If there’s anything better than a box of shiny-skinned pies arriving at your door then we don’t know what it is. Which is exactly what happened recently when the friendly folks at Pieministeroffered to send us a batch of their recent creations in collaboration with BrewDog.

Emma hopped aboard the Afternoon Tea Bus with a fleet of fellow food writers and bloggers to test her mettle on a portable afternoon tea with a difference.

We take WORLDFOODS stir fry sauces for a wok

If you cannae do canard or tussle with truffles, the Dordogne Valley ain’t for you. […]

It’s always fun to discover a wine that stands out in its class.Three such gems have breezed into Foodepedia this month, a country red; a classy modern white and an intense drop of golden Australian sunshine.

First of the rockstar chefs, rejecter of Michelin Stars and grabber of headlines, Marco Pierre White is one of P&O Cruises Food Heroes. Nick Harman catches up with him mid-voyage

Restrictions have now been lifted and genuine Japanese Wagyu from one of only four eligible breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled,  is wending its way back to our dining tables

Tom Leahy investigate some Rosés d’Anjou, gets in references to Shakespeare and supplies a very unusual recipe for cooking eels. We can only sit back in amazement

Hotel restaurants can be soulless and dull, but not so the 1901 restaurant and bar. Set in what was once the Great Eastern Hotel’s original ballroom this is a magnificent Grade two listed room where you can sip cocktails and champagne at the centrepiece floating bar underneath one of London’s most imposing original stained glass domes. 

Making curry fast has never been easier but there’s a world of difference in pastes. We put WORLDFOODS to the test