Tasting Britain
TastingBritain.co.uk - Leiths' 'In Conversation': '40 Years of Food Writing' @ Leiths School of Food and Wine, Shepherdâs Bush, London
Tasting Britain was invited back to the legendary Leiths School of Food and Wine as part of their 40th anniversary. For those who donât know, Leiths is quite possibly/quite arguably the best cooking school in the UK. Founded way back in October 1975 by Prudence (âPrueâ) Margaret Leith CBE, courses here will set you back from £95 for a day workshop to £21,265 for a three-term diploma (yes, that is expensive, and Leiths are OK with being expensive). Famous chefs, cookery writers and Masters of Wine regularly demonstrate or lecture at the school, and they made news recently when the Duchess of Cambridge attended a course there. I am told that she is lovely, if not a little reserved.
Anyway, what you see here is fourth and final of their âIn Conversationâ series - a number of debates and discussions held by the school in honour of their recent 40th anniversary: commenting on how much food has changed over those last 40 years.
This one was about food writing - how it affects what we eat, and the many ways that food writing itself has evolved and changed over the last few decades. Weâve seen a lot: not only the âdemocratisationâ of publishing, along with the rise of the internet (and of the food blogger). Weâve also seen the language of food writing change as the entire language we use changes, and popular culture evolves. The two guest speakers you see here are Xanthe Clay (cool name) - recipe designer extraordinaire, author of multiple cookbooks and frequent food contributor to The Telegraph, etc. The second is Ed Smith, of Rocket And Squash - recently named âBest Online Restaurant Writerâ at the 2015 Fortnum and Mason Food and Drink Awards. Ed's also Creative Director at Cannon and Cannon, retailers and distributers of British cured meat. Which sounds like he is living the Food Dream :3
TastingBritain.co.uk - Leiths' 'In Conversation': '40 Years of Food Writing' @ Leiths School of Food and Wine, Shepherdâs Bush, London
Tasting Britain was invited back to the legendary Leiths School of Food and Wine as part of their 40th anniversary. For those who donât know, Leiths is quite possibly/quite arguably the best cooking school in the UK. Founded way back in October 1975 by Prudence (âPrueâ) Margaret Leith CBE, courses here will set you back from £95 for a day workshop to £21,265 for a three-term diploma (yes, that is expensive, and Leiths are OK with being expensive). Famous chefs, cookery writers and Masters of Wine regularly demonstrate or lecture at the school, and they made news recently when the Duchess of Cambridge attended a course there. I am told that she is lovely, if not a little reserved.
Anyway, what you see here is fourth and final of their âIn Conversationâ series - a number of debates and discussions held by the school in honour of their recent 40th anniversary: commenting on how much food has changed over those last 40 years.
This one was about food writing - how it affects what we eat, and the many ways that food writing itself has evolved and changed over the last few decades. Weâve seen a lot: not only the âdemocratisationâ of publishing, along with the rise of the internet (and of the food blogger). Weâve also seen the language of food writing change as the entire language we use changes, and popular culture evolves. The two guest speakers you see here are Xanthe Clay (cool name) - recipe designer extraordinaire, author of multiple cookbooks and frequent food contributor to The Telegraph, etc. The second is Ed Smith, of Rocket And Squash - recently named âBest Online Restaurant Writerâ at the 2015 Fortnum and Mason Food and Drink Awards. Ed's also Creative Director at Cannon and Cannon, retailers and distributers of British cured meat. Which sounds like he is living the Food Dream :3