Food Culture articles explore the nature of British ingredients – how they are produced, their history in our food culture and how and where to obtain the best.
Food Culture Articles
My Top Ten (Great British) Baking Classics Read on
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
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
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
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 onSee all articles