Emma Pryer

1 month ago | yahoo.com | Emma Pryer

When crazed gunman Seifeddine Rezgui opened fire on unsuspecting tourists enjoying the sun in a luxury Tunisian beach resort, those who weren’t shot before they could escape, ran for their lives. Yet for holidaymaker Allen Pembroke, the thought of leaving injured people on the beach wasn’t an option. After ensuring the safety of his wife, he returned, running towards the horror, not away from it.

1 month ago | telegraph.co.uk | Emma Pryer

Exclusive interview: Nearly a decade on, holidaymaker Allen Pembroke recalls the one of the deadliest Islamist attacks in recent historyWhen crazed gunman Seifeddine Rezgui opened fire on unsuspecting tourists enjoying the sun in a luxury Tunisian beach resort, those who weren't shot before they could escape, ran for their lives. Yet for holidaymaker Allen Pembroke, the thought of leaving injured people on the beach wasn't an option.

1 month ago | telegraph.co.uk | Victoria Moore |Emma Pryer |Arielle Goldstein |Xanthe Clay

If you've been shopping for fizz recently, you will have noticed newcomers among all the prosecco and crémant. A lot of newcomers. In the past few weeks, I've tasted sparkling vermentino from Australia's Strathbogie Ranges, fizz from Argentina's Famatina Valley, and bubbles from the shores of Lake Garda, to name a few. As a committed crémant drinker, I've approached these newer sparkling wines with suspicion bordering on hostility. It's clear why they are here.

1 month ago | telegraph.co.uk | Emma Pryer

The French chef shares simple ways to make the most of seasonal strawberries and tomatoes - and cut food waste this summerThe good news? May's unseasonably hot weather has brought a glut of tomatoes and strawberries. And who better to show us what to do with them than Raymond Blanc? The French chef is best known for the lavish feasts at his restaurant Le Manoir aux Quat'Saisons in Oxfordshire - but he's spent a lifetime championing zero food waste and sustainable cooking.

1 month ago | yahoo.com | Emma Pryer

The good news? May’s unseasonably hot weather has brought a glut of tomatoes and strawberries. And who better to show us what to do with them than Raymond Blanc? The French chef is best known for the lavish feasts at his restaurant Le Manoir aux Quat’Saisons in Oxfordshire – but he’s spent a lifetime championing zero food waste and sustainable cooking.