The tall tale of Richard III and Bosworth jumbles
So, the skeleton in the car park is indeed that of Richard III. With that in mind here's an entry from my book on Bosworth Jumbles biscuits, which comemortate the battle that ultimately put him there. When matters need celebrating, we reach for cakes, pastries and other sweet delicacies. Getting hitched? Time for a wedding cake....
My book ‘Food Britannia’ wins the Guild of Food Writer’s ‘Food Book of the Year 2012’
Blimey, well there you go. Not bad for a first book, eh? It was an emotionally charged evening at Fishmongers Hall on Wednesday night (30 May). I didn’t really feel nervous until my category was called, then could hardly take in the judges’ comments read aloud by the host. There was then a pause which...
Food Britannia is The Sunday Times’ food book of the year, and the FT likes it too
Golly, the lovely Bee Wilson (who's book Swindled is a great read btw) has very kindly named Food Britannia The Sunday Times' food book of the year, and what a year it was for interesting foodie books. Other contenders included some big tomes from the big names like Jamie's Great Britain, Raymond Blanc's Kitchen Secrets...
Review of Food Britannia on Guardian Books
Kathryn Hughes has reviewed Food Britannia in the Guardian Review (30th July). Here are some of the things she's said. In Food Britannia Andrew Webb embarks on a food-lover's tour of Britain, searching out regional specialities, meeting people who've started businesses from their kitchen table, and generally finding reasons to be cheerful about the state...
Me on Steve Wright’s show
A few weeks ago Steve Wright thumbed through a copy of my book on air and liked the look of it. I ask Random House's PR to see if they'd like me to come on the show and talk about it in person, which they did. Below is my interview with Steve and the crew,...
Me on Robert Elms’ show BBC London
Here's me talking about the food of London featured in Food Britannia on the Robert Elms show on BBC London 94.9. Robert's a fan of black pudding, and also knows his London food history, correctly saying that parsley liquer served with pie and mash was traditionally made with the water the jellied eels had been cooked...
Me on BBC Radio Newcastle
Today I appeared on Simon Logan's show on BBC Radio Newcastle. They cut the interview into three chunks, starter, main course and dessert after the news. You can listen to the whole 11 mins below. Andrew Webb on BBC Radio Newcastle 11mins If you've not got time for that then why not just listen to...
Food Britannia Off Cuts: Iffits and biffins
You’ve got to not only admire the chef that puts ‘dirty beef dripping’ on his menu, you’ve got to order it. So I did. And Tim Abbot, chef and manager of The Pigs pub near Holt, Norfolk, is the man that’ll prepare it for you. I can’t recall seeing dripping on a menu anywhere else...
Waitrose Kitchen Magazine: Fields of Gold
If you wanted an old Italian mama (or nona) straight out of 'central casting' to photograph making pasta by hand, you could not get better than 80 year old Vincenza Vicenti who learned the skill at her mother's side from the age of 10. To watch her work was a joy, she simply mixed flour and...
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.
Food Britannia on Steve Wright’s radio show
Many thanks to Neil Davey for the tip off that Steve Wright discussed Food Britannia on his radio show. You can listen to Steve and the team here: Food Britannia on Steve Wright's The Big Show. BBC Radio2 No of them knew what Scouse was – though they do now. There was also mention...
Food Britannia offcuts: A Short History of the Pop Up Restaurant
The pop-up/guerrilla/underground restaurant phenomenon was born at Christmas time in the East End of London. The public were lowing, the waiters await, but not even Jesus could have sat down to a plate. Reindeer was its name, and open for just twenty-three days it naturally it became the hottest ticket in town. This was 2006,...