Month: November 2017

I posted a link to a great article today, which sparked a bit of banter on Twitter, so I thought I’d write something about it. The piece was about the…

I used to know a lot about horse racing, but never quite enough to make any money at it. I studied the form, and threw bricks into the dewy turf…

For the second weekend in a row now AA Gill has managed to stir up a hornet’s nest among food bloggers by doing what he’s paid to do – putting…

The row about AA Gill giving London’s trendy Hawksmoor steak restaurant a mauling with a fleischklopfer has raised a couple of interesting questions, namely where does the overpaid napkin-tucker get…

One thing that surprised me during the two months or so I spent in Vietnam was how dismissive many tourists were of the food. When I was in Thailand and…

Guest post by Dom Bailey If the haggis is the great chieftain o’ the puddin’ race, the Hinds Head in the upmarket village of Bray, in Berkshire, has snagged a…

Cambodia is a hard place to work in as a journalist, but it’s still depressing to see the lack of news coming out of the country. Publications that take a…

I continued my journey through the floating villages on Tonle Sap, and the tin shacks and wooden houses became even more ramshackle, until there were families of 14 living in…

You probably read the story in the papers this week about head chef Charlie McCubbin (arrowed above) punching a kitchen worker and throwing him down the stairs after food critic…

Guest post by Dom Bailey Rabbit was once a staple in the English diet. But having grown up with Myxomatosis and Watership Down, it was never that appealing as a…

Gordon Ramsay has suspended his head chef at the Maze Grill in London over claims he “went ballistic and screamed obscenities” at a waiter. Matt Bishop, 34, was told not…

Guest post by Dom Bailey Car packed, tent, sleeping bag, spare pair of boxers, toothbrush, and wellies (just in case), and we’re ready to head for The Levellers’ Beautiful Days…

(Above: Prahok…Cambodia’s famous fermented fish ‘cheese’) I’ve grown to love Cambodian cooking – even though at first I gave it the thumbs down. It’s just a shame how hard it…

I cycled through the hot, dusty streets around Battambang, Cambodia, for a few hours looking for the old Pepsi factory, when I realised I was looking straight at it. I’d…

I’d been told about the dingy, sticky-tabled cafe by an ex-pat New Zealand chef called Dave, who said it was one of only three restaurants in Siem Reap that excelled…

Guest post by Dom Bailey It’s a proud moment. The biggest prawn-like creatures we’ve caught rockpooling, and my five year old son wants to eat them. We spent hours rockpooling.…

(pic: Harrogate News) Healthy fast food chain Leon is seeking legal advice after accusing Jenson Button’s new restaurant of copying its menu and branding. Leon co-founder and chef Henry Dimbleby…

The other great meal at that Khmer greasy-spoon I told you about a couple of blogs backwas chicken, pork or beef fried with lemon grass, holy basil and chilli. The…

For me, the defining characteristic of Khmer cuisine has to be its sourness. Cambodian food embraces tart flavours like no other country I’ve seen before. Diners screw up their mouths…

Guest post by Dom Bailey There are farm shops and there are farm shops. My closest sells ice cream. Nice ice cream, from the milk of the cows that fertilise…