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Recent Articles
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…
My first steps into hosting & a New Year full of new projects
Hello everyone! I hope you had a brilliant Christmas and are excited as I at the start…
Pasta love in 2015…& a great tool for the new year
Pasta. Just as rice conjures up the image of tiny bouncing grains, with pasta the name itself…
Bee good, put the forage before the honey
Honey. I just love it. As a child I used to eat spoonfuls of the stuff straight from…
Be brave, be gutsy, ferment all that leftover veg
Do you cringe every time you pay through your teeth for probiotics? And feel guilty about not using up…
This week, it’s all about pairings and canapés
A few days ago, while perusing for a birthday present for a friend in the lovely Prep…
A great new venture and a truffle dish
On Monday I embarked on a new adventure with a kick ass truffle dish. I started cooking for…
A risotto with wood fired umami & a fennel salad to match
At the weekend we lighted up the wood fired oven and had a roast. The weather was grim…
Morocco VS England on a bed of rigatoni
This dish brings together Italian heritage, North African influences and a British staple vegetable, the sweet and…
A party weekend and a veg feast
So Halloween has passed. On Saturday night we had kids banging on the door for trick or…
