A Christmas with a difference. First stop Chicago after a business class upgrade on BA (nice plane, poor service tbh) then on to...

So the Pride of Reading Awards are over for another year. Well so everybody thinks - in fact co-organiser Sally Swift and I are on to...

I've been eating a lot of smoked cheese recently. Don't ask why - never ask anyone why when it comes to cheese. It's cheese right? Anyway...

Baking is science, right? That's why I am not a great baker. I like to throw ingredients into recipes in a haphazard way. I always mean...

Journalists call late July/August the silly season. That's because virtually nothing happens and you end up running banal 'silly season'...

My next project was using my home-grown heritage Tigerella tomatoes in a zingy salsa. The tomatoes have done really well this year -...

My little harvest from the garden last week left me with a puzzle of what to make. But a chef pal suggested some ideas, one being baba...

A seventh visit to New York could not reveal much more of the city I thought. But boy it sure did... Our cruiser was just turning...

I write about the school for Waitrose Weekend magazine so I needed to try it out. I went to the Finchley Road school for an Italian...

Frenchman/Anglophile Raymond Blanc really is the master of stunning food. Hilary Scott went along to his cookery school at Le Manoir Aux...