Food Writer of the Year, Fortnum & Mason Food & Drink Awards 2015
These pages are for those moments
when you feel like reading something, but are not quite sure what.
As youíll see if you go to the index,
Iíve divided the features into three broad categories: trends, opinion and
travel, so that you can choose more easily, according to your mood.
The articles are drawn from my work
elsewhere, but will change regularly. My aim is to entertain.
The first article (top, opposite) was submitted to both the Fortnum & Mason Food & Drink Awards 2015 and the Guild of Food Writers Food Journalist of the Year category as part of a body of work. I have been shortlisted for the latter - the winners will be announced on 9 June 2015.
Anyone wishing to cook the crispy
fried squid with lemon verbena dip (opposite), will find the recipe in the Cook
now index. You can replace the verbena with lemon balm or lemon thyme.