A Taste of Normandy

Guinea fowl Vallée d'AugeTucked off the main road where the roundabout joins Turnham Green Terrace and The Avenue in Chiswick W4 is Darcau on the Green.

This deceptively simple eaterie is owned by Patrice Cauchard, a French chef from Normandy. He was head chef at Brinkley's, the highly popular South Kensington Brasserie and his CV includes providing dinners for a couple of prime ministers, President Clinton and Her Majesty The Queen.  His ambition was to provide good food at reasonable cost and for the last few years he has been doing just that for the Chiswick community.

Exclusive to Talking Of Food Patrice will be showing regional cooking from France, beginning with a typical dish from his native Normandy, Guinea Fowl Vallée d'Auge and a Leek and Camembert Tartlet.

Chiswick locals might like to know that Patrice is happy to sit with customers and discuss their catering needs, from dinner for two to large scale parties.  Well worth a try!

Darcau

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Loch Fyne

 

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In the late 1970s Johnny Noble, laird of Ardkinglas, and marine biologist Andy Lane succeeded in growing oysters in the waters of Loch Fyne.  From the humble beginning of a roadside stall by the shore, the venture grew and grew. Although smoked salmon has overtaken oyster production, Loch Fyne oysters are  eaten in restaurants throughout the land and even as far afield as Hong Kong. A group of businesses has developed based on the principles of good food, sustainably sourced and simply presented by people who care.  Andy Lynes interviewed Virginia Sumsion, Marketing Manager for Loch Fyne and niece of founder Johnny Noble.

 

 
Kitchen Essays by Agnes Jekyll
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Agnes Jekyll (1860-1937) was the supreme hostess:  her house was described as "the apogee of opulent comfort and order without grandeur, smelling of pot-pouri, furniture polish and wood smoke".  Helen Garlick reads a few of her favourite extracts...
 
Food Scavengers

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Ever wished that you could cut down on your food bills? Artist and activist Spring Exprit (Eugenia Beirer) may have the answer. Call it Dumpster Diving, Skipping or even Freeganism - on the face of it “food salvage” is simply the practice of retrieving and eating food that others have thrown away. But it goes much deeper than that, calling in to question the workings of the entire capitalist economy. Oh, and it’s a heck of a lot of fun too.

Hattie Garlick visited New Covent Garden Market with a group of novice scavengers to learn the tricks of the dumpster diving trade. Click More below to watch her video.

 

 
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Title says it all... or does it? 

Which meaning of the word is the first one you think of?  Here's a short vox pop introduction to the subject. 

To be continued...

 

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GM Foods Debate (London)

Vivian MosesDiane MontagueINTRODUCTION TO GM

Here is the first of a series of interviews and debates on genetically modified (GM) foods.

Agricultural journalist and author, Diane Montague, interviews Vivian Moses, Visiting Professor of Biotechnology at King's College London, and the resulting discussion sets out what GM is and what the major issues are. It is a fitting introduction to the discussions which will follow.

Next up will be Professor Jonathan Jones, FRS, head to head with Peter Melchett, Policy Director of the Soil Association.  We will follow up with  a round-table discussion with Professor Cathie Martin of UEA, Rupert Read of the Green Party and Dr. Charlie Clutterbuck of City University. As a policy to ensure no editorial bias, the debates are unedited. They have been broken in parts but that is purely for ease of watching as each one runs over an hour. So, anyone looking for quick soundbites should go elsewhere.

To our knowledge this is the first and only such series of debates and is intended to be a permanent record of something that affects each and everyone of us.

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GM Foods Debate (Audio Broadcast)

GM Food Debates Audio Broadcast

The GM Foods Debate continues...

In a wide ranging and informative discussion, Michael Summers, an independent consultant specialising in plant breeding and biotechnology with more than 40 years international experience in the sector, talks to John Shrive about plant breeding and genetic modification.

Listen here

 

Featuring EGGS in Movies...

 

The  French director Claude Chabrol takes his food very seriously. Even the humble fried egg must be cooked perfectly in "Inspector Lavardin".

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Audrey Hepburn learns how to crack an egg in a scene from Billy Wilder's frothy comedy "Sabrina".

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Alfred Hitchcock's wicked sense of humour is at work again in"To Catch a Thief".

the_ipcress_file Michael Caine as Harry Palmer, the spy who can whip up a perfect omelette, in "The Ipcress File".

... and other places

 

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The Perfect Egg by Aldo Buzzi is an excursion into the food that has obsessed, provoked and intrigued the author through his life. Rupert Baker reads an extract, admittedly on the subject of overcooked spaghetti, here. "Go to work on an egg",  the 1957  advertising campaign featuring Tony Hancock.  The eight ads were banned from being shown again for the 50th anniversary in 2007 as 'they did not suggest a varied diet'. Enjoy them here.