Ros Kayes
“I believe that what we eat, how we eat it and the circumstances in which food is produced has a profound impact on our sense of well being. Poor quality food results in ill health and the fact that people Read more »
Food
A selection of articles about local food producers, retailers, chefs and those supporting the local food and farming industry.
Hugh Fearnley-Whittingstall
The idea of a chat with Hugh about his current preoccupation with vegetables was hatched at an informal gathering celebrating the epic, thirty-six hour firing of Tim Hurn’s huge wood-fired kiln, at his pottery in the grounds of Bettiscombe Manor. Read more »
Bitter and Sweet
Who would have guessed it – a Portuguese café and food shop in Chard? But then again, who would have guessed that there was also a Portuguese community there? It’s true, though, and if you take a walk down Chard’s Read more »
Tamasin Day-Lewis
In the annals of my memory, the most resonant echo is that of afternoon tea. It is the meal to which the term ‘treat’ almost invariably applies. Tea is an occasion, to be taken occasionally, a set-piece with, like all Read more »
Good Life Wife
Some town mice come with us in the packing boxes when we move to the South West. Literary types, they stow away in the crates of books where they make finely-nibbled nests out of a couple of novels. And after a good nap they set about systematically breaking into all the dry goods. Thin, grey and organised they seem quite a different species from the rounder, browner country cousins who restrict their store room damage to delicately whittling walnuts. Not taking out Foodie’s finest risotto rice collection.
The Bread Line
Nominated for another BAFTA for his documentary, Coppers, Simon Ford turns his attention to our daily bread. We are undergoing a quiet revolution in our bread eating habits. Some of us are beginning to cast off the tyranny of the Read more »
Sheila Dillon
I hadn’t bargained for the reaction I had when I spoke to Sheila Dillon to arrange a meeting; I almost dropped the phone. Presenting Radio 4’s The Food Programme, Sheila’s voice has been the kitchen companion to the preparation of Read more »
Simon Emmerson
“Apparently the Chinese invented sweet and sour cooking for the English dockers because they liked their food really sweet and chicken tikka masala was invented when someone poured a can of tomato soup over some curried chicken. Billy Bragg’s song Read more »
Tyskie and Pierogis
Big things come in small packages, an aphorism as true for gifts as it is for the diminutive Polish Delicatessen in Weymouth. Located opposite the train station, the Tardis-like shop sells thousands of Polish foods and drinks in an area the size of a large living room, and though a visit to the shop may not be the same as going to Poland, it is certainly the next best thing.
Tamasin Day-Lewis
June is the start of it. That endless blue sky, long-light, lazy-lunch feel that carries us through the summer and the holidays and puts us in mind of al fresco picnics, garden lunches, rugs and showers and easy food where the temperature of the food is less important and critical than the temperature outside. That peculiarly British thing of braving the breeze and the cloud on the horizon and taking food outside no matter what.