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Yesterday I woke up at 6 AM to drive to Venthône in my beloved Swiss canton of Valais, and meet up with France & Bernard to take part in my first ever saffron harvest.
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
My visit to a must-see bookstore in London beloved by foodies from all over the world.
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.
I am back from Japan with a first article about green tea in Tokyo.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.
Potato Chips Night Shift Popular
At midnight sharp, I entered Burt's factory in Devon to see how my favorite potato chips are made. Hand Fried in Devon.
I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.
This medieval Italian sausage from Ferrara nearly made me pass out.
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.