Justin Tunstall

Across Europe there’s been a resurgence in both classic drinks, and those with a thoroughly modern twist. Speciality Food discovers more

A food producer friend received a late night call from his farmer landlord.

I should apologise for lumbering you with that earworm from Hot Chocolate, but it may be a welcome replacement for Slade, Cliff or whichever tune preoccupied your earlobes over the Christmas trading period.

Have you heard the one about Henry VIII and the washed-rind cheeses?

I took a call just as I was about to sit down for the judges’ lunch at Nantwich. It was from a friend of over 50 years and historically, a great customer at my cheese shop.

Recently an old friend, now resident in France, forwarded a local newspaper piece to me (thankfully in English), that told the sorry tale of a Michelin-starred chef who had asked to be removed from the Michelin Guide because they’d accused him...

Last time around I suggested trumpeting the benefits of the produce we offer, and the importance of conveying its taste and of making each purchase viscerally appealing.

It’s almost exactly 10 years ago that I sat down to create the first business plan for my cheesemonger.

On a family holiday to Normandy in 1965, my parents and their adult friends were hugely excited by Livarot and Camembert – seldom seen back home in Hampshire.

I was one of 235 judges at mthe recent World Cheese Awards,held in Bergen, Norway