Nomo Chocolate

Nomo Chocolate

Do you love milk chocolate but have an intolerance to dairy? Are you gluten-free or a vegan? The NOMO (No Missing Out) bars are perfect for you. Coming in a variety of flavours such as caramel and sea salt, fruit and crunch (my favourite) and creamy chocolate they are...

Simon Martin from Mana

Simon Martin from Mana

I this interview I chat with Simon Martin, from the Michelin Starred restaurant Mana in Manchester. The interview gives a really good insight into Simons philosophy and ethos. He is certainly one of Britain's finest culinary stars and one that is only possibly just...

Venice Bakery in Jersey

Venice Bakery in Jersey

Taken from our book - Slice of Jersey Words - The Vienna Bakery Images - Catherine Hill Great bread is simple. It requires just four ingredients: flour, water, yeast (or another pre-ferment) and salt. It also requires time, patience, some work and attention - and...

Recipe – Hand-Dived Les Ecrehous Scallops

Recipe – Hand-Dived Les Ecrehous Scallops

Hand-dived Les Ecrehous scallops with green tomato, asparagus, yoghurt and hazelnuts Recipe from Number 10 Restaurant in Jersey Taken from our book - Slice of Jersey This dish is all about sourcing a great ingredient: hand-dived scallops are so good in Jersey and...

Seymour Oysters  – Jersey

Seymour Oysters – Jersey

Seymour Oysters, based in Grouville Bay on the east coast of Jersey, have been farming the world’s most-consumed oyster - the Pacific Crassostrea Gigas Oyster - for 20 years. At any one time you will find more than 1.5m within their 14 hectares of oyster beds, which...

An Interview with Ben Tish

An Interview with Ben Tish

I chatted with Ben Tish the renowned chef, educator and award winning cookbook author about his charity work with Stepney City Farm. Located in Tower Hamlets it is a 3 acre working farm, which over 5000 children visit each year. You are helping Stepney City Farm...

The beauty of Potato Salad

The beauty of Potato Salad

Potato salad is one of the easiest things to make, incredibly moorish, yet so disappointing when purchased in stores.  It amazes me how commercial producers can get it so wrong, making it virtually inedible. It probably originated in Germany as a warm dish but but...

A love affair with Thyme

A love affair with Thyme

If I were to list my favourite herbs, then thyme would almost certainly be vying for the top spot. I adore its fragrant aroma and versatility. It just lends itself to so many things throughout the year, but I especially like it with eggs in the morning.  It has the...

Jersey Royals

Jersey Royals

Jersey Royals, arguably the most delicious and anticipated of all the potato varieties, can trace it’s ancestery back over 140 years. Their arrival in April is always greeted with enthusiasm by me, with a race to find the freshest examples. The sooner you enjoy them...

An Interview with Tom Gilliford from GBBO

An Interview with Tom Gilliford from GBBO

In this interview I chat with Tom Gilliford  from GBBO about cocktails, baking and weight loss. You are known for baking but you have a passion for cocktails too. What is your favourite cocktail and why? I fill flop on this but I'm always a fan of a short and go...

We meet the Smokin Brothers

We meet the Smokin Brothers

The Smokin Brothers are setting new standards when it comes to Smoked Salmon. Operating from their base in the Cotswolds, their produce is being served at world class restaurants such as Le Gavroche, due to its 'fine quality. We had a chat with Vincenzo, one of the...

Why game is easy to enjoy all year round

Why game is easy to enjoy all year round

Wild and Game is putting game more fully on the British menu by making it easy to enjoy at any time of year. We asked the company’s co-founder Steven Frampton to write a few words :- British game is one of the country’s neglected treasures: every year, huge quantities...

Chatting with Knife Maker Simon Maillet.

Chatting with Knife Maker Simon Maillet.

Simon Maillet is a Sheffield based knife maker. Originally from France he came to England to work as a chef before breaking away to train as a knife maker. www.simonmaillet.com What was your career path to end up making knives? I studied gardening, landscape design...

Chatting with food writer Charlotte Pike

Chatting with food writer Charlotte Pike

In this interview I chat with Charlotte Pike, an award winning cookbook author and cookery teacher. How did you get your break in food writing and get a book deal? I started to write about food through blogging, which lead to my first book deal. It helped me show what...

Cheese in Kent

Cheese in Kent

By Emma Young - www.instagram.com/thecheeseexplorer This was in the early 1990’s before the explosion of British cheese. Alex James was still a full-time rock star and to my knowledge there was no cheese made in Kent. How things have changed. You can now enjoy a full...

Jacks Veg

Jacks Veg

I first met Jack at a food fair in Canterbury in late 2018 and took to him immediately. He is at one with the ground with a huge passion for growing and sustainability. On visiting his mixed farming enterprise in the heart of Canterbury (started in 2012), I...

Chatting with chef Roberto Segura

Chatting with chef Roberto Segura

In this interview I chat with @chef_robertosegura, a private chef and and F&B Consultant. Who have you enjoyed cooking for the most and why? Cooking for Will Smith in one of the restaurants I worked at in Dubai was a great experience and I enjoyed so much, however...

An Interview with Whisky Games

An Interview with Whisky Games

In this short interview, I chat with Matthew Bishop who owns Whisky Games. Matthew creates hand crafted sets of dominoes from staves taken from old whisky casks for just £25. Q. How did you come up with the idea for whisky games? A. I had bought some barrel staves for...

Fudge Kitchen in Canterbury

Baking, I have to admit, is something I shy away from. I am an amateur athlete and spend up to 20 hours a week in spring/summer training to race triathlons. The sugar within virtually all baked goods is the resolute enemy and provides no nutrition to my body. I need...

School of Artisan Baking

Baking, I have to admit, is something I shy away from. I am an amateur athlete and spend up to 20 hours a week in spring/summer training to race triathlons. The sugar within virtually all baked goods is the resolute enemy and provides no nutrition to my body. I need...

Hall and Woodhouse

I was invited to visit the Hall and Woodhouse Brewery, whose main brand is Badger (Tanglefoot, Thirsty Feret) for a tour and dinner with a selection of other food or drink writers. Situated in the Dorset countryside in the town of Blanford St Mary the brewery can...

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