I love food. To the point of obsession. Here’s a small selection of my food writing.
It’s a few weeks before Christmas, and two slightly grumpy alpacas are on guard duty at a farm in south-east England. The animals are part of a herd of 10 that have a very important job – protecting 24,000 free-range turkeys from being attacked by foxes. So why are alpacas such good guards?
Unlike wine sommeliers, the baristas making and serving your skinny, frothy, cappuccino or latte haven’t always been taken seriously. For decades, working in coffee was a stopgap on the way to another, more important career goal. Things however are changing.
Fika, a Swedish custom where people gather to eat, drink, and talk, is a welcome workplace tradition in the country. But it’s now catching on around the world.
Sotos Michael dreamed of constructing a coffee empire on the ancient Greek island of Crete. The notion that hot coffee is an odd pairing with 100-degree temperatures couldn’t deter Michael. Nor would he be slowed by the adversity of building a business in the midst of financial tumult and social upheaval.
An interview with the legendary chef, Eric Frechon. Holder of four Michelin stars including three start at the world-renowned Epicure in Paris.