m e n u

Writer and Cook

Philip Dundas

Coming in from the Wild

There is something exhausting about the restless search for the latest faddish flavour of the month. It used to be drugs, now all trendy folk seem to go on about is kimchi and bone-broth (unless you live in LA where vaginal steam cleansing with mugwort is the real deal). Fine, but I’m worried about the obsession for wild foods; chefs enthusing about some foraged ... more

Philip's Diary
The Greedy and Lazy Diet

Greed and laziness, that’s what the magazines should be teaching us to avoid rather than making up a complete load of rubbish about detoxing that my liver does perfectly well for itself.

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
Passion for Ingredients

Many chefs, albeit prodigiously talented, if they actually write their own books, simply recount what they cook and instruct us to do the same. Other books are written by cooks who bring the ingredients to ...

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 ...

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 very rich older man, ...