Bee Wilson @KitchenBee Twitter profile | Pikagi

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Bee Wilson

@KitchenBee

30,159

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2,124

Following

2,663

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29,695

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I write about food. And other things. Books inc Consider the Fork, First Bite. Founder of @TastEdFeed : taste education. Next: a cookbook. THE SECRET OF COOKING

Joined March 2010

Don't wanna be here? Send us removal request.

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@KitchenBee

Bee Wilson

1 year

Do you wish you cooked more but don't know where to start? I wrote THE SECRET OF COOKING for anyone who needs ideas for how to cook when you are tired/stressed/alone/have terrible knife skills/all of the above. Here are the covers! ( @wwnorton & @4thEstateBooks )

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@KitchenBee

Bee Wilson

2 years

My mother, Katherine Duncan-Jones, died peacefully this morning. I was holding her hand, for which I am so grateful. This is her wooden spoon, one of my most-loved kitchen objects, and a photo of her as a teenager. And her edition of Shakespeare’s Sonnets. Xxx

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Bee Wilson

5 years

This is depressing. A new ‘wellness’ aisle in Sainsbury’s, Cambridge. Contents: sugary biscuits, protein bars, organic cola drinks, slimming shakes. The madness of our food culture all in one aisle.

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Bee Wilson

3 years

Recipes pretend to be a factual form of writing but they are actually one of the lovelier kinds of fiction, with a happy ending on every page. This was what I was thinking this morning while editing my cookbook.

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@KitchenBee

Bee Wilson

4 months

If your resolution was to cook more this year but you are also feeling tired because it's so cold and grey, may I suggest this? It's the Paneer Jalfrezi with potatoes from The Secret of Cooking. So easy, it's almost as if someone else has cooked it for you. Photo by Matt Russell.

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@KitchenBee

Bee Wilson

4 years

I love baking. But this is offensive on so many levels. The lack of flour and eggs in the shops being one. The fact that so many people have lost their work and can’t afford hobby baking being another. The patronising tone being a third.

@10DowningStreet

UK Prime Minister

@10DowningStreet

4 years

Keep the family entertained this weekend by trying some home baking. #StayHomeSaveLives

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Bee Wilson

2 years

Comfort food shd really be called trauma food. It’s what you cook to remind yourself you’re alive when you are not quite sure this is true. I wrote about comfort cooking feat. ⁦ @GrabYourSpoon ⁩ ⁦ @EmilyRNunn ⁩, ⁦ @RyanRileyy ⁩ & Faraj Alnasser

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When my husband left me, I headed for the kitchen – here’s how comfort food can save the soul

Bee Wilson was bereft when her marriage suddenly ended after 22 years. But solace came from meatballs, eggy bread and her most beloved meals. She talks to four other people who pieced themselves back...

www.theguardian.com

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@KitchenBee

Bee Wilson

3 years

‘You turning on food parcels does not give you karmic license to take another avenue of support away’. @BootstrapCook addresses Boris Johnson directly on the outrage that is child hunger in the U.K.

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Bee Wilson

5 years

Such great news! Mohit Bakaya, the director of @BBCRadio4 has written to say that @BBCFoodProg has 'been awarded the bid' and 'it will continue as the Food Programme'. Thank you SO much to everyone who signed the letter and expressed love and support for this great institution.

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Bee Wilson

3 years

One more thing on ultra-processed food. The French consume more sugar & calories per capita than UK, + they eat twice as much animal fat and cheese yet obesity rates are roughly 7% in France vs. 25% in the UK. UPF consumption is around 14% of total diet in France vs 51% in UK.

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Bee Wilson

2 years

Reminded again of the power of recipes to revive memories. When visiting my mother (who has dementia) this week, the thing that most engaged her was hearing my niece describe making pies for Thanksgiving (apple and pumpkin). She gestured with her hands, as if rolling pastry.

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@KitchenBee

Bee Wilson

3 years

Everyone should read this whole thread from @BootstrapCook on the replacement of £30 healthy food vouchers for people on low incomes with shockingly meagre food parcels and what it says about wider attitudes to food poverty in Britain and beyond.

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@KitchenBee

Bee Wilson

1 year

This was the most personal piece I've ever written - about the comforts that cooking can offer during sad times. So it means a lot that it's been shortlisted for a @Fortnums award (announced tonight) with another piece I wrote for @ftweekend (on nutmeg)

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When my husband left me, I headed for the kitchen – here’s how comfort food can save the soul

Bee Wilson was bereft when her marriage suddenly ended after 22 years. But solace came from meatballs, eggy bread and her most beloved meals. She talks to four other people who pieced themselves back...

www.theguardian.com

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@KitchenBee

Bee Wilson

5 years

Copper spoons make sweet foods taste sweeter and bitter ones more bitter. Gold spoons make everything taste slightly better (and not just because they are so expensive). Things I learned today from material scientist ⁦ @zoelaughlin ⁩

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@KitchenBee

Bee Wilson

5 years

'To the ancient Romans, the apple was a more luxurious fruit than the fig'. I wrote about our changing ideas of luxury in food and why @Alexatala is right to question our fixation on expensive imported foods over pleasures that are closer to home. via @WSJ

True Luxury in Food Doesn’t Cost a Fortune

Just because a dish is rare or expensive doesn’t mean it’s better than the humbler tastes we love.

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@KitchenBee

Bee Wilson

5 years

For anyone who eats food - ie all of us - this pair are among the greatest heroes in Britain. Week after week, they beat the drum for good & delicious food for everyone. They also have the loveliest voices in radio. RT if you agree that life would be poorer without @BBCFoodProg

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Bee Wilson

6 years

I think damson blue is my favourite colour in the world. Like dusty pebbles.

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Bee Wilson

5 years

Has anyone else noticed that supermarkets often have weirdly different prices for the same ingredient depending on context? Spotted in a nearby Tesco: Walnuts for £2.50 for ‘snacking’ or £4.05 for baking for only 50 grams more. Are bakers thought to be richer than snackers?

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@KitchenBee

Bee Wilson

11 months

It’s arrived! Thank you so much to @4thEstateBooks for the first actual, physical copy of my cookbook THE SECRET OF COOKING. Having spent most of my life reading cookbooks at the kitchen table it feels astonishing to see one with my name on it.

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Bee Wilson

7 years

Blackberries. The caviar of fruit. But free.

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Bee Wilson

1 year

You might already know this but… you don’t have to peel ginger! I spent years searching for the least annoying way to peel it. I tried teaspoons, peelers, small paring knives. And then I found it didn’t have to be peeled at all (just rinse it). Saves so much time.

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Bee Wilson

2 years

‘All crumpets should be toasted on both sides, the smooth side first, the holey side last, as this produces a suitable concavity for the butter’. Dorothy Hartley on crumpets, 1954

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Bee Wilson

5 years

16 million apples have gone to waste in the U.K. so far this year due to EU fruit pickers choosing to work elsewhere in the light of Brexit. If you think how many people those apples could have fed, it’s heart-breaking.

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Bee Wilson

5 years

Around a third of all households in the US and U.K. have one person living in them so why are almost all recipes still for four or six or eight? Bravo to ⁦ @ObserverUK ⁩ and ⁦ @allanjenkins21 ⁩ for celebrating meals for one.

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@KitchenBee

Bee Wilson

8 months

So honoured to win the food writing award at #gfwawards2023 @GuildFoodWriter for my essay in @guardian about cooking through grief. With thanks to the judges and my editors and so many thanks to the people I interviewed: @faraj_alnasser @GrabYourSpoon @RyanRileyy Emily Nunn.

@GuildFoodWriter

GuildofFoodWriters

@GuildFoodWriter

8 months

The food writing award goes to @KitchenBee !

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Bee Wilson

4 years

I know about lentils, and tins of tomatoes, and pasta. But what were the things that you felt you needed to stock up on most urgently when you realised we might be in this for a while? I'm asking for a piece I'm writing. Thank you!

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Bee Wilson

3 years

Many people believe they dislike cooking when what they really dislike is washing up.

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Bee Wilson

4 years

Like half the people I know, I've been spending more time in the kitchen since the pandemic. Some days, it feels like the only place where things make any kind of sense. So I feel incredibly lucky to be writing my first cookbook, to be published by @4thEstateBooks and @wwnorton

@BookBrunch

BookBrunch

4 years

. @4thEstateBooks at HarperCollins commissions Bee Wilson ( @KitchenBee )'s first cookbook, The Secrets of Cooking: Simple Ideas for Getting Back to Delicious (£)

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@KitchenBee

Bee Wilson

6 years

‘Without garlic I simply would not care to live’. Louis Diat (1885-1958)

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@KitchenBee

Bee Wilson

5 years

The ‘Wellness’ aisle in Sainsbury’s. When I spotted this in January I felt it was all the crazy contradictions of our food culture crammed into one aisle. It hasn’t improved. Protein chocolate dippers, artificially sweetened slimming shakes, craft cola. How is this ‘wellness’?

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Bee Wilson

4 years

I am not the first to have noticed this but if you step away from the supermarkets and into independent food shops there are still plentifully stocked shelves. Brothers International supermarket on Mill road, Cambridge has herbs galore, yoghurt and cheeses, masses of dried beans.

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Bee Wilson

5 years

How to celebrate food, even when you only have 10 minutes and you are by yourself by @NigelSlater (the Edouard de Pomiane for our times). This looks like the breakfast of dreams.

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Bee Wilson

6 years

Sugar can feel like love. For low-income parents, 'these small treats reinforce feelings they can provide joy for their kids'. This is important, from @simransethi , on new research looking at the often-overlooked emotions of feeding children on low incomes.

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Bee Wilson

5 years

‘It’s like ice cream in a fruit’. My ten year old has fallen in love with Alphonso mangoes.

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Bee Wilson

6 years

Last summer I wrote this ⁦ @gdnlongread ⁩ piece about clean eating and why it attracted such an immense following. Today it’s up for a ⁦ @GuildFoodWriter ⁩ award. Proud.

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Why we fell for clean eating

The long read: The oh-so-Instagrammable food movement has been thoroughly debunked – but it shows no signs of going away. The real question is why we were so desperate to believe it

www.theguardian.com

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Bee Wilson

1 year

So thrilled to win Food Writer of the year at #FANDMAWARDS tonight. Huge thanks to the judges and to my editors, @meropemills at @guardian and Al Gilmore and @HarrietFL at @ftweekend . And to @Fortnums for marmalade, which I’m going to have on my morning toast.

@Fortnums

Fortnum & Mason

1 year

Hurrah for @KitchenBee , #FANDMAWARDS Food Writer of The Year 2023! Congratulations! ✨🏆✨I @FTMag

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Bee Wilson

9 months

Ever since I was a child at the kitchen table, I dreamed of writing a cookbook. So it feels surreal that THE SECRET OF COOKING is published in the U.K. today ⁦ @4thEstateBooks ⁩ books. I’m so grateful to photographer Matt Russell & all the others who actually made it happen.

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Bee Wilson

3 years

A non-stick pan is a life lesson in decay & disappointment because no matter how promisingly it starts off, it will always loses its non-stick properties over time (not to mention the health risks of PTFE). By contrast, cast iron starts off unpromising but gets better each time.

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Bee Wilson

5 years

Today’s #berrywashing (or perhaps it should be #grainwashing ) is this pack of Cheerios + Ancient Grains. So named because of tiny quantities of kamut and spelt. Yet it contains more sugar than it does either kamut or spelt. Why is it not called Cheerios +Sugar?

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Bee Wilson

8 years

It's not about willpower; it's about joy. Thank you, @sheiladillon & @RichTheWard for this Food Prog on First Bite

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Bee Wilson

7 years

Forgive the puppy photo but this is Murray. He smells like dried liver & feels like velvet. 1st ever dog.

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Bee Wilson

3 years

It is such sad news to hear that journalist Dawn Foster has died aged just 34. Her memoir - here - about the scars that abuse in childhood can leave on a person's eating habits, is one of the most harrowing and profound things I have ever read about food.

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Tinned Pilchards

by Dawn Foster My mother came home one night from the evening class she attended at the local college with a man we’d never met. The Jobcentre, or Department for Social Security as it was known bac…

foodmemorybank.wordpress.com

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Bee Wilson

5 years

If you tell a child he or she has to leave a clean plate no matter what, you teach them to mistrust their own cues for hunger and fullness. Much of the research of the late Leann Birch was about helping children to trust their own internal cues about food. From @NytObits

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Bee Wilson

9 months

I am trying not to get over-excited but… ⁦ @NigelSlater ⁩ described my book as ‘life-affirming’! You would have to see how well-thumbed (& food splattered) my copies of Nigel’s books are to know how much this means.

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Bee Wilson

6 years

“There’s real skill in being able to give people both a set of instructions and the freedom to do whatever they want.” Happy to see this tribute from @bootstrapcook to @JamieOliver , someone who has been given too much flak and not enough credit.

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Bee Wilson

3 years

I just noticed I wrote a recipe with an instruction to arrange plums smugly in a dish (I was going for 'snugly').

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Bee Wilson

4 months

It's so sad that in January, this month of diets, so many blame themselves for eating unhealthily when as this paper shows, 89% of the 'food' sold by the world's top 20 food companies counts as unhealthy. The system is rigged against us. We need a new economic food model

@DollyvanT

Dolitics

4 months

This 2023 paper found that a whopping 89% of the top 20 food companies’ brand sales were unhealthy. 👉🏼

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Bee Wilson

9 months

It’s been 30years since I read The Iliad (Rieu, Penguin Classics) and other than vague memories of sacrificial meats, I’d forgotten how many details were about hunger/appetite & how grief kills the desire to eat. My sister @EmilyRCWilson ’s translation makes it all so vivid & real

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Bee Wilson

10 months

I’m so proud and slightly amazed to have become a fellow of ⁦ @RSLiterature ⁩ this afternoon. I signed with George Eliot’s pen (the other choices included Dickens and Byron).

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Bee Wilson

5 months

Can’t say how thrilled and grateful I am to see this from one of my all-time food heroes. Thank you, @Nigella_Lawson 🙏💙

@Nigella_Lawson

Nigella Lawson

@Nigella_Lawson

5 months

I thought it might be helpful to give you a link to #CookbookCorner in case you haven’t bought all your Christmas presents yet! There are so many great titles, but I have to nominate @KitchenBee ’s Secret of Cooking as my Cookbook of the Year

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Bee Wilson

10 months

Does any steam in the world smell better than the one rising from grated tomatoes, butter and garlic as it simmers? The only rival I can think of is the citrussy fug that fills the kitchen when making marmalade. What’s your favourite kitchen steam?

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Bee Wilson

4 years

Now, more than ever, I’m finding it crazy that newspapers think that food is part of a category called ‘lifestyle’, along with fashion and cars. Food isn’t lifestyle; it’s life.

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Bee Wilson

4 years

Consumers may blame themselves for overindulging in ultra-processed foods, but what if it is in the nature of these products to be overeaten? I wrote about ultra-processed food for ⁦ @gdnlongread ⁩

How ultra-processed food took over your shopping basket

The long read: It’s cheap, attractive and convenient, and we eat it every day – it’s difficult not to. But is ultra-processed food making us ill and driving the global obesity crisis?

www.theguardian.com

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@KitchenBee

Bee Wilson

5 years

‘The papery golden skin of ONIONS should not be thrown away. They are good natural colouring for soups and stews. Both should always be made golden and delectable by cooking the skins in it’. Dorothy Hartley 1954

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Bee Wilson

5 years

First actual finished copy of UK edition of new book! (The Way We Eat Now). Due out in March. Thank you, ⁦ @4thEstateBooks ⁩

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Bee Wilson

6 years

Bonus of getting older is having a child old enough to make me @Nigella_Lawson lemon & almond cake for breakfast.

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Bee Wilson

5 years

'If you've ever felt conflicted about what to eat...' (That about sums up my mood much of the time). Thank you so much, @DanBarber , for these kind words about THE WAY WE EAT NOW @BasicBooks @4thEstateBooks

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Bee Wilson

5 years

“The fastest growing ingredient in global diets is not sugar, as I’d always presumed, but refined vegetable oils such as soybean oil, which have added more calories to what we eat over the past fifty years than any other food group, by a wide margin…”

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Bee Wilson

5 years

The calorie is a very simple way to measure nutrition. The problem is that food itself is never simple and nor are eaters. Excellent long read on why it's time to move beyond our calorie-fixation.

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Bee Wilson

5 years

Thank you, ⁦ @NigelSlater ⁩, for reminding me how soothing buttery rice can be. Especially when the butter is mint butter and there is asparagus in the rice. Adapted from his joyous new book Greenfeast, but with frozen peas instead of broad beans.

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Bee Wilson

5 years

How did this become our idea of ‘healthy eating’? There are now more than 4000 varieties of snack bar for sale in the U.S. allowing for all the flavour combinations. Yet many of them are really just a glorified overpriced cookie. #thewayweeatnow #protein

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Bee Wilson

4 years

Traditionally, in the days before fridges, the way to serve ice cold melon in France was to put it in a bucket down a well before dinner. I wrote about the temperature of food for @WSJ , which is so often the forgotten ingredient in a meal.

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For Summer Cooking, the Secret Ingredient Is Temperature

In the hottest months, a perfect meal can range from icy melon to cold chicken to just-boiled corn.

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Bee Wilson

4 years

How did the ancient Babylonians eat nearly 4000 years ago? Twenty five different recipes for stews and broths have survived on stone tablets. For a long time, most scholars believed the recipes were medical texts because 'people don't expect ancient texts to be food recipes'.

@tinytempest

Tempest is 𝕏ing herself off of this site

4 years

My favorite part is how decades ago a woman said "These might be recipes" and the male researchers didn't believe her.

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Bee Wilson

4 years

There aren’t many upsides to dementia but one small thing is the thrill of the new that comes with forgetting. My mother asked me to peel her an apple. By the time I had done it she had forgotten she’d asked for it and received it as an unexpected but welcome bonus. 🍏

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Bee Wilson

4 years

There were many moments during the writing of The Way We Eat Now when I doubted if I could finish it because the subject - modern food- felt so vast. So it means a lot to discover it has been nominated for a ⁦ @Fortnums ⁩ food and drink award. 🙏 ⁦⁦ @4thEstateBooks ⁩

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Bee Wilson

10 days

I’ve been dreaming of going to ⁦ @Ballymaloe ⁩ for twenty years. The person who first told me about it died 16 years ago. And finally I went. And it was all even better than I imagined, from the banks of wild garlic to the dessert trolley to the brown bread at breakfast.

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Bee Wilson

6 years

I can't believe it's 20 years since the publication of How to Eat by @Nigella_Lawson . Remains my most-used cookbook of all time, a constant companion and source of pleasure and wise food thoughts

@Nigella_Lawson

Nigella Lawson

@Nigella_Lawson

6 years

So excited about this

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Bee Wilson

5 years

My daughter’s guinea pig Ringo died in the heatwave. She outlived her sister Starr by several years and looked peaceful at the end. We are missing her when we peel vegetables and realise there is no one left to eat up the carrot tops and celery butts.

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Bee Wilson

5 years

Just got the first early copy of my new book THE WAY WE EAT NOW. Due out in March. Thank you, ⁦ @4thEstateBooks ⁩!

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Bee Wilson

3 years

Note to self: next time you think you urgently need to buy more cumin seeds, what you really need to do is take a second look behind the cinnamon jar.

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Bee Wilson

5 years

Does it really matter if a dish is ‘authentic’, so long as it tastes good? I wrote this for ⁦ @WSJ ⁩

The Misguided Obsession With ‘Authentic’ Food

What should matter in cooking a dish isn’t whether it conforms to an original recipe but whether its innovations taste good.

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Bee Wilson

5 years

“Each bowl of soup, plate of pasta and every mushroom on toast is faithfully logged. ” @NigelSlater on his daily ritual of writing down everything that he eats and what this teaches him about how his eating habits slowly change.

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Bee Wilson

5 years

I had a conversation today with a Sicilian friend (who learned to cook from his father). He asked if I knew about the note 'QB' in Italian cookbooks. It means 'Quanto Basta' or just enough. Just enough seasoning. Just enough heat. It's like saying: 'cook it just right'.

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Bee Wilson

2 years

'It's the people who aren't represented in the media who are having to make these terrible decisions' (e.g. skipping meals to feed their children).The amazing @BootstrapCook once again describing the horrific food inequalities in the U.K., even worse now than 10 yrs or 2 yrs ago.

@Haggis_UK

Haggis_UK 🇬🇧 🇪🇺

2 years

Jack Monroe: A basic food shop has nearly doubled since 2012.. benefits & wages haven't doubled in that time.. so people are having to make decisions about missing meals in order to feed their children.. it's shocking to talk about this in 1 of the richest economies in the world

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Bee Wilson

5 years

The @BBCFoodProg is deservedly award winning. The voices of @SheilaDillon and @DanSaladinoUK keep us company when we cook and open our eyes to the wrongs and rights of food. Please, BBC, promise us that this great institution will continue.

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@KitchenBee

Bee Wilson

5 years

If anyone would have liked to sign this letter, just reply 'Yes' here and I'll create a new expanded list of signatures to send on to the BBC.

@KitchenBee

Bee Wilson

5 years

The @BBCFoodProg is deservedly award winning. The voices of @SheilaDillon and @DanSaladinoUK keep us company when we cook and open our eyes to the wrongs and rights of food. Please, BBC, promise us that this great institution will continue.

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Bee Wilson

3 years

The paper test. How cooks measured the heat of an oven in the days before thermostats were standard. Put a piece of paper on an oven shelf. If it was dark brown after four minutes, the oven was hot enough for bread. If light yellow, it was right for sponge cake. C. Ives 1934

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Bee Wilson

6 months

This was one of my happiest small discoveries for THE SECRET OF COOKING: you can make the texture of an ordinary quick omelette tenderer by whisking the eggs with a dab of Dijon mustard. In the book, I call it Amulet Eggs (amulet is an old word for omelette). Photo Matt Russell

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Bee Wilson

5 years

When we lament the decline in cooking, generally what we have in mind is the cooking of mothers. Yet the great untold hopeful story about modern food is the rise in domestic cooking by men. For American Mother’s Day, I wrote this for WSJ

Feeding a Family Isn’t a Job for Mothers Alone

In an era of processed foods, wholesome home cooking is more important than ever—and men need to share that burden.

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Bee Wilson

3 years

‘I admire those who know what they will be eating the following day. They are the sort who remember to soak the beans overnight’. ⁦ @NigelSlater ⁩ Real Fast Food, 1992. What a masterpiece this book is. So ahead of its time.

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Bee Wilson

4 months

I love eating every kind of vegetable fritter, including these courgette ones. But I don't always enjoy standing at the hob, frying them. So I was delighted when I suddenly realised I could 'fry' them in the oven on a single tray, like roast potatoes. Photo Matt Russell

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Bee Wilson

4 years

I’ve just signed this. 10 per cent of British children have suffered ‘food insecurity’ over the past six months. ‘Food insecurity’ is a euphemism for hunger. Pandemic or not, no child should have to experience food poverty. Bravo @MarcusRashford for organising this.

@MarcusRashford

Marcus Rashford

@MarcusRashford

4 years

Remember when I said I was going to need your help... For the millions who do not have the platform to be heard. Let's stand as a 'United' Kingdom to #endchildfoodpoverty Sign the petition today:

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Bee Wilson

5 years

I know it's traditional to complain about post-Christmas bloat but for me this is a magical time for food - when we stop treating eating as an annoying interruption for once. I wrote this for @WSJ via @WSJ

A Season to Give Food the Attention It Deserves

Over the holidays, the Anglo-Saxon world becomes a bit like Italy, where cooking is happily debated year round

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Bee Wilson

1 year

My sister @EmilyRCWilson and I used to play in the gardens of @SomervilleOx as children while our mother Katherine Duncan-Jones went to check her pigeon-hole for post. It felt bittersweet to return to the gardens (so full of spring) & sit on this bench, put there in her memory.

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Bee Wilson

4 months

“Food should be about joy, it’s the flowers of life.” - Bill Granger. It felt so sad to write about him in the past tense for @guardian

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Bill Granger obituary

Chef and restaurateur who generated a new breakfast culture in Australia and put avocado toast on menus around the world

www.theguardian.com

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Bee Wilson

5 years

'She is the home cook, the anti-expert, the person who cooks for pleasure rather than ego'. It's good to read an article about @Nigella_Lawson that rightly takes her seriously as a food writer and bringer of joy.

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Nigella Lawson Was Never Just a Domestic Goddess (Published 2019)

The culinary star looks back at her career and the international celebrity — and scrutiny — that came with it.

www.nytimes.com

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Bee Wilson

6 years

Very proud moment. My daughter, 15, just sold her first painting. ‘All About Eve’.

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Bee Wilson

5 years

Jack Fruit curry from Mrs Balbir Singh’s Indian Cookery, 1961. A reminder that jackfruit is not a modern invention or ‘trend’ but a venerable ingredient with a history.

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Bee Wilson

1 month

I’ve been reading cookbooks all my life and always dreamed of writing one. Finally, I did and am so proud and happy that THE SECRET OF COOKING @4thEstateBooks has been shortlisted for Debut cookbook of the year at the @Fortnums Food and Drink Awards. Thank you to the judges.

@Waterstones

Waterstones

1 month

Celebrating the finest food and drink writing including the very best new voices, the @Fortnums Food and Drink Awards 2024 Shortlists are here. Tuck in:

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Bee Wilson

6 years

When he was four, I taught my son to use chopsticks. Now, fifteen years later, he’s been showing me round Nanjing and telling me which dishes to order. Proud.

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Bee Wilson

4 years

‘A recipe is more like a never-ending kitchen conversation between writer and cook than a one-way lecture’. I wrote about recipe marginalia for ⁦ @WSJ ⁩ and the way that lockdown cooking forced us to become freer about improvising.

Talking Back to Cookbooks

Quarantine cooking has taught us that recipes aren’t exact blueprints but the beginning of a conversation between writer and cook.

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Bee Wilson

6 years

I feel so happy and lucky to have won a @Fortnums award for my @gdnlongread on clean eating not least because editor @ClareLongrigg had to persuade me at first that there was something new to say on the subject.

@ClareLongrigg

Clare Longrigg

6 years

Congratulations to fabulous talented @kitchenbee winner of @Fortnums Food Writer award for her brilliant @gdnlongread on the clean eating obsession

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Bee Wilson

6 years

This, by Claudia Roden, is one of my all time favourite cookbooks. It’s dramatised all this week on Radio 4, starting today at 10.45

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Bee Wilson

3 years

Question: do you keep your knives sharp? If not, why not? (Research for my cookbook). Asking around, almost no one I know seems to use a knife sharpener and/or steel very regularly, even keen cooks. Yet it makes such a difference, so I'm wondering what holds us back.

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Bee Wilson

2 years

The BBC taught me and millions of others how to cook and also opened our minds to cuisines and ingredients we might never otherwise have known about. It was true public service television, bringing both pleasure and knowledge. #licensefee

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Bee Wilson

5 months

Unbearably sad to hear the news of Bill Granger. His books have brought me such joy, especially this one (BILL’s BASICS), from which we must have cooked half the recipes, from fish cakes to cookies. Thinking of his family and all who loved him 💙

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Bee Wilson

6 years

‘A sweet brightness of golden velvet’. John Ruskin on APRICOTS

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Bee Wilson

4 years

I've noticed lately that in the increasingly heated debates on nutrition, one way that is used to shut down a person's arguments is to say 'you are not a scientist'. I find this a curious insult. No, I am not a scientist. But I have a PhD in History, which is the study of bias.

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Bee Wilson

6 years

On the subject of Thanksgiving food, this is my new favourite use for leftover mashed potatoes. @Nigella_Lawson potato waffles. We had them with fried eggs & sriracha

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Bee Wilson

5 years

'Being a chef is like conducting' said Jamie Oliver back in 2002. Some mock him. But how many others chefs ever attempted something as socially ambitious as Fifteen, his restaurant staffed by former unemployed people? Hugely sad to think of it ending.

@ObsFood

Food Monthly

5 years

From the @ObserverUK archive: @MsRachelCooke spoke to Jamie Oliver just before the opening of Fifteen, back in 2002

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