Hints and tips:
Including: a handbook for navigating your local meat counter; Tim Hayward’s glossary of ethical jargon and Margot Henderson recipes for off-beat cuts. Plus some rhymes to help you remember it all
How to choose good meat, avoid awkward moments — and go home happy
A glossary of fuzzy phraseology — from ‘seasonal meat’ to ‘native breeds’
Three butchery knife recommendations for the home chef
...Follow Tim @TimHayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first and subscribe to our podcast Life and Art wherever you listen...
...Follow Tim on Twitter @TimHayward, on Instagram @timhayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first and subscribe to our podcast Life and Art wherever...
...Tim Hayward Well, exactly....
If you’re going through Carnaby Street hell, just keep going. Adobo will be your reward
...Also from London, another friend of the podcast, the FT’s resident gourmand, our food critic Tim Hayward. Welcome, Tim. Tim Hayward Thank you very much....
...Follow Tim @TimHayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first...
The perfect potluck dish for ambitious cooks
In Mayfair, even food critics can choke at the menu prices
...Restaurant critic Tim Hayward has been writing about food for the FT for years. He also owns a bakery in Cambridge....
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