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The Rolls Royce of Oysters

Once the food of the poor, and later famous for the pearls that they can produce, oysters are now prized around the world as a delicacy...

An offaly good week

One of the truly wonderful thing about culinary school is how much you get to take home with you. The daily output of the school’s army...

The noble art of making stock—and a bonus vegan recipe!

For many, stock is an unappetising concoction cooked up from kitchen offcuts in a haphazard fashion only to languish in the freezer, or...

The Countess and the Cauliflower—a baroque fairytale.

Once upon a time, in a land of castles and villages, rolling hills and verdant fields, there were no restaurants, no bistros and no...

First week at Ferrandi, Paris

At last the week came when I would start my course at L’Ecole Ferrandi. Though I arrived a month ago and have been enjoying living in...

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