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
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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02
Features
The finest chocolate in the world
Forget sickly sweet Easter eggs – for top quality cacao beans, you need to head for Venezuela. Club Oenologique dips into the terroirs of cru chocolate
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03
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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04
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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All contributions
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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