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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Grass-fed, grain-fed, dry-aged, wet-aged or Aussie tucker – What’s your beef?

Dry-aged, wet-aged, grass-fed, grain-fed. Exploring what makes the beef you eat
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My Italian Food Trail: Lampredotto in Florence

There's no sandwich quite like the Florentine tripe classic, Lampredotto. RIP Russell Norman, who certainly saw it as a signature dish
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Review of Pen Vogler’s ‘Stuffed’ with a nod to when turnips were sexy

Pen Vogler's latest book is a history of good food and hard times in Britain. Sounds familiar?
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Amazing Eight at Gazegill will provide organic inspiration for chef Doug’s solo leap

Eight at Gazegill is the new restaurant project from the award-winning organic farm near Pendle Hill. Doug Crampton is its chef.

20 years since ‘Reserve Nouveau’, how Kate’s wine kingdom keeps up with the times

Reserve Wines is celebrating its 20th anniversary. We salute this ground-breaking Manchester merchant.
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Littlewoods – how my wild boar chase led to a den of fleshy delights

Littlewoods butchers supplies Manchester's finest new wave restaurants. What is its secret?
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