Hungry? Then you’ve come to the right place. This blog is all about food – buying it, cooking it, eating it, discussing it – if it tastes good, you’ll find it here. No fluff, no guff, no shit. So if you like your sites all warm and fluffy, this is probably the wrong place for […]Read more "Dig in…"
Summer’s here – even though today, looking out of the window, it certainly doesn’t appear that way. And yet only a couple of days ago I was flat on my back soaking up the glorious Lakeland sunshine. It was positively cracking flags (as we say round these parts). Heck, I even ditched the heavy kitchen […]Read more "Raspberry Delice"
A few months ago I was fortunate enough to be invited to a tasting lunch at L’Enclume. I say ‘fortunate’ because not only does L’Enclume have a sterling reputation (2 Michelin stars, 5 AA Rosettes, four-times consecutive winner of Good Food Magazine‘s ‘Best Restaurant in the Country’) but also because somebody else had offered to pay for it, […]Read more "L’Enclume"
Caffeine: the world’s favourite drug. Well, I recently read something that has changed my whole perception of coffee and its stimulant effects. Whilst the caffeine ‘buzz’ is quite evidently a real phenomenon (drink a double espresso every 20 minutes for an hour: you’ll get what I’m talking about), the fatigue-fighting power of caffeine would – […]Read more "Fo’ Coffee."
I recently read an interview with the über-cool Ollie Dabbous. Ollie who? Exactly. Unless you’re a real food freak it’s more than likely that you’ve never heard that name before. And that’s no accident. This isn’t a guy you’re gonna see fucking around with omelettes on Saturday Kitchen. He has, I believe, one cookbook which was likely […]Read more "Dabbous"
Making bread is easy. Sure, the difference between producing a basic white loaf and some artisan work of beauty comes down to skills accumulated through years of experience. But a basic loaf is, nonetheless, a simple beast. Flour, yeast, water… and a bit of salt. That’s it. It’s a formula that is used the world […]Read more "The Lost Art of Breadmaking"
The specials board. It’s a wonderful thing. It allows a chef to test new dishes, to see how they sit with the customer. If they go down like hot cakes*, they go on the main menu; if they’re not so popular, they don’t – no harm done. It also allows a chef to minimise on […]Read more "What’s In A Name?"
Huddersfield. Or ‘Uddersfield, as the locals would ‘ave it. I’ve been working on the outskirts for the past couple of weeks, a little place just off the motorway where there is NOTHING GOING ON. Seriously. On the odd occasion I’ve ventured out into the West Yorkshire rain (it rains here a lot) I’ve driven around […]Read more "Boyz n’ the Hudd"