It is fairly clear that I was sceptical of the merits of Nathan Myhrvold's Modernist Cuisine: The Art and Science of Cooking. After the fact, I though...

As flagged yesterday, I got to speak to David Sax tonight and you can listen to the podcast below. He is undoubtedly committed to the cause of saving ...

I had intended that I'd record my interview with Shaun, write it up and just put snippets of our chat as recordings on the site. However, I enjoyed th...

I think it went rather well. It, is the first, hopefully not the last, Silverbrow podcast. As previously announced, Dan Lepard was the man at the othe...

Tonight I went international and interviewed Aki Kamozawa and Alexander Talbot of the blog Ideas in Food, as previously touted. I have followed their ...

I've just had a great chat with Michael Ruhlman. He laid into celebrity chefs, including a warning that Gordon Ramsay cannot afford to be dull at The ...

From everything I have read and seen of Giorgio Locatelli, I got the impression he was a nice guy. My chat with him has confirmed that. We talked abou...

Phil Mossop and Nuno Mendes are doing amazing things at Bacchus. They're also both incredibly nice people. In my chat with them today Phil says there'...

I was delighted to be able to speak tonight to Claudia Roden. She is an exceptionally friendly and gracious lady who has a fantastic knowledge and lov...