Farr on Food: Let's go back to basics

There have been some comments recently about the amount of food waste in the domestic environment.Read

Farr on food: Tastes like a sea breeze

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: Seafood guide - best fresh

As I eagerly await the start of the game season, there is still time to think about another of my favourite genres of food: seafood. Having been chef in charge of the fish section in three top London establishments, I have acquired some knowledge of the subject.Read

Farr on food: I'm not a fan of smoothies - or telesales people

Is it me, or is everyone else plagued by over-zealous telesales people?Read

Farr on food: Mood food to boost your love life

My opinions are often sought about the potential benefits of certain types of food and beverages.Read

Farr on food: if only the sea were nearer

FISH cookery is one subject I often discuss with customers at Friends Restaurant. Many people seem to be unsure about the basic preparation of fish, as well as the cooking itself.Read

Farr on Food: Fish can help you look good on the beach

We are now just getting to the time of year when the quest for a trim physique intensifies.Read

Farr on Food: Don't forget something special for father's day

Pinner Fair has come and gone, so it must nearly be June! So what's next on the calendar?Read

Farr on Food: Tasty starter that doesn't involve eating the wildlife

Now that spring has finally sprung, I am reminded of one of life's little ironies.Read

Farr on Food: Something to celebrate - English asparagus

Some of our finest seasonal produce is now starting.Read

Farr on Food: Old fashioned? What a load of old tripe....

I have often been accused of being old fashioned; maybe because of my values, or possibly for my penchant for classical cookery.Read

Farr on Food: Fair time and the almond shortcakes of Mrs Beeton

May is the time of the annual Pinner Fair (May 28 this year). This historic event dates back to the 14th century, when a royal charter was granted for two fairs a year in Pinner by Henry III.Read

Mediterranean musings from a miserable island

NOW that the year is a third of the way through and it is still raining, is it any wonder that we start thinking about warmer climes and where to go to escape this infernal weather?Read

Preserving the great traditional British puds

A few years ago, when I was the chef at Drakes in Chelsea, I was involved in an English Tourist Board promotion - the revival of the great British pudding.Read

Delicious desserts for diabetics (and friends)

We get lots of unusual requests from customers in the restaurant, but at the top of the list are dietary requirements.Read

Why chef started the day with his trousers rolled up

I HAVE many strange and happy memories of my early career, one of which I remember as 'The mystery of the short-trousered chef' (Hercule Poirot would have been proud of me).Read

Don't burn your meat at the steak

IT is good to see the huge interest in where our meat comes from and how it is reared.Read

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