Category: Working with food

Salcombe by the sea

Salcombe Dairy

I have a weakness for small well run factories. Perhaps it’s because I’m orderly by nature that I get excited about wholesale production organised into cartons and pallets stacked up…[Read more]

Bruno and his team

Grain Store Kings Cross

The January before last, the restaurant critic AA Gill declared 2012 to be the year of the vegetable. In the event, this prediction did not materialise as it was instead…[Read more]


Balthazar Bakery

The most eagerly awaited opening in the restaurant world this Spring was the second branch in London of Balthazar, Keith McNally’s highly successful New York restaurant. Arguably the doyen of…[Read more]

Chick pea ribollito with pesto

Food for a working foodie

We all know that preparing food is time-consuming, and even the foodiest among us foodies occasionally just long to be cooked for. At the end of a long day of…[Read more]

The beautiful Dana with her argan oil

Speciality Fine Food Fair 2012

The Speciality Fine Food Fair at Olympia heralds the beginning of the Autumn food trade fair season, on the first weekend of September every year. It is too early for…[Read more]

Silvana proudly presents...

Italian Spring Cooking with Silvana de Soissons at the Vegetarian Cookery School, Bath

It was a perfect excuse for a bit of mother-and-daughter bonding. I had met Silvana de Soissons, a charismatic Italian foodie chef a few weeks ago at Thyme at Southrop,…[Read more]

Outside the kitchen amongst olive trees and lavender

Foodie Bugle at Thyme at Southrop

This title may seem a mouthful and baffling to some, but to those of us who were there last Friday it makes more than sense. The Foodie Bugle is an…[Read more]


Dafna’s Cheesecake Factory

You can find cupcakes with complex flavour combinations in abundance at farmers’ markets, and as elaborate showpieces in shop windows in sophisticated cafés, with prices to match, but what about…[Read more]

A bird in the hand...

The Power of Twitter

I’ve never really “got” Facebook. It is useful for following one’s gap year globetrotting offspring, as they download photos of their adventures into the ether, but for business? Is the…[Read more]

Sunday morning chat at E5Bakehouse

E5 Bakehouse

I am obsessed by bakeries. I will go great distances (eg Du Pain et des Idées in Paris) to eat really good bread. I so much admire bakers and their…[Read more]