Mr Deli explores what it takes to go the extra mile and to source directly with producers
This is a seasonal guide that captures the harvest and flavours of a moment and stockpiles them in cool, dark cupboards for lean times.
Mrs Deli spent a week at Demuth’s Cookery School learning how to make vegan menus look and taste amazing
Sometimes, the only way to grow is to try something you don’t do, in a place you’re not familiar with, for more people than you’re used to working with.
We spent #5FoodieMinutesWith Anja and Jan Jacob Baak, who create stunning wild venison charcuterie in the Highlands of Scotland
Mr Deli strays out of his comfort zone and into the world of food writing. Actively seeking inspiration.
We spend 5 Foodie Minutes With … local artisan food producer Joanna Morgan (Radnor Preserves)
We spent #5FoodieMinutesWith Matthew Pennington, chef and restaurateur
We spent #5FoodieMinutesWith Anja Dunk, artist and food writer
Bookmark: DO/Preserve, a guide to making the most of nature’s bounty