The Summer is over once you’ve cooked on an open fire
All lit up. This smoky summer meal includes a rosemary-lemon grilled tenderloin, roasted pepper relish, and goat cheese potato…
Author: Jodie R. Palacio
Creating work that is about, and made from, food
It’s a medium that has been used for centuries. Now, a new generation is challenging the way we play with…
The History of Food As Art
Filippo Tommaso Marinetti is the first modern artist to consider the preparation and consumption of food as an art…
Anna Jones on Eating for Our Health and the Planet
Anna Jones, a London-based writer, stylist, and cook focusing on vegetables in her dishes, has gained a reputation for doing…
This recipe can be adapted to suit your needs depending
Maya is an herbologist, chef, and gardener who lives in London. Maya graduated with a Herbology Diploma from the…
A Recipe Book from Ottolenghi’s Test Kitchen
They have worked together on a new cookbook, Ottolenghi Test Kitchen Shelf Love. It features tried and tested recipes…
create dishes using readily available ingredients
Ali Slagle, a recipe developer based in New York, says: “I’ve never been to cooking school or worked in a…
Sam Buckley, Chef Sam Buckley – Responsive cooking
Sam Buckley is the chef and owner at Where The Light Gets In, a Green Michelin-starred restaurant. We’re on the…
FOOD AND DRINK to Make
Native Land. This is the neon sign, often Instagrammed, that hangs in the restaurant where one of the most…
Baker and Restaurateur Bonding over Bread
The villages of Watlington and Wallingford are five miles apart. They are located in rural Oxfordshire. These small towns have…