I was asked to write the Food Spy column back in 2008-2009 for the Evening Standard which was a real honour, it was 4-5 paragraphs on new openings and new products which I would then taste test, or a new restaurant opening or some juicy gossip. For example, Marks & Spencer launching the widest range of high-welfare British veal products available on the high street. Or seeing Mark Hix, Alex James and Charles Campion battle it out in Dorset to decide on this year’s Supreme Champion 2008 of the Great Taste Awards, which is the equivalent of the Oscars of the food world.
I also gave a seasonal top tip like ‘My top tip for February’ for example, see below:
At this time of year, we have very little around, the most pleasant thing to arrive this month is Champagne Rhubarb, perfect for Valentines, can be made into a puree with a touch of vanilla sugar and mint and pureed, Rhubarb Bellini for a champagne cocktail, or a little vanilla panacotta with some poached Rhubarb.