Where food meets art: Kurt Jackson and Rick Stein collaboration

“It was Kurt’s idea.”

When Rick Stein found out that Kurt Jackson was painting the Camel from its source on Bodmin Moor to Stepper and Pentire Point, he describes how, “it fired me up to match what he was painting with cooking.”

Aside Leave a comment May 22, 2014 saffronbunny

A Masterclass in Stock Making from John Walton at Paul Ainsworth’s Number Six, Padstow

Image 4 Comments January 21, 2012 saffronbunny

(Photos by John Such)

With increasing emphasis on homemade, foraged and hand-squeezed by fair maidens from a farm near you, you’d assume that such a basic building block as how to make a good stock would be covered by the recent British food renaissance. It appears not.

Jake Tilson’s In At The Deep End

Image 36 Comments November 9, 2011 saffronbunny

The death of the book as we know it was predicted long ago. By now we should have eschewed paper for its more ‘sophisticated’ virtual counterpart. Yet nothing replaces a worn out paperback, be it the scrawled name of a previous owner on the inside front cover or the damp smell of some fusty shelf in a secondhand bookshop. My swollen copy of Tess of the d’Urbervilles, which fell in the bath when I was 16, provides a parallel narrative to Hardy’s tragedy. Jake Tilson’s In At The Deep End is packed with narratives beyond the written word – it is a scrapbook of photos, sketches, typology and memories as well as being an entertaining and informative guide to some of the best ways of eating fish from Venice to Tokyo.

Cornish chef hosts Radio 4’s The Food Programme

“There’s nothing like pilchards for saving the soul.”

Aside 6 Comments June 19, 2011 saffronbunny