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

Farr on food: The buzz of fast food

LAST week I arranged to meet my son in town for lunch in a pub-cum-restaurant on the corner of Carnaby Street, near his workplace.Read

Farr on food: What is mutton?

The Academy of Culinary Arts supports, among many other causes, the Mutton Renaissance campaign, which was launched in 2004 by the Prince of Wales.Read

Farr on food: All you need is love

LOVE is in the air, or to be precise, Valentine's Day is imminent! For those who have been together a long time, it is a chance to demonstrate continued love, and for others a chance to offer oneself up for the chance of affection.Read

Farr on food: Class dessert

WITH a job that already has so many highs, I am lucky enough to be invited into local schools occasionally, an experience that is also very rewarding.Read

Farr on food: My s-quid pro quo for mark

A FRIEND of mine, a keen diver, was telling me the other day about scuba divers off the Californian city of San Diego who are being menaced by large numbers of jumbo squid.Read

Farr on food: Unfashionable - but absolutely delicious

I MUST say that I love a good quotation! Whether it is from a customer, a supplier's quip, or a famous literary quote, delivered at the right moment, it will normally bring a smile to my face.Read

Farr on food: Wake up and smell the gravy

LAST week, I bumped into an old friend and the first thing she said was: "I've lost your gravy recipe, thank goodness I've seen you." I often receive text messages and emails, normally when I'm busy, asking what to do next, halfway through the sender preparing some repast.Read

Farr on food: Food - a love story

"I LOVE food - I never eat anything else!" - the immortal words of the great Tommy Cooper. Read

Farr on food: Crash helmets on and prepare for a haggis haggle

I WAS reading the BBC News website when this heading caught my eye: Haggis is English! Read

Farr on food: Meddling along

EVERY year about this time, I am presented with a sample of the latest crop of medlars. Our local priest has a medlar tree growing close to his residence, 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 fruit were highly prized. The only variety still available, is called Medlar Nottingham, which from the description matches the tree in question.Read

Farr on food: Ancient cuisine

NO TRIP to an island with a history such as Crete is complete without a spot of culture.Read

Farr on food: A Cretan adventure - with no red meat

I HAVE just returnedfrom the quietest holiday that I ever had. Most holiday life happens on the northern side of the Greek Island of Crete but, if you venture south, through the scenic mountainside, winding round narrow, sometimes track-like roads, with steep drops to one side, another world awaits.Read

Farr on food: All aboard the coriander

ON A RECENT trip to Dover I did a spot of fishing, with my old friend Geoff, skipper of a small sailing vessel called Coriander (yes, that really is its name!)Read

Farr on food: Cultivating an Alsatian appetite

Ihave recently re-acquainted myself with a wine maker from Alsace.Read

Farr on food: It's good old artichokes again...

I RECENTLY talked about artichokes being delivered in huge crates, which got me thinking about the generic name.Read

Farr on food: Just heavenly

I OFTEN recite the story of how I first tasted the delicious dessert wine, Monbazillac, very close to where the grapes are grown, accompanied by a truffle omelette. It was a marriage made in heaven, although the wine was the main topic. But how can an omelette be so good?Read

Farr on food: Have jam on it

AT THIS time of year there is an abundance of ripe fruit, and this is when our grandparents would have got out the old jam pan.Read

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