Articles written by
Francis Percival writes on food and wine for The World of Fine Wine. His work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US. Besides writing, Francis also teaches classes for Neal’s Yard Dairy.
The Demise of Camembert de Normandie
Camembert is, for many, the essential soft cheese. And Appellation d’Origine Protegée (AOP)-certified Camembert de Normandie, the raw-milk version that hails from northern France, is an object of pilgrimage for many Americans, as legal restrictions on the sale of young raw-milk cheeses mean that it can only be enjoyed in its truest form in Europe, […]
Baked Tart with Goat Curd
This simple, delicious tart made with soft goat cheese has just seven ingredients and is flavored with lemon and Alsatian brandy
Welsh Rarebit
Fergus Henderson’s St. John is the restaurant that launched a thousand pig logos—and many imitators. Since it opened in 1994 in a whitewashed former smokehouse next to London’s wholesale meat market, St. John and Fergus Henderson have become much-copied gastronomic icons. With his unique personal aesthetic, Henderson’s dishes can sometimes read like a stark list […]
St. John’s Eccles Cakes with Lancashire Cheese
Fergus Henderson’s St. John is the restaurant that launched a thousand pig logos—and many imitators. Since it opened in 1994 in a whitewashed former smokehouse next to London’s wholesale meat market, St. John and Fergus Henderson have become much-copied gastronomic icons. It is easy to see why Henderson is held in such high regard by […]
