Go and get Shucked – in Rye Bay…
With Valentine’s Day a rose-tinted memory, the next date in your food calendar ought to be the Rye Bay Scallop Week – which takes place between the 15th and…
Bringing Home the Bread
Buttered, toasted, sandwiched, sluiced in custard, baked and burnt – bread is a staple in most homes in the UK. From its earliest mentions in the Bible to the latest…
How to Avoid Holiday Food Traps
Given the run of recent weather, most of us are probably planning the Great Summer Getaway. The promise of sunshine, sea and good food is something to look forward to,…
Why are Belgian chocolates the best in the world?
Every country’s got their thing; the thing that they do better than anyone else in the world. The Japanese have sushi, Canada has poutine and the Italians have pasta. And…
Why you won’t be getting chocolate on St Valentine’s day – if you’re a Japanese woman
Chocolate truly is the food of love. Research has found that it contains chemicals such as phenylethylamine and anandamide, which have a similar effect on the brain to marijuana and…
Mexico
After an – ahem – short absence we’re back with a biggie – Mexico. There’s that old joke about Mexican food being just different ways of folding things – culinary…
Deep Fried Eggs With Peanut Chilli Sauce – Studio Snack #1
Pretty much every week I have a music night with my friend Jim up in the studio. Inevitably I get home around midnight ravenously hungry – you can speculate why….
Pass The Port
Cheese’s little red friend drops a velvet curtain on dinner like nothing else and this magical drink of Portugal’s spectacularly rocky Douro Valley, (a world heritage site) is a joy…
