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Nov
29
Big name shops would love us to believe that Christmas magic begins when we step through their doors. From the moment we are met by Wham lamenting the heartbreak of “Last Christmas” (29 years on, we all know exactly what happened to poor George Michael’s heart “the very next day”), they want us to feel all warm and fuzzy as we bop along the aisles; our trolleys twinkling under the fluorescents, faces lit with excitement at special offers on turkey foil and mass-produced festive nibbles.


Sep
27
There's never time to get bored if you "eat the seasons". As one food fades from the seasonal calendar, another takes its place. So it’s bye for now to the fresh flavours of summer and hello to robust autumn treats, such as one of my favourite game birds - pheasant.


Sep
27
One of the best things about “eating the seasons” is that there’s never time to get bored. As one food falls off the seasonal calendar, another takes its place. So it’s goodbye to the vibrant flavours of summer and hello to richer autumn treats, such as one of my favourite game birds - pheasant.


Sep
02
Pickled firecracker peppers, creamy mold-ripened cheese, coral rosé with a hint of lychee and creamy oysters that smell of the seashore – all the gems you’d expect from a forage through the French appellations or a culinary caper through the Italian DOCs, right? Wrong.
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Aug
28
Bramley apples have been around for over 200 year and remain the first choice when a recipe calls for cooking or baking apples. In fact, each year in the UK we eat around 100 million fresh Bramley apples and 250 million that have been processed.


Aug
02
The barbecue season is well and truly here and many of us will be heading off to buy sausages, burgers and steaks. When it comes to locally-sourced produce, a good butchers shop is a terrific find – not just for meat, but for cheeses, eggs, milk, chutneys and pies.


Jun
28
The little green and black stickers of the national Food Hygiene Rating Scheme are appearing on the doors of catering establishments up and down the UK. Gradually, people are beginning to become aware of what they mean and using them to help them make their purchasing decisions. All existing food premises in Surrey should have now received their rating certificate and sticker. Whether you are a consumer curious to know the story behind the sticker, or run a business and want to know how to improve your food hygiene rating, this piece is for you!
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May
24
The woods around our part of Surrey are somewhat whiffy at the moment. This is due to the vast carpets of wild garlic that thickly cover the woodland floor, relieved here and there by bluebells gently shaking their delicate heads as if tutting at the pungent aroma all around. Well, the bluebells may not be so approving, but wild garlic is a terrific ingredient for those of us who like to cook fresh, seasonal food.
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May
03
Food Float, recent winner of the Mole Valley Chairman's Culinary Award, is a pioneering project that helps local food producers sell their products at a fair price. TRACY CARROLL chats to one of the projects leaders, Phil McEntire


Mar
02
With his Four Gables Food Academy stirring up a storm and a successful catering company to boot, Surrey’s David Gillott, 24, is fast becoming the county’s most talked about young chef. Now he’s giving us the chance to chat about food with a new online community which he hopes will buzz as loudly as the beehives on his smallholding.