About

Photo of meWelcome to one4thetable.com everyone!

Spring is here (Hurrah!) And as we watch the daffodils approach their blooming best, check out my food and drink ramblings right here on the website.

And if you’d like some inspiration for food and drink to get you through the winter, click on the link below to have a look at my latest article in Crumbs magazine.

https://www.crumbsmag.com/from-the-mag/1058_the-wine-guy-fire-in-your-belly

And before you go any further – Don’t forget to tune into the Made in Bristol website http://www.madeinbristol.tv to catch episodes of ‘Word to the Mothers’ where I w ill be recommending my favourite low priced wines with some of my favourite yummy mummies.

I can confirm that I will be judging for 2017 Great TasteAwards as well as the 2017 British Pie Awards and the 2017 Bath Good Food Awards. So it’ll be a busy time. (I’d better get slimming!!!) On top of this, The Bristol Good Food Awards, which I was involved in last year have their results below. Check out the winners here:

Winners 2016

So, as you may have guessed, if you love seasonal food and drink then you’re in the right place. One for the table comes from a life long passion for all things tasty. Everyday, there are discoveries to be made, flavours to return to and ideas to share. So here, let’s share our edible enthusiasm and discover loads of great food and drink ideas.

‘James Martin’s French Adventure’, which I series produced is going well and we’ve had a great response from viewers and the press. Catch it at 3pm on ITV every weekday until 24th February. Check out the Guardian review:

https://www.theguardian.com/tv-and-radio/2017/jan/31/james-martin-french-adventure-saturday-kitchen

It will also be coming back with a primetime slot later in the year too, so keep your eyes peeled!

There’s plenty going on in the diary too, with more events at Cactus Kitchens planned throughout the new year and more ‘Foodie Friday’ appearances on BBC Radio Bristol with Laura Rawlings and Jonathan Ray too.

You may remember that last summer I spoke at the Food Service Forum, part of The London Produce Show at the Grosvenor House Hotel on Park Lane (A fantastic annual event for all parts of the fresh produce supply chain from seed to plate). It was fab to explain what it’s like putting seasonal produce on TV. The produce is the star, not necessarily the celebrity chef! If you haven’t already, Take a look at my talk here (scroll down to 10:35am!):

http://londonproduceshow.co.uk/programme/food-service-forum-2016/

All this excitement aside, I often get asked; where does the phrase ‘One for the table’ come from? It’s is an expression that developed from sitting round the dinner table with friends at many restaurants around the world that I’ve been lucky enough to dine at. Faced with amazing menus, when we felt we couldn’t order any more but our inquisitive nature wouldn’t let us put the menu down, we’d say ‘let’s order one for the table’. That way we could order all (well most) of the items we wanted to try. Some might say it’s greedy, but I see it as a healthy fascination in food and drink….. And to be honest, I don’t see that fascination changing anytime soon!

To see a little more about me, check out my supper club feature in Crumbs Magazine:

http://www.crumbsmag.com/from-the-mag/874_supper-club-its-a-wrap

Now, browse the website and enjoy… And don’t be afraid to order one for the table!

21 responses to “About

  1. Hi Andy

    I’m a fine dining chef with a love of food media. I worked at Barclays private dining for two years and have been employed by Harbour & Jones for the past three years. Don’t worry I’m not asking for a job but would welcome the opportunity to gain some invaluable experience and insight into the media by working behind the scenes of a food programme. For the past two years I’ve been focusing on the development of FoodPunk, my own food blog on the hidden food gems in and around London, which has culminated in its own YouTube channel.

    I’m writing to you, Andy, because I love the tone and style of certain programmes such as Saturday Kitchen – it’s constantly fresh, exciting and entertaining – so naturally, as I mentioned before, I would welcome the opportunity to work on a project with you. I’m very happy for this to be unpaid work experience.

    I have a C.V. available upon request and to give you a taste (pardon the pun) of who I am I have included the link to FoodPunk below.

    I look forward to hearing from you soon,

    Best regards

    Joe Teng

    07808 235 541

    http://www.foodpunkjoe.blogspot.com

    Like

    • Hey Joe. Thanks for getting in touch. I’m sorry I haven’t got back to you sooner but I have been getting to grips with the website and have only recently started using it properly! I will pass your details to the SK team. I hope all is good with you?

      Like

  2. It’s patently unfair that someone who manages to eat his way around Europe simultaneously manages to remain so damn slim! I for one will read your blog studiously Mr Clarke, if for no other reason than to fuel my fever pitched sense of petty envy! 😁

    Like

  3. Glad to hear how much you enjoyed the SWVA tasting at Bristol. The other end of the region also has an event on Monday 20th June at the Exeter Phoenix. Trade & Consumer customers welcome.

    Like

  4. Hi Andy hope OK to post here. My husband and I own a 200 acre farm in rural Herefordshire and have just completed our first year as producers of premium British kid goat meat.The link below is to a media release that we issued today in the hope that it may be of interest to you. We have had a fabulous first year and our meat features on the menus of many top chefs nationwide.
    We have recently become a member of the Slow Food UK movement because we like to celebrate our rich food traditions whilst supporting community and the environment. Should you require any further information we would be delighted to help.
    With best regards
    Julie and John Joseph

    http://media.wix.com/ugd/c183d2_03e7c0acad2f48f3a937202c9b0479b6.pdf

    Like

  5. Hi Andy,
    Thank you for publishing your lamb shank recipe. Earlier this week I was trawling the Internet for a lamb shank recipe which included the bare essentials of garlic, rosemary and anchovies. (Jill Dupleix’s slashed roast lamb was the first time I’d married anchovies with lamb, and am now a big fan). I found your recipe which I cooked for Friday night dinner. When 3 guests say “that’s the best lamb shanks I’ve ever had”… No doubt the author deserves the feedback.
    So, thank you for sharing your recipe…
    Cheers,
    Elspeth (in Adelaide, South Australia)

    Like

    • Hello Elspeth. I’ve only just worked out how to work my website msgs! So sorry I’ve not got back to you before. Thank you SO much for getting in touch. What a lovely email to read. That really warms my heart. I’m glad you and your guests enjoyed my recipe. If you’d like to get in touch again, I promise to keep up with my messages!!! Also, my email address is andyclarkebristol@gmail.com – Speak soon!

      Like

    • Hey Elspeth. I sent a response to you but I don’t think it sent! (I’m rubbish with this sorry of thing!!!!) I hurst wanted to say a huge thank you for your msg. That warmed my heart. I’m so glad you and your guests loved the recipe. Thank you for taking the time to let me know. I hope it’s a keeper. Feel free to msg me at andyclarkebristol@gmail.com if you want to get in contact. Happy cooking!

      Like

  6. Hi Andy

    My son is studying journalism (going into final year) and has a passion for F&B, writing about it and travel.
    Any advice on how he can get into it?

    Many thanks in advance

    Dave

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s