Tomé Morrissy-Swan is a London-based freelance journalist and former editor of Telegraph Food. In addition to his work for Club Oenologique, his writing can be found in The Guardian, The Telegraph and others.
When AngloThai opens in November, it will become the latest restaurant in the UK ditching imported ingredients in favour of locally grown alternatives. Tomé Morrissy-Swan speaks to some of the chefs behind the trend and asks where 'authenticity' lies in a cuisine... and whether it matters
A growing interest in regional cuisine is helping put Amazonian food on menus in Brazil's biggest city. Tomé Morrissy-Swan speaks to the chefs who want to take diners beyond the usual Western influences to the flavours of the Amazon
