Fire & Knives

Food Myths
Received culinary wisdom shattered
By Tom Parker Bowles

Reconsider the Oyster
The food of love in sickness and in health
By Tim Hayward

Remembering Clement Freud
A fond and unvarnished recollection
By Chris Neill

Daydreaming
The foodstuff of dreams and nightmares
By Tilly Culme-Seymour

The Great Horse Hunt
Horses for courses or the last taboo?
By Felicity Cloake

Photo Story:
Gorgeous Food, Exotic Locations, Beautiful Models

Secret Ingredients
A short story
By James Scudamore

The Good Mixer
A personal portrait of a legendary barman
By Lydia Fulton

More Than Cake
What’s really been going on at the WI?
By Jessica Simmons

Pish Pash and Ding Ding
The lost world of Anglo-Indian cuisine
By Rejina Sabur

A Family of Friends
Restaurant renaissance in the Near East
By Craig Butcher

The Good Stuff
Foreseeing recovery in the proper tea market
By Henrietta Lovell

The Cider Year
In praise of the real amber nectar By Sam Leach

One-Track Minds
Single issue cookbooks
By Catherine Phipps

Gastrician
Fire & Knives restaurant critic (and darling of the media) fearlessly appraises the restaurants you could never hope to book