Hugh Fearnley -Whittingstall and Jamie Oliver’s recent campaign to highlight the fate of intensively produced chicken has helped to focus attention on the real price of cheap food in health, socio-economic and animal welfare terms. It doesn’t make easy viewing but the quality of the food we eat and feed our families is such [...]

Chocolate is inextricably linked with the Easter celebration, so in this weekend’s column I’ll focus on chocolate, one of the most exciting ingredients in the chef and cook’s repertoire.
Gone are the days when ‘scotchoc’ was our only option, unlike many other ingredients the quality and availability of chocolate seems to get better and better. [...]

Trish Deseine has taken France by storm.  In just six years she has scaled the heights of culinary endeavour in France with a series of lavishly illustrated books that have captured the imagination of food fans and critics alike.    She has been described as a “phénomène editorial” by French Elle and “the new queen of [...]