Selected articles and restaurant reviews

Reinventing the Cheese Wheel: the British Cheese that has returned to its roots 

The Great Restaurant Reinvention: how the modern industry grew emerged from chaos of the French Revolution Reader’s Digest Magazine

Greece’s Culinary Capital The Guardian


A Load of Old Scallops The Guardian

Forget fillets – tackling the other fishy bits The Guardian


The Whole Hog: Wild Boar Makes a Comeback The Guardian 

Cuttlefish: The Marginalised Mollusc The Guardian

Feeding Kids: From Fussy to Principled The Guardian


Great British Food Magazine: Proper Local Food

64 Degrees – the perfect temperature for lunch Restaurants Brighton

A Friendship Cake Called Herman The Guardian