There are 3 million oysters in Loch Fyne . That's a fact. At least that's what Andy Lynes was told when he travelled to the Highlands to find out exactly what lies below the crystal clear waters of Scotland's largest sea loch.

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Matthew Fort talks to Prue Leith about, the job and obligation of the restaurant critic, celebrity chefs, The Great British Menu and more. 

Peppered with personal experiences and anecdotes, this witty, candid and occasionally outspoken conversation is to be savoured.

Marcel Hillaire, one of the screen's great character actors, teaches a class of would be Cordon Bleu graduates that includes Audrey Hepburn how to crack an egg. A scene from Billy Wilder's frothy comedy "Sabrina".

Welcome to the revival of our blog, From the Back of the Shelf, with the first Cookbook Quote. We'd love you to send us suggestions from any forgotten or undiscovered gems gathering dust on the back of your shelves to add to what we hope will become an entertaining collection.

To kick off here is a period piece from The Complete Book of Curries by Harvey Day, published by Nicholas Kaye Ltd, 1966.  It may have originally appeared in The First Book of Curries published earlier in 1955.  It is part of the introduction to a chapter called 'Rice Dishes' and argues that rice has played a part in forming the English character... 

zee, 19th March, 2013

Two of the great eccentrics of English cinema, Robert Morley and John Le Mesurier (best known as Wilson in Dad's Army), matched for the only time in their careers... and happily in a scene about food!

Hattie Garlick

A Year in Chicken Soup

MEXICAN POZOLE

with La Jacana

I’ve had to source some difficult ingredients for previous chicken soups – a kosher boiler chicken, memorably, and pepper from a particular province of Cambodia. This has to rank as the trickiest, though. For Mexico’s contribution to The Year in Chicken Soup I had to find a baby of less than 40 days old. .... (read on)

Alfred Hitchcock's wicked sense of humour at work again.

Valentine Warner talks to Richard Craig about his early influences which led him to write about food and its heritage. "Don't let things vanish. Protect what we have because once it's gone that's it." Outspoken about certain practices, questioning some fashionable views he is never less than honest and passionate about what happens around 'The Good Table'.

Four Course Compost anyone?  Melon skin, steak bones, red peppers and pasta on the menu for some of California's best fed vines.

Richard Craig discovers how natural winemaking is completing the green loop:  from the farm to the restaurant kitchen and from the kitchen back to the vineyard that produces the wine that goes back to the restaurant!

Simply an explosion of joy!