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...
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.
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
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
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]
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...
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...
It started as a throw item from my book on BBC Three Counties radio as we were talking about coronation chicken. You see in 1953 The Ministry of Food granted applications for communities to roast a whole oxen to celebrate the coronation, but only if they could prove that by tradition, an ox had been...
Stone the crows, we've only gone and scooped the Best New Media gong at last night's Guild of Food Writers Awards! The judges liked not only our recipes and interviews, but also the fact that we cover important food issues such as food poverty. The night ended with me filling my trophy vase with negroni in the downstairs...
The phrase 'unexpected item in the baggage area' is guaranteed to bring me out in a fit of blood-boiling rage. Will anything stop the rise of the machines? I've tried readers, I really have. I get technology; love it, in fact. I bought the first iPod when it came out in 2001, and I own...
We live in the age of the story, the news angle, the life before and the multifaceted career after… but Delia just isn't built that way. A bit like Cliff Richard, she's never had another job, other than teaching the nation to cook. It's pretty much all she's done. She offered no opinions on the...
Pre lunch venue: Art and Science on the Brain, Barbican Venue verdict: Playing with brains, what’s not to like? @foodjournalist adopt me please. @thejuggedhare — Melanie Jappy (@japster2008) April 9, 2013 Neuroscience and brains formed the prelude to the latest lunch with a little ‘un, and you can’t get cooler than getting kids into science....
