The Szekler Gates of Harghita
I have recently returned from Romania where I was on the Jury of Experts for the International Institute of Gastronomy, Culture, Arts &...
The wild island few will visit but millions pass …
As regular travellers on the Newcastle DFDS ferry to Amsterdam – where crew, meals and standards throughout are exceptional – we glide...
Hot Kitchens with Cool Chefs
It was with great pleasure that I accepted an invitation to be on the Judging Panel for the IGCAT European Young Chef 2023 last autumn,...
Do you feel lucky…?
You may wonder why I find it necessary to critique the electric car when I publish a food guide and have conscientious friends who have...
Celebrating the Linderōdsvin at Bosjökloster, Skåne.
It’s a while since I blogged about these bonnie rare pigs so if you haven’t heard of them yet here’s my previous blog to set the scene...
Mindful Journalism on Menorca
This October I was invited to Menorca, by the Centre of Gastronomic Studies of Menorca to speak at their 1st Congress of Gastronomic...
A Cautionary Take on Calorie Counting on Menus
As someone who has worked in and works with restaurateurs and chefs on a daily basis my view is this is doomed before it starts. Granted...
The East Ayrshire Schools Story
Back in the early 2000’s the Healthy Choices Award Scheme was an interesting initiative aimed at improving food options in schools and...
Autumn Slow Food Travel in Sweden
One of the best ways to make friends in any nation is to experience their local food culture, sharing good food and conversations. As a...
Say NO to GMO
Main photo: Bosse & I with Chef Paul Seugling at Terra Madre Nordic Slow Food have issued a statement from which I quote… "Leaders from...
