Review about a celebration and fundraising dinner sponsored by PwC in honour of Beyond Food and Brigade Bar + Kitchen in London.
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Orange Bakery offers sourdough detours
A visit to sourdough specialists Orange Bakery in Watlington, Oxfordshire.
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Street books offer kitchen inspiration
Finding a set of cookbooks from the 1990s inspired me to make a Greek dish by food writer and now cooking school owner on the Greek island of Kea
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A Persian summer, in southern England
A Persian food inspired supper club in the Sussex countryside of England. Three courses of including lamb shanks braised in a citrus marinade and pistachio ice cream.
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Chocolate takes lead role in F magazine
A reveiw about the chocolate edition of F magazine. Published in South Korea, the magazine is beautifully designed and full of relevant articles, illustrations and photographs.
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Sliced and diced, the best of British Charcuterie reaps awards
The best of British cured, fermented, finely sliced, expertly prepared meats has been put to the test and the best rewarded in the increasingly influential British Charcuterie Awards. Created in 2017 and organised by food events maven Henrietta Green, the awards seek to reward and educate both maker and consumer. Both sides of the plate […]
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Nobs and Nosh, flicking through the pages of star dining
This delightful book is full of stories about food told by royalty, aristocrats, actors, dancers, politicians and other ‘nobs’ of the day.
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Chef Emily cooks and publishes Sea & Shore
Cornwall-based chef Emily Scott cooked for the G7 leaders at the Eden Project, the day after her cookbook Sea & Shore was published.
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Shingara Bangladeshi street food for your kitchen
How is your lockdown life going? What do your days revolve around? Perhaps you’re working from home, taking the dog for a walk or learning that second language you always promised yourself you would study. With the news being so constant, fast changing and often contradictory it’s good to take some time out. I seem […]
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Aegean brings hope of future travel, cooking and flavours
Paper quality in food and travel books is too often overlooked. Running my fingers over a double page photo spread on clean, physical white paper showing two images of a Greek beach and a white and blue stone church is my (current) tactile way of travelling. The images lie side by side on pages 10 […]
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