Melissa Thompson
Melissa Thompson
Apply for the Ben's Original Seat At The Table programme with Be Inclusive Hospitality
My Website
Order Motherland (bookshop.org)
Order Motherland (Waterstones)
Order Motherland (Amazon)
British Library Food Season
The Women Cooking for Joy – And Driving a Revolution — Resy | Right This Way
Guardian Essay on Fried Chicken
BBC Good Food recipes
Big up to @worth.our.salt, @wolfandlambfood and to @magimixuk who gave me a food processor that made the best coleslaw ever.
Big love to everyone who's made this summer such a riot. I'm off to sleep for a hundred days xx
192023; London by way of Malta, Jamaica and Weymouth! What my food represents today is not what it will represent in a year's time and it's not what I represented a year ago. It's constantly evolving and just as l'm evolving and growing and changing and learning, I think my food is always reflecting that. I think all food reflects where we're living right now, what's going on right now, what we have access to, what we're learning about, and it's constantly changing, which is the beauty of food.
I think the mistake that a lot of people make is thinking that a recipe is fixed and it is always done the way that they know it and I think actually you might have a starting out point of a recipe and then it kind of breaks off into strands as people and families pass it down. Especially if you come from a culture where a lot of those recipes are passed down orally, they're always changing and they're always evolving.
Food is constantly changing; constantly evolving.
We've always got something to learn. So, my food represents where I am right now." @fowlmouthsfood, writer & cook #ThePeopleBehindTheFood
19
Summer is done! Ending on a high with Soho Farmhouse Food Festival. Had a proper laugh this weekend with the best team @mels_place_ _east and @hollymjblahh. Brilliant people and brilliant chefs. Thanks to everyone who tried our food. Jerk Pork, curry fried cauliflower (try saying that after a few) and Oxtail Nuggets that got a lot of love. Got to meet so many sound people this weekend and ate a lot of good food.
Big up to @worth.our.salt, @wolfandlambfood and to @magimixuk who gave me a food processor that made the best coleslaw ever.
Big love to everyone who's made this summer such a riot. I'm off to sleep for a hundred days xx
2 years ago
"Right now, my food represents
2023; London by way of Malta, Jamaica and Weymouth! What my food represents today is not what it will represent in a year's time and it's not what I represented a year ago. It's constantly evolving and just as l'm evolving and growing and changing and learning, I think my food is always reflecting that. I think all food reflects where we're living right now, what's going on right now, what we have access to, what we're learning about, and it's constantly changing, which is the beauty of food.
I think the mistake that a lot of people make is thinking that a recipe is fixed and it is always done the way that they know it and I think actually you might have a starting out point of a recipe and then it kind of breaks off into strands as people and families pass it down. Especially if you come from a culture where a lot of those recipes are passed down orally, they're always changing and they're always evolving.
Food is constantly changing; constantly evolving.
We've always got something to learn. So, my food represents where I am right now." @fowlmouthsfood, writer & cook #ThePeopleBehindTheFood
2 years ago