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UPDATE: Jun. 23, 2023, 3:25 p.m. EDT This story has been updated with the latest

When is a Waldorf salad not a Waldorf salad? When it’s almost a pudding – and there’s not a lettuce leaf in sight. This simple side salad of celery, walnuts and apples was invented in 1893 at the Waldorf Astoria Hotel in New York. While it’s been subject to many reinterpretations over the years, the Forest Side’s head chef Paul Leonard garnered a Michelin star for his take on this classic dish. Arriving in a delicate and crisp stewed-apple tart case that takes no less than 72 hours to create, it’s filled with a creme fraiche cake, walnut brittle, dehydrated grapes and confit celery. Walnut, celery and apple gels are also added, along with a Granny Smith apple skin sorbet, all topped with a walnut tuile. The different flavours and texture compliment each other perfectly, creating an unforgettable sweet and sour flavour bomb that continues to linger long in the memory. This petite morsel of food forms part of Leonard’s eight-course Michelin-starred menu at the Cumbrian hotel and restaurant, which was named the Best Country House Hotel of the Year in the 2023 Good Hotel Awards. In addition to the star, it’s also been awarded four rosettes, ranked number nine on Square Meal’s annual list of the UK’s 100 best restaurants and reached the top 30 of Harden’s Top 100 of the Best UK Restaurants. Which is a long way of saying that there’s plenty of justifiable interest in this superb family-run operation and that it’s been a good 2023 for the team. And it’s far from Leonard’s first culinary rodeo. Having cooked under Marcus Wareing and Andrew Fairlie, the Hull-native retained a Michelin star at The Isle of Eriska on the west coast of Scotland, before heading up the luxury Devonshire Arms in Bolton Abbey, Yorkshire, where he won four rosettes for his cookery. In 2019, he joined the team at the Forest Side. Here, the emphasis is very much on making the most of this sensational landscape, in both aesthetics and taste, with Leonard aiming to source 90 per cent of produce from within a 10-mile radius of the establishment. Handily, an extensive and original red brick Victorian walled garden is home to many of the ingredients rustled up by the team, including saffron, courgettes, tomatoes and an “unofficial” apple orchard that boasts 300 different types of apple. And what a successful collaboration it is. Guests arrive in the light and airy dining room, which looks out to the red-squirrel-occupied garden and dramatic fells. Reclaimed timber and steel tables sit aside a central sommelier’s table crafted from a windblown tree in the grounds. But instead of the buttoned-up atmosphere that often permeates restaurants of this calibre, the familiar sound of classic anthems – think Fleetwood Mac, The Kinks and Pulp – floods through the space, extinguishing any sense of forced propriety. It’s an intentional move initiated by Leonard and a welcome one more restaurants could learn from: a relaxed room of toe-tapping patrons is significantly happier than one with a reverential silence. Snippy waiters with clipped accents have no place here. At the Forest Side, staff seem genuinely delighted to be there, arriving with smiles and warm inflections. Under Leonard’s leadership, junior chefs present each course and it’s a genuine pleasure to see their passion for and pride in the food they’ve created. Proceedings kick off with a trio of “snacks”: a rhubarb and whipped chicken liver tart, a Hafod cheddar gougère, and a croustade of brown buttered shrimp. The gougère is scrumptious – buttery and nutty and blanketed with a slice of bresaola – while the whipped chicken liver is smooth and rich. Kohlrabi with cured and lightly smoked trout is served with a salsa verde made from garden herbs and cured trout roe, while a unctuous broth is made from pork fat, seaweed and mushrooms. “Beetroots cooked in their own juice all day” might not seem like the kind of dish to set hearts aflutter, but this isn’t any old root veg. The humble vegetable is cooked all day in its own juice before being dehydrated to create a fudgy texture, and served with a chamomile-infused yoghurt. It’s delicious. We gobble down a supple scallop, followed shortly by the most tender and rich hogget, splashed with a sauce made from confit lamb tongue, pickled mustard seeds and wild garlic buds. And the bread! Baked before each service, this milk loaf is glazed in Marmite and simply served with a butter made at the nearby Winter Tarn Dairy. This early course is luxury comfort food at its best and we’re forced to restrain ourselves for fear of spoiling our appetite. We finish off with “first rhubarb of the year”, ginger and custard, which is as delicious as it sounds: a perfect balance of sweet vanilla, sorbet and herbs. Satiated, we make the easy trip upstairs to our room, one of 20 at the hotel, all of which have garden views and make the perfect end to our decadent dining experience. Is there still a place for fine dining restaurants during a cost-of-living crisis? As employers and buyers, producers and supporters of local food, they’re invaluable to the economy, while for gastronomes who wish to splash some cash treating themselves or someone else, they’re a luxury much like a pair of tickets to see Beyoncé or a championship football match. Overheard snippets of conversation among fellow guests reveal birthday treats or anniversaries, of a weekend away from the grind to relax in this glorious gothic mansion house amidst the fells. Whatever the reason, a trip to the Forest Side is quite simply sublime. A four-course dinner menu costs £85pp, while an eight-course dinner menu costs £130pp. A four-course lunch menu costs £55pp, while an eight-course lunch menu costs £85. Wine pairings come in flights of four, six or eight and start from £75 per person. B&B and dining packages are also available - visit theforestside.com for more information. Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

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Sarah Beeny has opened up about her gruelling treatment for breast cancer in a new documentary coming to Channel 4. The deeply personal one-off film, Sarah Beeny vs Cancer, sees the 51-year-old broadcaster and property expert explore the past, present and future of breast cancer treatment in the UK, while dealing with her own journey to recovery. She welcomed cameras into her home for the programme just two weeks after three lumps were discovered in her left breast. Speaking through tears at the start of the documentary, Beeny says: “I’m just not gonna die, you do know that. I’ve got a whole life. I need it. I’ve got four children. People need their mother. The truth is, I kind of needed my mother.” Beeny’s mother died of breast cancer at 39, when Beeny was just 10. Beeny says in the film that she had been waiting her whole life to hear that she had cancer. Her partner Graham Swift, an artist, says in the documentary that it was a huge deal for Beeny when she turned 40 as a healthy woman. In the show, Beeny is seen at various stages of chemotherapy. Her sons are shown cutting her hair short, and later Beeny sits in her car after doing the school run, pulling out clumps of her remaining hair. Cameras also follow Beeny as she gets a wig fitted by the NHS. Swift, who calls Beeny a “force of nature”, says he has been up at night worrying throughout the treatment. “F***yeah, there are sleepless nights,” he says. “It’s really hard. It’s horrible.” Beeny has now got the all-clear, and at the end of the documentary, she signs off with the words: “The chances of surviving breast cancer have doubled in the past 40 years, and that only gets better and better the more that is understood. “So many people are so scared. It’s that fear that keeps a lot of people away from going and checking things out and getting treatment. “So trust your body and go and get it checked out at a proper breast clinic. “If you get the diagnosis that I got eight months ago, my message would be, just, don’t be afraid. Because amazing people are doing amazing things and the outlook is getting better every day.” Sarah Beeny vs Cancer airs at 9pm on Channel 4 on Monday 12 June. Read More Sarah Beeny: Why I’m no longer scared of cancer Sarah Beeny shares health update after all-clear from breast cancer ‘I don’t want to be ashamed’: Sarah Beeny reveals she shaved her hair with dog clippers following cancer diagnosis ‘Fearful’ Shannen Doherty shares devastating cancer update Sarah Beeny shares health update after all-clear from breast cancer Breast cancer symptoms and survival rate as Amy Dowden diagnosed

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An AI meal app suggested a "meal" that would create chlorine gas. The New Zealand app, created by supermarket chain Pak ‘n’ Save, was advertised as a way for customers to creatively use leftovers during the cost of living crisis. Users enter the ingredients they have in their homes and the app generates recipes. But New Zealand political commentator Liam Hehir noticed it made “aromatic water mix” when he put in ingredients that would create chlorine gas. The bot recommended the recipe as “the perfect nonalcoholic beverage to quench your thirst and refresh your senses”. “Serve chilled and enjoy the refreshing fragrance,” it said, despite the fact that inhaling chlorine gas can cause lung damage or death. Sign up to our free Indy100 weekly newsletter This was not the only dodgy recipe the app came up with. Posting on social media, others weighed in with grim recipes they had found, including "bleach-infused rice surprise" and "mysterious meat stew" made with human flesh. A spokesperson for the supermarket said they were disappointed to see “a small minority have tried to use the tool inappropriately and not for its intended purpose”. In a statement, they said that the supermarket would “keep fine tuning our controls” of the bot to ensure it was safe and useful, and noted that the bot has terms and conditions stating that users should be over 18. In a warning notice appended to the meal-planner, it warns that the recipes “are not reviewed by a human being” and that the company does not guarantee “that any recipe will be a complete or balanced meal, or suitable for consumption”. “You must use your own judgement before relying on or making any recipe produced by Savey Meal-bot,” it said. Sounds like it... Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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