Saffron Strands

Snail Eggs & Samphire Derek Cooper I'm moving flat and, yes, it is as traumatic as everyone says it is.  Not only has my...

Paul A Young Chocolates Passing through Soho a couple of weeks ago I was stopped in my tracks.  There on the corner of Wardour an...

I'm hooked on the sausages Jacob's Ladder are producing now.  Gorgeous meaty pork ones in natural casings are consistently good ...

Salad of beetroot and goats milk cheese  The vegetable of the moment on the allotment is beetroot, though closely followed by ...

Barrafina in Soho, London It's always good to see the owners tucking in with gusto when you visit a restaurant.   As were Sam a...

Every country which values bread as a staple food has its own recipe for using up leftover crusts.  This week at Jos é in Bermo...

School of Artisan Food When did you last taste a really good ice cream?  I mean a real ice-cream with a depth and length of flav...

Yorkshire Curd Tart - Take 1 I'm on a quest to find the perfect Yorkshire Curd Tart recipe.  You know what it's like, you mo...

Towpath Caf é You may think I've been a hermit of late, so few have been my reviews of places to eat.  Maybe I'm too picky...

This time of year it's difficult to know which fruits to buy, such is the choice and abundance.  We are reaching that time with UK gr...