Olivia tiedemann, private chef

MIDSUMMER

Q Congratulations on 20 years of the Hand & Flowers! How was the anniversary party? A Thank you! It’s been a crazy 20 years, but it’s been brilliant. It’s gone quickly but, when I look back, so much h

On a golden morning in Penzance, sunlight streams through the Georgian windows of Chapel House, where the scent of freshly baked bread mingles with sea air. Susan Stuart, 67, flips croissants in the k

Open-fire cooking is one of the hardest but most rewarding ways to cook. The real craft is learning to manage your heat and starting by getting a good bed of embers. I always say, the bigger the barbe

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

enjoy a shellfish feast on the Norfolk marshes ...