How can you be a foodie if you don’t make your own cheese? Ok we can’t all be floppy-fringed bass players with a farm in the Cotswolds but let’s face it, if he can do it then it can’t be that hard can it? Becky Paskin of Artisan Cheese Kitchen tells us more.

The point of cookery courses is not just about working through the recipes; it’s equally about the snippets of information you pick up along the way. Nick Nairn and his team are generous with their information – and gave Joanna Biddolph the chance to try out the fabulous Falcon cooker Nick has endorsed for decades, while producing an impressive but easy three course dinner party menu. 

Of course this new place isn’t going to be cheap, no one goes into Harrods looking for a bargain do they. On the other hand the quality of the seafood is clearly second to none and its a fun place to eat. Richard weaves his way magnificently through the throng beaming his head off. I tell him I am finally stuffed, I can eat no more.’You can never eat too much seafood!’ he roars cheerfully.

Tom takes the plunge and tries out the culinary art of sous viding at home. Will it make him the next Heston or will cooking never get tougher than this? And at over £350 is it really worth the money?

The annual Tabasco Oyster Opening Championships 2012 brings together some of the biggest’oyster men’ from across the country to challenge each other’s skill and great expertise. Sukruti Staneley takes her camera to catch the action.

‘What are you looking at?’ enquires the boyfriend, innocently enough. And, like a woman from the telly ad for cheap hotel stays, I slam the laptop lid firmly shut and trill brightly,’Nothing, darling!’ But his knowingly raised eyebrows tell me he’s got my number:  covert food porn addict with long list of repeat offenses.’Honest.’ I insist.’It’s Pukka’.