m e n u

Writer and Cook

Philip Dundas

Boyhood Christmas

Christmas at Standingstone - the farm I grew up on in Scotland - was largely a dreary affair. Any fun had to be either sought from within myself or beyond its demises. Both of my adopted parents tended towards the solemn anyway; their sadnesses and failures permeated the already dour and damp sandstone house with a cold seriousness. Hardly fertile ground on which the bravado of ... more


Rouille is a provencal sauce comprising olive oil with breadcrumbs, garlic, saffron and chile peppers. A common accompaniment to fish soup and often served with a crouton and grated gruyere. It is something of a rare treat and I love it.

Cooking Without Recipes
'Read, inwardly digest, then throw the book away. This is the first day of the rest of your life in the kitchen'. Simon Callow more

Here's a reminder of PipsDish at The Garage, London's first 'permanent' pop up back in 2011. This became a recognised launchpad for new ideas about cooking, chefs and restaurants.

Cooking Behind Bars

A short film by Timothy West & Pete Laverty about the creation of the Cabin Cafe, a rehabilitation project I created with you men in custody at Hydebank Wood Secure College in 2015

Some hae meat

One summer in Scotland, my father decided to drive us to the Ayrshire countryside, where as a boy he'd spent his childhood holidays. He imagined we'd have a picnic, nestling in the bucolic greensward of ...