Latest opinions
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“Less is more… more or less”
17 May 2016 Fine FoodNo sooner had the audience figures nudged over a monster 13 million than the producers of the Great British Bake Off intensified their hunt for a spin off. Something without Mel, Sue and their particular brand of innuendo but hanging... -
“Captain Chutney triumphs once more”
17 May 2016 Town CrierI learned something today – the real difference between cross-selling and up-selling. Business jargon is ever-developing; new terms can mean new slants for consultants, even if the principles have been in operation for centuries -
The Interview: Richard Hollingbery
11 May 2016 NewsRichard Hollingbery shares the passion, knowledge and inspiration behind Godminster's much-loved cheese -
The Year of the Underdog
05 May 2016 Speciality BitesIt looks like it’s becoming the year of the underdog in sport with virtual unknown, Danny Willett, winning the US Masters Golf and Leicester just clinching the Football Premier League with odds at the beginning of the season of 5000-1 -
“Best of British”
26 April 2016 Cheese TalkThe quality of British cheese is fast gaining international recognition, with exports reaching an all-time high in 2014 as we continue to strengthen our reputation globally as quality cheesemakers. -
“Reward, discord and fraud”
22 April 2016 OpinionA great chasm begins to open in the cheese trade, essentially fuelled by the declining milk price and the divergent demands of suppliers and customers -
“Raw! Huh yeah. What is it good for?”
22 April 2016 Town CrierOur dog, Dexter (the cereal killer), is fed a diet called Raw Meaty Bones. Akin to the ‘paleo’ regime for humans, the idea is that dogs should return to the foodstuffs available to their antecedent, the wolf. There’s something attractive about the... -
“Singing the blessing”
22 April 2016 Fine FoodFood awards come in all shapes and sizes, but it’s not often that the first job of the judges is to sing along with the “blessing of the pies” – words by the Reverend Kevin Ashby and appropriately enough set to the... -
“The Bologna Ratio”
22 April 2016 Expert EyeLast year I visited one of my favourite places – Bologna in Northern Italy, often described as Italy’s culinary capital -
The Interview: Monika Linton
20 April 2016 NewsHow to sum up Monika Linton, founder of Brindisa in three words? Adventurous, optimistic and determined
