Category Archives: Food Culture Articles

Herb of the month – Sorrel

The sour, lemony flavour of sorrel has been appreciated in Britain at least since Roman times and is the first herb of the year around which I can deliver the “dinner of herbs” promised at the outset of this series. Read on

Posted in April - Articles, Food Culture, Food Culture Articles | Leave a comment

Regional Baking for Easter

In Easter Biscuits we can see some of the clearly defined regional preferences that have largely been blurred by commercial food production and countrywide distribution. Read on

Posted in April - Articles, Food Culture, Food Culture Articles | 2 Comments

Taking Stock of UK Dairy Farming in 2019

A system that has seen milk reduced to a mere commodity will inevitably see it traded as such. A complete change is required to persuade the younger generation to buy dairy. Read on

Posted in February - Articles, Food Culture, Food Culture Articles | Leave a comment

The Joys of The Table

Against the worthy backdrop of all that was discussed at The Real Farming Conference it is almost apologetically that I tell you that my food resolution for 2019 relates to how I set the table, but please indulge me! Read on

Posted in Food Culture, Food Culture Articles, January - Articles | Leave a comment

A British Halloween

I’ve come to hate Halloween with the adoption of American traditions such as Trick or Treat. If you have children you will find it hard to fight against, but perhaps reintroducing some of our own traditions will help. Read on

Posted in Food Culture, Food Culture Articles, October - Articles | Leave a comment

Baking Classics

My Top Ten (Great British) Baking Classics Read on

Posted in August - Articles, Food Culture, Food Culture Articles | Leave a comment

Plums, Damsons and Gages

August and September are the months for plums and their relations which have been significant both in our culinary history and countryside landscape. Read on

Posted in August - Articles, Food Culture, Food Culture Articles | Leave a comment

Ginger and Gingerbread

In medieval times ginger was as common in savoury dishes as in sweet, although it is in the latter that it really established its popularity in English baking. Read on

Posted in Food Culture, May - Articles | 1 Comment

The Grass Beneath Your Feet

The quality of grass may not be something that you have ever really considered yet this is the main determinant of the quality of the meat or dairy we eat. Read on

Posted in April - Articles, Food Culture, Food Culture Articles | Leave a comment

Anchovies

Despite their tiny size, cured anchovies make a tremendous contribution to the taste of a dish making them especially valuable in meat-free dishes although not, of course, for strict vegetarians. Read on

Posted in Food Culture, Food Culture Articles, March - Articles | Leave a comment