Cooking Behind Bars
For a nation that thinks so highly of itself, our relationship with food is lamentable. While enthusiasts are enveloped in clouds of Hackney gin mist, supping fermented grouse foam and foraging for our bowl of morning grains, most of the nation is suffering from a deeply dysfunctional experience of eating and cooking. I’ve been working with the prison service in Northern Ireland recently, looking at how ... more
Coming in from the Wild
We should beware of creating demand that results in unscrupulous lines of supply; herds of foodies spilling into finely balanced habitats, greedily gorging on rediscovered delicacies, or getting others to kill wild game to satisfy their curious palates.
The Greedy and Lazy Diet
Greed and laziness, that’s what the magazines should be teaching us to avoid rather than making up a complete load of rubbish about detoxing that my liver does perfectly well for itself.
Passion for Ingredients
Many chefs, albeit prodigiously talented, if they actually write their own books, simply recount what they cook and instruct us to do the same. Other books are written by cooks who bring the ingredients to ...