Today finds us comfortably ensconced in Ravenna, the eastern town, and sometime capital, of Emilia Romagna. Very happily ensconced, it must be said. L’s researches have found for us a second floor apartment with large balcony, ten minutes from the city centre. While the website pictures will show you the accommodation, I would suggest that…

This is a new feature. As you know we have interviewed numerous chefs over the years, but this is the first time we’ve turned the spotlight on a sommelier. For many years I was a little suspicious, not to say fearful, of the breed. I have now encountered enough of them to make me realise…

Peevish? Our Tom? That Tom, the bloke off Tom’s Food!? Well, these days there are enough of you who don’t know me, I suppose. Or maybe you’ve encountered me only on the Edinburgh tours*, in which case you will consider me a jolly japester as well as a fount of knowledge on all matters to do with…

Chef Watch Tom Tsappis Chef and Co-owner Killiecrankie House, Killiecrankie  How long have you been a chef? Coming up for 7 years Why did you become a chef? I like to eat and one begets the other Favourite ingredient If I could eat only one carb/protein/vegetable for the rest of my life it would be…

Unless, of course, you’re a vegetarian. But in that case you’re probably not reading this. But if you’re pescetarian it’s relevant for fish too. It occurred to me that in my last few articles on the subject of chicken I’ve been banging on a bit about cooking temperatures and extolling the use of a food…

As we continue round 2 of the Tom’s Food! Alphabetical, here’s a question for you. What does today’s hero have in common with the longest foot race in the Olympic Games? Read on to find out. As you might expect, fennel is native to the shores of the Mediterranean. You wouldn’t make a decent fish…

The first question, I suppose, might be, why would you want to? I would suggest that as a semi serious cook you ought to have some basic butchery skills, and birds are the easiest. But, I hear you say in riposte, Messrs Sainsbury’s, Tesco, Morisons et al do it ever so well and pack the pieces…

My attempts to reduce my book collection continue to be unsuccessful. In recent times I blame Linda W, who alerted me to the new cook book shop, imaginatively entitled The Cookbook Shop, on Edinburgh’s Leith Walk. I went to say hello, determined not to make a purchase. But who could resist The Racine Effect by the wonderful Henry Harris?…