Food & Drink

Foraging for Wild Food

Food for Free: How to fill your larder from foraging, by Daniel Butler.

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When the first humans arrived in Britain some 7,000 years ago they were hunter-gatherers. For the next four millennia our ancestors lived almost entirely on the natural produce of our woods, pastures, rivers…

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The Cook’s Atelier, Burgundy

An interview with Marjorie Taylor & Kendall Smith Franchini of The Cook’s Atelier.

Image courtesy of Emily Johnston

Good food & fine wine lovers enjoying making real food, from scratch, sourced from the local area, in great company, in a stunningly historic building brimming with conviviality and bonhomie was the vision…

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Jersey Black Butter

Last bastion of an ancient tradition.

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Jersey is the most southerly of the British Isles, located only 22 kilometres from the French coast of Normandy. Fairly independent, the Bailiwick of Jersey is known as a centre for international finance,…

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Fungi Foraging: Forage without fear

A beginners guide to mushroom foraging by Daniel Butler, author of Fungi Forays.

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The British just don’t understand wild mushrooms. If you mention the topic most people instantly think of deadly ‘toadstools’ and autumn – probably in that order. Any personal experience of harvesting will almost…

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Foods of the British Isles: Wimberry pie

...Also known as ‘Mucky Mouth Pie’.

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Has there ever been a fruit with as many different names: wimberry, whinberry, winberry, windberry, bilberry, fraughan, hurtleberry, whortleberry, blaeberry, black-heart and myrtle berry (after the wimberry’s Latin name Vaccinium myrtillus)? They are…

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A Brief History of Cocktails

A brief look into the history of cocktails over the years.

Image courtesy of Cosi Tabellini UK.

Are you a purist; scientifically measuring and decanting, carefully studying the recipe? Or are you more relaxed; guesstimating a slug and hoping for the best? Or do you pretend to be ‘Bond, James…

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