Tomé Morrissy-Swan

London

Journalist. Rhymes with Ryanair, former editor @TelegraphFood, bread lover, Arsenal fan, likes music. All my views are views.

Articles

The 11 best charcoal BBQs, tried and tested by our expert chef

1 day ago | telegraph.co.uk | Xanthe Clay |Tomé Morrissy-Swan |Simon Lewis |Ellis Cochrane

Chef and food writer fan Xanthe Clay tests the best charcoal BBQs for grilling in the garden this summerThis article contains affiliate links. The products or services listed have been selected independently by journalists after hands-on testing or sourcing expert opinions. We may earn a commission when you click a link, buy a product or subscribe to a service. Which is the best charcoal barbecue? You'll need to know if you want to make the most of a heatwave.
but should cuttlefish be on our menus?

1 month ago | msn.com | Tomé Morrissy-Swan

Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
‘They called it black gold’: but should cuttlefish be on our menus?

1 month ago | theguardian.com | Tomé Morrissy-Swan

It can be braised low and slow or grilled in a hot flash, covered in sauce and canned or stirred through a paella. Cuttlefish, a cephalopod closely related to squid, is the seafood menu offering du jour. In March a cuttlefish risotto was added to the menu at Rick Stein’s The Seafood Restaurant in Padstow, Cornwall. In Cardiff, at Heaneys, you can find a dish of pork belly, cuttlefish and borlotti beans.
Mine’s a pint of Unesco… brewers chase heritage status for British cask ale

1 month ago | theguardian.com | Tomé Morrissy-Swan

It is one of Britain’s most historic drinks, still sold in thousands of pubs across the nation, but cask beer has long been in decline. Besides suffering from a reputation as an “old man’s drink” and the divisive debate over the “cellar temperature” at which it is served, the number of establishments selling it, and the volume and value of sales, have all dropped dramatically in recent years.
Great British Menu champion Amber Francis: ‘I'm a chef, not a dinner lady’

1 month ago | thecaterer.com | Tomé Morrissy-Swan

Amber Francis, “the only school chef on Great British Menu”, talks about the adrenaline of being in the kitchen, following her values and her 10 out of 10 dessert When Amber Francis was announced as the Champion of Champions on the BBC’s Great British Menu last month, she broke down in tears. “I couldn’t believe it – even just to be there was incredible,” Francis says a week after the final aired. “To actually hear my name being called was one of the most surreal moments of my life.
Great British Menu champion Amber Francis: ‘I’m a chef, not a dinner lady’

1 month ago | thecaterer.com | Tomé Morrissy-Swan

Mon May 12, 2025ExCeL, LondonFor the first time, the definitive trade event for food & drink takes place on a Monday & Tuesday! Natural Food Expo showcases the very best in natural, organic, plant-based and free-from food and drink under one roof. Head to Excel London this May where you’ll find new products and ingredients from 500+ exciting suppliers. Registration is now open. Get your free ticket now.
Can Dartington Forest Garden be saved?

1 month ago | wickedleeks.riverford.co.uk | Tomé Morrissy-Swan

On a bright, early spring afternoon, Martin Crawford shows me his current favourite crop. A coiled fern shoot, after a quick boil it’s “delicious”, a bit like asparagus and broccoli. Fiddleheads, native to North America and Asia, are relatively unknown in Britain. But they’re thriving at the Dartington Forest Garden. Crawford, every bit the gardener in lightly earth-stained jeans and tucked-in chequered shirt, next picks Siberian purslane, which thrives on the forest floor.
The best pink crémant for spring

1 month ago | telegraph.co.uk | Victoria Moore |Diana Henry |Tomé Morrissy-Swan |Boudicca Fox-Leonard

When Darren Ball, group head of wine for Caprice Holdings, was putting together the wine list for the Manchester branch of the restaurant Sexy Fish, which opened in autumn 2023, he had an important conundrum to solve: what sparkling wine would he put in the entry-level "by the glass" slot? He contemplated prosecco. "But to champion a prosecco we feel is good-quality, worth selling by the glass... [it would go on the list at about] £60 a bottle...
In São Paulo, immigration has shaped Brazil's most exciting restaurant scene

1 month ago | escapismmagazine.com | Tomé Morrissy-Swan

Ask a paulistano to describe their city and you might get a negative response. It’s huge, they’ll tell you, scary, violent and dangerous. It’s inaccessible, with infamous traffic, and too hilly to make walking much fun. The crack epidemic is out of hand, there are sex motels everywhere. It’s grey and drizzly, ugly, and there aren’t any beaches. It simply isn’t Rio. No wonder tourists regularly swerve it, favouring the glamorous beaches and postcard beauty of its more laid-back neighbour.
How chefs and farmers are coming together

2 months ago | wickedleeks.riverford.co.uk | Tomé Morrissy-Swan

For the vast majority of restaurants, sourcing produce boils down to ordering from a wholesaler. But a growing number of chefs are working in increasingly close collaboration with producers, from vegetable growers to beef farmers. The role of cooking is no longer simply about feeding people or creating the best possible version of a dish.