Month: November 2017

My love affair with salt and pepper began when I was a toddler. The dripping on toast my grandfather used to make with meat jelly and fat from the Sunday…

Google’s annual Zeitgeist of the popular search terms of the year throws up some interesting quirks about the British, or ‘Mid-Atlantic Island Monkeys’ as we’re becoming increasingly referred to in…

I can never be quite sure why I like this soup so much – but of all the great broths in Cambodia, and there are plenty, chicken porridge soup (bo…

I wanted to thank you for all the great feedback I had to my post ‘Pitching Confidential: How Not To Get A Food Book Published’ on my failure to get…

Anyone who knows anything about the Cambodian Government will know they never do anything quickly. But it’s appalling how slow they’ve been honouring the more than three dozen journalists who…

My love affair with salt and pepper began when I was a toddler. The dripping on toast my grandfather used to make with meat jelly and fat from the Sunday…

My first job of the day on the starters section was washing and picking three hundredweight of lettuce – about enough to fill 23 Volvo estates. There were four types…

If you want proof of how much time some celebrity chefs spend at their restaurants, then look no further than everyone’s favourite squashed Bee Gee Antony Worrall-Thompson. I cycled past…

Jamie Oliver has won three gongs in a survey by, um, Sainsbury’s Magazine. It’s even more impressive considering there were only ten categories. Now, of course, this has absolutely nothing…

The dish that gave me the most trouble on the starters menu was the slow-roasted, spiced pork belly with apple wontons. It wasn’t the pork belly – it was the…