Tamara is plump and round, sits on a pile of bricks and is hot. 78.1C hot to be precise. She is essentially a bulbous copper pot with a lid, otherwise known as a ‘still’ in the gin business. And there isn’t much it would seem, that Tarquin Leadbetter doesn’t know about craft gin. (more…)
Despite a recent row over oyster sizing, the Fal oyster which is smaller than its Pacific farmed counterpart, has been nothing but big news in Cornwall.
“The process used to make champagne is exactly the same”, assistant winemaker Sarah Midgley informs me. (more…)
“The greatness of a nation and its moral progress can be judged by the way its animals are treated.”
Breakfast is a mixed bag (of museli, granola, porridge, whatever tickles your morning get-up). On the one hand, everything that is worst about the food industry is represented in saturated technicolour: (more…)
Cheese is up there with coffee and wine. If you know what you are doing. For Mark Pitts-Tucker – official …
Oysters, once food of the working class in the nineteenth-century and now considered elitist, difficult to eat, slimy, snot-like. It’s going to be a tricky sell. Especially at £1.50 a slurp. (more…)