The gourmet-ification (is that even a word? It is now) of so-called “dirty” foods is now a well-established trend; viz burgers, hot dogs, barbecue, pizza most famously. We’re all happy to get spend-y on what we see as/are told is “artisanal”, worth the money, special, deserving of our dough. And now we’re being told that the HOT NEW THING to spend our dough on is – brace – dough. Toast. One slice or two at around the £3 mark, to be exact. And we’re not talking white sliced with spread from the local caff either. Read full post
Weird, isn’t it, that headline? Flat. And oddly ungrammatical? And yet, apparently they are most certainly welcome as Maria Miller launches the as-titled campaign to attract 650,000 visits per year from Chinese tourists by 2020, adding a whopping £1.1bn to the economy and at least 4 more Chinese takeaways to each village, town and city in the country. We are under instructions to help/make them appreciate our culture, heritage, food (!), sport (!!) and countryside, amongst other things that make Britain GREAT (as Ms Miller herself puts it).
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We’re not, like, Scrooges or anything, but the food scene around Christmas time is decidedly “whevs dude”. It’s all about food at home and the traditions we love to loathe, from over-cooked beef (“because turkey is ALWAYS dry”) to present-opening time slots (just the thing to keep the kids permanently one step ahead of capitalist meltdown). So to enter into the spirit, we thought we’d give you a quick Top 10 of the world’s biggest restaurant turkeys. They’ll have you begging for more sprouts. Read full post
Attention fine food lovers, stereotypes of single womanhood, staying-in aficionados and anyone anywhere who eats: Eat all the wine, chocolate, olives, prawns and cheese you can. Build a massive food ark if you must. And do it RIGHT NOW because the world as we know it that supplies all these things is GOING TO END. And it’s all China’s fault. [Allegedly.] Read full post
Soho. It’s a word to conjure with. From Dickensian novels through the screaming Twenties, the severe drubbing of the Forties, the loucheness of the Sixties and Seventies, the gaudiness of the Eighties and the slightly wearily seen-it-all-before Noughties, it’s allowed us to mould it to our collective imagination like a slightly more careworn Tina Turner (“be who you want me to be…”) and yet retained an air of even more dissipated dignity. Read full post
Bitch, bitch, bitch: sometimes it’s all too appealing to denigrate, slag off and take the complete mickey out of the crazy unfathomable world that is food. Too many chefs trying to be too OUT THERE, too many restaurateurs openly craving profit over customer satisfaction, too many merely-adequate meals in merely-adequate dining rooms — it’s so easy to fall into the trap of negativity. But, hold hard food-loving friends, we are clambering out of that deep dark pit into the light and this time, we’re having us a little celebratory round-up of the brilliant, sparkly, shiny, new trends happening in Food World. Read full post
After a lazy, drifting summer spent in pub gardens and back gardens, drinking craft ciders, English wines and Negronis and snacking on chicken skin popcorn and big butch salads, Autumn always heralds a bit of a snap-to; a finger on the reset button as foodies, chefs and restaurateurs all look to pull people back inside with hot new dishes and/or “concepts” (depending on whether the very concept of a concept makes you want to beurk or not…). So here’s our smorgasbord of things to look out for before the slog of the turkey dinner.