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Friday, 30 March 2018

Fortitude Bakehouse

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Sticky Bun at Fortitude Bakehouse The aroma of melting cheese and warm Bara Brith is wafting from the open door of Fortitude Bakehouse...
Friday, 9 February 2018

Sabor Restaurant, London

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Pan Tomate, Cecina at Sabor, London I had to return quickly to Sabor to make sure that first visit hadn't just been a nice dream....
Tuesday, 30 January 2018

Bar Gresca, Barcelona

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Fried Gamba at Bar Gresca, Barcelona A few years ago I was taken to a very swanky restaurant in Barcelona.  As someone who tends to fo...
Friday, 8 December 2017

Five Books for Food Lovers 2017

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Five books for Food Lovers 2017 I bought so few food-related books in 2016 that I talked more about those trusted indispensables than...
Wednesday, 6 December 2017

Fresh India by Meera Sodha

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Fresh India by Meera Sodha My bookshelves are light on Indian food books.  I love Indian food and relish it when someone who really kn...
Monday, 4 December 2017

Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese

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Reinventing the Wheel by Bronwen and Francis Percival I confess as a cheese appreciator I had been looking forward to this book, but  ...
Wednesday, 29 November 2017

Syllabub & boozy cherries

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Syllabub with eau-de-vie cherries Winter's chill is not something we want to think of when market stalls are piled high with the s...
Monday, 13 November 2017

The Sunday Night Book by Rosie Sykes

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The Sunday Night Book by Rosie Sykes I used to dread those last few sepulchral hours of the weekend, particularly in winter when it ca...
Thursday, 19 October 2017

Turin Time

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Time for Dinner in Turin I live in a city of around 8 million people and, yet, when I need to breathe some distant air I'm far m...