Clare is a food journalist, Londoner and cheese lover. In 2019 she won the Fortnum & Mason Food Writing Award for her work with Foodism and Market Life, Borough Market's magazine. When she's not in Borough Market, she’s in Neal's Yard Dairy; if she's not there, she’s in Quo Vadis: writing and trying to resist the lure of a margarita, straight up with a salt rim.
Amid questions about milk alternatives’ eco credentials, the dairy industry’s future is being driven by regenerative agriculture and increasingly high-quality products
In today's increasingly artisanal food industry, women are leading the way in intuitive production methods, writes Clare Finney
Is there any better post-dinner indulgence than a cheeseboard? Clare Finney shares with us her guide to building the perfect festive fromage platter
Once a trend, guest chef nights in restaurants are becoming an integral part of the fabric of dining. Clare Finney meets some of those leading the way in residencies
Over the last decade, a quiet revolution has been happening in the world of meat, as farmers give a longer life to former working animals and chefs get inventive with them in restaurant kitchens. Clare Finney meets the movement’s most vocal exponents
Scotland boasts some of the world’s best produce, but why is it only just appearing our plates? A proud half-Scot reports on the chefs looking to boost the cuisine's reputation beyond fried Mars bars and haggis
With foraged food now tipping into the mainstream, we meet the chefs making use of the British countryside to replace the ingredients usually imported from countries across the globe
In the wake of a global pandemic and two lockdowns, the neighbourhood restaurants plays an increasingly important role
Break-ups can trigger an entirely new relationship: the way we interact with food. We look at the different roles that eating can play in the wake of heartbreak
The rise in the number of gin distilleries – and drinkers – in the UK and beyond has been swift and massive, and it doesn’t look like it’s going to slow down any time soon. We investigate the enduring appeal of the spirit of the decade
Wild fermentation is having a moment. From beer to kimchi, wine to cheese, the UK's food and drink artisans are harnessing naturally occurring yeast and age-old techniques to unlock new flavours. We take a deep dive into the weird and wonderful world of wild fermentation.
The chef-patron of Lyle's is a chef combining a natural environmental streak with an operation increasingly based on pure common sense to run a truly sustainable operation
The Maldon Salt Company’s sea salt is adored by world-famous chefs and home cooks alike. Here's how it's made
The days of hotel restaurants existing solely as the drab domain of weary travellers are long gone. Nowadays, they're a destination for anyone who wants to eat well. But what is it that makes the good ones a success?
We uncover the people behind the social enterprises and food-led campaigns that support those in need at Christmas, and find out how you can help, too