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.
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
For those running truly sustainable restaurants, it's about so much more than simply what's on the menu, and they don't feel the need to shout about it either
Once seen as merely byproducts of the dairy industry, curds and whey are becoming valued in their own right. We find out if they're the next big thing
We meet the visionaries transforming surplus food into something scrumptious