Tom’s Food! New Year Resolutions for 2022

Happy New Year! As you are probably aware, this column doesn’t make new year resolutions. Well, not for me, but I thought you lot could use a few. Avoid Vegans Part 1 Lift up any packet of ready made, allegedly plant based food and shudder. For starters, if you are eschewing meat (as opposed to…

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Tom’s 3 Fs of Christmas

Annie Grey

Those who know me will be aware that much of my life is centred round three Fs. Food, Football and Books. (Ah, you noticed the flaw in the last part of my tricorn rhetoric. Never mind.) I write a fair bit about food books in this column, so perhaps I can justify that as the…

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The Food Alphabet: K is for Kale

I know that some friends will be recoiling in horror at the thought of this stuff. Truth be told, cooked without care its coarse bitter leaves are pretty unpalatable, and its reputation as Scottish peasant food hasn’t helped. The original spelling in Scots was kail. It was an important staple, largely because it would grow…

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Chef Watch – Phil White of LeftField, Edinburgh

Chef Watch Featuring Phil White of LeftField, Edinburgh How long have you been a chef? Very long time, Tom. I started when I was 16 at the National Exhibition Centre. It was great. We cooked from 4 people up to 2000. We also got to sneak into the gigs at the arena afterwards. Why did…

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Stirred by Stir-up Sunday?

For a number of years now I have been making my own Christmas pudding. While I guess my mum did too, at least in the early days, I have no recollection of any great tradition surrounding it, the silver threepenny excepted. I normally get round to it in the latter part of November, but when…

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Well, Here’s Another Nice Mess…

Were you as shocked as I to read of the recent death of Aldo Campeol owner of Le Beccherie in Treviso in northern Italy? Shock at the passing of a 93 year old man? Hardly, but it was the news that he was credited as the father of tiramisu, which had me shaking my head…

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Chef Watch – Christopher Trotter, Fife’s Food Ambassador

Chef Watch Featuring Christopher Trotter, Fife’s Food Ambassador How long have you been a chef? More years than I care to remember!  My hotel management training began at the Savoy in London in 1977. The one year I was meant to spend in the kitchens turned into three. It was the most amazing experience. Why…

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The Food Producers: Cameron Bell of The Smiddy, Texas BBQ Experts

Cameron Bell It’s midday on a sunny Sunday, and I’m here for my lesson at The Smiddy Night School in Powderhall. Now I know what you’re thinking. This is just one example of the flexibility and adaptability of the amazing business run by Cameron Bell, wife Emma Roeder and their team from converted blacksmith’s premises.…

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The Food Alphabet: J is for Jalapeño

Sometimes one is simply spoiled for choice. You can alight on a letter for a food alphabet columns and lo! the world is your oyster. As it may turn out to be when we get to O in a few months’ time. But J? Fewer examples than you might think. Jackfruit, currently best friend to vegans. I rejected…

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Chef Watch – Willie McCurrach OBE FIH

Chef Watch Featuring Willie McCurrach OBE FIH, formerly Head of School, City of Glasgow College, Food Technology How long have you been a chef? I have been a chef for a total of 50 years and loved every minute of my career. I started as a student at Aberdeen Technical College and was really impressed…

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Musings On Being A Restaurant Reviewer – Seven Years On

I awoke with a start and an itch. Something, I could tell, was beckoning. History, as it transpired, seven years’ worth to be precise. This month marks the seventh anniversary of the first ever Tom Eats! review. It came to pass after I had abandoned any plans to trade under the banner of the then…

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I is for Ice and Ice Cream

Well, no prizes for guessing what the I was for. I did think about focussing on ice alone, but doubted you would let me away with it. Ice is defined as a food in the UK food legislation, and should be handled as such. The few times I’ve had a dodgy tummy out east can…

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Knives and Knife Skills

  Can you tell your tang from your bolster*? In the aftermath of the Tokyo Games, what is the major difference between Japan and Europe? Read on, and I’ll explain. I am sometimes accused of being blunt – not today. Having suspended publication (but not writing) for a month, I became complacent. Having a lot…

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The Wee Fat Lawyer’s Diet Book Part 5

In the final extract,we consider how to combat Snack Attacks and The Bad Idea Bears,the importance of not being bored by your food, and how to keep the weight off when you get there.  EPISODE 5 Coping with Snack Attacks If you’re at home, as opposed to at work or out and about, this should,…

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The Wee Fat Lawyer’s Diet Book Part 4

Weighing in, how to cope with setbacks, and the importance of exercise EPISODE 4 Weighing In The Beginning You do need a set of accurate scales. You’ll have a temptation to jump on every set of scales you see. Resist that. Even if your scales aren’t 100% accurate, they’ll be consistent. My experience is that…

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