It has long been said that the French are the best when it comes to food. Now any budding chefs out there will be mocking this outlandish statement, but let me explain even I, maybe converted. You see, it’s not just about the food! It’s about where it comes from. It’s about presentation & It’s about the simplicity of never over painting that preverbal canvas. In todays world where we are fighting this constant battle with plastic foods, processed meats and tv dinners, a wor

My previous blog was blowing France s trumpet on being the basis for great food! I m not so fickle that in the space of the week I can change my mind, but I think it would be only fair to blow the trombone in Englands’ direction when it comes to bangers! Sausages to the more refined English mother tongue. Us Brits have a few meals we consider traditional British fare and I think, bangers n mash must be one of them. I love a good sausage! History – The sausage is a cylindric

Always looking to twist traditional dishes without squeezing the life out of them by just adding subtle changes, became a concept for me back in 1997 when in the company of an amazing Chinese chef, who had never been to Europe but who enjoyed sampling my food. The love of Asian fresh food was mutually returned and so it started, what has now been known world wide as Fusion! Did I start it…….sadly not although I m adamant that Sainsbury s stole my “TWISTING” methods from me

www.edibleinsects.com Have you ever wondered who tried that first!!! I think I m pretty brave when it comes to food! Over the years of privileged travel that I have managed to squeeze into my life so far, most of it has been based around my love of food and sharing it with others. Now this sharing is not always met with such optimism when suggestions arise in varying conversations at various destinations and at varying times of play. I ve been an advocate of chefs like Gord