At the Elms prep school, near Malvern, in the Seventies, we were often given Scotch eggs for lunch. Once a week or so, the school’s lovely cook, Mrs Brazier, would walk into the dining room holding ...
At his sophomore restaurant Lord’s, chef Ed Szymanski follows up his wildly popular New York City restaurant Dame with an homage to British bistro food. “I have pretty brutal childhood memories of ...
Author and cook Coinneach MacLeod became a food celebrity as The Hebridean Baker, mixing Scottish recipes, music, kilts and folklore from the Outer Hebrides on social media. His debut cookbook, "The ...
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