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.

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Features

The chefs and farmers rearing and cooking with retired animals

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

Published: Tuesday 27th September 2022

Long reads

North of the border: Exploring the growth of modern Scottish food

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

Published: Monday 7th March 2022

Long reads

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

Published: Friday 27th August 2021

Long reads

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

Published: Thursday 8th August 2019

Long reads

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.