Ever wondered how a chorizo gets its intense, smoky flavour, how a Frankfurter gets its distinctive colour or how a Milano salami gets its unique texture? If the answer to these or any other sausage related questions is yes, then Leith’s School of Food and Wine has a new course devoted to sausage making that could be just what you’re looking for.

Executive head chef of the Embankment’s impressive new Corinthia hotel, Garry Hollihead is rightly proud of his British produce. He took Foodepedia along to meet some of the producers that make his menu special.

Want good grub and not to feel guilty about it? Then head down to the Start Sustainable Pop-Up in posh Lancaster House, all about leading sustainable lives

Anyone stumbling slightly the worse for wear into the lobby in the Hospes Amerigo Hotel […]

While I love food, I’m certainly no expert. Give me an oyster and I will be happy, but I wouldn’t be able to tell you what sort it was, which is why I enjoy this Oyster evening at Wright Bros so much. It is that much easier to compare when tasting one after another.

Alan King visits the recently refurbished Admiral Codrington to talk with Head Chef Fred Smith about his new menu featuring meat from award winning butcher Jack O’Shea.

It’s a sugar substitute albeit a remarkable one. Truvia is that Holy Grail, a zero calorie sugar that’s made from a plant discovered in Argentina called a Stevia. Plenty were around to try and the sweetness of the leaves is remarkable, albeit with a bit of nettle thrown in.

You can wade through the mud to watch bands or you can sample the food on offer. From the dark days of beanburgers and stomach cramps, festival food has come a long way. Holly Aurelius-Haddock clambers into her wellies and takes a knife an fork to the increasingly intereresting grub at Glastonbury.

Let’s face it, who’d turn down an invitation to taste chocolate at one of the premium chocolatiers in London? Alan King didn’t and apart from getting a background to the history of the company, and the sourcing of the chocolate they use, the purpose of the tasting was to introduce La Maison du Chocolat’s summer, Chiberta, range of chocolates.

Sam Harrison is walking around a sun blasted garden in’leafy’ Chiswick looking like Macbeth after a particularly heavy night with the in-laws. His hands are running blood red; juice drips down his arms and gorily spatters onto the grass. He is a very happy man.