Don Bocarte - Why These Are the World's Finest Anchovies
Don Bocarte is, in the quiet estimation of chefs, food writers, and the kind of people who take tinned fish very seriously, the benchmark for...
What Is Nduja - Italy's Most Exciting Spreadable Salami
A few years ago Alice and I were on a road trip exploring the beautiful towns and villages of Calabria - the toe of Italy's...
Ping Coombes - The MasterChef Champion Making World-Class Chilli Oil in Somerset
She makes it in small batches from her kitchen at Church Farm. That's not marketing language - it's just true. Each jar is the product...
What Is Authentic Pinsa Romana and How Is It Different from Traditional Pizza?
Explore what makes Pinsa Romana authentic, how it differs from pizza and the best ways to enjoy it - helping you spot true artisan pinsa...
The Ultimate Guide to Crispy Chilli Oil
Crispy chilli oil has become one of the most exciting store-cupboard ingredients in modern kitchens. While many versions come from Asian cooking traditions, Mexico has...
Rupert's Fancy Fowls - what makes these eggs so special?
We are really proud to stock beautiful Class A Free Range eggs from local artisan producer Rupert's Fancy Fowls.Rupert's eggs taste superb and are laid...
Beans in Jars - Why are they better?
Why do Spanish cooks favour beans in jars and why are they gaining popularity with chefs and food lovers across the UK? Let's take a...
Cucina Povera - our foodie tour of Italy's Calabria
In June 2025 Alice and I explored Calabria, Italy on a budget foodie tour. Calabria is the pointed toe of Italy's boot, famous for crumbling...
