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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Clare Finney's articles

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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?

Published: Wednesday 5th September 2018

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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

Published: Thursday 14th June 2018

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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

Published: Monday 4th June 2018

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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

Published: Tuesday 5th December 2017

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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

Published: Monday 25th September 2017

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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

Published: Friday 28th July 2017

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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

Published: Monday 5th June 2017

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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

Published: Tuesday 28th March 2017

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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

Published: Tuesday 25th October 2016

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The London businesses making waves in the food-waste world

We meet the visionaries transforming surplus food into something scrumptious

Published: Tuesday 13th September 2016

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London's new-found love of Greek cuisine

With the number of passionate Greek restaurateurs and suppliers in London on the rise, it's time for the country's oft-overlooked cuisine to shine

Published: Tuesday 2nd August 2016

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Meaningful eats: London's charitable food scene

These London social enterprises combine food and philanthropy. We explore the pop-ups, cafés and restaurants that are about much more than filling your stomach