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Category Archives: The Food Business
The Bretons’ Best Silver
How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Bread, Fish, Food of the Ancients, French supermarkets, Harry's Bar, Label Rouge, Simple Food, supermarkets, Terroir, The Food Business, Venice, Vinegars
Tagged Ancient Rome, Blue Collar Gastronomy, Brasserie Lipp, Brittany, Cancale, Colatura di Alici from Amalfi, Connétable, Douarnenez, Garum, Le Guilvinec, Napoleon, Nicolas Appert, Sarde e Soar, Sardines, Sardines de Millesime, Venice, Vintage Sardines, W Chancerelle, www.gustiamo.com
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Japanese Peaches and Spicy Chocolate
One large bi-annual food show in London and little to show for the visit, all but for a handful of gems and friends. Studiously stalking and then emerging from row upon row of booths displaying authentic this and organic that, plus inevitable copies of … Continue reading
Posted in Austrian Cooking, Basil, Beef, Blue Collar Gastronomy, Bread, Chicken, Food Marketeers, Organic Food, Pigeoneau, Poulet Fermier, Speciality Chicken, supermarkets, The Food Business
Tagged Abandoned Peaches from Fukushima, Austrian Food, Baby White Peaches from Japan, Capestone, GM-free French Poultry, Green Saffron, IFE 13, Istanbul Spice Market, Lithuania, Loue, Marks & Spencer, Midleton (Co Cork), Momo Festival, Organic Welsh Chickens, Pigeonneaux, Romania, Schmaltz, Scottish Beef, Waka Momo, Zaabar Chocolate
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‘In Search of TASTE’
I’ve some big news to share with all – and especially those who doff their hats to Blue Collar Gastronomy and have followed my writing these past two years since I kicked off in an icy Pont de Vaux (Bresse) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food Scams, Food travel, Ingredients, Memories, Nature, No Compromise Shopping, Techniques, Terroir, The Food Business, Traditions at Table, True Innovation, Wine Making and Viticulture
Tagged 'In Search of TASTE', 'The Art of Eating', Blue Collar Gastronomy, British Media, Columnists, Food Writing, Gareth Jones, Keith Reeves, Savennieres, St Chinian, Wine writing
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Fish Foie Gras?
Sometimes we get to shop in near Heaven – we did last week when we escaped the supermarket and took our money to the real marketplace. This is where most traders are experts and conversation is encouraged. You engage and they love … Continue reading
Kippers and Tea in Le Treport
I love kippers – fresh landed herrings cured (split from head to tail, salted and cold smoked) in the traditional way on ‘tenterhooks’. They are so much a part of both the English culinary culture and the language – as the terms ‘to be kippered’ … Continue reading
Posted in Alcohol, Black Peppercorns, Blue Collar Gastronomy, Coffee, Curing and Smoking, French supermarkets, Oysters and Shellfish, Smoked Fish, The Food Business
Tagged A Kipper with my Tea, Alan Davidson, Anthony Hopkins, Boulogne Smokeries, Cooking Kippers, Craster Kippers, Curing by Salting and Cold Smoking, Irish Sea, Isle of Man TT Races, Kippering, Kippers, Manx Kippers, Mount Snowdon, Red Indian Motorbikes, Sir Laurence Olivier, Tenterhooks, The Brighton Pullman, To be Kippered
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There’s ‘Pesto’ and there’s ‘Salsa’
Back in Genoa for the shortest 24 hour pit-stop, I fitted in so much stuff. I was there mostly to talk tuna – posh, top end tuna c/o of my local interpreter and fixer, friend and architect, Sheila Opezzi. This is tuna which we’ll … Continue reading
Posted in Aubergine, Basil, Best Pasta, Blue Collar Gastronomy, Cicchetti, DOP, Fish, Harry's Bar, Ligurian, Pigeoneau, Real Italy, Salad, Terroir, The Food Business
Tagged Aperol Spritz, Blue Collar Gastronomy, Borlotti Beans, Carloforte, Ciccheti, DOP Basilico alla Genovese, Ersatz Pesto, Farinata, Genoa, Gustiamo, Liguria, Lord Byron, Mercata Orientale, Pesto Rossi 1947, Prosecco, Ristorante Il Genovese, Sotto Rippo, Via Galata, Via XX Septembre
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A Welter to Come whatever the Weather
Back 36 hours late from Normandy at 04h00 today - my visit extended from L’Orne to Le Sarthe and Les Pays de Loire. I had a pigeonneau hatch from the egg in front of me – probably destined for a Michelin star kitchen. I … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Food Scams, Food travel, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Rants, supermarkets, Terroir, The Food Business
Tagged Eggs on Legs, Grand Maitre, Le Sarthe, Loue, No GM, Normandy, Pays de Loire, Pigeonneau, Potagers, Poulets Fermiers, Pure Breed Chickens, Sans OGM
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