I’m a award-winning food journalist and the author of Food Britannia. My work has appeared on BBC radio, Channel 4, AOL and lovefood.com (of which I was the editor). My print work includes Waitrose Kitchen and Delicious magazines.
The return of English saffron for Monocle 24

The return of English saffron for Monocle 24

Living in Saffron Walden I’ve always wanted to tell the story of the spice that gave the town its name. Saffron is a spice normally associated with the cuisines of Spain, the Middle East and India, but centuries ago, saffron growing was a thriving industry right here in the UK,...
Dwarf pie with Heston Blumenthal

Dwarf pie with Heston Blumenthal

They say you should never meet your heroes, but when the email arrived asking would I like to talk to Heston about pies, only a total idiot would say no. Now I’ve worked with a few names in this business, but The Man from Bray was without doubt the most...
What's it like to work, live and eat on the road?

What’s it like to work, live and eat on the road?

‘If you’ve got it, it came by truck’ says veteran trucker John Eden at one point during my interview with him for The Food Programme. You can listen to the full programme here. John’s right of course, practically everything we enjoy in Britain today is moved around by an army of...
Food on a pension: what's it like to shop, cook and eat when you're old?

Food on a pension: what’s it like to shop, cook and eat when you’re old?

A man loves the meat in his youth that he cannot endure in his age Shakespeare, Much Ado About Nothing Recently, I 'time travelled' 30 years into my own food future for Radio 4's The Food Programme. I looked at the eating habits of the elderly, and tried to cook while wearing...
The man who really knows his onions

The man who really knows his onions

Like the rest of us, farm manager Tim Pratt stores onions in a cool, dark, dry place… it just happens to be an old WWII aircraft hanger in Suffolk. Take down one of your cookery books from the shelf, pick a savoury recipe at random, and chances are it begins ‘first...
A close shave with Kate Humble’s sheep

A close shave with Kate Humble’s sheep

In real life Kate Humble is exactly how she is on the telly; a head of tumbling curls, a big smile and a boundless enthusiasm about whatever she’s talking about, be it sheep or volcanos. I visited Kate and her husband Ludo for lovefood.com to see firsthand their new venture,...
What’s the Future for the Cookbook?

What’s the Future for the Cookbook?

In this app-enabled digital age, what’s the future for the printed cookery book? Well The Food Programme asked me to find out, and it’s a lot more complex than you think. You can read all about my day spent criss-crossing London in search of answers on lovefood.com. You can hear...
Video promo for Food Britannia

Video promo for Food Britannia

Here's a short promo for Food Britannia giving you just a taste of what the book's about, to see more of me on film visit the Showreel page, to read a sample of the book and see reviews, visit the Food Britannia page.
Latest entries
The historical bookshelf: Episode 1

The historical bookshelf: Episode 1

So I have a new monthly episode called the Historical Bookshelf (listen here) on Cambridge105fm food show, Flavour. Each episode will look at an unusual, forgotten, or little known food book from my bookshelf. You can listen to the episode here, it’s the first thing in the show. Episode I features Bernard Darwin’s ‘Receipts and Recipes. Being a vade...
Litter, it's not what it used to be

Litter, it’s not what it used to be

Travelling along and A-road this time of year and you can see them, especially now that autumn’s here properly and trees have begun to shed their leaves. Apple trees, dropping fruit all over the edge of the tarmac. I love seeing a fecund apple tree by the side of a road, thinking that years ago...
Say hello to my new book, The Men's Pie Manual

Say hello to my new book, The Men’s Pie Manual

With great fanfare and a hot water crust my new book, the Men’s Pie Manual was launched in October, just in time for those that like to get their Christmas shopping done early. It’s been a joy to write, though things did get a little tricky when trying to make and photograph a gala pie...
Guardian Masterclass : how to write and publish a book about food

Guardian Masterclass : how to write and publish a book about food

They say everyone has a book inside them*, and writing about food has never been more popular than it is now. More and more people are breaking into food writing from blogs, businesses, or just through the need to tell a story. Consequently I’ll be running a Guardian Masterclass on non-fiction food writing on 15...
Why I've had it with 'talking' packaging!

Why I’ve had it with ‘talking’ packaging!

I finally snapped when a Sicilian accosted me in Tesco. “I’m new”, said a bottle of La Piazza red wine. The label featured a drawing of the eponymous piazza and I imagined lovers sitting by a fountain, olive groves, and the toil of the grapes growing under the grinding millstone of the hot Mediterranean sun. All...
Why 'urban foraging' is a complete waste of time

Why ‘urban foraging’ is a complete waste of time

Foraging was all the rage post-credit crunch. Fuelled by survivalist fantasies and a desire to get back to nature after years of decadence, people headed off into the countryside to reap nature’s bounty. But after a while who could be bothered with all that travelling out to the sticks? Not time-poor city folk, that’s for...
What to do with leftover fish and chips?

What to do with leftover fish and chips?

Unlike curry, or even Chinese food, fish and chips isn’t very nice when taken into work the next day for lunch and reheated  in the office microwave. However, a few week’s ago fate threw me a challenge when I over-ordered…  Read the rest on the delicious. blog.    

Five of the best: Sunday lunches to share for the FT

From Cambridge to Cumbria, from ‘drunken’ roast duck to ham hock pie, here’s fare that’s just too good eat on your own Read more at ft.com

Five of the best: restaurants that ‘grow their own’ for the FT

From handpicked salad leaves to chard, courgettes and runner beans, a list of the very best places to eat fresh.  Read more at FT.com

‘Five of the best cheese-making courses’ for the FT

Ever fancied making your own cheese? Well it's not that hard apparently.  Here's my round up for the FT on five of the best cheese-making courses in the UK.  Learn to make your own dairy products, from Camembert and pecorino to yoghurt and butter [Read the rest of the article at ft.com]
4000 pubs to close, and why that might not be a bad thing

4000 pubs to close, and why that might not be a bad thing

The news that the latest issue of The Good Pub Guide predict 'up to 4,000 pubs will close in the next year, but they are the ones "stuck in the 1980s" offering indifferent drink and food' was picked by just about every media outlet going, from the Guardian, to Epworth Bells and Crowle Advertiser . Sometimes stories catch...
The 'test tube' burger, and what it means for meat eaters

The ‘test tube’ burger, and what it means for meat eaters

Of all the weeks to go on holiday I picked the one which saw pretty much everyone in the UK food world attend a press conference to showcase the world's first 'test tube' burger. Not only did I miss that, but also the opportunity to rant about it on the airwaves, having to politely decline...