Inside Tom Jaine’s Kitchen
The food writer and publisher on his love of Nescafé, a nickel saucepan he rescued from a pig field, and the "most enjoyable" 18th-century cookery book The post Inside Tom Jaine’s Kitchen appeared...
View ArticleTom Jaine’s Devon (And Beyond) Address Book
The food writer and publisher on "one of the great British chefs", a good place to find calf’s liver, and Totnes’ most toothsome loaves The post Tom Jaine’s Devon (And Beyond) Address Book appeared...
View ArticleTom Jaine
The food writer and publisher assembles lunch at his Devon smallholding, recalls his upbringing at a revolutionary restaurant and admits to his 12-a-day instant coffee habit The post Tom Jaine appeared...
View ArticleInside Gill Meller’s Kitchen
The chef and author picks out a good local sea salt, his parents' aluminium egg poacher and the cookbook that opened his eyes to real food and cooking The post Inside Gill Meller’s Kitchen appeared...
View ArticleGill Meller’s Devon & Dorset Address Book
The food writer and chef on unfussy restaurant he really likes, an "incredible" off-grid smallholding and his favourite local chippie The post Gill Meller’s Devon & Dorset Address Book appeared...
View ArticleRoast Chicken With Wild Garlic & Chicken Fat Mayonnaise
This sublime chicken dish was cooked for us by the chef and author Gill Meller at his home on the coast of Devon. Serves 4-6 INGREDIENTS 1.5kg free-range chicken 50g The post Roast Chicken With Wild...
View ArticleGill Meller
The chef and author roasts chicken with wild garlic and beetroot in his outdoor oven while discussing his fascination with home kitchens, daily eating habits and the rise of veganism The post Gill...
View ArticleTagliolini Cacio e Pepe With Smoked Ricotta
This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 2 INGREDIENTS 1 tbsp freshly ground black pepper 150g fresh tagliolini 60g The post Tagliolini...
View ArticleFried Artichokes With Chopped Salsa Verde
This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 4 INGREDIENTS 4 violet artichokes, peeled and halved 2 bay leaves A The post Fried Artichokes With...
View ArticleMitch Tonks’ Devon & Dorset Address Book
The chef and food writer picks a stunningly located oyster restaurant, "the most fantastic" curry house and a "great, if grumpy" butcher The post Mitch Tonks’ Devon & Dorset Address Book appeared...
View ArticleInside Mitch Tonks’ Kitchen
The seafood master picks out his favourite anchovy brand, the "original and best" pepper mill, and the book he taught himself to cook from The post Inside Mitch Tonks’ Kitchen appeared first on The...
View ArticleMitch Tonks
Over lunch at his Dartmouth restaurant, the seafood maestro talks about jellied eels with his granny, his morning grappa routine and why the British are scared of cooking fish The post Mitch Tonks...
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