The Meat Crusade
A few weeks ago I found myself standing in a freezing farmyard contemplating a shed full of cattle. I was...
Author: Jill
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Lemon Passionfruit Posset
Possets date back to at least the 17th century when they were spiced, milky drinks. Nowadays the possets we know...
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Yorkshire Pudding
A quart of milk, five eggs and a pinch of salt, beaten into the flour to make a smooth batter....
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Marshmallow Magic
If you’ve only ever had those pink and white marshmallows that come in plastic bags from the supermarket then real...
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Devonshire Food Festival
No sooner have we blogged about the stellar cast of chefs cooking at Northcote Manor’s Obsession Festival, than the...
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Dining in the Dark
How much fun can you have with seven strangers and a blind fold? Quite a lot, let me tell you...
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World Class Dinner
It sounds unlikely I know, but eleven of the world’s leading chefs will be gathering in Blackburn in the New...
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Shoulder of Mutton
To Kirkby Overblow, near Harrogate to witness the updating and refurbishment of the Shoulder of Mutton and a warm speech...
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Wild Duck with Citrus Stuffing & poached Elderberries
We’ve long flown the flag for the Star at Harome, it’s in our top ten and one of our all...
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Perfect Baking
It’s the final tonight of the Great British Bake Off and I’ll be there rooting for Brendan. What do you...
