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Category Archives: Subsidised Food Production
Katie or Kate’s Great Legacy
The world of food and cookery writing lost a hero a few weeks ago. Much saddened as we are to lose a friend, we lost Katie’s writing about a decade earlier when she retired from the mainstream. In what was to … Continue reading
Posted in Seasoning, Sensory Cooking, Simple Food, Stocks and Stock Making, Subsidised Food Production, Techniques, Terroir, Watercress
Tagged Anthony Blake. Cuckfield, Cookery Writers, Daily Telegraph, Fideua, Food Writers, Katie Stewart, Le Cordon Bleu. Avenue Foch, Longhouse Kitchens, Longhouse Workshops, paella, Risotto, Roll and Diamond Cutting Chinese style, Simpson's-in-the-Strand, The Guardian, The Times, Watercress Dinners, Watercress in Hampshire
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Cane’s Upbeat, the other’s Down Beet
It’s hard to imagine that sugar only came to Europe after the Crusades – discovered by the French who called it ‘honey without the bees’. Ironic too to think that we are in danger of losing our bees with the … Continue reading
Posted in Blue Collar Gastronomy, Food Marketeers, French supermarkets, Ingredients, Kitchen Tips, Subsidised Food Production, Sugars, The Food Business
Tagged Bees, Beet sugar, Beghin-Say, Blue Collar Gastronomy, Cicore, Coffee syrup, Doy pack, Gareth Jones, Gareth Jones Food, Maison de Sucre, No compromise shopping, Nutella, Strawberries, Sugar, Sugar cane, Tate & Lyle
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