Xanthe clay 5.2 recipes

How Much Meat Is Less Meat?

How Much Meat Is Less Meat?

Chaired by Xanthe Clay (food columnist for the Daily Telegraph and president of the Guild of Food Writers), it brought together Guy Watson from Riverford, Tim Lang (Professor of Food Policy at City University’s Centre for Food Policy), Peter Melchett (Policy Director at The Soil Association)
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Tarte aux Abricots

Tarte aux Abricots

This recipe was originally published in the Daily Telegraph by one of my favourite food writers, Xanthe Clay
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Foodies Festival – Bristol Downs 2016

Foodies Festival – Bristol Downs 2016

Xanthe Clay – Food Writer. Bristol Food Festival LaunchL-R Louise McCrimmon from Harvey Nichols 2nd floor, Barbora Stiess of the Devilled Egg and Romy Gill from Romys’ Kitchen Image credit Photo © Jeremy Long of JCL PHOTOGRAPHY
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Buttered Brown Shrimps

Buttered Brown Shrimps

 I read Xanthe Clay's article (on the Telegraph's website) about the possible decline of the brown shrimp industry in Morecambe Bay and her recommendations for serving them, just warmed in a little butter
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Foodies Festival returns to Bristol Harbourside from July 11-13

Foodies Festival returns to Bristol Harbourside from July 11-13

The festival is also joined by Romy Gill from Romy’s Kitchen, Telegraph food writer Xanthe Clay, Diego da Re of Prosecco Restaurant, Louise McCrimmon of Harvey Nichols’ 2nd Floor Restaurant and Richard Davies from the Manor House Hotel, all of whom will cook their signature dishes live in the Chefs’ Theatre while explaining how home cooks can prepare the same dishes for friends and family
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