Sunday, February 5, 2023
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A selection of articles about local food producers, retailers, chefs and those supporting the local food and farming industry.

Fergus Byrne Autumn 11 People & Food

In the hills above Borgo San Lorenzo, in the Mugello area of Tuscany, chef Carlo sharpens the biggest carving knife I have ever seen....

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...

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...

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.

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...

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...

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.

Good Life Wife

In mid December I made the fatal claim, quietly and only to myself but still a dangerous articulation, ‘this is going to be the best Christmas ever.’ I know when Foodie says ‘this horse cannot lose’ to distract myself, leave him to his delusional compulsion, ultimately secure in the knowledge that after all these ‘life changing’ bets he comes out even – else over the cumulative years we would have become destitute or loaded. But I really did think I couldn’t stumble.

Tamasin Day-Lewis

The game is over. Country-dwellers will not mourn the loss from their plates, they are attuned to the gentle music of the seasons’ rhythms, the onward march of nature and March’s early, hesitant notes of spring. If city dwellers realized that cutting country corners involves, at the season’s end, untrained surgery, nipping and tugging out game birds breasts, discarding legs and wings to avoid the misery of flying feathers and torn skin, and wrenching out clusters of guts high with hanging, they’d doubtless be shocked. But that is the way with farmers whose braces of birds have already graced the table to the point at which a delicacy has lost its cache and the deep-freeze is still stocked with a flock. The skinless breast which I have abjured for ever as the root of much lazy cooking evil is upon us.

Lorraine Brehme

Fairtrade, Organic, Dolphin Friendly, Rain Forest Alliance – these have all become familiar labels on our food, but back in the early Eighties, they...