes in parts of India and in parts of Britain, Europe, Australia and Canada where nostalgic memories of the Raj still linger on in the form of the Anglo-Indian Community. Anglo-Indian food is therefore the delicious result of the Colonial Raj in India.

The Railway Mutton or Lamb Curry is a direct throwback to the days of the British Raj to as early as the early 1900s, when traveling by train in India was considered aristocratic. It was presumably innovated by the Spencer’s Railway Catering Service. Initially, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms (restaurants or dining places in the train station) and only in First Class Dining Cars on long distance trains, with Bread or Dinner Rolls.

The curry was made not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar or tamarind juice to offset the pungency of the spices as well as to preserve the dish for the many hours of journey time.

The Railway catering staff who manned the refreshment rooms and dining cars comprised of butlers, cooks and bearers who were all trained in the art of hospitality by the British. They were courteous and attentive and smartly dressed in White uniforms, ever solicitous to the needs of the traveling British Aristocrats and upper-class Indians.

All Refreshments and food were served in the correct dishes and each table in the dining car was laid with the precise crockery, cutlery and napkins or serviettes all embossed with the British Indian Railway Monogram.

Railway Meat Curry was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days while they were on line and was an ideal accompaniment with bread or chapatis or rice as well. Sometimes, a chopped tomato or two would also be added while frying the ingredients to give it a thicker gravy.

The Anglo-Indian Railway men, however preferred Beef to Lamb or Mutton and so it was known as Railway Meat Curry in Anglo-Indian parlance.


The best cabins and summerhouses: Shortlist for Cuprinol Shed of the Year 2017 revealed

From a mushroom shed to an imitated railway station waiting room.

The cabin and summerhouse category in the Cuprinol Shed of the Year 2017 has some extremely pretty entries.

The four shortlisted in this category include a flamingo-filled girly shed, a nautical style retreat, a shed shaped like a mushroom and a replica of an old country railway station waiting room.

Which is your favourite from the four shortlisted below?

Owned by: Emily Fisher

Location: Bristol

Bold and flamboyant, #GirlShed is decorated with pink, blue and a lot of flamingos. A YouTuber, known as Mermaid Gossip, created this multi-purpose summer workspace located in her back garden. With an Internet connection and a comfy sofa, it makes for a fun working environment.


Yes! We are now taking reservations for limited indoor dining and our heated patio.

“The place to savor authentic and scrumptious regional dishes and stellar margaritas.”Chicago Magazine

“There’s nothing even remotely similar to Frontera Grill…anywhere else in America.” — Molly O’Neill, The New York Times

It was 1987. Rick Bayless and his wife, Deann Groen Bayless, had just returned from an extended stay in Mexico, where they had been researching their first book. They wanted a restaurant that tasted and felt like their travels. So they hung colorful Mexican folk art on the walls, turned up the Mariachi music and packed the menu with the foods that reminded them of their travels: tangy tomatillos, rich black beans, fiery chiles. And that’s how it’s been ever since. Not that we haven’t changed. We change all the time, adding new authentic flavors to our menus, developing new relationships with the Midwestern farmers who provide us with everything from summer squash to maple syrup to goat. But at the end of the day, no matter how inventive our techniques or local our ingredients, our food still transports you to the same place: the colorful, vibrant kitchens of Mexico.


Local Delicacies

Stretched long and thin noodles
Lanzhou Beef Noodles (Stretched Noodles) is the most famous local dish. It was first created during the reign of Emperor Guangxu (1875 - 1908), Qing Dynasty (1616 - 1911) and it is now popular all over China. This dish has five main features: clear soup, white radish, red pepper, green caraway and yellow noodles. The noodles can be wide or slim to meet different preferences. Boys like er xi (a little wider) while girls like slim ones, the middle-aged and the old like jiuyezi (leek leaf) and maoxi (slimmer) and scholars prefer slim and jiuyezi. Farmers, soldiers and workers prefer wide or even wider. If a girl or an old man asks for wider noodles or a boy asks for maoxi noodles, it would be rather strange. The noodles have gone beyond food to become a culture.

A bowl of beef noodles costs 2 Yuan and takes only a few minutes to prepare. The chef twists and stretches the dough skillfully and in less than two minutes the noodles are finished. This quick and inexpensive food is undoubtedly the first choice among the locals. There are one or two beef noodles eateries on every street in the city.

Niang pi zi cannot be missed among the local delicacies. Flour paste is steamed for 3 - 4 minutes, then cut into strips and served with mustard, garlic, sesame butter, chili oil, vinegar, and soy sauce. This is a favorite among the locals and many of the tourists.

As many Hui people live in this city, barbequed mutton, boiled mutton, and lamb with wide vermicelli are local delicacies among the various ethnic groups.

Do not forget pie with preserved ham, casserole, and fried field snails, which are good choices for you to enjoy either alone or with friends.

Fried Sheep Tail is actually made up of egg, bean paste, and starch. It is crispy with a golden top.


Mother Kelly’s, London

House favourites
North Brewing Co/Mother Kelly’s pale ale (£5.20, keg)
Four-cheese cheeseboard, £10.50

The best beer bar in London? That is impossible to call. It is a huge city with numerous options which, either on choice (Craft Beer Co, Euston Tap) or novelty for a beer tourist (Crate, the Harp, the Rake), might easily fill this slot. A stylish railway arch bar in Bethnal Green, Mother Kelly’s gets the nod because across its six fridges and 19 keg beer taps, even the most well-travelled beer geek will find something new and arresting. From a Three Floyds and Burning Sky collaboration to Metal Face, an aged mixed-fermentation saison from Oxbow Brewing (no, me neither), Mother Kelly’s is a feast of one-offs, experimental ales and rare collaborations from around the world – some eye-wateringly expensive.
motherkellys.co.uk, Mon 4pm-11pm Tue-Thu noon-11pm Fri-Sat noon-midnight, Sun noon-11pm


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