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

Farr on food: Fuel up on warming hotpots when it's cold

Anybody who has spoken to me recently must be fed up with me moaning about the weather!Read

Farr on food: Something healthy after all that excess

January is, by tradition, a fairly quiet month. After the frenetic preparations for Christmas, the seemingly endless round of entertaining, and being entertained, there is one inevitable consequence for most of us.Read

Farr on Food: A seasonal recipe by special request

Over the years, we have begun to eat less as well as seeking a healthier diet.Read

Farr on food: Ahhhhh! great gravy

A memorable meal is not just about the principle character-your meat, poultry or whatever. An excellent and well chosen supporting cast makes an enormous difference to your efforts.Read

Farr on food: Spitroast and mulled wine for panto night

Today heralds the fifteenth annual Pantomime Evening in Pinner, second only to Pinner Fair in the local calendar, but much preferred by many.Read

Farr on food: Getting to the heart of northern cuisine

I have always understood the north/south divide that exists in our country, friendly rivalry usually, and especially epicurean tastes. Read

Farr on food: Cooking with the milk of human kindness

Milk has long been recognised as one of our most complete foods and is a particularly good source of calcium, protein and vitamins.Read

Farr on food: remembering the fifth of november

Just over 400 years ago, a group of young men plotted to blow up the Houses of Parliament. The people had become tired of being persecuted by the government (don't start!), and this group of 13 included the mercenary Guy Fawkes, sometimes known as Guido Fawkes, Britain's most notorious traitor.Read

Farr on food: Glorious autumn - time for apples

The clocks have now gone back, and any fine day will now come as a bonus, perhaps the same could have been said throughout the summer!Read

Farr on food: Don't invite me to your pagan party!

It's that time of year again. Grotesque masks, pranks, harmless (probably?) trick or treating, all to celebrate a pagan festival. I don't like it.Read

Farr on food: Catch and cook your own supper

After spending a week in August, in what some call God's own county, with somewhat dismal weather conditions, I was heartened to hear that the now not unusual Indian Summer had lifted the gloom.Read

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