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News

Global links: When America invaded Britain’s sausage harbour

An article by Tristan Rutherford discussing the evolution of the Cumberland sausage and it's ability to link cultures and countries across the sea.

Steak Tartare: a story beyond rare

Discover the journey of Steak Tartare. From a Mongol warrior snack, to a posh Parisian dish and it's return to the popular menu...

How to keep healthy during self-isolation

Nutritionist Sarah Green is an expert on keeping our bodies healthy! Today she shares her top tips for keeping your immune system in shape while staying home.

Appreciating community in the midst of a global pandemic, Keeping Fulham Afloat

Parson’s Nose chats to the founder of Fulham community initiative, Keeping Fulham Afloat.

When cooking is The Pits: How earth ovens link hipsters with cavemen

By Kathryn Tomasetti

Meat in sweets: Turkish chicken dessert plus other foodie oddballs

By Kathryn Tomasetti

Battle for the Barnsley Chop

Tristan Rutherford discusses the contentious origins of the legendary cut.

Warring man eats raw lamb

By Tristan Rutherford

Churchill’s Coq au Vin

Savouring Sir Winston’s favourite dish

Remembering Auguste Escoffier: the king of cuisine who cooked the books.

“16 fiery French and Swiss cooks (some with long knives) have been bundled out by the aid of a strong force of Metropolitan police."

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Nevermind The Aurochs: Rebreeding the Bronze Age killer cow.

Tristan Rutherford talks Aurochs, Game of Thrones and Nazis, and why you're better off sticking to sirloin.

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