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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?
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
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
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. Dough 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.