I’ve followed the family farming footsteps all my life. I have worked both here on our farm as a young boy and man and also in Camarillo in California, where I went to learn some techniques from the Americans before settling back down to life at the family home. Eventually I took on the role […]
Continue reading“The three cheeses essential to Italian cooking are: grana, known all over the world as Parmesan; mozzarella, that elastic white buffalo-milk cheese of the south; and ricotta, a soft milk cheese, unsalted, which is at its best in the spring, in Rome and round about…Ricotta is a cheese which must be eaten very fresh. With […]
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This conference will address one of the most important barriers preventing sustainable food systems from becoming mainstream – the absence of pricing that reflects the true cost of production – True Cost Accounting. At present, food producers are not financially accountable for their impacts on environmental and public health, which means that the polluter doesn’t pay, and […]
Continue readingThere are so many reasons to visit Dorset in the summer: the Studland Bay beaches, Lyme Regis, Christchurch, Cranborne Manor Gardens, Lulworth Castle, Corfe Castle and Stourhead Gardens, to mention a tiny few. On your way to the main attractions there is a very charming country inn and restaurant that provides comfort and cheer in […]
Continue readingIf ever you should require a large dose of comfort or perhaps a little something to nibble alongside your tipple of choice of an evening, look no further than ‘Lotte’s Country Kitchen’. This cook book is a beautifully inspired collection of recipes by writer and broadcaster Lotte Duncan. You may also wish to prepare yourself […]
Continue reading“The 20th Century Chinese scholar Lin Yu Tang said, “We are, in the end, loyal to the food of our youth: perhaps this is what patriotism means.” If that is so I am certainly patriotic, even to the extent of hoping that this book will breed many traitors among non-Italians, who may come to love […]
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Analyse the shelves of any big bookshop and you will see that the theme of larder cookery is bigger than ever before. From preserves, to cured meats, pickles, chutneys, condiments, liqueurs, charcuterie and confit, the focus of home cooking is returning to the most important repository of all our hunter-gatherer-cooking endeavours: the pantry. It is […]
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At The Foodie Bugle we are always interested in looking at the various ways in which food, its packaging, advertising and labelling affects us, inspires us, captivates us, and ultimately ensnares us into a purchase. When we read about David Meldrum’s Food Illustrator project we were, quite simply, bowled over with the whole concept, its […]
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I find myself in a derelict 1930’s squash court with Sir William Hanham, thirteenth Baronet of Deans Court in Wimborne, just outside the walls of his estate. He is showing me where his new cookery school, restaurant and supper club dining room are going to be built, and how the room is going to be structured […]
Continue readingAny book on kitchenalia is warranted to garner interest from us – we sell so much of it in the shop and are, frankly obsessed with all things vintage. Vinny Lee is the Interiors Editor of The Times Magazineand is a prolific writer – there are 25 books to her name and many more glossy magazine articles as well. […]
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