• Neil Sowerby
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I grow my own, brave the kitchen heat and know my woozy way around a wine list. Welcome to my post-lockdown world…

You may call it a blog if you must. It’s certainly a change of direction I’ve been putting off through years of journalistic hyper-activity. The lockdowns have made me reassess the food and drink I really care about. I feel refreshed and free of restraint. Even so. Please excuse the solipsistic sounding neilsowerby.co.uk. It’s not just about me. More the discoveries I want to share. Read more…

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If I’ve got a bone to pick with you let it be Hoppers’ signature marrow varuval

A quartet of marrow bone canoes were delivered – perfect vehicles for that Fergus Henderson signature dish – but Neil Sowerby took a different tack, giving them a spicy Sri Lankan kick via Hoppers' recipe for Marrow Bone Varuval. How did it pan out?
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Here’s the catch! How I chose seafood over pies at garlanded Parkers Arms

A flock of dark birds shoots up off Standridge Hill as I hurtle north from Clitheroe to my destination, the newly crowned UK number one gastropub. A conspiracy of ravens? A murder of crows? Far from an ill omen in fulfilling times for the Parkers…

Epic nose to tail action with a Fergus Haggis lights up Burns Night

The anticipation of imminent haggis. An ear out for the DPD delivery. Just a day to go to Burns Night and its obligatory supper. And, no, it’s not the usual sheep’s stomach stuffed with the ‘pluck’ of the beast (lungs, heart and liver),…
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Source yourself some reindeer brains – how to keep the Noma flame burning at home

It all sounds a mite deja vu Noma announcing 20 years on from its foundation it will soon be abandoning the formal restaurant concept that finally won it a third Michelin star in 2021. Adding to its cluster of World’s No.1 restaurant awards…
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Farmer Jane’s herd instincts are spot on… just don’t mention Apocalypse Cow

These beauties are giving you the hard stare. Stocky they may be, but Dexters punch above their weight in the beef stakes. Cross-bred with Longhorns, not just grass fed but rich pasture-nourished 24 hours a day, they produce meat that is unparalleled. Expect…
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Happy 25th to Paul Heathcote’s landmark Rhubarb & Black Pudding

The last time I ran into Matthew Fort he was with fellow food critic Tom Parker Bowles at Booths Salford Quays flogging an upmarket brand of pork scratchings they were both associated with. They later jumped ship when the actual producers abandoned…
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