IF you go to Howards House at Teffont, have a quick look around the kitchen garden, and you may well spot chef Andy Britton in his kitchen whites among the lavish growth of green vegetables, salads and herbs. The charming country house hotel’s reputation for locally sourced food is certainly enhanced by the arrival of…
THE Devon-based online butcher, Pipers Farm is preparing for family feasts this summer with a range of natural, gluten-free sausages, ideal for picnics, barbecues and breakfasts – at home or by the campfire. Wholesome, succulent and full of flavour, these rusk, preservative and chemical-free sausages are handmade on the farm using slow-grown Saddleback pork shoulder,…
Philippa Davis doesn’t just cook for clients – she also eats, adventurously and enthusiastically. She has recently returned from a working visit to Singapore and South East Asia – here are some of her recommended culinary do’s and don’ts… UNDOUBTEDLY it is as important to know what to eat as where to eat, especially if…
OVER the years, whether we have been travelling in Europe, America, the Middle East or Western Australia, we have found that the best advice to find unusual historic buildings, extraordinary landscapes, great places to eat, quirky shops or galleries or other hidden gems, has come from people we have met. We use maps (not GPS)…
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…
WHEN she isn’t cooking for clients as far apart as the extreme north of Scotland and Singapore, Boston and Provence, Shaftesbury-based private chef Philippa Davis writes a regular column for The Field magazine and is constantly exploring new tastes and new products. Her travels may take her around the world, but her heart is firmly in…
IF you think Austrian cakes are just about Viennoiserie (which, frankly, can be pretty boring), you haven’t been to some of the country’s great old coffee houses, particularly in Salzburg or Innsbruck – Esterhazyschnitt, Cremeschnitte, Kaisertorte, Linzertorte, Nusstorte … the litany of names is as mellifluous as the cakes are delicious. We spent a few…
THE weather this week has been so grim – cold, wet, windy, November going out like a grumpy hippo – so we thought we could dig into our archives and find something bright and sunny to cheer us all up. What better than a late summer visit to Provence with our friend, chef Philippa Davis from…
SOMERSET free range egg producer and supplier, The Traditional Free Range Egg Company, has teamed up with The Devilled Egg, a new online cookery school, to create 10 elegant and easy-to-follow canapé recipes using its Great Taste Award-winning Foraging Free quail eggs. Designed to make the most of the delicate and dainty quail eggs, which…