m e n u

Writer and Cook

Philip Dundas

At what price?

Much good has been done in the world of eating and cooking. In the last ten years, crusaders for more authentic culinary experiences have had an enormously positive impact on the food industry. Artisan producers are now able to find a market for their carefully created produce and good husbandry means we can buy food that has been responsibly farmed. Our awareness of an increasingly broad range ... more

Game consommé with greens

But one of the best things about these wild winter birds, is that they produce a nourishing stock full of natural antioxidants and vitamins, vital for keeping good health in these wintry months.

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 have been running at Hydebank Wood College, a young offenders secure unit in Belfast.

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 ...