About & contact
This is a blog about my food adventures, about the things I cook and eat. Sometimes things go a little wrong. Sometimes I surprise myself.
I’ve had no cookery training at all, and I’ve never worked in a professional kitchen, but I’ve been cooking for my family and friends since I was a young teenager, and I’ve always loved it.
Besides, cooking runs in my family. My brother is a chef and my dad ran a cafe for years, turning out the best chips imaginable. In the late seventies and early eighties, mum would make special trips to the glittering lights of Leeds to stock up on Chinese ingredients – we were the only kids in school who knew what soy sauce was, and more importantly, what to do with it.
You’ll get the gist of the sort of food I like by clicking through the categories on the menu at the top. Let’s just say that our kitchen is a broad church, open to everybody and their cuisine. I’ll try to cook anything at least once.
Whether or not anybody will eat it is an entirely different matter.
Weights and measures
Everything is measured in metric terms, with the exception of milk and beer, which are in pints and always will be.
Don’t ask me why.
It’s the British way.
I’m open to offers – if you’ve got something you want me to look at, review or comment on, drop me a line. I can’t promise to write about everything, but I will promise to give my honest opinion.
Everybody is welcome to comment on this blog, either positively or negatively. All I ask is that you keep it civil.
I’m not going to tolerate any kind of personal attack against me or anybody else for that matter.
I’ll publish comments at my complete, total and utter discretion, but I’m not going to use this policy as something to hide behind.
If you’ve got something to say, go ahead and say it. It’ll get published, unless it’s racist, sexist, aggressive, spammy, etc.
Just play nice.