Demand better. Go Wylde. Nick PS - in yesterday’s Guardian, Grace Dent - who knows a thing or two aboutfood - revealed that a restaurant called Tollington’s recently served her ‘the greatest chips I have ever eaten’. She also revealed...
Markets are magic. They’re noisy, busy and vital. They’re dynamic and vibrant. Abundant. My first memory is of a market. Eating a banana in my buggy as my mum pushed me through Surrey Street in Croydon. I can still remember the smells. The colours....
Double Bonds. But not like the picture, unfortunately.Because it turns out that when it comes to molecules, 'double bonds' are not good news at all. ‘Dark Calories’ is a book written by an American doctor called Catherine Shanahan. I read it recently,...
Look at what the wonderful chef Anna Tobias did with her Wylde Market produce recently.Just exquisite.If her recipe inspires you, the market's open right now....NickPS - remember you can refer your pals via WyldeFire. And both you and they will...
The speaker was Eddie Abbew, the social media super influencer known for not mincing his words.And the "conspiracy" was the collusion of supermarkets and Big Food to keep folk eating crap. Eddie - pictured below with the other Nick, the one...
Confession time. Until very recently, I used to get very mixed results with my Hollandaise sauce. While a hungry family patiently waited, I swore as attempt after attempt split. Or ended up like a very weird version of scrambled egg. And then...
Robin Dunbar, Emeritus Professor of Anthropology at Oxford, says that friends are so important to us as humans that their absence can have profoundly negative consequences on both our physical and mental health. We agree.If Wylde is about anything, it’s about...
A janoi is a sacred thread. It’s made up of three strands that are placed on Hindu boys as part of their coming of age ceremony. Each strand represents a reminder of the boy’s three lifelong ‘debts’ - to his god,...
Mickaël was a French chef. He probably still is, although we've long since lost touch. Many years ago, he ran the kitchen of a smart country hotel, just outside the beautiful Romano-French town of Saintes in Charente-Maritime. His food was spectacular and, over...
The Hungry Gap is over. Ella* and I know this because we were down on Stein’s farm on Wednesday. Growth was everywhere. Magnificent, glorious green growth, as far as the eye could see. Apple and pear trees blossoming, some already forming fruit. Salads and...
Big on flavour. Brilliant on the barbecue. Fabulous in a spag bol. Wild. Abundant. And available here. If you eat meat, it doesn’t get much better than this. Nick Eating venison is a positively good thing for the UK's environment.
Australians love lamb. Like, really, really love it. This was brought into very sharp focus for me one summer, years ago. My wife and I had invited some Aussie neighbours over for lunch. I’d decided to light the barbie and grill some lamb. A...