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There doesn’t seem to be a consensus on what defines artisan food. There are dictionary definitions, and meanings outlined by purported artisan producers which all seem to follow the same theme: skilled, non-industrialised, natural production methods, following traditional recipes focussed on quality rather than quantity, consistency, speed or economics. At what point do traditional methods become … Continue reading
Oxygen is my friend and carbon dioxide is my enemy. I need oxygen in me and to purge my body of CO2. Good gas, bad gas, easy. Don’t give me any detail, just tell me what I need to know. CO2 is bad for the planet too. It makes the earth hotter and this is bad. A … Continue reading
How is the flavour of my food influenced by the flavour of its food. Why do producers make such an effort to tell us how, where and what their animals eat? Why the goat tree? You may well ask… At the Specialty and Fine Food Fair in Kensington this month I learned some key differences between Jamón Ibérico and … Continue reading
Out of the Kitchen 