Fiona Beckett is an award-winning food and drink writer, wine columnist for the Guardian and author of 25 books, most recently Wine Lover’s Kitchen. She also publishes her own website matchingfoodandwine.com and is co-founder of the wine podcast Bâtonnage.
Recent contributions
01
Features
The finest chocolate in the world
Looking to go beyond the standard Easter egg? For top quality cacao beans, you need to head for Venezuela, says Fiona Beckett, as she dips into the terroirs of cru chocolate
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02
Features
Beyond Stilton: the best blues for the Christmas cheese board
Blue cheese comes into its own at Christmas, and for most of us, that means Stilton. But which are the other great blues, and which wines should we pair with them?
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03
Columns
How I learnt to bake the (almost) perfect sourdough
Food writer Fiona Beckett had never felt the need to compete with master bakers – not least because her late husband was one of them. But now, alone in lockdown, the time had come for a poignant epiphany
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04
Features
Lamb – the perfect Easter dish. Or is it?
Lamb is the central ingredient in cuisines across the world, but it represents only a tiny percentage of meat consumed in the UK. And we don't even consume it at the right time of year, says Fiona Beckett
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All contributions
Features
Six easy non-alcoholic cocktail recipes
With much of the world staying in, these simple alcohol-free cocktail recipes from drinks expert Fiona Beckett are sure to keep you entertained at home
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Interviews
Interview: Mauro Colagreco, Mirazur
He set his heart on becoming a chef at a young age – now Argentine-born Mauro Colagreco has been crowned the world’s best chef. Fiona Beckett discovers the secrets to Mirazur’s astounding success
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Columns
Super-ingredient: onions – and three imaginative ways to cook with them
They've been cultivated for 5,000 years, they're a stable ingredient of every major world cuisine, and they ward off disease. Fiona Beckett salutes the wondrous, ubiquitous onion
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Columns
Super-ingredient: butter – and three ways to use it
Butter has been around for millennia, and it has dozens of forms and thousands of uses. Just don’t keep it in the fridge
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Columns
Super-ingredient: salt – and three new ways to cook with it
Who really understands the myriad complexities of sodium chloride?
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