Category Archives for "Blog"

An evening with Jose Melim of Easy Jose Coffee

We are organising a special event in our Bath grocery-tearoom with Jose Melim, a champion barista and founder of the artisan coffee company Easy Jose Coffee. Come and learn how to make the perfect dinner party cafetiere of coffee, whilst enjoying homemade sandwiches, cakes, biscuits and chocolates. Jose will be telling us all about how to select […]

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That Old Chestnut Cakes

It is a warm July afternoon and I am at a festival in Leeds, where, in a marquee two people are selling splendid looking cake. My wife and I each buy a slice, and it is only then that I pick up a business card from the stall holders: ‘That Old Chestnut’, it reads, ‘100% […]

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My father’s top ten tips for perfect chips

My Dad makes the best chips in the world.  He and the chip pan have been great friends for many years. Like any Irish Ulsterman he loves potatoes and could eat them for breakfast, lunch and dinner. When I was growing up we ate potatoes nearly every day: baked, roasted, pureed, sauté, mashed, champed, in colcannon, and chipped. But […]

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Fermanagh black bacon – Pat’s got the cure

Standing on Kilmore Quay, looking out at Inish Corkish, tranquillity surrounds me. The light misting rain heightens the smell of the wild clover and vegetation. Stretching out before me like a sheet of glass is Lower Lough Erne, Co Fermanagh, its islands reflected in the water. Evening birdsong fills the damp air. Speeding across the […]

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Long Crichel Bakery

Set in a tiny, pretty rural hamlet in east Dorset, Long Crichel Bakery has been baking organic bread since the start of the millennium. There is cluster of outbuildings and glebe land that surround The Old Rectory of the hamlet, and in an old brick coach house, with very distinct blue wooden doors and window frames, […]

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Nathan Mills at The Butchery

The last railway arch in the row which houses a little enclave of artisan food businesses is rather hidden.  Only a raised-bed of herbs and a butcher’s block outside alerts you to the butchery that lies within. Nathan Mills arrived in London in 2005, and he worked at The Ginger Pig and at Jamie Oliver and Adam Perry Lang’s […]

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