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Sushi making masterclass at Ichi Sushi and Sashimi Bar

Table decoration, sushi making at Ichi Sushi and Sashimi Bar

When it comes to Japanese food, I automatically think of my friend Luiz Hara (The London Foodie). Endlessly enthusiastic and keenly knowledgeable, he’s currently studying at Le Cordon Bleu and runs a series of Japanese Supper Clubs from his Islington home. The lesser known facts in my small pockets of insight into Japanese food have all…

Spatchcocking, it’s not that hard

A little while ago I attended Luiz Hara‘s London Cooking Club where a group of keen foodies gathered to feast on a themed tasting menu. Held once a month or so at his lovely home in Islington, Luiz has been running the Cooking Club for some time. The theme on this occasion was Nduja, the softly spicy spreadable…

Fish in a Day cookery course by Food Safari

Ann Colquhoun picking up crab at Fish in a Day, Food Safari

Fish in a Day is the first of Food Safari‘s “field to fork” experiences to arrive in London via Suffolk. Founded in 2009 by Polly Robinson, Food Safari takes people who love food to visit producers and learn more about the ingredients that they cook with. The London version, run in conjunction with Culinary Anthropologist and…

Discover the Origin with Matt Tebbutt

Matt Tebbutt in kitchen with wine

This week I was invited to a Discover the Origin masterclass with chef Matt Tebbutt of The Foxhunter in Nantyderry, Monmouthshire. The evening took place at L’Atelier des Chefs, a surprisingly large cookery school in the centre of London, where we learnt all about some lovely cheese, wine and port from Italy, France and Portugal. Discover…

Sessions with my butcher: one whole lamb

A whole lamb carcass on butcher's block

On the last session with my local butcher, Cleavers of Old York Road, Wandsworth, I jointed a chicken and broke down a leg of lamb. This time we’ve stepped up into a whole lamb. When it’s hung up in the freezer, you always think “that looks quite small”. And considering the amount of wool and skin that’s…

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