Stories from the Road

The classic fry-up is one of the most personal meals there is. It’s comfort and chaos on a plate — a reward after a long week, sustenance after a heavy night, a hangover cure and a small act of self-care all at once. It’s the meal that forgives you for everything. Maybe that’s why people get so emotional about it. A fry-up can spark serious debate — what belongs on the plate, what doesn’t, and what counts as a criminal offence before 10 a.m. Everyone thinks their version is t

I’m not your typical cheese person. Forget cheddar — it’s safe, predictable, everyone’s favourite by default. I’ll let it on the board, sure, but only because it’s expected. The cheeses I actually love are the ones with character: the bold, the smoky, the salty, the ones that turn heads. And the more I think about it, the more they feel less like cheeses… and more like party guests. Gouda & Gruyère – The Smooth Operators Smooth, complex, and always paired with a good glass of

The Problem with Eggs Eggs may well be one of the most versatile ingredients ever discovered — and somehow, also one of the most personal. They're the iconic breakfast item, available poached, boiled, fried, omelettified… or, the subject of today’s post: scrambled. Which, arguably, is the most divisive of them all. Just type scrambled egg  into YouTube and you’ll find hundreds (maybe thousands — I haven’t checked, but I’m confident) of chefs, home cooks, amateurs, and foodies