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Clare Finney

Clare Finney

Contributor

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.

Clare Finney's articles

Land & Sea: The story of salt and pepper

Salt and pepper have been a staple of our diets for centuries and have the power to uplift dishes, transform ingredients and satisfy our palettes. It's time to give them the credit they deserve

Can – and should – we replace imported ingredients with our natural larder?

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

Going local: the joy of the neighbourhood restaurant

In the wake of a global pandemic and two lockdowns, the neighbourhood restaurants plays an increasingly important role

Food and break-ups: how relationships influence the way we eat

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

Why the future of gin is looking brighter than ever

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

How wild fermentation is changing the way you eat and drink

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.

London coffee culture's Antipodean roots

Ask a Londoner and they'll tell you our coffee scene is among the best in the world. But ask an Australian or a Kiwi and they'll say it all started from there

Is there such a thing as 'London pizza'?

It's become a steadfast staple of the capital's eating out scene, but what defines a 'London pizza'? We meet the people breaking with tradition to create slices that are a real reflection of our city

James Lowe on Lyle's, sustainability and simple common sense

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

Clear as crystal: the decades-old traditions of Maldon sea salt

The Maldon Salt Company’s sea salt is adored by world-famous chefs and home cooks alike. Here's how it's made

Tracking the evolution of the hotel restaurant in London and beyond

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?

Meet London's urban winemakers

We all know that London drinks a lot of wine, but creating it in the capital is something new. We explore the people and places behind London's nascent winemaking movement

What's behind London's love affair with dumplings

Soft and fluffy, filled-to-bursting or light and delicate – in whatever guise, the humble dumpling has gone from comfort food staple to cult status

Meet the food and drink charities giving back at Christmas time

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

Beyond the menu: the restaurants and bars taking on waste in London and beyond

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

The rise of London's cookbook clubs

More than simply a collection of dishes, recipe books are now being used as a way to bring people together. We take a look at the clubs bringing people together through food

Meet the chefs and restaurants getting creative with curds and whey

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

A deep dive into British rose veal

Veal has had its fair share of bad press, but with improved production values, things are changing. We explore the rise of British rose veal

What's behind London's love of Basque cuisine

Northern Spain's Basque Country is famously home to some of the finest food in the world. We explore the roots of the region’s remarkable cuisine

The London businesses making waves in the food-waste world

We meet the visionaries transforming surplus food into something scrumptious