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Clare Finney

Clare Finney's articles

Beyond the menu: the restaurants and bars taking on waste in London and beyond

For those running truly sustainable restaurants, it's about so much more than simply what's on the menu, and they don't feel the need to shout about it either

The rise of London's cookbook clubs

More than simply a collection of dishes, recipe books are now being used as a way to bring people together. We take a look at the clubs bringing people together through food

The whey forward | the chefs and restaurants getting creative with curds and whey

Once seen as merely byproducts of the dairy industry, curds and whey are becoming valued in their own right. We find out if they're the next big thing

British rose veal: The Veal Deal

Veal has had its fair share of bad press, but with improved production values, things are changing. We explore the rise of British rose veal

Bringing sexy Basque: London's love of Northern Spanish cooking

Northern Spain's Basque Country is famously home to some of the finest food in the world. We explore the roots of the region’s remarkable cuisine, and its ever-increasing popularity in London

London's food-waste fixers

We meet the visionaries transforming surplus food into something scrumptious

Greek chic: London's new-found love of Greek cuisine

With the number of passionate Greek restaurateurs and suppliers in London on the rise, it's time for the country's oft-overlooked cuisine to shine

Meaningful eats: London's charitable food scene

These London social enterprises combine food and philanthropy. We explore the pop-ups, cafés and restaurants that are about much more than filling your stomach

Meet the makers: London's artisan cheeses

Forget old caves and rolling fields – we meet four artisans proving that, when it comes to making cheese, London’s landscape works just as well

Beyond sauerkraut: the renaissance of Eastern European cuisine

Ditch images of dense dumplings and swap the stodge for something much more refined, because, we find, Eastern European cuisine is having its moment

Tales from the Riverbank: Making a living from the Thames

150 years ago, the Thames was a polluted cesspool. We meet the fishermen, foragers and brewers who make a living from it today