Farr on food: Nothing fishy here

MY RECENT trip to Devon was not a great success on the fishing front. Read

Farr on food: Sweet sorrel

MY LIFE in cookery has led me to appreciate an array of culinary delights and sensations, flavours and textures that many people never get to experience, even though many are all around us.Read

Farr on food: Sensual soup

WIMBLEDON fortnight is imminent, which means two things - inclement weather conditions and strawberries.Read

Farr on food: Oh Pinner Fair

I LOVE Pinner Fair; well, that is to say, I love the idea of it. Read

Farr on food: Fit for nothing

COMING out of Vinnie's Bar and Grill the other day, I bumped into my personal trainer, Jim, from the gym. [Yes, I do go to the gym, unbelievable as it may seem].Read

Farr on food: day dreaming about Liguria

GAZING out of my window at the overcast skies, after contemplating possible holiday destinations, I found myself day dreaming about a trip I had made to Italy a few years ago.Read

Farr on Food: mushrooms - passport to a longer, greener life

RECENTLY it was pointed out to me that I am obviously a fan of mushrooms. In fairness, there are often dishes either based on or including mushrooms of one sort or another on my menus.Read

Farr on food: Catch serves up a tasty starter

MINDFUL of the fact that my trips to Devon sound rather like ads for the South West Tourist Board, I thought I should keep it all in perspective! Read

Farr on food: Samphire? It's a shore thing

SAMPHIRE is an ingredient that features on the menu at Friends from time to time. It is sometimes referred to as sea asparagus, because when inspected closely, although not related, it resembles miniature asparagus spears.Read

Farr on food: lunching à Paris

LAST week, enthused by the early spring sunshine, I went to Paris for lunch. Read

A wild boar

Farr on food: a little porky pie

WILD Boar features on our menu from time to time, and as often happens, was requested recently.Read

Farr on food: nothing half-baked about these confident young chefs

Last week I was privileged to be a guest at the 60th Anniversary celebration of The London School of Hospitality and Tourism.Read

Farr on food: more culinary antics abroad

I was discussing holidays with a friend, to the Dordogne in particular, when I remembered an amusing story. Read

Farr on food: 'Chef that'll do nicely, sir'

A few years back, I was returning from the Loire Valley when, somewhere near the centre of Brittany, my car started to play up. Well, the gearbox to be precise, which was having the mechanical equivalent of an epileptic fit! I was pretty close to having the human version.Read

Farr on food: Locally-caught fish in Pinner

My penchant for deep sea fishing is well documented, but fishing for trout seems to elude me. Read

Farr on food: March madness and beer, glorious beer

The year marches on, and yes it will soon be March! When we think about good food, we normally think about wine. But chefs are notorious for their penchant for the beverage made from hops and barley.Read

Farr on food: When something smells fishy, it's me in the kitchen!

When the opportunity to cook at the restaurant arises, I often come up with dishes from my early career as a hotel chef.Read

Farr on food: If frogs' bones be the food of love, give me asparagus!

St Valentine's Day is just around the corner. Sending love notes or cards is thought to have originated in the 19th century in Britain, and copied soon after in America.Read

Farr on food: A Chinese-style dish to celebrate New Year

January 26 saw the start of the Chinese New Year, the year 4707, also the year of the Ox.Read

Farr on food: A Burn's night haggis broth

Once again, Burns Night has come around. This traditional event has been held on or near to January 25, the birth date of Robert Burns, since the end of the 18th Century. Read

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