I am in the process of writing a plethora of articles about a recent trip to Anhui Province in China - but some reason I can’t quite put my finger on I decided to knock out a quick piece about Chinese motorway service stations and the truly weird and perhaps not so wonderful food that you can find to help fuel you on your way. Curiously, at none of the service stations we stopped at was anyone - not a single soul - eating in the restaurants. They were open. They were big and

Not a sniff all summer… Strange, because in recent years there have been plenty of delicious edible fungi popping up in the South West thanks, perhaps, to the warm wet weather we get nowadays. At the time of writing, though, 2024 hasn’t been up to much.  In our normally fungi-filled neck of the woods, I have only managed to collect a handful of chanterelles and a small basket of field mushrooms. A don’t know about mushrooms being magic - moody mushrooms would be more accurate

The West Country plum season is in full swing, although many trees (mine included) aren’t up to much this year.  Plums grow well in certain  parts of the region but, alas, many local varieties have disappeared. Which is a real shame because we hear more and more complaints about the blandness of the fruits on offer in supermarkets – products which often have travelled halfway around the planet to get here.  How things have changed since the people of Truro used to turn out en

People talk about an “embarrassment or riches” - a state of affairs which is not, for most of us, a phenomenon that occurs very often. But the phrase did come to mind one day recently after I’d arrived home laden with an abundance of edible goodies, some of them foraged from the wild, and other delicious items grown by vegetable gardeners of my acquaintance.  There are times when you can only beam at nature’s bounty and admire the treasures which can come out of the soil. Of

It’s not quite a case of “if you go down to the woods today you’ll be in for a big surprise”, but this story has that kind of vibe about it.  Let’s put it this way… There are a great many well-known parts of the much-visited West Country and, conversely, there are even more hidden, out-of-the-way, corners which very few tourists ever get to see.  Given that this is the case, you might imagine that someone wishing to expand a new concept in the world of food and hospitality wo

The sun has been out and there have been evenings this week when the temperature has remained warm until late, but that’s not the only excuse one needs to enjoy dinner outdoors. Food cooked over an open fire can taste wonderful - indeed, even ordinary things cooked over charcoal will be promoted to another league of deliciousness if you know what you’re doing. And it doesn’t always have to be a case of meat sizzling on a grill - you can introduce pots, pans and woks to the fl

One of the great things about visiting Madeira at any time of the year is the excellent food. The islanders absolutely love their food, they take it very seriously and have a great pride in it. Which is one of the great bonuses of visiting the island’s Atlantic Festival. It’s not at all difficult to find wonderful food, from the classic basic “prego no bolo do caco” sandwich (a local flatbread filled with served with garlic butter and thin beef steak, as well as salad, ham, c

If there is one thing I love doing on my travels, it is visiting local markets - and they don’t come much better than the one that serves the Madeiran capital of Funchal. Why? Because the quality of just about everything in the market is first class. I have seen some of the best fruits and vegetables in the world being sold there - probably because the island has amazingly rich volcanic soils and plenty of sunshine to help things mature to perfection. Same goes for the fresh

On a recent trip to Madeira I learned all about some of the culinary traditions surrounding dried skipjack tuna - known locally as "gaiado," the fish is transformed through a meticulous drying process, becoming a cherished staple that embodies the essence of coastal life and regional flavours. I’d spotted the strange and unappetising dried fish in Funchal’s amazing market on a busy Saturday morning, and later on tried a dish made of the stuff at a lovely ocean-side restauran

When a well known poet, author and explorer comes up with an idea and invites you somewhere special for a jolly good day out, you’d be mad not to go along with the plan. So when West Country-based James Crowden called to say he’d been enjoying the new Hesp Out West series and that he had a perfect excursion in mind, I listened very intently indeed. “There’s a beach cafe that serves top-notch food, there are plenty of options for wonderful walks along this unspoilt corner of t

Imagine a small coastal town where you can have one of the best dinners in the entire region and know for a fact that you could carry on dining extremely well during a week-long stay if you were to visit other venues dotted around the local harbour. I was fortunate enough not to have to imagine such a thing. I knew I had found a genuine foodie-hot-spot as I looked out of a restaurant window while dining out in Porthleven. For those who don’t know it, the old fishing village o

Is the burger in our photograph the best in the world? Silly question, I know - superlatives are far from scientific, because who can really tell? And when it comes to burgers, there’s an awful lot of very good competition. But I’m here to tell you that this particular meat patty, along with all its many trimmings, really does stand a chance of claiming the title - partly because of its amazing flavours and multi-layered accompaniments, and partly because of its pedigree.  Yo

This week I have been thinking about potatoes. A lot of people think about potatoes a lot of the time - chips and crisps, after all, are two of the nation’s favourite things. For me, this love of the humble spud was highlighted by the vast amount of feedback this column received after we featured oven-chips cooked over charcoal in a rotisserie basket - I stand by the claim that cheap frozen supermarket oven-chips prepared in this way are as good as you can get. But when you g

The majority of tourists heading west in pursuit of seaside adventures tend to aim for Devon, Cornwall or Dorset. Somerset’s Bristol Channel coast often gets overlooked. However, there is a corner of the county’s littoral which, in terms of scenic beauty alone, could compete with any shoreline in the world.  The wild and untamed sweep of Porlock Bay, punctuated only by the tiny picturesque harbour at Porlock Weir, is surely one of the most exquisite jewels in all of England’s

It didn’t last long, but we did have a few days of warm and sunny weather - which was enough to make millions of us head outdoors to cook and eat under blue skies. After a long wet winter, it seemed like a good idea. Essential even. Hopefully a proper summer will be with us soon.  So this week the phrase “Out West” translates to simply going outside for lunch or dinner. Dining al-fresco has come a long way. A large industry has built up around the concept of outdoor cooking a

A grand afternoon tea is a wonderful thing - there are people in this world who’d survive on it and nothing else if they could - but most of us like to ring the changes. And when we’re somewhere as maritime as Cornwall, we like to eat as much seafood as we can. Cornwall’s seafood capital, Newlyn, sits snug in the most sheltered corner of Mount’s Bay just a mile or two west of Greg’s high tea. It is one of the largest and most important fishing ports in England, and I love the

<p class="">Traditional Easter meals in the West Country used to feature the historic Lambs' Tail Pie. This article delves into the culinary traditions of rural England, revealing the lost art of preparing this unique Easter delicacy. Discover the methods and anecdotes surrounding this old-fashioned lamb recipe, once a staple in the West Country. Reflect on the changing food practices and the cultural significance of historical British pies and rural English Easter meals in t

<p class=""><strong><em>This article explores Emmental cheese's history and the Emmentaler Visitor Centre in Switzerland. Originating in the 13th century, Emmental is famous for its large holes and nutty flavor. Made from raw cow's milk, its quality is marked by the holes' size, created during fermentation. The Visitor Centre offers an immersive look into its production and cultural significance, showcasing traditional and modern cheesemaking methods, attracting cheese lovers

<p class=""><strong><em>Discover the authentic flavours of Kandy at Hela Bojun Hala, a vibrant hub for traditional Sri Lankan cuisine that empowers local women. This culinary gem offers a sustainable dining experience with organic, locally-sourced ingredients. Relish in organic street food, from spicy curries to sweet treats like Watalappan, all while supporting community-based tourism. Dive into the heart of Sri Lanka’s food culture and savour eco-friendly meals at this coop

<p class=""><strong><em>Discover the transformative power of kamado-style cooking with this review of the Kamado Joe Classic II and the Masterbuilt Portable Charcoal Grill. Journey from the author's first experience with a kamado a decade ago, to their recent exploration of the latest models, demonstrating the evolution of this ancient Japanese cooking method. Learn about the unique features and advantages of these outdoor cookers, including temperature regulation, durability