m e n u

Writer and Cook

Philip Dundas

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 to salve wounds of war and assuage angry gods, this most humble element has been the mainstay of trade across nations for centuries. And now from Mediterranean subsistence to surfeit of luxury on our tables, ... more

Duck Confit

Sometime when the slow march out of winter begins. It's still cold and wet but we can start looking forward now to that wonderful March day when the light evenings return. The weather always urges ...

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

Eating in Barcelona

In Barcelona, you have to know where you are looking to find decent food. But through the swamp of greasy tapas, bland paellas and dreary pinxtos there are some beacons of local culinary enthusiasm where ...