Last year's Real Food Festival was quite a jolly affair where I met many interesting people and food products, in particular monkfish liver with sea anemone eggs
Spring is undoubtedly here. The cherry is in blossom both here in the UK and in Japan
Following last week’s mention of Tsutsui Hiroichi sensei I must add another dimension to this most learned and entertaining man.
Tim just gave me another Guandong special, a tea from ancient trees possibly dating back to the Qing Dynasty.
Spring slowly begins to reveal itself in London through crocuses, daffodils and plum blossom and so a not-so-young man’s fancy turns to tea
I shan’t even attempt to approach the pronunciation of this famous tea’s name.
Ah well we’re not doing the Richmond event mentioned last week alas, but I may turn up to enjoy it
A dear acquaintance at Borough Market, now a regular Loose Leaf reader, gave me a splendid anecdote from the 1970s...
Language is slippery. It is a living, changing, developing and, all being well, growing entity