![7 coastal hotspots for a foodie holiday]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1603373793/production/ckea2chuh0000uv25vqkwe1s5/3-1_Banner.jpg","cloudName":"ddi69qzip"})
7 coastal hotspots for a foodie holiday
Enjoy a gourmet meal with a view at these idyllic locations.
![7 steps to anchovies and lamb - a match made in culinary heaven!]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1602856711/production/ckea2chuh0000uv25vqkwe1s5/7-1_Banner.jpg","cloudName":"ddi69qzip"})
7 steps to anchovies and lamb - a match made in culinary heaven!
When you have a teacher from Leiths School of Food & Wine and an author of 10 cookbooks at your disposal, you know you’re going to get a super tasty recipe! Step forward Jennifer Joyce - who has also written for BBC Good Food and Waitrose Magazine - and who now writes for us. Her first offering for Source Magazine is dinner party proof and just perfect for those chillier autumn nights…
![The job I wish I had: Anchovy fisherman]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1603314365/production/ckea2chuh0000uv25vqkwe1s5/pukpik-Cey5ljV8R6A-unsplash.jpg","cloudName":"ddi69qzip"})
The job I wish I had: Anchovy fisherman
Troubling times have made some of us rethink our careers and whether we want to sit in front of a computer 9 til 5. In our new series ‘The job I wish I had’ we spend a day with an anchovy fisherman, who shows us the special relationship between man and the sea.
![3 wines to pair with oceanic charcuterie - tinned tuna!]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1602261787/production/ckea2chuh0000uv25vqkwe1s5/6-1_Banner.jpg","cloudName":"ddi69qzip"})
3 wines to pair with oceanic charcuterie - tinned tuna!
As canned fish increases its popularity in the UK it’s no longer seen as the poor alternative to fresh fish. With some people now even serving it up at dinner parties, we asked wine buyer and owner of Ruby & Claret bottle shop bar and tasting room what vino she’d pair with the oceanic charcuterie - canned tuna.
![Ageing mindfully! The new wellness buzzword]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1602254437/production/ckea2chuh0000uv25vqkwe1s5/4-1_Bannner.jpg","cloudName":"ddi69qzip"})
Ageing mindfully! The new wellness buzzword
At what age do we begin to age? Well that’s a difficult one to answer because ageing is linked to the habits that we’ve had in the course of our lives (yup, including those boozy student days). In this feature we look at when you start ageing, how age is viewed in different cultures, and we give you some top tips on how ageing mindfully really can make you happier, healthier and most importantly, feel alive.
![Tuna- youth elixir of the ocean]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1602248486/production/ckea2chuh0000uv25vqkwe1s5/5-1_Banner.jpg","cloudName":"ddi69qzip"})
Tuna- youth elixir of the ocean
Slow down the passage of time by eating tuna - filled with myriad benefits, it’s the treasure of the sea that keeps you young (yes really)!
![When patience and passion pay off]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1602243502/production/ckea2chuh0000uv25vqkwe1s5/1-1_Banner.jpg","cloudName":"ddi69qzip"})
When patience and passion pay off
If the last six months has taught us anything, it’s that life doesn’t need to be so hectic. We have (re)learned what’s truly important. So let’s look back to how things used to be and take time to appreciate...time. In terms of food, our ancestors were not in a rush for things to mature, and would spend hours - sometimes days - hand-making gastronomic delights. Less stress, more flavour. What’s not to like about that?
