An overlooked culinary genius? As a food blogger, I feel it's my job to like food. And I do. But I'm not sure I'd claim tha...

Duck breast, confit duck leg, mash and cavolo nero Whilst Iain Devine, aka Drunken Butcher , is well-known for his mammoth supper club f...

My bosses live up in Prestwich. I can only assume they enjoy inflicting pain on others, as I regularly watch them eat, in envy, as ...

Bread, it's simple stuff, isn't it? Well, it sort of is. It also sort of isn't. Ever tried making it? I'll be hone...

Neon Jamon wasn't intended for my first blog post in 2014 - I've been meaning to write up a trip to the Clove Club since early Dec...

Making fried chicken  should  be a simple activity: take jointed chicken, dip in some kind of binding agent (milk, buttermilk, egg o...

Cap'n Manchester I'm pretty sure we all know SoLIta by now. So I'll skip the preamble and get down to it. We were invit...