Michael Booth | Michael Booth

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A bit surprised/thoroughly amused to read in the paper today that Tsuyoshi Kusanagi, the squeakiest clean member of the squeaky clean Japa..

As promised, here’s more on what I think is the most intriguing and flavoursome food ingredient I’ve ever come across: katsuobushi.

Along..

A couple of days ago I received an unexpected and lovely email from the head chef of the Copenhagen restaurant Noma, Rene Redzepi, congrat..

While I try to figure out this blogging lark, I may as well plead ignorant to blog protocol/any common sense of modesty and big myself u..

He may have the manners of a baboon, a face memorably described as ‘like a dried up river bed’, and his food is fairly predictable, but I ..

Please excuse the obscene trumpet blowing but there was a really nice review of Doing Without Delia in the Irish Times on Saturday, to go..

One of the most important and lasting lessons I learned during my time training to be a cook in Paris and working in restaurants there was..

I couldn’t quite believe what I was seeing. Just a few metres from our house, in broad daylight, seemingly without a care in the world was..

I did something really stupid yesterday.

I bought some oysters that my fishmonger had on special offer. They were the cheapest oysters I h..

The other day I sat next to an American woman at lunch. It was quite a lavish lunch and I made some kind of lame, ‘Cuh! Recession, what re..