HeyJaredAndy Newman
- Indexed articles, last 90 days
- 11
- Latest publication
- Sep 30, 2026
- Outlet visibility, for Edp24
- Top 50K sites
- Earliest in this view
- Jul 8, 2026
Latest articles
Why our best local food deserves proper protection (opens the original)
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I have just returned from a three-week gastronomic tour of France (is there any other kind of tour in that country?), which took in a range of regions which are all deservedly proud of their food and drink heritage. One of the important ways they ensure the integrity of their particular regional specialities is through a system called Appellation d'Origine Protégée, or Protected Origin Status, which both imposes strict standards on local producers to make sure the food they produce is up to scra
Why our best local food deserves proper protection (opens the original)
Read excerpt
I have just returned from a three-week gastronomic tour of France (is there any other kind of tour in that country?), which took in a range of regions which are all deservedly proud of their food and drink heritage. One of the important ways they ensure the integrity of their particular regional specialities is through a system called Appellation d'Origine Protégée, or Protected Origin Status, which both imposes strict standards on local producers to make sure the food they produce is up to scra
Under the influence of blaggers and chancers (opens the original)
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Some jobs are done for the money, some for the reward of knowing that you are doing some good in society, and others simply for the love of it. Running a restaurant definitely falls into the last category; I suppose you could argue that having places where people can break bread together enriches society, but hospitality is certainly not a route you take if becoming wealthy is your priority. So when that passion is rewarded with recognition, it is very pleasing. Recently, the Norwich restaurant
Under the influence of blaggers and chancers (opens the original)
Read excerpt
Some jobs are done for the money, some for the reward of knowing that you are doing some good in society, and others simply for the love of it. Running a restaurant definitely falls into the last category; I suppose you could argue that having places where people can break bread together enriches society, but hospitality is certainly not a route you take if becoming wealthy is your priority. So when that passion is rewarded with recognition, it is very pleasing. Recently, the Norwich restaurant
An unmissable chance to meet our county’s food and drink producers (opens the original)
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One of the best things about writing about food and drink is that you get to meet some of the most passionate, enthusiastic, and generous people around: the ones who actually produce what we eat and drink. There may be some who work with food and drink who simply do it for the wages, but in my experience, the majority do it because they love it. And they like nothing better than sharing that passion with others. This is not a simple selfish thing – at any gathering of food and drink producers, a
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