Month: May 2022

Photography for my friend and journalist, Mei Chin. In this article, Mei goes on a culinary journey to taste bisteeya for the first time. Link: Dublin’s Global Beats: Moroccan Bisteeya

I have lectured on Spanish cuisine at the Instituto Cervantes (Chicago & Dublin) on a number of topics focused on Spanish food history (olive oil, canned fish products, cheeses, charcuterie and Spanish food in the XXIst century.). The presentations included a lecture, cooking demo and recipes. The olive oil lecture in Chicago featured Chicago chef Ryan […]

Alambique is one of Madrid’s oldest cooking schools and shops.  It has been featured in Saveur’s magazine top 100 and in the New Yorker. It regularly hosts world-renowned teachers, chefs and writers, such as Spain’s first three-star Michelin chef and U.S.-based Japanese food author Hiroko Shimbo. I ran the cooking school but I also taught […]

Books for Cooks in London’s Notting Hill was founded in 1983 by Heidi Lascelles a very forward thinking lady, who guessed the enormous role that food was to play in our lives. Writer Celia Brooks recommended me for the role of Books for Cooks cook after I assisted her in Divertimenti cooking school. BFC was […]