Chapons or Capon In an age when a Capon means to most no more than a large chicken – a hybrid allowed to feed on for 10-12 weeks to become a heavyweight – we travel to Burgundy to discover the genuine Chapon and his female counterpart, the Poularde. These birds live...
Exciting wines are never just one-trick ponies. The best are an articulation of three constituent parts; the grape variety, the place it is grown and the producer who cultivates it. When these three ingredients are both seamlessly balanced and exhibit mutual accord,...
Conventional wisdom frequently favours Mediterranean countries whenever healthy diets are under discussion. But following a television documentary broadcast in the UK last year, which examined almost every diet on the planet, certain assumptions were in need of...
Nose to tail says Fergus Henderson. So did Les Halles before him We all know the old adage that we can eat all of the pig but the squeak. Across Europe still today, come November and it’s time to kill the fattened pig to provide meat through the coming winter...
Do you miss in-depth food writing? Do you long for writing that addresses the way food fills your dark places? Or your light places? Please take a moment to consider this new magazine devoted to the role food plays in all our lives – In Search of Taste. It...
