m e n u

Writer and Cook

Philip Dundas

Duck Confit

Sometime in February 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 me to re-stock the larder like Ratty’s pantry in Wind in the Willows. Full of delightful treats that will emerge as the year progresses. I had my first Canard à l’... more

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 ...

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 ...