DISCOVER the story of one of the world’s great cheeses, when Devon-based Quicke’s opens its doors for a series of tours, monthly from April to September, at the farm that the Quicke family has nurtured for 14 generations. The tours will tell the often surprising story of what goes into a wedge, from the specially…
PHILIPPA Davis, the Shaftesbury-based private chef, is passionate about the food that is grown, produced and cooked in the various parts of the world that she visits. Towards the end of 2017, she was in Italy, and visited the San Miniato Truffle Festival as well as Pisa and Florence … “Darling, I am taking you…
MEAD is an ancient drink – sometimes called honey wine and said to be the oldest known to man – and right now it is having a moment! Sales are up 10 per cent in the past year, with a big demand both sides of the Atlantic, and Lyme Bay Winery is predicting growth like…
MANY visitors to the southern Spanish region of Andalusia head straight for the coast, in search of the predictable trilogy of sun, sex and sangria. They may find what they are looking for, but they experience little of the history, architecture, landscape and food that make this one of the most exciting and fascinating parts…
by Simone Sekers ONLY a month ago we were exploring the Salt Coast of Essex, in Maldon. Now I’m exploring Malton, in deepest Yorkshire, if only from the comfort of my own home. Last week we were sent another book by our old friend Peter Brears. For longer than it is tactful to remember we…
by David Perry THE other day I had to stand up and talk about what we sell. It was impromptu so I didn’t have time to think about it much at the time so I used the theme of making informed choices about food but washing it down with an uninformed choice of wine….
by Simone Sekers WHY it should be that this summer we have been trailing salt is just one of those coincidences. Salt is the one condiment I couldn’t do without and we eat far too much of it in this house. I don’t know if this is why we chose to go to two centres…
A SUNNY week in North Wales, staying on the seafront at Llandudno. Doesn’t sound much like hard work, does it? But when the Guild of Fine Food went to North Wales for three days of Great Taste judging it was a serious business for 20 food writers, chefs and food producers.. The Guild of Fine…
THE geese are busy laying at the Traditional Free Range Egg Company, so directors Dan and Briony Wood have teamed up with local award-winning chef Brett Sutton to offer some great ideas to their customers. To celebrate the start of the new goose egg season, Brett , chef-proprietor of The White Post in Rimpton, has…
by Simone Sekers TRYING to play the glad game about leaving Brexit, I wondered whether, instead of all those smug Wrecksiteers going on about “getting our country back,” it might be possible to think about getting France back instead. This would restore the magic of that descent from the ferry in to the very heart…