Inver Scotland (11)

“Is tha’ your wee dog there?” – a yell across the car park. It’s Pam Brunton, head chef at Inver arriving for the morning shift. “I’ve got to show her to ma’ chefs,” she says, crouching down to ruffle Tonka’s ears.


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Summer Schnitzel

There’s obvious romance in Italian and French cuisine: Parisian cafes, and Tuscan trattorias awash with Beaujolais and Borolo. The air thick with truffles, tongues teased by silken crème caramel and nights ebbing with each short, bitter sip of Fernet Branca. Just across the border – in Germany and Austria – the romance stops dead. It’s… 

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Ellory pork heritage carrots

Best meal of 2015: Ellory

I’ve come across some baffling menus recently. It throws up this recurring scene which plays in my mind. It begins with a one-arm bandit being wheeled into the kitchen one morning – a kind of gourmet fruit machine, which is put in charge of recipe development. The chefs gather round it, and pull the handle…

marmalade modern pantry x650

Christmas gift guide

Top row, left to right – Petty knife, £100, Blenheim Forge – Karasuba-iro ramen bowl, £16, Sous Chef – The Marmalade Collection, £15, The Modern Pantry (1x lemon, ajowan & turmeric marmalade, 1x pink grapefruit, rose & pink peppercorn marmalade, 1x clementine, black cardamom & saffron marmalade)

christmas pudding ingredients

Royal Mint’s Christmas Pudding

I was lucky enough to be approached by The Royal Mint to help them develop a recipe for ‘Stir Up Sunday’ – the final Sunday before advent, when families traditionally make their Christmas pudding.