Pressing the flesh: rare, medium or well-done?
Two young blind masseuses spent an afternoon with the top Intercontinental chefs and me in Chongqing, China. We were all trying to learn from each
31/01/2019
Blog & Articles of Interest
Tofu or not Tofu, that’s the question.
Vegan sausage rolls have been hitting the headlines and national news in the UK. Not just very successful PR but an echo of my Christmas
24/01/2019
Kitchen cupboard-love.
For years/decades, I’ve yearned for one of those pointed oval tins for raised game pies (the type with clips at either end). Just one of
17/01/2019
First taste of China
Flying in to Chongqing was an adventure in itself: first I’d felt very jet-setter by briefly stopping in Helsinki and then flying over the North
12/01/2019
China starts the New Year.
Chongqing is the largest city in the world – and the most exhilarating. Rather than me trying to describe it without sight, my intrepid videographer
03/01/2019
Meet the sourdough professionals
California’s Cheeseboard Collective is an inspiration to anyone who wants to make, smell and greedily devour absolutely fantastic sourdough bread (http://cheeseboardcollective.coop/). Watch my day with
05/07/2018
Classic American cooking in Californian heartland
What could be more delicious and traditional than light crisp waffles dripping with cider syrup, made to order in the vibrant Brown Sugar Kitchen in
28/06/2018
Ben and Blanche saved us
Genuine friendship and generosity was the hallmark of my baking Blind tour (https://www.youtube.com/watch?v=90jr_YL1Fbs). It made all the difference right from the very start when, by
21/06/2018
Crackers at China Live
Top chef Luis turned under-cooked rice and grass from the coast of China in to an amazing fine dining experience (https://www.youtube.com/watch?v=B2E48p7eViU). You will be as
15/06/2018