• “If more of us valued food and cheer above hoarded gold, it would be a much merrier world.”

    J.R.R. Tolkien
  • Cardhu Distillery / Johnnie Walker Visitor Centre, Archiestown, Moray, Scotland

    “You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”

    Kurt Vonnegut, Jailbird
  • “Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled.”

    Frederic Raphael
  • “Tis an ill cook that cannot lick his own fingers.”

    William Shakespeare
  • 3 South Place Bar Moorgate - Tasty cheesecake

    “Food is a gift and should be treated reverentially--romanced and ritualised and seasoned with memory.”

    Chris Bohjalian
  • Grill La Tour - Glowing Blue Boxes

    “You have to taste a culture to understand it.”

    Deborah Cater
  • The 'Spirit Of The Malt Tour' @ The Glenlivet Distillery, Ballindalloch, Banffshire

    “Knowledge is the food of the soul.”

    Plato
  • “The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”

    Jean Anthelme Brillat-Savarin
  • Glenlivet Hill Trek / Argocat Tour / Smuggler's Trail, Glenlivet, Ballindalloch, Banffshire, Scotland

    “I’ll wait until your mouth is full of food before I ask you a question. That’s just the kind of gentleman I am.”

    Jarod Kintz
  • “After a good dinner one can forgive anybody, even one's own relatives.”

    Oscar Wilde
  • “The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”

    Jean Anthelme Brillat-Savarin
  • “To eat is a necessity, but to eat intelligently is an art.”

    François de La Rochefoucauld
  • “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”

    Mark Twain
  • “I cook with wine, sometimes I even add it to the food.”

    W.C. Fields
  • “TV cookery is very like internet porn - the overwhelming majority of its audience will never ever get to act out what's happening on screen.”

    www.theskintfoodie.com
  • “First we eat, then we do everything else.”

    M.F.K. Fisher
  • “Don't let love interfere with your appetite. It never does with mine.”

    Anthony Trollope
  • “You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”

    Kurt Vonnegut, Jailbird
  • “You can tell a lot about a fellow's character by his way of eating jellybeans. ”

    Ronald Reagan

We live, love and write food!

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Meet the team that get out there and experience everything the food world has to offer up. Get to know a little more about us and the main areas each of us cover.

About Tasting Britain

We're a little different...

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Chef Ken Hom, a man who needs no introduction and one of our profiles was nice enough to call us a "fresh, intelligent website". Check out our latest reviews, profiles and recipes and see for yourself.

Read our Q&A profiles

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We're always looking to grow and improve our site. If you have a great idea for a feature, recipe or a place we jut HAVE to review, then why not let us know?

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News

The Great Estate Festival celebrates Cornish arts and music

Great Estate celebrates Cornwall

  Cornwall’s newest festival, The Great Estate is now just one week away and our Laura is looking forward to kicking back in a field: something childhood in Cornwall has always consisted of. The Great Estate With local street food vendors and internationally
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Profiles

Tasting Britain - Constantinos Raptis Metaxa Interview 005

Q&A – Constantinos Raptis [Metaxa]

Full name: Constantinos (Costas) Raptis. Role: The METAXA Master DOB: [Not supplied] Birthplace: Greece Twitter: @METAXA_Official Website: http://www.metaxa.com Please tell us a little about yourself and your backstory. You studied both chemistry and oenology at the
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Restaurants

TastingBritain.co.uk - Thai Square Covent Garden, London

Review: Thai Square [Covent Garden]

Our Rich – who is both highly discerning and well versed in Thai food, heads down to Thai Square’s place in Covent Garden. Planning to brave/test the menu by going off-piste, Rich is instead given a set menu, and not many choices. Predictably, the results
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Guest blogs

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Guest Post – Robot Takeaways

Industry expert and all around solid guy Northern Munkee is back – and now he’s turning a beady-foodie eye (…plus a whole load of research) onto technology and what it’s doing for the hospitality businesses. If you buy food and drink,
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Competitions

Competition – 250 pairs of tickets for Eat & Drink Festival

We are excited to offer you a pair of free weekday tickets to the new Eat & Drink Festival taking place from 24th March – 9th April 2017 in London. The fabulous organisers of Eat & Drink are giving us a whopping 250 pairs of tickets to give away to Tasting Britain
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Products

Review – Hooba Foods

Catherine, something of a sausage roll connoisseur, decides to put Hooba’s various meat free alternatives to the test. Better for the environment, no doubt, but better in taste? We’re not quite sure yet…  What is it? A range of meat-free burgers,
Read More

Guides

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Guide – What’s It Like Getting Your WSET Level 1 Award in Wines?

For 47 years, the WSET has been teaching (and professionally accrediting) people about wine, spirits and sake. No stranger to any of these delicious things ourselves, we decided to take our first WSET qualification in wine. If you’ve been considering something similar
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Vegan

Review – Hooba Foods

Catherine, something of a sausage roll connoisseur, decides to put Hooba’s various meat free alternatives to the test. Better for the environment, no doubt, but better in taste? We’re not quite sure yet…  What is it? A range of meat-free burgers,
Read More

Recipes

Recipe – Waldorf Doughnuts with Colston Bassett

Colston Bassett cheese is an award winner. Winner of two gold medals at last year’s World Cheese Awards, the International Cheese Awards 2014 and the Great Taste Awards, it’s damn good cheese.  It’s easy to enjoy, a sliver of stilton, a little celery, perhaps a
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