Thursday, 21 November 2013

PORK - Preparing, curing & cooking by Phil Vickery & Simon Boddy

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Well Christmas as certainly come early for myself this year 2013, for it is mid Novemeber and whilst I was enjoying a Full English breakfast...
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Wednesday, 13 November 2013

The Gentle Art of Preserving by Katie & Giancarlo Caldesi

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Earlier this year I predicted that preserving would be the in thing in the foodie world, this topic is not new as we know, but I think it is...
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Wednesday, 21 August 2013

The Rusty Pig

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Recently I visited the Rusty Pig in Ottery St Mary in Devon with my good friend Mick Whitworth the editor of the www.finefoodworld.co.uk ....
Monday, 12 August 2013

Hampshire Charcuterie Launch at the New Forest Show 2013

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A few pictures from the recent Hampshire Charcuterie Launch at the New Forest Show which was unveiled by the Countess of Wessex.   I di...
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Saturday, 3 August 2013

PRESS RELEASE

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PRESS RELEASE Wednesday 31 July 2013 For immediate release HAMPSHIRE CHARCUTERIE TAKES A BOW After two years of training and ...
Thursday, 1 August 2013

Pig Board

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It's not often I receive gifts and certainly it's not often that they turn out to be practical ones like this pig board made by my g...
Saturday, 27 July 2013

Charcuterie the craft of salting smoking & curing

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Recently I was approached by New York publishers WW Norton & Company asking would I be interested in reviewing a revised & updated v...