Fuchsia Dunlop - the full interview

 

Fuchsia Dunlop interview

At a relatively early age Fuchsia Dunlop became hooked on China.  She decided to learn Mandarin at evening classes and eventually won a scholarship to study in Chengdu, Sichuan.  It was there that she trained as a chef, the first westerner to attend the Sichuan Institute of Higher Cuisine. As a result she is now one of the foremost experts on Chinese cuisine and has built up a large and devoted following across the world.

At Barshu in the heart of London's Soho, a Sichuanese restaurant where Fuchsia acts as consultant, she talks to Mark Hilton, who also decided at a young age to study Chinese and Chinese culture and has lived in Xiamen in South-East China for 12 years. Discussion ranges from her life in Chengdu to the effect of the country's rapid changes on its cuisine and the, often false, assumptions the west makes about Chinese food.

 

More on Fuchsia...you can see her in conversation with Prue Leith here.

 

Jonathan Meades and Matthew Fort

MeadesFort 

The collective knowledge and wit of Matthew Fort and Jonathan Meades make this conversation one to savour! The iconoclastic Jonathan Meades is often considered to have been the best of all food critics during his tenure at the Times, and is still regarded by many as supreme.  Meades airs his trenchant and outspoken views about today's chefs and the food scene generally. He cites RADA,  "the Sandhurst for chorus boys", where he trained as an actor, as the place which instilled in him a lifelong discipline and, one suspects, his disdain for the pretentious.

Prue Leith

Prue_Leith Fuchsia_Dunlop

"I'm not the best cook I know, I'm not the best manager and I'm not the best accountant. But I know a good one when I see one. I've been fantastic at delegation." So says Prue Leith during her conversation with Fuchsia Dunlop, herself a  highly respected cook, food-writer and authority on Chinese cuisine. In this absorbing conversation Prue tells Fuchsia how she left South Africa in the fifties to go to Paris and whilst there discovered that food meant more than just eating. She made another startling discovery; "You didn't have to be black to be a cook."

Gerald Röser

Gerald_Roser

 

Food journalist, Andy Lynes, talks to Gerald Röser, Head Chef of the Mirabelle at the Grand Hotel, Eastbourne, and Chairman of Master Chefs of Great Britain.  Topics include the excellence of Sussex produce, how to find the best suppliers and ingredients and foraging in the wild, something Gerald has been doing quietly for decades.

Matthew Fort and Prue Leith

Matthew Fort Prue Leith

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.

Valentine Warner

Valentine_Warner

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'.

Good_Table_Book_Jacket

Elisabeth Luard

 

Elisabeth Luard

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.

Elisabeth visited Talking Of Food recently to record extracts from her latest book Squirrel Pie and Other Stories.  She also talked to Anne Dolamore, and their conversation ranged from her childhood abroad and her years spent in Andalusia with a young family, to her perception of the current state of cookery in the UK.

Watch the interview here