Latest Articles
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Sophie Grigson’s Cookery School
by Silvana de Soissons
Author of twenty food and recipe books, television presenter and cookery teacher, Sophie Grigson has recently set…
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“The British Larder. A cookbook for all seasons”…
by Angela Billows
“The British Larder” cookbook has been eagerly anticipated by those who have been following the website…
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“No Need To Knead” by Suzanne Dunaway
by Fiona Ollerhead
The introduction to 'No Need to Knead' {Grub Street Books}, explaining why we should all bake bread, will…
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Here’s to thee old apple tree
by Emma Bradshaw
Toasting a tree’s good health and banging saucepan lids to ward away evil spirits might sound peculiar, but…
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The little mouse with big ideas: Sugar Mouse sweet shop…
by Sarah Smith
Regular customers will tell you that they call Sugar Mouse 'the happy shop'. Walk in through its…
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“Leon - Family and Friends” by Kay Plunkett-Hogge…
by Adelaide Newton
“The first Leon restaurant, in London’s Carnaby Street, opened its doors in 2004 built on the promise…
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“Sud de France - The food and cooking of the Languedoc”…
by Angela Billows
Although “Sud de France - The food and cooking of the Languedoc” is about the food and culture of the…
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Many Kitchens
by The Foodie Bugle Reporters
We recently found a new artisan food online business called Many Kitchens, founded by Valentina Rice in New York.…
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North Yorkshire shearling sheep farming - Philip and Nelly…
by Andrea Mynard
A shearling is a castrated male wether, between 17 and 22 months old, which is neither lamb nor mutton.…
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A short history of olive harvesting in America
by Christina Durner
“Olive trees are angels anciently wakened from the sky under the earth.” Willis Barnstone, American…
