Yes we can: the canned fish renaissance

Yes we can: the canned fish renaissance

by Great British Chefs

21 August 2018

Fish in cans might not sound like the most exciting aspect of British food culture, but in recent years one company has upped its game and turned this seemingly budget ingredient into something to be celebrated.

Growing Underground: farming of the future rooted ...

Growing Underground: farming of the future rooted in history

by Ollie Lloyd

4 July 2018

Below the hustle and bustle of London, one urban farm is growing fresh herbs and salads in a converted air raid shelter – and hoping to change the face of farming as we know it.

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FoodTalk

Beans and curds: handmade tofu from Yorkshire

Beans and curds: handmade tofu from Yorkshire

by Clare Finney

23 February 2018

It might have its roots in Asia, but inside a small factory in Malton the Knibbs family is creating tofu that’s just as good as anything you’d find in Japan or China. Clare Finney pays them a visit to find out more.

Mead: a taste of honey

Mead: a taste of honey

by Victoria Glass

15 December 2017

Victoria Glass delves deep into the sweet world of mead, an ancient honey-based drink enjoying a new lease of life thanks to a few dedicated artisans.

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Born and braised: how Staub became a one-pot power...

Born and braised: how Staub became a one-pot powerhouse

by Great British Chefs

27 October 2017

Cast iron is still top dog when it comes to cookware, and Staub make some of the best gear in the business. We take a look at how the Alsace company started and what makes them so special.

The Foraging Fox: making beetroot beautiful again

The Foraging Fox: making beetroot beautiful again

by Great British Chefs

5 October 2017

A glut of beetroot led to Frankie Fox creating a delicious condiment that now lines the shelves of shops up and down the country. We find out more about her beetroot ketchups.

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FoodTalk

Dash Water: turning wonky veg into wonky water

Dash Water: turning wonky veg into wonky water

by Great British Chefs

15 August 2017

After years spent working in the soft drinks industry, Alex Wright and Jack Scott decided to use their knowledge to create something that was both healthy and tackled the issue of food waste. We caught up with them to find out more.

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FoodTalk

Britain's best cheesemakers: Cornish Gouda

Britain's best cheesemakers: Cornish Gouda

by Tom Shingler

13 July 2017

When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler paid him a visit to find out more.

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Devon’s black gold: Exmoor Caviar

Devon’s black gold: Exmoor Caviar

by Tom Shingler

23 June 2017

In a sleepy corner of north Devon, this little caviar farm is bringing British provenance to one of the world’s most famous foods. Tom Shingler talks to Harry Ferguson about caviar farming, the importance of traceability and how it all came about.

Britain’s best cheesemakers: Yorkshire Pecorino

Britain’s best cheesemakers: Yorkshire Pecorino

by Nancy Anne Harbord

24 May 2017

Nancy Anne Harbord pays Mario Olianas a visit at his home in Leeds to see how Yorkshire Pecorino – the winner of Best Semi-Soft at the Great British Cheese Awards 2016 – is made.

Pimp my plates: the potter behind Le Gavroche’s be...

Pimp my plates: the potter behind Le Gavroche’s beautiful tableware

by Hugh Thomas

24 April 2017

Hugh Thomas pays a visit to North Street Potters, a small Clapham-based pottery that creates the plates and bowls seen in some of the UK’s top restaurants.

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Retire the fish: inside the world’s first no-kill ...

Retire the fish: inside the world’s first no-kill caviar farm

by Hugh Thomas

1 March 2017

Hugh Thomas pays a visit to Yorkshire caviar farm KC Caviar, where the team have developed a way of harvesting the eggs without harming the fish.

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Producers

Fresh is best: in pursuit of great olive oil

Fresh is best: in pursuit of great olive oil

by Ella Timney

11 January 2017

Ella Timney explores how critical freshness is to the flavour of olive oils, and visits one of Catalonia's finest producers.

Cornish gold: the story of Rodda’s

Cornish gold: the story of Rodda’s

by Great British Chefs

23 November 2016

Thick, silky and with that unmistakable crust, Rodda’s Cornish clotted cream is something that’s been centuries in the making. Discover the story of how this simple farmhouse tradition rose to the top.

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Philip Warren: The butcher whose name is on everyo...

Philip Warren: The butcher whose name is on everyone’s lips

by Hugh Thomas

14 November 2016

Hugh Thomas pays a visit to Warren Butchers in Cornwall to find out how this unassuming business has become the UK’s most coveted supplier among Britain’s Michelin-starred chefs.

NamaYasai: Japanese produce from Sussex

NamaYasai: Japanese produce from Sussex

by Chloë King

9 November 2016

Chloë King visits Robin Williams and Ikuko Suzuki at their Japanese fruit and vegetable farm and discovers fresh yuzu, Asian pears and Tokyo turnips.

Branching out: the story of Fever-Tree

Branching out: the story of Fever-Tree

by Great British Chefs

3 October 2016

It took over a year of testing and a trip to Congo to get the recipe right, but now Fever-Tree has managed to corner the market for top quality tonic. Discover the company’s origins and why its tonic water is the mixer of choice for bartenders and drinkers alike.

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Sharp minds: behind the scenes at Sarson's vinegar

Sharp minds: behind the scenes at Sarson's vinegar

by Great British Chefs

28 September 2016

It's known as the go-to vinegar for sprinkling over chips, but as Sarson's embraces its pickling heritage we take a look at the company to find out what makes this malt vinegar so special.

Southern stars: the producers of Sussex

Southern stars: the producers of Sussex

by Chloë King

17 August 2016

Chloë King takes a look at three food producers in Sussex that are taking the country's culinary scene to new heights.

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Fire and brimstone: The London Log Company

Fire and brimstone: The London Log Company

by Hugh Thomas

19 July 2016

Hugh Thomas talks to Mark Parr of the London Log Company to see how artisan charcoal is fuelling a renaissance in live fire cookery.

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In pictures: the Cornish seaweed harvest

In pictures: the Cornish seaweed harvest

by Emli Bendixen

19 July 2016

Emli Bendixen heads to the beautiful Cornish coast to watch seaweed pickers in action and discovers just how many different species of seaweed are making their way into our cooking.

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Photo stories

Dorset Snails: putting the gastro in gastropod

Dorset Snails: putting the gastro in gastropod

by Hugh Thomas

15 June 2016

Hugh Thomas talks to David Walker about the ins and outs of snail farming, and how the UK's top chefs are starting to use the once maligned product in new, innovative ways.

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Producers

Curing in Cumbria: Woodall’s Charcuterie

Curing in Cumbria: Woodall’s Charcuterie

by Tom Shingler

11 May 2016

We associate salamis and air-dried hams with the continent, but it's a little known fact that British farmhouses were making their own back in the eighteenth century. Tom Shingler talks to Colin Woodall to find out how his company single-handedly kept this tradition alive.

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Wagyu in Sussex: on the farm at Trenchmore

Wagyu in Sussex: on the farm at Trenchmore

by Chloë King

26 April 2016

Chloë King dons her wellies and heads to Trenchmore Farm to discover some of the most beautiful cows (and beef) being produced in the UK.

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Embracing the natural beer haze

Embracing the natural beer haze

by Clare Gazzard

8 March 2016

Clare Gazzard discusses the cloudy subject of natural beer with Julio Moncada – the founder and driving force behind Notting Hill’s Moncada Brewery – who swapped life in Argentina for a craft brewing course and the challenge of persuading customers to love the haze.

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The kids are alright: the rise of British goat mea...

The kids are alright: the rise of British goat meat

by Tom Shingler

10 February 2016

Tom Shingler sits down with James Whetlor of Cabrito Goat Meat to learn how he single-handedly created a demand for a new, ethical ingredient – all from four goats on a small patch of land in Devon.

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Hot stuff: talking Tabasco with Took Osborn

Hot stuff: talking Tabasco with Took Osborn

by Tom Shingler

5 February 2016

The great-great-grandson of the founder of Tabasco tells Tom Shingler how the famous hot sauce took over the world.

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Producers

Top of the bottle: a year at an English vineyard

Top of the bottle: a year at an English vineyard

by Tom Shingler

28 January 2016

Nyetimber’s head winemaker Cherie Spriggs talks to Tom Shingler about the seasonality of winemaking and reveals the method used to produce their sparkling wine.

A prize catch: what makes Alaskan seafood great

A prize catch: what makes Alaskan seafood great

by Great British Chefs

21 December 2015

We take a look at why Alaska is regarded as home to the best seafood – especially salmon – in the world, and how versatile the fish can be when cooking at home.

Ale in a world of wine: the Italian craft beer sce...

Ale in a world of wine: the Italian craft beer scene

by Jacopo Mazzeo

27 November 2015

Jacopo Mazzeo talks us through the Italian breweries and beers that are starting to pop up in specialist shops across the UK.

Distilling talent: the transformation of London’s ...

Distilling talent: the transformation of London’s gin scene

by Great British Chefs

23 November 2015

It may have been the scourge of the capital in the eighteenth century, but now micro distilleries across London are putting gin back on top. We take a look at how artisan producers are pushing the boundaries of this very British spirit.

Making the grade: a guide to caviar

Making the grade: a guide to caviar

by Great British Chefs

23 November 2015

Our guide to the different varieties, how to appreciate its flavour and what to serve it with will turn you into a caviar connoisseur in no time.

Valentine Warner talks gin

Valentine Warner talks gin

by Ella Timney

20 November 2015

Ella Timney talks to Valentine Warner about his brand new gin and the joys of juniper.

'It's a beer renaissance' – Interview with Ed Hugh...

'It's a beer renaissance' – Interview with Ed Hughes of Sharp's Brewery

by Great British Chefs

13 November 2015

We catch up with Ed Hughes of Sharp's Brewery to see how Sharp's are bringing beer and food pairing into the mainstream.

Lleida: Catalonia's olive oil country

Lleida: Catalonia's olive oil country

by Ariadna Boixader

11 November 2015

Olive oil from Lleida in Catalonia is steeped in tradition, regarded as some of the best in the world and is even protected under European law. Ariadna Boixader shares her love for the region and its famous product.

A hot time at the home of Tabasco

A hot time at the home of Tabasco

by Chris Osburn

11 November 2015

To consist of three simple ingredients – aged red peppers, vinegar and salt – and to be produced on a small island in southern Louisiana, Tabasco packs a piquant punch. Chris Osburn visits the factory to find out more.

Hiver: bees and beers

Hiver: bees and beers

by Clare Gazzard

27 August 2015

Artisan brewery Hiver produce honey beer in collaboration with local beekeepers, in particular, urban beekeepers with swarms across London. We talked to founder Hannah Rhodes about honey, hives and heady brews.

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Producers