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Terry J Farr

Farr on Food: The best of British

WITH the 2012 Olympics almost here now, I was thinking about British produce that will impress our visitors this summer.Read

Farr on Food: Looking ahead for 2012

Resolutions, not revolutions! Enough happened last year to cause a revolution, but this is the time of year when we look ahead, with hope and anticipation, so let’s be positive.Read

Farr on Food: A classical recipe

Who’s in charge? Flick through the TV channels at any time and you are bound to come across a food or cookery show.Read

Farr on Food: Shiver me timbers

I WAS given an interesting bottle of cider with a bit of a story behind it. It bore the picture and name of a notorious smuggler. Read

Farr on Food: Back in time

On arrival, I had a sense of stepping back in time. Although the policemen were dressed exactly as they are here, telephone boxes were old-style (red), prices were in sterling, but the common language in the street was Spanish. Not surprising, I suppose, considering the fusion of nationalities, and the proximity to north Africa as well as Spain.Read

Farr on food: Food of love

ST VALENTINE'S Day is upon us once more. Sending love notes or cards is thought to have originated in the 19th century in Britain, and was copied soon after in America. .Read

Farr on food: The original - and the best

AT AN Academy of Culinary Arts lunch this week at The Connaught, I was involved in several discussions about what had been done to the old place in the name of modernisation.Read

Farr on food: In pursuit of a fine meal using the cheat's method

I WAS in Devon for a pre-Christmas visit, telling friends about the special offers that I mentioned to you last week. They were particularly interested in the cassoulet story, its origins and the passion that it evokes.Read

Farr on food: Here's a little rabbit I've pulled out of the hat!

LAST Thursday saw the seventeenth annual Pantomime Evening in Pinner, second only to Pinner Fair in the Pinner Calendar, but much preferred by many.Read

Farr on food: The diamond of the kitchen

TWO things happened this week, unconnected but on the same subject. .Read

Farr on food: Meddling about

FATHER Robert has a medlar tree growing close to his residence in Pinner and is one of the few who would recognise this as an edible fruit. Nowadays, they are largely grown as an ornamental tree even though, at one time, the fruits were highly prized. The only variety still available is called Medlar Nottingham.Read

Farr on food: Time for the pudding ritual...

ONE of the things I remember most fondly about my old Savoy days is the annual ritual of the Christmas puddings. Read

Farr on food: October is time to be nostalgic

OCTOBER is seen as uninteresting when it comes to food in season. Spring and summer provide the fruit and vegetables that everybody seems to look forward to, but even certain well-known chefs who champion seasonal fare, supplement their orders with imported produce, not in season here.Read

Farr on food: Pigeon-holed

IAM used to people unwilling to consume food which looks like what it is. Strange you might think, unless you are one of these poor souls. I first came across it when a lady refused to eat a poussin, because it looked like a chicken!Read

Far on food: Seasons to be cheerful

I have long lamented the passing of the Four Seasons. Not the Jersey Boys, but the way in which seasonal produce is now available all year round. Strawberries in December that only vaguely resemble and taste nothing like the real thing, and asparagus in February which, in a blind tasting, could be any green stalk.Read

Farr on food: Popular gratin dauphinoise

ONE of the most popular potato dishes at Friends is Gratin Dauphinoise. Read

Farr on food: Food evolution

I NEVER cease to be amazed at the way that food styles have evolved in this country. Read

Farr on Food: 'A whop bop-a lu a whop bam boo!'

APOLOGIES for the long title, but I was listening to the radio the other day, when I heard Little Richard singing Tutti Frutti, his first hit from way back in 1955.Read

Farr on food: Mmusseling in

SEPTEMBER brings the start of the mussel season, and for most other molluscs. I remember the start very well from my days in charge of the hot fish section at The Savoy, when we would cook 10 gallons of them every day.Read

Farr on food: Waiter! there is some watercress in my soup

WATERCRESS is regularly used as a garnish for roasts and grills. Read

Author Profile

Terry J Farr is chef patron of Friends Restaurant, in Pinner, and regularly cooks up a storm for Harrow Observer readers. Before arriving in Pinner, 15 years ago, Terry was Operations Director of a successful chain of City restaurants. He has held positions at The Connaught, A L'Ecu de France and The Savoy among others, picking up numerous awards along the way.