The Independent
By Cahal Milmo
Geordieland was yesterday proclaimed Britain's new hotspot of emerging culinary talent after it dominated an award for newly-opened restaurants. Newcastle took two of the top places in the Restaurant Remy awards.
Read more…
Wednesday, October 26, 2005
Thursday, September 29, 2005
'Overnight change doesn't work'
The Guardian
By Felicity Lawrence
Dinner lady Jeanette Orrey was one of the catalysts for the campaign led by Jamie Oliver over school food. She had transformed meals at her school, St Peter's primary in Nottinghamshire, in 2000, replacing processed food with freshly cooked meals.
Read more…
By Felicity Lawrence
Dinner lady Jeanette Orrey was one of the catalysts for the campaign led by Jamie Oliver over school food. She had transformed meals at her school, St Peter's primary in Nottinghamshire, in 2000, replacing processed food with freshly cooked meals.
Read more…
Wednesday, September 28, 2005
'All I want for my children is a balanced, nourishing meal'
The Guardian
Parent Loan Tran has always endeavoured to provide healthy meals for her family at home, but recently she has been motivated to join the campaign for better meals at school. Here, she talks about a conference held last week for parents who want to help.
Read more…
Parent Loan Tran has always endeavoured to provide healthy meals for her family at home, but recently she has been motivated to join the campaign for better meals at school. Here, she talks about a conference held last week for parents who want to help.
Read more…
Friday, September 23, 2005
How to eat out in style
The Telegraph
Why do some people always seem to get the best table at the finest restaurant without any fuss? And why do the rest of us get stuck behind a pillar where we are ritually abused by the waiters - if we're lucky? Jan Moir finds out the secrets of dining like a pro - from a pro
Read more...
Why do some people always seem to get the best table at the finest restaurant without any fuss? And why do the rest of us get stuck behind a pillar where we are ritually abused by the waiters - if we're lucky? Jan Moir finds out the secrets of dining like a pro - from a pro
Read more...
Monday, September 19, 2005
Jamie's food fight goes on
The Guardian
Comment by Felicity Lawrence
School dinners have never been so hot or glamorous a subject before, and few would deny that Jamie Oliver performed a great public service by making his TV series last spring. But the trouble with star makeover treatments is they never seem quite the same when you try them at home, or at your local primary school.
Read more…
Comment by Felicity Lawrence
School dinners have never been so hot or glamorous a subject before, and few would deny that Jamie Oliver performed a great public service by making his TV series last spring. But the trouble with star makeover treatments is they never seem quite the same when you try them at home, or at your local primary school.
Read more…
Friday, September 16, 2005
A taste for gastro-tourism
BBC News Magazine
By Megan Lane
'Tis harvest time, the traditional season of plenty, and today the time for culinary festivals. With British cuisine no longer a national joke, food tourism is booming.
Foodies, rejoice. This weekend sees a smorgasbord of food festivals, in which the bountiful produce of Yorkshire, south Wales, Northern Ireland and Scotland will be celebrated. These are but a taster for British Food Fortnight, which starts the following weekend.
Read more…
By Megan Lane
'Tis harvest time, the traditional season of plenty, and today the time for culinary festivals. With British cuisine no longer a national joke, food tourism is booming.
Foodies, rejoice. This weekend sees a smorgasbord of food festivals, in which the bountiful produce of Yorkshire, south Wales, Northern Ireland and Scotland will be celebrated. These are but a taster for British Food Fortnight, which starts the following weekend.
Read more…
Sunday, September 11, 2005
Eat my blog
The Observer
She's a petite thirtysomething from Bangkok but 10,000 people a week want to know what she had for lunch. Jay Rayner meets a culinary explorer whose online diaries have won her a cult following among foodies the world over.
Read more…
She's a petite thirtysomething from Bangkok but 10,000 people a week want to know what she had for lunch. Jay Rayner meets a culinary explorer whose online diaries have won her a cult following among foodies the world over.
Read more…
Saturday, September 10, 2005
The big Mac story
The Guardian, Commentary
From limpets in Kidnapped onwards, Ian Jack reflects on diet in his homeland.
Read more…
From limpets in Kidnapped onwards, Ian Jack reflects on diet in his homeland.
Read more…
Sunday, September 04, 2005
Foodies flock to organic festival
BBC News
Celebrity chefs have been in Bristol demonstrating how to cook 'real' fast food with fresh, organic ingredients.
Hugh Fearnley-Whittingstall and Sophie Grigson were among those at the Soil Association's Organic Food Festival.
The events included a performance by the Vienna Vegetable Orchestra whose carrot and cucumber instruments were later made into soup for the audience.
Ben Cull, from the sponsors, Yeo Valley Organic, said the idea was to educate as well as entertain.
"One of our aims is to increase awareness of the benefits of organic farming, food production and consumption," he said.
Read the original article
Celebrity chefs have been in Bristol demonstrating how to cook 'real' fast food with fresh, organic ingredients.
Hugh Fearnley-Whittingstall and Sophie Grigson were among those at the Soil Association's Organic Food Festival.
The events included a performance by the Vienna Vegetable Orchestra whose carrot and cucumber instruments were later made into soup for the audience.
Ben Cull, from the sponsors, Yeo Valley Organic, said the idea was to educate as well as entertain.
"One of our aims is to increase awareness of the benefits of organic farming, food production and consumption," he said.
Read the original article
Friday, September 02, 2005
'I always wanted to be a butcher'
The Telegraph
By Colin Randall
Gérard Depardieu, France's most famous actor and bon viveur, has joined the massed ranks of celebrity chefs.
Read more...
By Colin Randall
Gérard Depardieu, France's most famous actor and bon viveur, has joined the massed ranks of celebrity chefs.
Read more...
Wednesday, August 17, 2005
Minced tuna, caviar and raw shrimps - quite a catch at £200
The Guardian
By Audrey Gillan
London's top-end restaurants are flourishing thanks to the wealthy appetites of the city's affluent young.
Read more...
By Audrey Gillan
London's top-end restaurants are flourishing thanks to the wealthy appetites of the city's affluent young.
Read more...
Wednesday, July 20, 2005
Pick of the blogs: Chocolate&Zucchini
BBC News
By Darren Waters, BBC News entertainment reporter
Blogs and blogging have become buzzwords in the last 18 months, with millions of people setting up their own web logs to record their lives, comment on world events or share news.
There are almost as many different types of blogs as there are bloggers. Some are highly professional while others are simple online diaries. We pick out six of the best.
Among these six: Chocolate & Zucchini: "Paris-based Clotilde is a software engineer with a love of food and aspirations to become a food writer."
Read more…
By Darren Waters, BBC News entertainment reporter
Blogs and blogging have become buzzwords in the last 18 months, with millions of people setting up their own web logs to record their lives, comment on world events or share news.
There are almost as many different types of blogs as there are bloggers. Some are highly professional while others are simple online diaries. We pick out six of the best.
Among these six: Chocolate & Zucchini: "Paris-based Clotilde is a software engineer with a love of food and aspirations to become a food writer."
Read more…
Sunday, July 10, 2005
If MSG is so bad for you, why doesn't everyone in Asia have a headache?
The Observer Food Magazine
What does chiefly animate Japanese soups and broths is an amino acid called glutamate. In the best ramen shops it's made naturally from boiling dried kombu seaweed; it can also come from dried shrimp or bonito flakes, or from fermented soy. More cheaply and easily, you get it from a tin, where it is stabilised with ordinary salt and is thus monosodium glutamate.
This last fact is of little interest to the Japanese - like most Asians, they have no fear of MSG. And there lies one of the world's great food scare conundrums. If MSG is bad for you - as Jeffrey Steingarten, the great American Vogue food writer once put it - why doesn't everyone in China have a headache?
Read more...
What does chiefly animate Japanese soups and broths is an amino acid called glutamate. In the best ramen shops it's made naturally from boiling dried kombu seaweed; it can also come from dried shrimp or bonito flakes, or from fermented soy. More cheaply and easily, you get it from a tin, where it is stabilised with ordinary salt and is thus monosodium glutamate.
This last fact is of little interest to the Japanese - like most Asians, they have no fear of MSG. And there lies one of the world's great food scare conundrums. If MSG is bad for you - as Jeffrey Steingarten, the great American Vogue food writer once put it - why doesn't everyone in China have a headache?
Read more...
Thursday, July 07, 2005
Feast fit even for a fastidious president
The Telegraph
By Auslan Cramb
The Queen welcomed the world leaders to Scotland last night with a banquet fit even for the refined palate of a French president.
Read more...
By Auslan Cramb
The Queen welcomed the world leaders to Scotland last night with a banquet fit even for the refined palate of a French president.
Read more...
Wednesday, July 06, 2005
'Chirac? He didn't seem interested in food at all'
The Telegraph
By Jan Moir
Rick Stein has more reason than most to be aggrieved over Jacques Chirac's claim that the British are terrible cooks.
Read more...
By Jan Moir
Rick Stein has more reason than most to be aggrieved over Jacques Chirac's claim that the British are terrible cooks.
Read more...
A feast of Scottish delicacies awaits Chirac
The Independent
By Colin Brown, Deputy Political Editor
"Jacques Chirac may be forced to eat humble pie when he joins the G8 Summit leaders at a glittering dinner tonight hosted by the Queen at Gleneagles.
The French President ignited a simmering row after being overheard lambasting British food and pouring scorn on Scotland's "unappetising" national dish, but M. Chirac will be reassured to learn that Andrew Fairlie, head chef of the Michelin-starred restaurant at Gleneagles, learnt his trade in south-west France with Michel Guerard."
Read more...
By Colin Brown, Deputy Political Editor
"Jacques Chirac may be forced to eat humble pie when he joins the G8 Summit leaders at a glittering dinner tonight hosted by the Queen at Gleneagles.
The French President ignited a simmering row after being overheard lambasting British food and pouring scorn on Scotland's "unappetising" national dish, but M. Chirac will be reassured to learn that Andrew Fairlie, head chef of the Michelin-starred restaurant at Gleneagles, learnt his trade in south-west France with Michel Guerard."
Read more...
Tuesday, July 05, 2005
Chirac: 'The only thing the British have ever given European farming is mad cow'
The Telegraph
By Toby Helm and Henry Samuel
Anglo-French tensions heightened last night after Jacques Chirac delivered a series of insults to Britain as London and Paris fought to secure the 2012 Olympic Games and faced fresh disagreement at the G8 summit.
The president, chatting to the German and Russian leaders in a Russian cafe, said: "The only thing [the British] have ever given European farming is mad cow." Then, like generations of French people before him, he also poked fun at British cuisine.
"You can't trust people who cook as badly as that," he said. "After Finland, it's the country with the worst food."
Read more...
By Toby Helm and Henry Samuel
Anglo-French tensions heightened last night after Jacques Chirac delivered a series of insults to Britain as London and Paris fought to secure the 2012 Olympic Games and faced fresh disagreement at the G8 summit.
The president, chatting to the German and Russian leaders in a Russian cafe, said: "The only thing [the British] have ever given European farming is mad cow." Then, like generations of French people before him, he also poked fun at British cuisine.
"You can't trust people who cook as badly as that," he said. "After Finland, it's the country with the worst food."
Read more...
Saturday, June 18, 2005
Fat Ducks, farts, foaming green tea and the man from Die Zeit
The Guardian
By Luke Harding in Berlin
It has been hailed as the world's best restaurant. Its dishes of snail porridge and sardine on toast sorbet have been acknowledged as pushing back the boundaries of modern cooking.
But the Fat Duck was clearly not to the taste of Germany's most famous restaurant critic.
In an excoriating review, Wolfram Siebeck railed against the service and the food. He described one dish as a "fart of nothingness".
Siebeck flew to Britain to eat at the Fat Duck after reading about the restaurant and its chef, Heston Blumenthal, in the Guardian.
After being ushered inside and warned not to bang his head on the low ceilings, Siebeck complained that he had to wait for 40 minutes before anyone brought him anything to eat. He also could not understand the waiters.
"If the Fat Duck is the best restaurant in the world, it has the worst service ... In places of this quality, the guest should not have to wait more than half an hour for bread and wine and would prefer not to be spoken to in an incomprehensible dialect."
Read more...
By Luke Harding in Berlin
It has been hailed as the world's best restaurant. Its dishes of snail porridge and sardine on toast sorbet have been acknowledged as pushing back the boundaries of modern cooking.
But the Fat Duck was clearly not to the taste of Germany's most famous restaurant critic.
In an excoriating review, Wolfram Siebeck railed against the service and the food. He described one dish as a "fart of nothingness".
Siebeck flew to Britain to eat at the Fat Duck after reading about the restaurant and its chef, Heston Blumenthal, in the Guardian.
After being ushered inside and warned not to bang his head on the low ceilings, Siebeck complained that he had to wait for 40 minutes before anyone brought him anything to eat. He also could not understand the waiters.
"If the Fat Duck is the best restaurant in the world, it has the worst service ... In places of this quality, the guest should not have to wait more than half an hour for bread and wine and would prefer not to be spoken to in an incomprehensible dialect."
Read more...
Monday, April 11, 2005
Just why do we demonise McDonald's with such relish?
The Times, Opinion
By Richard Morrison
Brace yourself for a shock. You are about to read the most controversial sentence of the year. Indeed, I doubt whether I will get as far as typing the full-stop before I am hurled to the ground and gagged by a snatch-squad of eco-warriors, vegans and Guardian columnists. But here goes. The awful truth is, I feel sorry for McDonald’s.
Ouch! Get off my face right now, Polly Toynbee, and let me explain.
Read more…
By Richard Morrison
Brace yourself for a shock. You are about to read the most controversial sentence of the year. Indeed, I doubt whether I will get as far as typing the full-stop before I am hurled to the ground and gagged by a snatch-squad of eco-warriors, vegans and Guardian columnists. But here goes. The awful truth is, I feel sorry for McDonald’s.
Ouch! Get off my face right now, Polly Toynbee, and let me explain.
Read more…
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