butternut squash black background

‘The Main Ingredient’ and Culinary Prejudices

Gavin Wren Food Education, Food Opinion Pieces, Writing

Forgive me father. It’s confessional corner again, time to lay bare yet another one of my peculiar little nuances regarding food. This time it’s a distinctly partial perspective of mine, a way of approaching food which has taken years to become apparent, and taken quite some time to ultimately dispel. It affected how I planned meals, how I chose recipes and how I did my shopping. This particularly peculiar perception worked to furnish me with …

borough talks future of food

The future of food at Borough Market

Gavin Wren Food Education, Writing

Last week saw the final instalment of Borough Market’s ‘Borough Talks’ series, a set of hugely engaging debates that have taken place over the last few months as part of Borough Market’s 1000 year anniversary. This time it was about the future of food, a subject that filled my mind with wild sci-fi fantasies of space age foods and Jetsons-inspired meal packs, so I was keen to find out what people had to say, with …

Home cooked truths check your spices

Home Cooked Truths: Check your herbs and spices!

Gavin Wren Food Education, Writing

I’ve got some bad news for you, and I’m going to give it to you straight. You know those old jars of dried herbs and spices in your cupboard? They DO NOT keep for ever. Using old jars that have sat at the back of your cupboard for years might be ruining your enjoyment of any dishes that you use them in. What’s hiding in the cupboard? If you’re anything like me, you’ll have a …

Free oven temperature conversion guide

Free oven temperature conversion guide PDF

Gavin Wren Food Education, Writing

Today I’m writing about an extremely serious subject, oven temperature conversion. I hope you’re sitting comfortably because this is a seriously hot topic. Badum-tish. Converting oven temperatures accurately OK, I promise, no more awful jokes. Sometimes, we need all the help we can get when it comes to cooking a new recipe. Like when you’ve worked and fretted for hours before cutting into a cake, only to find the base is STILL soggy despite an …