In the often depressingly formulaic world of food publishing one name stands out as a beacon of individuality. The idiosyncratic publishing house Grub Street publishes books on two subjects: military history and food. The food side is run by the feisty and single-minded Anne Dolamore.

Television chefs extol the virtues of using extra virgin olive oil and are there on the supermarket shelves promoting their brand-named oils. But how much do we ever think about the qualities, flavours and varieties of olive oil or whether the colour matters? How much do most of us really know about olive oil? Anne Dolamore talks to Charles Carey.

Elisabeth Luard is a much acclaimed food writer with a long list of books, memoirs and journal articles, and a former Trustee Director of the Oxford Symposium on Food and Cookery. In 2016 she was given a Lifetime Achievement Award by the Guild of Food Writers. Elizabeth started life as a natural history artist. Her interest in landscape and its influence on the cuisine of the area led to the writing of her first book, European Peasant Cookery.

Norman Tebbit suspects that he is probably the only Member of Parliament to have written a cookbook. Anne Dolamore of Grub Street talks to Lord Tebbit about how he came to write a book on game cookery. The grandson of a butcher, he was always interested in food, and enjoyed cooking with his wife. But it was a chance conversation in his favourite butcher's shop that led to his writing The Game Cook.