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Terry J Farr

Farr on food: Looks like rain 'til September

WELL it might be rainy, but at least it is good for some things.Read

Farr on food: Veal meat again (some sunny day)

FOR a long time, veal has been unpopular, largely because of cruel farming methods abroad. But for some time, British veal has gone a long way towards changing this perception.Read

Farr on food: Classically french

THE Loire Valley is another favourite destination. My friend Colette lives in Nantes, almost at the mouth of the river, where seafood and the wine Gros Plant are the staples. Lunch with Colette is a good starting place to visit the numerous chateaux - 19 I think, some quite spectacular.Read

Farr on food: Boar-ed with the usual fare?

WILD boar, which we tend to serve outside of the normal game season, is always popular at Friends. Perhaps not so popular is my comment that they are locally caught.Read

Farr on food: Fire water à la normande

IN SEPTEMBER, I will be driving through France and visiting some old friends en route. You will not be surprised to know that some will be at their restaurants, some will be in their vineyards, but the first port of call will be in Normandy, at a little distillery just south of Honfleur.Read

Farr on food: Pineberries and cream?

WIMBLEDON means two things to me: the probability of rain, and expensive strawberries. This is not news, but I just came across something that may be old news. If it is, then I missed it first time round.Read

Farr on food: Outdoor feast

NOW that summer is here - well at least it was while I was writing this - there's a sniff of charcoal in the air. Read

Farr on food: Sardine sensation

ESCAPING from Pinner Fair, I zoomed off to Devon for a few days. I decided to stay ashore and opted for a six mile circular walk around Bigbury.Read

Farr on food: Food to make you smile

PINNER Fair seems to come around very quickly, and as usual, guarantees me a three-day break when I often head down to the South of France.Read

Farr on food: Game on - telly and table

LAST week I said I was preparing a menu for the forthcoming football-fest. The research was as much fun as a chap can take. When discussing our options in the kitchen, one of my younger lads suggested kangaroo.Read

Farr on food: World cup delicacy

JUNE 11 signals the start of the 19th Fifa World Cup, if you didn't already know. This will be the most expensive World Cup tournament ever, Fifa having spent somewhere in the region of £800million.Read

Farr on food: A celebration of asparagus

THE arrival of English asparagus signals the start of celebrations in places like the Vale of Evesham, with the annual asparagus festival.Read

Farr on food: Fishing for compliments

I THINK I might sometimes give the wrong impression. Because I enjoy deep sea fishing, some people think I know something about it. Read

Farr on food: Food science

IAM regularly asked to donate raffle prizes to local charities for dinner at the restaurant. (There is an annual ceiling on this, as I need to keep some space for other bookings.) This is usually a straightforward affair, I look at the request, take confirmation of the status and send the voucher.Read

Farr on food: Crayfish confusion

IN RECENT weeks I have talked about some of the confusing issues in culinary names. For instance, the difference between globe artichokes and Jerusalem artichokes.Read

Farr on food: Game over

ONE of the disappointing aspects of the bad weather this year has been the premature end to the game season; the harsh conditions have had a enormous effect on wildlife, notably game birds.Read

Farr on food: Exotic tastes

MY SUPPLIERS often send me a list of their 'specials' of the week, which helps with menu planning. However, there are often items that, although interesting, are unlikely to find their way on to my menus.Read

Farr on food: Traditional lunch

WHEN friends heard that I was off to Ibiza for a few days, they could not resist asking if I was going clubbing! I would not even have gone toRead

Farr on food: There's an airport here somewhere ...

I ALWAYS avoid making reference to specific customers, unless they are party to the story. Read

Farr on food: The navigator

THOSE who know me will understand that for me, wine and food are inextricably linked. This is a marriage which really works, understanding the characteristics of different grape varieties, and pairing them with the vast array of taste sensations on offer. This then extends to the relationship that exists between me and the wine makers.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.