Interviews

Tim Hayward – The energetic food writer and broadcaster makes us a hearty lunch of salsiccia and lentils, professes his great love of American diners and explains how an English spy novelist got him into cooking

Rory O’Connell – The co-founder of Ballymaloe Cookery School whips up an effortless three-course lunch, defends the use of recipes, and recalls how his mother made the best plum pudding bar none

Shaul Ben-Aderet – The Blue Rooster chef cooks green shakshuka for lunch, recalls childhood visits to the market with his grandmother, and describes his very favourite meal of the day

Rosamund Young – The farmer and author makes roast beef and a mulberry flan for lunch, reflects on her desire for self-sufficiency and takes us to meet her famous herd of cows


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Recipes


Journal

The Restaurant That Wasn’t There & Other News – In this week's online round-up: the best food writing of 2017, the eventful marriage of ham and pineapple, and the lengths restaurants go to impress critics

The Best Food Writing of 2017 – The 25 articles, photo-stories, videos and podcasts that made the strongest impression on us this year

Win A Copy Of The Gannet’s Gastronomic Miscellany – We're giving away five free copies on Twitter right now

Explore the world through food

Places

Tim Hayward’s Cambridge & London Address Book – The author and broadcaster on a burger obsessive in Cambridge, a Jewish-style deli in Hoxton and a "phenomenal" Chinese supermarket

Rory O’Connell’s Cork Address Book – The Ballymaloe chef on a pioneering vegetarian restaurant, his local pub and the farmers' market that's "probably the best in the country"

Shaul Ben-Aderet’s Tel Aviv Address Book – The Blue Rooster chef on a "great" nose-to-tail restaurant, a Thai hotspot, and the market he used to visit with his grandmother

Rosamund Young’s West of England Address Book – The farmer and author of The Secret Life of Cows on a fabulous organic veg box, her local milk supplier and a massive natural grocery store


Things

Inside Tim Hayward’s Kitchen – The author and broadcaster on a "consistently fantastic" coffee blend, a "brilliantly useful" knife from his collection, and the comic strip cookbook he values above all others

Inside Rory O’Connell’s Kitchen – The Ballymaloe cookery teacher on his favourite olive oil, the best way to grate Parmesan and a "really important" cookbook

Inside Shaul Ben-Aderet’s Kitchen – The Blue Rooster chef on fish from the Sea of Galilee, his grandmother's knife (which needs sharpening), and a British cookbook author he respects and admires