-
ENLIGHTENED COOKERY 1: Agriculture is vital – and so is enlightened cookery
by
1 comment on ENLIGHTENED COOKERY 1: Agriculture is vital – and so is enlightened cookeryAfter more than 60 years of inquiry and self-indulgence Colin Tudge concludes that good farming, sound nutrition, great gastronomy, and care of the natural world could and should operate in perfect harmony. This offers a very significant ray of hope in an otherwise desperate world Enlightened Agriculture is vital if we, humanity, seriously aspire to…
-
Harvest 2026
Weather conditions in 2026 raised many questions for farmers, however Suzanne found optimism amongst a new generation embracing Farm Feasts.
-
Are we witnessing the death of the Great British Pub?
Its called the hospitality sector, yet hospitality is what is so frequently missing today.
-
A Food Culture Worth Saving
Suzanne proposes the UK Food Culture as a topic for the Renaissance Movement and invites examples worth saving.
-
Beans by many other names: Part one
The derek cooper award This month, out of the blue and marvellously, Ruth and I became the proud recipients of one of the BBC Food Programme’s Food and Farming Awards; to wit, “the Derek Cooper Award for Outstanding Achievement”. It is a great honour and a great fillip. Derek was a fine writer and a…
-
Beans by many other names: Part two: the recipes
I ended each chapter with a few recipes plagiarised from various sources but modified in the light of what was then the orthodox nutritional theory. The emphasis was on low-fat, under the influence of the American physiologist / nutritionist Ancel Keys (1904-2004). Keys’s general idea – that we should follow a basically Mediterranean diet –…
-
Food with a Sense of Place
How mass production deprives us of food that has a real sense of place and how we can fight back.
-
Fresh Inspiration
When faced with the same old ingredients we need to get inventive. Its time to learn something new.
-
Dorothy Hartley’s Food in England
The post-Christmas period is one in which I used to enjoy reading the latest new cookery publications, but there have been very few of quality in recent years. So, I was more than happy when Colin suggested I devote an entire blog to one of our enduring favourites – Dorothy Hartley’s Food in England.
-
Appetisers
Adding an appetiser course would be a great improvement to our British “meat and two veg” meal format.