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Clare Finney

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A writer with a keen interest in anything edible and quaffable, Clare cut her teeth on an olive stone / at the Borough Market magazine, Market Life, and continues to eat, drink and write features and interviews for them and various other magazines and websites. Negroni, Nocellara olives and a cheese board for two please.

A writer with a keen interest in anything edible and quaffable, Clare cut her teeth on an olive stone / at the Borough Market magazine, Market Life, and continues to eat, drink and write features and interviews for them and various other magazines and websites. Negroni, Nocellara olives and a cheese board for two please.

Contributed to:

GREAT BRITISH CHEFS

Contributor Profile

Northern Ireland’s emerging cheese scene

Northern Ireland’s emerging cheese scene

by Clare Finney

Turducken: the origins of the multi-bird roast

Turducken: the origins of the multi-bird roast

by Clare Finney

A guide to butter

A guide to butter

by Clare Finney

Ingredient focus: soy sauce

Ingredient focus: soy sauce

by Clare Finney

Supply chain: The Stonemason's Arms and Owton's Butchers

Supply chain: The Stonemason's Arms and Owton's Bu...

by Clare Finney

Beans and curds: handmade tofu from Yorkshire

Beans and curds: handmade tofu from Yorkshire

by Clare Finney