food and wine


  • A chocolate love affair
    Chocolate has come a long way in recent years. It’s up there with raw honey, extra virgin olive oil and fine wines in terms of terroir. A gourmet product involves craftsmanship and loving care so, as with all slow food, take the time to appreciate the work and ingredients that have gone into each tantalising mouthful. Less is best when it comes to consuming sweet …
  • This week… edible gifts
    While we don’t need a special day to celebrate our mothers, all it takes is a thoughtful gift with a card or a little note on Mother’s Day (14 March, UK) to remind your mum that you’re especially thinking of her right now. Here’s my top selection of delicious edible gifts available to order online for home delivery, from afternoon tea with a twist, to …
  • How to enjoy heritage English wines
    Wine growing is not new in Britain. While it seems likely that the Romans introduced vineyards it was in the Norman period, with the arrival of William the Conqueror in 1066, that successful viticulture really took off. English wine is a growing industry with increased sales both here and overseas. Recent years have also seen a rise in wine tourism initiatives including Cellar Door openings …
  • This week… gin, gorgonzola and paddy fields
    I’ve been really enjoying my food recently. Food is an intrinsic part of travelling and I’m missing this element of exploring the world. With time on my hands, three-meals-a-day have taken on even greater significance. Planning what I’m going to eat adds structure and that’s important when it’s often difficult to remember the day of the week, living in lockdown number three.
  • Interview: Going (Totally) Wild and the art of foraging
    If you were lucky enough to grow up surrounded by nature and wild spaces, you will know what it means to be able to roam freely as a child. Certainly that was my experience growing up, and a frequent supply of food was essential to fuel our long rambles. Consequently, we always had an opportunisitic eye open for anything remotely edible in the fields and …
  • Interview: Honey Master Sommelier
    The quality of the food we eat is critical to our health and wellbeing and supporting independent growers, farmers and producers is essential for sustainable living. This month I asked Gruffydd Rees, a beefarmer since 2010, why single-origin honey is so important, and what makes it taste so good. Food fraud is big business. Generally, it’s the foods that we pay the most for that …


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