Latest news with #GreenMichelin
Forbes
02-07-2025
- Forbes
Try These Unique Dining Options In Los Cabos
Los Cabos is a special destination known for its natural beauty, terrific beaches and endless watersports, including snorkeling, scuba diving, sports fishing and whale watching. You can also find an abundance of luxurious accommodations and fun nightlife. It is also home to some terrific and innovative dining experiences. Below are three of my favorites. Inspired , award-winning bites Acre Acre This 2025 Green Michelin star winner is the ideal place to spend an evening (or a whole day). The food is the star, but the atmosphere is also pretty amazing. Guests are welcomed by a jungle-like pathway, surrounded by flowering plants and a collection of treehouses. Dinner is served under lit lanterns and an expansive starry sky; lunch is also alfresco, sheltered by the towering jungle palms. Communal dining is recommended Acre At the heart of the Acre Resort, which also includes accommodations, is a working farm that supplies the kitchen with more than 60 organic items. Mango and citrus trees tower over rows upon rows of tomatoes, peppers, root vegetables and herbs. Meat and seafood arrive fresh daily from nearby suppliers. The emphasis is on sustainability and although these locally produced items need little help to shine, the culinary team, led by Chef David Fajardo, create something wonderful. Some recent menu highlights include: tuna crudo with mango and avocado, rib-eye tacos with pickled onions, an heirloom tomato salad with goat cheese and basil and miso fish with black rice and bok choi. Farm-to-table dining with a view Monte Cardon Monte Cardon For the ultimate dinner with a view, take a short drive to the countryside outside of Los Cabos to Monte Cardon. The property and amazing team will welcome you with a homemade beverage, and if you time it correctly, a spectacular sunset. The food at Monte Cardon highlights daily harvests from local farms and the Sea of Cortez and emphasizes sustainability; the restaurant is committed to only using ingredients that are found within 12 miles of the property. The menu incorporates seasonal flavors, a creative spirit and traditional Mexican cuisine with a Mediterranean flair. This is farm-to-table cooking at its best. Private dining events are also available Monte Cardon The local ingredients are transformed into magical dishes by chef/proprietor Ubaldo Martínez whose open-kitchen uses rustic techniques such as firewood ovens and grills. The highlight is the seasonal, six-course Chef's Table menu. Each course is deliciously complex and beautifully presented. Recently, the menu featured mesquite grilled yellowtail served over green mole, blue shrimp carpaccio stuffed with house-made burrata and a pear tart drizzled with mint caramel. And an extensive wine and cocktail list is also available. Sushi plus the Pacific Nobu Nobu Nobu Los Cabos, located in the Nobu hotel, is inspired by the innovative flavors created by Chef Nobu Matsuhisa. Of course, you can find what have become Nobu classics, such as black cod miso, rock shrimp tempura, and yellowtail sashimi. However, this Cabo outpost also takes advantage of its unique location. Your meal is served in a sleek dining room with floor-to-ceiling windows where you can watch the crashing waves of the Pacific Ocean. Open-air dining is also available on the two-level oceanside patio for an up close sunset view. Nobu classics Nobu In addition to some of the best sushi I have ever had, a large selection of Japanese wagyu, and some excellent salads, Nobu Los Cabos also infuses its Japanese menu with Mexican elements. You can also indulge in a short rib, king crab or lobster taco, or some shishito peppers. And in addition to an assortment of mochi, there is tres leche cake with caramel ginger for dessert. The 'Mia Margarita' is a favorite and the Mezcalina features Siete Misterios Mezcal.
Yahoo
26-03-2025
- Yahoo
7 wild herbs you can forage in the UK
This article was produced by National Geographic Traveller (UK). Wild greens and herbs have been part of our diet since the dawn of time, and it was only at the beginning of the 20th century, when food and farming became heavily industrialised, that their popularity dropped off. In the 2010s, however, they saw a resurgence, with high-end chefs like Rene Redzepi in Copenhagen, Michel Bras in Laguiole, France, and Dan Barber in New York incorporating hyperlocal, foraged ingredients into their menus. You don't need to be a chef to take advantage of the many edible treasures in Britain's fields, hedgerows, woodlands and gardens, however — just a sense of adventure and, unless you have the requisite know-how, a guide. A few tips: avoid anywhere near polluted water or heavy traffic, or popular with dogs. If you have doubts about identifying something — especially plants in the wild carrot family, which can vary from delicious to deadly poisonous — choose a safer option, such as nettles or dandelions. Here are Britain's herby highlights. A native herb with fine, feathery leaves and a froth of tiny white flowers in summer, yarrow grows in meadows and hedgerows. James Wood, who runs Totally Wild foraging courses across the UK, adds the young leaves to potato salad, and after flowers appear he uses the leaves in stuffings and stews, replacing thyme or rosemary. At The Small Holding restaurant in Kent — which holds a Green Michelin star — you might find sprigs of yarrow dotted on top of ricotta and tomatoes. Not suitable for people with aspirin allergy. Many people think of chickweed as an annoying invader, but its dainty leaves are delicious, with a flavour like spinach crossed with sweetcorn — so if it rampages through your garden, eat it up. There's a long tradition of doing so, with burnt chickweed seeds found at Neolithic sites. However, it has a nasty lookalike, petty spurge, but it's easy to tell them apart: chickweed has a single line of hairs on each stem. Even more obvious, if you pull the stem until it snaps, you'll see a thin strand or core inside it, while spurge has milky sap. Also known as horse parsley, Alexanders arrived with the Romans, and it bullies our native bluebells, so harvesting it is no bad thing, especially in places like Norfolk, where it's abundant. Although the whole plant is edible, with a concentrated celery flavour, the seeds are the most exciting part, says James: 'They're quite similar to sichuan pepper — it's like having masses of wild peppercorns growing unnoticed on our doorsteps.' Originally found on European mountainsides, sweet cicely can be used in place of fennel. Jekka McVicar, a herb expert and founder of Jekka's, a herb farm in Bristol, likes to cook it with rhubarb, as the herb's sweetness cuts the amount of sugar needed. Sweet cicely could be confused with poisonous hemlock, but the former's aniseed scent sets it apart. Not be confused with actual ivy, ground ivy is a native, low-growing wild herb related to mint and dead nettles, with purple, funnel-shaped flowers and small, slightly hairy leaves, which are very fragrant when crushed or chopped. It's invasive and one of the UK's most common weeds, so light foraging can be helpful to the ecosystem. Use the leaves where you might use mint, especially in tzatziki or to garnish a gin and tonic. Once you identify sweet woodruff's star-shaped whorl of narrow oval leaves and tiny four-petalled white flowers, you'll spot it everywhere. Jekka uses the almond-scented leaves in salads, but you can dry them for a more intensely vanilla-like flavour and infuse them into drinks. They must be dried fast and thoroughly, though, and kept in an airtight container, or they can develop a dangerous toxin. Found in damp lowlands all over the UK, meadowsweet has a long history of medicinal use, and some people find the leaves smell medicinal, too. One of the most sacred herbs of the ancient druids, its name comes from mead, which the flowers were used to flavour. Using them in place of elderflower in elderflower 'champagne' brings out notes of hay, almond and vanilla. This is another herb not suitable for those with an aspirin allergy, though. Fat Hen: The Wild Cookery School, CornwallTake a foraging 'stomp' along a coastal path before heading to The Gurnard's Head pub near Penzance for lunch and a lesson in turning the likes of alexanders and three-cornered leek into kimchi. Healing Weeds, BristolRun by trainee herbalist Maria Fernandez Garcia, Healing Weeds offers foraging walks in Bristol's country parks and farms (finds include yarrow, meadowsweet or chickweed) as well as workshops on using flowers and herbs as remedies. The Sharpham Trust, DevonWilderness psychotherapist Brigit-Anna McNeil hosts hosts wild herb foraging days in spring, summer and autumn, focused on their use as food and medicine. Expect to gather the likes of mugwort, wood avens and dandelions. Published in Issue 27 (spring 2025) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
National Geographic
26-03-2025
- National Geographic
7 wild herbs you can forage in the UK
This article was produced by National Geographic Traveller (UK). Wild greens and herbs have been part of our diet since the dawn of time, and it was only at the beginning of the 20th century, when food and farming became heavily industrialised, that their popularity dropped off. In the 2010s, however, they saw a resurgence, with high-end chefs like Rene Redzepi in Copenhagen, Michel Bras in Laguiole, France, and Dan Barber in New York incorporating hyperlocal, foraged ingredients into their menus. You don't need to be a chef to take advantage of the many edible treasures in Britain's fields, hedgerows, woodlands and gardens, however — just a sense of adventure and, unless you have the requisite know-how, a guide. A few tips: avoid anywhere near polluted water or heavy traffic, or popular with dogs. If you have doubts about identifying something — especially plants in the wild carrot family, which can vary from delicious to deadly poisonous — choose a safer option, such as nettles or dandelions. Here are Britain's herby highlights. 1. Yarrow A native herb with fine, feathery leaves and a froth of tiny white flowers in summer, yarrow grows in meadows and hedgerows. James Wood, who runs Totally Wild foraging courses across the UK, adds the young leaves to potato salad, and after flowers appear he uses the leaves in stuffings and stews, replacing thyme or rosemary. At The Small Holding restaurant in Kent — which holds a Green Michelin star — you might find sprigs of yarrow dotted on top of ricotta and tomatoes. Not suitable for people with aspirin allergy. 2. Chickweed Many people think of chickweed as an annoying invader, but its dainty leaves are delicious, with a flavour like spinach crossed with sweetcorn — so if it rampages through your garden, eat it up. There's a long tradition of doing so, with burnt chickweed seeds found at Neolithic sites. However, it has a nasty lookalike, petty spurge, but it's easy to tell them apart: chickweed has a single line of hairs on each stem. Even more obvious, if you pull the stem until it snaps, you'll see a thin strand or core inside it, while spurge has milky sap. 3. Alexanders Also known as horse parsley, Alexanders arrived with the Romans, and it bullies our native bluebells, so harvesting it is no bad thing, especially in places like Norfolk, where it's abundant. Although the whole plant is edible, with a concentrated celery flavour, the seeds are the most exciting part, says James: 'They're quite similar to sichuan pepper — it's like having masses of wild peppercorns growing unnoticed on our doorsteps.' 4. Sweet cicely Originally found on European mountainsides, sweet cicely can be used in place of fennel. Jekka McVicar, a herb expert and founder of Jekka's, a herb farm in Bristol, likes to cook it with rhubarb, as the herb's sweetness cuts the amount of sugar needed. Sweet cicely could be confused with poisonous hemlock, but the former's aniseed scent sets it apart. 5. Ground ivy Not be confused with actual ivy, ground ivy is a native, low-growing wild herb related to mint and dead nettles, with purple, funnel-shaped flowers and small, slightly hairy leaves, which are very fragrant when crushed or chopped. It's invasive and one of the UK's most common weeds, so light foraging can be helpful to the ecosystem. Use the leaves where you might use mint, especially in tzatziki or to garnish a gin and tonic. 6. Sweet woodruff Once you identify sweet woodruff's star-shaped whorl of narrow oval leaves and tiny four-petalled white flowers, you'll spot it everywhere. Jekka uses the almond-scented leaves in salads, but you can dry them for a more intensely vanilla-like flavour and infuse them into drinks. They must be dried fast and thoroughly, though, and kept in an airtight container, or they can develop a dangerous toxin. 7. Meadowsweet Found in damp lowlands all over the UK, meadowsweet has a long history of medicinal use, and some people find the leaves smell medicinal, too. One of the most sacred herbs of the ancient druids, its name comes from mead, which the flowers were used to flavour. Using them in place of elderflower in elderflower 'champagne' brings out notes of hay, almond and vanilla. This is another herb not suitable for those with an aspirin allergy, though. Foraging tours in local forest have become a popular pastime with young people. Photograph by Felix Russel-Saw Where to go foraging in the UK Fat Hen: The Wild Cookery School, Cornwall Take a foraging 'stomp' along a coastal path before heading to The Gurnard's Head pub near Penzance for lunch and a lesson in turning the likes of alexanders and three-cornered leek into kimchi. Healing Weeds, Bristol Run by trainee herbalist Maria Fernandez Garcia, Healing Weeds offers foraging walks in Bristol's country parks and farms (finds include yarrow, meadowsweet or chickweed) as well as workshops on using flowers and herbs as remedies. The Sharpham Trust, Devon Wilderness psychotherapist Brigit-Anna McNeil hosts hosts wild herb foraging days in spring, summer and autumn, focused on their use as food and medicine. Expect to gather the likes of mugwort, wood avens and dandelions. Food by National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click Published in Issue 27 (spring 2025) of(UK).To subscribe to(UK) magazine click here . (Available in select countries only).
