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Who
is the better foodie.
How to be a better foodie I Why are Sudi's credentials so impeccable. I Are you a better foodie ?
NEW ! Reviews of How to be a Better Foodie
Prolific food and travel writer/restaurant reviewer Sudi Pigott is the author of “HOW TO BE A BETTER FOODIE: the little bulging book for the truly epicurious” : the delectable, erudite yet firmly tongue-in-cheek version of EATS (greedily) SHOOTS (daikon) and LEAVES (preferably shiso, surely rocket is so over) bulging with information that the better foodie needs to acquire full gastro-credentials.
How to be a better foodie.
How to be a better foodie is essential reading for the committed foodie wanting to confirm their supra foodie standards (do their storecupboard essentials past muster? what is the latest prada for the larder? do they belong to all the right foodie associations and tick all the right better foodie quiz boxes?) who are after a little something to boost their higher gastro education. It’s also required
fortification for all those aspirant foodies who’d like to up their foodie stakes, and require a touch of guidance to be able to talk knowingly about the best and most modish ingredients, read menus with nonchalant insouciance and book the most cutting edge restaurants and gastro-breaks.
Sudi has been writing on food, restaurants and gastro-travel for more than a decade and has an insatiable appetite for the greedy pleasures of good eating and seeking out the finest, the latest, the rarest and the most delicious foodie knowledge.
Her foodie antennae are invariably on full alert whether meeting artisan producers: (the more eccentric or esoteric the better); coaxing chefs to spill the (pink borlotti) beans, exploring culinary history and meaningful foodie trends, being in the vanguard of new restaurant and deli openings or broadening her considerable culinary travel horizons.
To further spread her gastro-gospel Sudi is launching the better foodie quiz, the cutting edge choice for corporate entertainment, for enticing customers to test their foodie prowess at restaurants/gastro-pubs (perfect for those quieter winter evenings) and signification celebrations.
Why are Sudi's foodie credentials so impeccable.
Sudi Pigott is a highly acclaimed, greedily devoured, opinionated food, restaurant and travel writer, fulsomely dedicated to the plentiful pleasures of good eating with an irrepressible appetite for better foodie knowledge.
Sudi’s name is familiar to readers of The Financial Times Weekend and “How to spend it” magazine, Saturday Telegraph Magazine, Independent on Sunday, Guardian, Delicious, Food & Travel, Easy Living, Square Meal magazine and BA “High Life”, Easy Jet and British Midland’s "yeah baby" in-flight magazines.
To read samples of her recent work click on the publications.
Sudi has a true “insiders” knowledge of ingredients, culinary techniques, artisan producers, chefs and restaurants. Her finger is firmly on the pulse (quinoa pronounced kenewah or freekah please), of the latest foodie trends and gastro-destinations (Georgia, Sardinia, Fruili-Venezia, San Salvador besides San Sebastian and Franche-Comté) to whet the appetite of the most boldly adventurous foodie. Sudi is passionately devoted to discovering and sharing her latest foodie discoveries and she is not given to mincing her words.
Are you a better foodie.
Do you aspire to being the very best and wittiest, world-wise kind of unapologetic better foodie? Is your self-avowed route to self-fulfilment through eating with integrity, bettering your already demanding palate and feeding your irrepressible craving for culinary knowledge … not to mention discovering the absolute best place to buy a perfect macaroon (Pierre Herme in Paris remains unassailable for me).
An essential pre-requisite is to have a more than reasonable appetite for excess without being indiscriminately greedy: we’d rather a modest feast of the very finest than a gargantuan gorge of mediocrity. Shopping for food is never a chore, especially when it involves beguiling specialist shops with great character, and even better gastro-booty, and the merest scent of a food market is almost akin to setting a well-trained hound on a truffle trail. We talk about food a lot and every mealtime is precious. We shamelessly plan the next, even whilst salivating over our buffalo burrata and ripe fig salad drizzled with single-estate Taggiasche extra-virgin olive oil salad. We get an adrenaline rush every time we sit down expectantly at a restaurant table.
Our better foodie mantras are: provenance, seasonality, artisanal, sustainable and single-estate, and consider such impeccable credentials a necessity, not a luxury.
Reviews of "How to be a Better Foodie".
Times 2
“Mere foodie expertise is no longer enough. The true gastronaut has already moved to a higher level. It happened to Sudi Pigott and now she shows us the way.”
Saturday Times Magazine
Foodie at Large - Tony Turnbull
Feature on Sudi's South-West London recipe book club - the latest foodie fashion: "Sudi's book is full of tips on impressing your friends with the epicurean know-how that comes with the territory, which in Sudi's case means
once a foodie, always a better foodie."
Metro London
"Sudi
Pigott reveals the secret ingredients for being an epicurean expert and gob-smacking
gourmet and makes being a foodie something to be proud of."
Mail on Sunday
Tom Parker Bowles food column:
“Tasty business. Sudi Pigott knows her stuff. Cut through the froth and you' ll find much to relish.”
Centurion Magazine
“For foodies everywhere. The book of the year for anyone who loves food. Wonderfully well-informed: it's a must for both anyone who cares about food and those who'd like a bluffer's guide for dinner party chitchat.”
Time Out
“Food
critic and fine diner Sudi Pigott offers a glimpse into the rarefied world
of the expert gastronome and the customs and conventions of devoted foodies.”
Country Living
“Epicurean
essential: a lively guide to modern food manners, it gives the familiar foodie
concept a super-stylish makeover and offers us 'Prada for the larder'.”
Red Magazine
“Worried
that your gastro credentials aren't quite up to scratch? Don't know your ventresca
from your verjuice. Swot up on what all the best kitchens are wearing this
season with Sudi Pigott's funny and fascinating book.”
Woman and Home
Lorna Wing's must-have kitchen treats:
"A
deliciously witty manual for all those who are hungry to read about the finest,
the latest and the most covetable foodie knowledge."
The Lady
“This
deliciously engaging title is worth savouring, then cooks can pepper their
conversations with gastro-intellect, courtesy of Sudi's passion for food.”
What's On in London
"This
wonderful, chunky little tome is a treasure trove of knowledge for anyone
in love with food. And let's face it, that means most of us."
French Magazine
"It's
witty and light-hearted, but the message is heartfelt: seasonal ingredients
and delicious food are a necessity not a luxury and epicurean indulgences
should be a way of life. The pink and chocolate pages are delectable and make
this book appealing to dip into and a must for any
discerning Foodie."
How to be a better foodie I Why are Sudi's credentials so impeccable. I Are you a better foodie ?
NEW ! Reviews of How to be a Better Foodie
Prolific food and travel writer/restaurant reviewer Sudi Pigott is the author of “HOW TO BE A BETTER FOODIE: the little bulging book for the truly epicurious” : the delectable, erudite yet firmly tongue-in-cheek version of EATS (greedily) SHOOTS (daikon) and LEAVES (preferably shiso, surely rocket is so over) bulging with information that the better foodie needs to acquire full gastro-credentials.
How to be a better foodie.
How to be a better foodie is essential reading for the committed foodie wanting to confirm their supra foodie standards (do their storecupboard essentials past muster? what is the latest prada for the larder? do they belong to all the right foodie associations and tick all the right better foodie quiz boxes?) who are after a little something to boost their higher gastro education. It’s also required
fortification for all those aspirant foodies who’d like to up their foodie stakes, and require a touch of guidance to be able to talk knowingly about the best and most modish ingredients, read menus with nonchalant insouciance and book the most cutting edge restaurants and gastro-breaks.
Sudi has been writing on food, restaurants and gastro-travel for more than a decade and has an insatiable appetite for the greedy pleasures of good eating and seeking out the finest, the latest, the rarest and the most delicious foodie knowledge.
Her foodie antennae are invariably on full alert whether meeting artisan producers: (the more eccentric or esoteric the better); coaxing chefs to spill the (pink borlotti) beans, exploring culinary history and meaningful foodie trends, being in the vanguard of new restaurant and deli openings or broadening her considerable culinary travel horizons.
To further spread her gastro-gospel Sudi is launching the better foodie quiz, the cutting edge choice for corporate entertainment, for enticing customers to test their foodie prowess at restaurants/gastro-pubs (perfect for those quieter winter evenings) and signification celebrations.
Why are Sudi's foodie credentials so impeccable.
Sudi Pigott is a highly acclaimed, greedily devoured, opinionated food, restaurant and travel writer, fulsomely dedicated to the plentiful pleasures of good eating with an irrepressible appetite for better foodie knowledge.
Sudi’s name is familiar to readers of The Financial Times Weekend and “How to spend it” magazine, Saturday Telegraph Magazine, Independent on Sunday, Guardian, Delicious, Food & Travel, Easy Living, Square Meal magazine and BA “High Life”, Easy Jet and British Midland’s "yeah baby" in-flight magazines.
To read samples of her recent work click on the publications.
Sudi has a true “insiders” knowledge of ingredients, culinary techniques, artisan producers, chefs and restaurants. Her finger is firmly on the pulse (quinoa pronounced kenewah or freekah please), of the latest foodie trends and gastro-destinations (Georgia, Sardinia, Fruili-Venezia, San Salvador besides San Sebastian and Franche-Comté) to whet the appetite of the most boldly adventurous foodie. Sudi is passionately devoted to discovering and sharing her latest foodie discoveries and she is not given to mincing her words.
Are you a better foodie.
Do you aspire to being the very best and wittiest, world-wise kind of unapologetic better foodie? Is your self-avowed route to self-fulfilment through eating with integrity, bettering your already demanding palate and feeding your irrepressible craving for culinary knowledge … not to mention discovering the absolute best place to buy a perfect macaroon (Pierre Herme in Paris remains unassailable for me).
An essential pre-requisite is to have a more than reasonable appetite for excess without being indiscriminately greedy: we’d rather a modest feast of the very finest than a gargantuan gorge of mediocrity. Shopping for food is never a chore, especially when it involves beguiling specialist shops with great character, and even better gastro-booty, and the merest scent of a food market is almost akin to setting a well-trained hound on a truffle trail. We talk about food a lot and every mealtime is precious. We shamelessly plan the next, even whilst salivating over our buffalo burrata and ripe fig salad drizzled with single-estate Taggiasche extra-virgin olive oil salad. We get an adrenaline rush every time we sit down expectantly at a restaurant table.
Our better foodie mantras are: provenance, seasonality, artisanal, sustainable and single-estate, and consider such impeccable credentials a necessity, not a luxury.
Reviews of "How to be a Better Foodie".
Times 2
“Mere foodie expertise is no longer enough. The true gastronaut has already moved to a higher level. It happened to Sudi Pigott and now she shows us the way.”
Saturday Times Magazine
Foodie at Large - Tony Turnbull
Feature on Sudi's South-West London recipe book club - the latest foodie fashion: "Sudi's book is full of tips on impressing your friends with the epicurean know-how that comes with the territory, which in Sudi's case means
once a foodie, always a better foodie."
Metro London
"Sudi
Pigott reveals the secret ingredients for being an epicurean expert and gob-smacking
gourmet and makes being a foodie something to be proud of."Mail on Sunday
Tom Parker Bowles food column:
“Tasty business. Sudi Pigott knows her stuff. Cut through the froth and you' ll find much to relish.”
Centurion Magazine
“For foodies everywhere. The book of the year for anyone who loves food. Wonderfully well-informed: it's a must for both anyone who cares about food and those who'd like a bluffer's guide for dinner party chitchat.”
Time Out
“Food
critic and fine diner Sudi Pigott offers a glimpse into the rarefied world
of the expert gastronome and the customs and conventions of devoted foodies.”
Country Living
“Epicurean
essential: a lively guide to modern food manners, it gives the familiar foodie
concept a super-stylish makeover and offers us 'Prada for the larder'.”
Red Magazine
“Worried
that your gastro credentials aren't quite up to scratch? Don't know your ventresca
from your verjuice. Swot up on what all the best kitchens are wearing this
season with Sudi Pigott's funny and fascinating book.” Woman and Home
Lorna Wing's must-have kitchen treats:
"A
deliciously witty manual for all those who are hungry to read about the finest,
the latest and the most covetable foodie knowledge."The Lady
“This
deliciously engaging title is worth savouring, then cooks can pepper their
conversations with gastro-intellect, courtesy of Sudi's passion for food.”
What's On in London
"This
wonderful, chunky little tome is a treasure trove of knowledge for anyone
in love with food. And let's face it, that means most of us."French Magazine
"It's
witty and light-hearted, but the message is heartfelt: seasonal ingredients
and delicious food are a necessity not a luxury and epicurean indulgences
should be a way of life. The pink and chocolate pages are delectable and make
this book appealing to dip into and a must for anydiscerning Foodie."
“A gourmet
who thinks of calories is like a tart who looks at her watch.
”
James Beard
“There
is no love sincerer than the love of food.
”
George Bernard Shaw
“One
cannot think well, love well, sleep well, if one has not dined well.
”
V irginia Woolf
