Cold & rainy? Start your feast with a flan

Last Friday I hosted my first Dining at the Foot of the Hills event. It was a great opportunity to see how the dishes worked and understand what needed tweaking. Speaking to my guests afterwards, it looked like I made only one mistake: there was too much food! I really took this on board and from…

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After a lot of tasting and experimenting…

Countless vegetable flans later, after tasting and experimenting with a long list of ingredients, I’m (nearly) ready for my supper club. This Friday a few people will come to my house for the first of hopefully many ‘Dining At The Foot of the Hills’ events. The name is suggestive of my native Piedmont and the…

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Pescatarian under pressure

I finally can say I cook like my mother. One of my childhood memories is that of my mum coming home in a rush, putting down her bags and quickly starting washing and chopping vegetables. And at around 7pm, while I was sitting at the kitchen table doing my homework, the pressure cooker started hissing. Like an alarm bell,…

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How Bompas & Parr imagined a British Museum of Food

They set a steamship in 55,000 litres of lime jelly, cooked a barbecue on lava and sent a bag of coffee beans to space and back. But for me Bompas & Parr will forever be the pair that got a few thousands people, me included, pummelled and squeezed rather hard by a full-body and quite menacing-looking…

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