Features about food from the Liverpool Daily Post

A different nuptial nosh-up

FOR those who don’t like fruit cakes, a replacement is growing in popularity for brides and grooms across the region – cheese. Read

The county that fuelled the war effort

EMMA Pinch talks to the men and women who hold the key to great food – keep it local and seasonal Read

You can't lick an ice cream on a sunny day

ICE cream is one of summer’s essentials – whether it’s that cornet melting deliciously in the heat of the sun, or a snowy dollop on top of a bowl of strawberries, it’s a short cut to banishing the blues. Read

Cheshire Show Executive Director Nigel Evans

The Cheshire Show: Local flavour is always best

THE Cheshire Show aims to prove nothing beats the freshest ingredients. Emma Pinch reports Read

Grace Adegoke from RNK Restaurant in Bebington

Grace Adegoke: A taste of sunshine

EMMA Johnson talks to the woman bringing Caribbean flavours to Wirral. Read

'Farmed salmon... yuk, full of disease. Frankly, I’d rather eat a rat’ - TV chef John Burton Race tells it like it is

CHEF John Burton Race is a man who seems permanently set on simmer. Read

national escargot day at cafe rouge,in the met quarter. the post,s mike chapple about to eat a snail.........

Snails - a dish best eaten slowly

THERE’S now a National Day for just about everything. But, pun intended, people in this country may be forgiven for being slow on the uptake to celebrate the latest one: the first National Escargot Day. Read

Jean-Christophe Novelli, Michelin and 5AA Rosette award winning French chef

Jean-Christophe Novelli: I love Liverpool, it’s got a big place in my heart

Debra Greenhouse talks to one of Britain’s top chefs about love, life, food and football Read

Richard Wilding asparagus farmer at Cherry Orchard Farm in Oakmere

Britain’s best asparagus - and we’re keeping it

THIS is the holy grail of crops – and it’s grown right here. Laura Davis reports on the greenest of luxury foods. Read

Tony Adams world's best bartender, from Southport

Tony Adams: The best in the world - bar none

IT IS one thing being able to pull a decent pint; it is quite another being able to tell people you are the best barman in the world. Read

Paul Askew, chef patron of The London Carriage Works restaurant, Liverpool

Fish fresh from Mersey could be the new Scouse

THE finalists have been chosen for the new “signature” dish for Liverpool as an alternative to the city’s favourite, Scouse. Top chefs from across Merseyside took up the challenge issued by The Mersey Partnership to choose a dish which they think represents and celebrates a new age for Liverpool in Capital of Culture year. Read