Martin and I frequently talk about how best to describe Birland Feasts. We invariably use the word ‘provenance’, so I went looking for a definition that resonated with our conversations and found this: ‘When it comes to food, provenance is all about knowing its origins.This includes where and how it was grown, raised, caught or made, as well as who was responsible for doing so. One way to think about provenance is as the story behind the food.’ The Sustainable Restaurant A

The supermarkets and food manufacturers are set to grab yet more of the UK food business, this time furthering their attack on the struggling hospitality sector. Another range of 'indulgent' ready meals has launched recently with promises of a 'restaurant quality experience at home'. The company talks of its two 'kitchen sites' when in fact one is a 'food production campus' (according to its architect) in Somerset and the other a London outpost, 'Where chefs are busily rustli

The Paris-Brest was invented in 1910 by a pastry chef called Louis Durand, to honour the Paris-Brest-Paris bicycle race. Its design...

There's chocolate... and there's chocolate. I'm not sure if my two younger daughters remember, as they would have been under five, but on...