Sunday, February 5, 2023
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Food

A selection of articles about local food producers, retailers, chefs and those supporting the local food and farming industry.

Jamon

The British, regrettably, have an awkward relationship with Spanish charcuterie. We demonstrate a gulf of misunderstanding that matches that of our most notorious Torquay...
Smoking Food

Smoking Indoors

It has been some ten years since my move to Dorset from London and not a day goes by when I don’t count my...

Join the Queue

You can wait a long time for a bus to come along and then a whole lot arrive at once. And in the food...

Romy Fraser

T.S. Elliot maintained that ‘April is the cruellest month.’ This year it was plain crazy, setting the record as the wettest April for 125...

Good Life Wife 07/12

The local pre-school is a treasured place where Groovy Youngest goes to play and learn—and give me a break from the Vale’s chattiest four-year-old...

Clare Burnet

“I came to this business partly because of a love of food which I blame on my mother. She’s a complete foodie. I was...

Rose Prince

“Several things in my life turned me into a cook. I grew up in the country but wasn’t horsey or interested in country sports...

Rick Stein

Rick Stein talks to Fergus Byrne Rick Stein is horrified when I tell him that, according to the website Wikipedia, he now lives in Australia....

The Carrot Crunch

Whilst some may battle with a triffid-like harvest of weeds and vegetables, Simon Ford emerges unscathed from his vegetable garden and wonders how the...

Good Life Wife

Reader, I’m marrying him. Since moving to Dorset we have home-grown a free range ring-bearer each plus one bridesmaid. In the first year of our thirteen together without a drama, crisis or major distraction, we are sailing away with them, our mums and two old friends to the land where the Bong-tree grows for a wedding-moon.

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’...

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...