m e n u

Writer and Cook

Philip Dundas

There's nothing to eat

How often do you look in the cupboards or the fridge and bemoan there being nothing you can cook? We've become so addicted to over-stocking or buying specific ingredients for a recipe, that we've forgotten how to be resourceful. There's something screwed up about this when we're throwing away so much of our food completely untouched and yet there are more food banks than ever. When I ... more

Philip's Diary
An appetite for politics

Two big ideas stopped in their tracks this week. Firstly, PipsDish has closed its doors. The no-menu, social dining experience which was intended as a three-month long culinary showcase for my book Cooking without ...
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Cooking Without Recipes
'Read, inwardly digest, then throw the book away. This is the first day of the rest of your life in the kitchen'. Simon Callow more
Tripadvisor Syndrome

As a restaurateur one is subject to reviews. It was bad enough in the days when one only had to fear the crapulous pundits of print casting their judgement after a long and liquid lunch. ...
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Oliviera, Nice

Olive oil is like coffee, tea and flour, when you taste the best, nothing compares. It’s easy to understand how this liquid sun was the basis for the fine unguents of ancient history. Used ...
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Toyboys and tentacles

Like most people, my first taste of cephalopod was abroad. I think mine was 1985 and I arrived in Greece for the first time. Flown in to join a rather handsome and rich older man, determined ...
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