articles - food


Very tasty, very brizzle
A guide to Bristol's thriving food scene
The Spectator, 16 August 2009

Keep it raw: How not to cook
No frying, boiling, roasting or toasting – this is food in its purest form. If you think preparing it must be simple, think again.
The Independent, Thursday 11 June 2009

Delicious dandelion dishes
Tasty and versatile, these common or garden plants are perfect for a green salad or the crowning glory of a vegetarian risotto
The Guardian, Tuesday 7 April 2009

How to forage for a 'spring tonic' seasonal salad
Beginning to tire of hunting for nettles and wild garlic? A salad foraged from the local neighbourhood maybe just the tonic
The Guardian, Thursday 2 April 2009

Go foraging for wild garlic
Our latest blog post on beating food prices by foraging homes in on wild garlic — and how to make delicious garlic bread with it
The Guardian, Monday 23 March 2009

Food for free: how to make nettle soup from foraging
The cost of food has rocketed so could foraging take the sting out of paying for our weekly groceries?
The Guardian, Tuesday 10 March 2009

Just what the doctor ordered: Could Cornwall be leading a revolution in hospital food?
After a patient complained about a sandwich, three Cornish hospitals found a way to serve fresh, locally sourced food – all within the NHS budget. Why can't other health trusts follow suit?
The Independent, Thursday 5 March 2009

Can we learn to love Quorn?
It was invented to feed the poor, so should be just the thing in hard times. But what is it? Sanjida O'Connell joins its creators to see how fungal paste becomes 'chicken'
The Independent, Thursday 8 January 2008

How to get a head: In search of the perfect pint
We've been drinking beer for centuries. But only now are scientists learning the secrets of the perfect pint. Sanjida O'Connell learns the recipe for success from the master brewers
The Independent, Wednesday 16 July 2008

Toast to self-raising
Sanjida O'Connell meets a young baker who used his loaf to make bread sexy
The Daily Telegraph, 17 March 2006

Demuths Cookery School
Food for the forests