m e n u

Writer and Cook

Philip Dundas

Passion for Ingredients

I’m sharing three books for Christmas. They are all rather lovely to look at with the sort of photography we have come to expect from top of the range cook books and they are packed full of inspiring stuff. But they all have something else in common too – a passion for ingredients. This may seem obvious. But, not so. Many chefs, albeit prodigiously talented, if they ... more

Philip's Diary
A Very Edinburgh Story

When I was a boy, that is roughly thirty years ago, expelled from school and cast from my parents’ favour, I got a job as a pot washer in Bell’s Diner, a real burger ...

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
Tripadvisor Syndrome

As a restaurateur one is subject to reviews. It was bad enough in the days when one only had to fear the crapulous pundits of print casting their judgement after a long and liquid lunch. ...

Oliviera, Nice

Olive oil is like coffee, tea and flour, when you taste the best, nothing compares. It’s easy to understand how this liquid sun was the basis for the fine unguents of ancient history. Used ...

Toyboys and tentacles

Like most people, my first taste of cephalopod was abroad. I think mine was 1985 and I arrived in Greece for the first time. Flown in to join a rather handsome and rich older man, determined ...