I’m delighted to announce that I’ve joined forces with Cambridge Oven Innovation to help develop and launch a revolutionary oven that is genuinely going to change the way we cook.Read More
‘Christmas Day breakfast is the unsung hero of the festive season, and yet, it rarely gets the credit it deserves, forever destined to be overshadowed by sage and onion and chipolatas. ‘Read More
Collaboration is fun. It creates a crucible of creativity that can lead to unexpected circumstances, results and locations.Read More
The short version: I’m delighted to announce that, in partnership with chef Lawrence Butler, I’m opening a new restaurant in the spring of 2019 at 38-40 Mill Road, Cambridge.Read More
We used to make a lot of chips at the Hole in the Wall. 50, 75, sometimes 100kg of potatoes a week would be washed, peeled and hand cut into thick chips. They would then be washed again, often several times, to remove any excess starch (‘rinse them until the water runs clear’ was the instruction) before being slowly simmered in plenty of salted water.Read More
On March 6th, I'm teaming up with Olympus UK and food photographer Marcus Clackson to host a workshop with a difference.Read More
I think I might be ready to make a commitment. And a public one, at that. I’ve been toying with the idea for a while, but didn’t feel ready, until now, to fully admit it to the population at large. So here we go. Deep breaths.
Cauliflower is my favourite vegetable.Read More
It was with a great deal of excitement, and a tiny bit of trepidation, that I agreed to cook a three-course dinner in the kitchens of The Cambridge Cookery School. After five months away from the cut and thrust of a restaurant kitchen, ‘match-fit’ would not be an apt description.Read More
I was well into my twenties before I ate my first cheese scone. My girlfriend at the time cooked me lunch on the same day I had my first telephone interview for Masterchef – which was also the first time she had ever cooked for me.Read More
If there is a food more maligned than the doner kebab, then it remains unknown to my palate.
Long the butt of jokes and the final resort of a hungry lush as he or she stumbles back home from the pub via a neon takeaway, the poor kebab as we know it in England is far removed from its original form.
The brief from BBC Radio Cambridgeshire was simple: create a dish that sums up the area using the best locally sourced produce available.
Cornwall has the pasty, Bedfordshire’s got a clanger and Bury the black pudding – but Cambridge? Cambridge has… well, therein lay the problem. Our county is bereft of a classic.
Nettles don’t immediately spring to mind when thinking of this time of year and the bounty the season offers.
Tender milk fed lamb, wild garlic or the first crisp spears of asparagus, perhaps, but nettles? They’re certainly not at the top of many people’s spring essentials lists, or the bottom, come to think of it.Read More
Beef cheeks can be a little hard to find. Legislation passed in the wake of the BSE scare of the mid 1990s meant they were completely off menu for quite some time and even now a quiet word in your butcher’s ear will likely be necessary to score the bounty.Read More
Thanks in part to the coarsely named ‘Fat Les’ football anthem of the late 90s, vindaloo became near synonymous with lad culture and the various negative connotations involved therein.
Going for a curry became an exercise in machismo and vindaloo, somewhat unfairly, was labelled as the number one challenge in the heat tolerance stakes. With such a tag, much of the subtlety was inevitably lost amidst an ever-increasing barrage of heat.
I’ve always said that my last supper would consist of hot dogs. As much as I’ve tried to develop the outward appearance of a sophisticated foodie, I can’t shift this love of cheap sausages simmered in cloudy water and slung into a fluffy white bun.