The founder of Newton & Pott makes a heavenly cake with one of her jams, talks about the challenges of starting a food business and recalls the meal that wooed her husband
The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside
The expert on Chinese food prepares a feast from her latest cookbook, shows us her prized kitchen objects (including a watchful food god) and reveals an unexpected food aversion
The first issue of Fork in the Road is here!
Food writer and restaurateur Tim Hayward on the weird symbiosis between human and blade that inspired him to write a book about knives
The food author on an emotional meal with her father, her most food-splattered cookbook and an unusually delicious coffee drink
“Summer is an exciting season for a preserver as all the fruits come to light and it’s time for making jam.” – Kylee Newton,…
“This is like a bakewell tart without the crusty bottom. You can use almost any seasonal, soft-set jam with the fresh fruit to match:…
“This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely….