Andrew Ward

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Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Soul food: Oliver Gladwin on rabbit stew

Oliver Gladwin, the head chef of The Shed in Notting Hill, remembers the rabbit stew he made on his family's farm.<p>I was brought up at Nutbourne, a 20-acre vineyard in West Sussex, with another 20 acres of land, including an orchard and vegetable garden. My mother made wonderful bread – and hot …

There is something a little fishy about Heston Blumenthal’s Easter lamb

Sales of anchovies are rocketing after the TV chef’s latest ad for Waitrose<p>A ginger-haired boy of about 13 stumbles into a restaurant in Provence. He is wearing red corduroys and a button-down shirt, a pair of square glasses perched on his nose. Before him, a chef is browning a leg of lamb in a …

Why the Grenada Chocolate Company is the pride of the Caribbean

The Grenada Chocolate Company is working with a buccaneering shipping company to steer a course round the rocky ethical issue of food miles.<p>It could be a scene from <i>Pirates of the Caribbean</i>. On the harbour at St George's, the capital of the island of Grenada, candy-coloured Georgian houses and …