Georgia on my mind...

The marshes of creeks of Savannah are home to sweet shrimp and blue clams. Laura Binder Hughes talks to  Savannah Bock and Audrey Bromstad about […]
Jan 12, 2021 /

Jane Austen's Hangover

hen she wasn't penning novels, Jane Austen was was a prolific and entertaining letter writer. Sadly most of her correspondence was destroyed by her elder […]
Dec 23, 2020 /

Last Supper

Illustrator and children's author Joy FitzSimmons shares her appetite for art and all things canine What is a more wonderful sound to a dog than the […]
Nov 19, 2020 /

Hemingway puts the knife in

The cool, luscious descriptions of the oysters consumed by Ernest Hemingway in Paris have never been bettered. Christopher Hirst explores the shellfish starters in A Moveable Feast I asked […]
Nov 15, 2020 /

Q&A Lori de Mori and Laura Jackson

Lori de Mori and Laura Jackson: co-founders of Hackney's Towpath Cafe The cookbook that has most influenced your cooking? LJ: Simon Hopkinson’s Roast Chicken and Other Stories The […]
Oct 28, 2020 /

Mangia, Mangia!

Demi chef de partie Matthew Leadbetter-Conti shares his experience of lockdown cooking... had just completed a trial week at Murano in Mayfair working under Angela […]
Aug 5, 2020 /

Chef Conti's Lockdown Favourites

Butternut squash tortelli with red onion and sage Fresh pasta: 3 eggs plus one egg yolk 400g 00 pasta flour or plain flour drizzle of olive […]
Aug 5, 2020 /

Q&A Natalie Tangsakul

Natalie Tangsakul, chef and restaurateur The cookbook that has most influenced your cooking? I read old Thai cookbooks in Thai for fun. It takes me back to […]
Jul 23, 2020 /

Sea Change in Provence

great, summery Provencal Rose from the eco-friendly wine company Sea Change. This light, well-balanced rose is made by Chateau Pigoudet and provides some consolation […]
Jun 30, 2020 /

Pitchforked to Glory

  nother chance to do some simultaneous good to your palette and to the world of artisanal cheesemakers… The Trethowan brothers, Tod and Maugan, began their […]
May 22, 2020 /

The Leopard’s jelly

Christopher Hirst explores the wibbly-wobbly pleasures of a very grown-up dessert... “This was the Prince’s favourite pudding, and the Princess had been careful to order it […]
May 12, 2020 /