THE local-and-in-season theme reflected in food foraging is an entirely different philosophy to that behind organics. But the two outlooks can be good companions, not least as much of the organic approach to food and drink is dedicated to minimising human intervention and emphasising the direct line between field and fork.
IT’S DIFFICULT to see any signs of a recession in London, every restaurant seems to be full, and many now have a ‘no-booking’ policy, so a convivial queue forms round the corner for a table in the hottest spots.
On BBC1’s reality TV show The Apprentice during the week, the aspiring entrepreneurs were challenged to develop marketing campaigns for English sparkling wines. I’m taking a closer look at how they fared on the blog today (blakecreedon.wordpress.com) but some more immediate questions are raised by the programme.
THERE’S a butcher shop on Moxon Street, in London, called The Ginger Pig.
Today I’m looking at a wine sale in Tesco, but I have to begin with a reminder that can’t be repeated often enough.
I LOVE the sound of seagulls calling, squalling, squabbling and chasing each other for fun or a wriggly fish — it reminds me of holidays in Tramore as a child, ice-cream cones, sand buckets, little fishing nets, and picnics by the Metal Man.
THE market for wine is like a pyramid: tiny quantities of rare and expensive stuff on top; rather a lot of widely available inexpensive wines in the middle, and cheapies competing on price at the bottom.
TWO terrific cookbooks written by two crazily busy mums came my way this week.
WITH spring lamb coming into season, now’s the time to consider what to put with it.
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