Authentic Indian and South Asian food in the UK is on the up. Reflecting the authentic flavours, techniques and regional differences of India is something younger chefs… Read more “Indian Food”
As someone who works in the Cultural Industry, I’m fascinated by the ongoing evolution of audiences: the way that some stick to what they know, detest change… Read more “Developing Audiences”
This dish is a favourite, and one I must have at least once or twice in June. It’s never quite the same when you have it in… Read more “Aromatic, warming, Lamb Curry”
Food and especially its preparation are becoming ever more of a fetish. As we all (should) know by now, the moment something becomes a fetish, it’s on… Read more “A Theory About Food”
Ingredients, perhaps a dash of technique too, possibly even a sprinkle of inspiration or artistry? Yes, it’s all these and more. Each of the constituents tells a… Read more “What’s in a recipe?”
It’s no secret that I’ve worked in the world of Brand Marketing for many years. Advertising and PR are part of that mix. But like all such… Read more “Ethics in Advertising”
Working with cultural organisations and institutions, universities, academics and the wider landscape of cultural producers in the performing arts is exciting and demanding. Find out a little about what’s involved.