Other food stories
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. Andy Lynes interviewed Virginia Sumsion, Marketing Manager for Loch Fyne and niece of founder Johnny Noble.
With his usual infectious energy and enthusiasm, Reza Mahammad tells us how a trip to Durban in South Africa inspired one of the dishes in his beautiful new book, Reza's Indian Spice: Eastern Recipes for Western Cooks. And then he shows us how it's done!
Camilla Barnard, champion of all things oaty and purveyor of some very fine breakfast foods, got together with packaging guru Tessa Stuart to talk to us about the challenges of packaging… what messages does it send out, how does it behave on the shelf, does it grab you and do you grab it? For a start-up company, your packaging may be the only marketing tool you have...
Everyone has a memory of their school dinner - and it's not always about the dreaded tapioca pudding! There are some people who actually liked them.
In March 2009, in a small backwater near Hammersmith, a copper pot still, the first in London for almost 200 years, was born and christened Prudence. Sam Galsworthy and his partner, Fairfax Hall, together with master distiller Jared Brown, were the driving force behind what became a multi-award winning gin known as Sipsmith. This is Sipsmith's story (with a nod of thanks to Stanley Kubrick's '2001- A Space Odyssey').
Tsukiji fish market in Tokyo ws the biggest wholesale fish and seafood market in the world. It handled over 2,000 tons of marine products per day. Photographer Francesca Phillips filmed a visit to the market.
Valencia market in Spain. One of the great indoor markets in Europe, its enormous area houses virtually every type of food available.
The reputation of the Steak Pie - that staple of traditional British cuisine - has become diminished. More glamorous dishes make the headlines; more photogenic recipes are illustrated on television and scores of inferior, industrial pies occupy the shelves of supermarkets throughout the land. It is time to look beyond these brightly lit aisles and discover the true ingredients of the perfect Steak Pie: Experience, Care and Dedication. It is time to go to Deptford, South East London.