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You ask the questions Christmas special: Antony Worrall Thompson

(Such as: Antony Worrall Thompson, why oh why do we insist on cooking Brussels sprouts at this time every year? And are they the devil's food?)

Television: The raw and the half-baked

Whatever has happened to Food and Drink (BBC2)? I stumbled across it last week, for the first time in a year or two, and I was shocked. It used to be an agreeably middlebrow, Middle-England sort of affair, amiably presented by Chris Kelly, a man any Rotary Club would be proud to call its own. There was also a little deft cookery by the chappie who invented Classic FM, and robust consideration of an issue or two.

Chefs in protest over GM fines

BRITAIN'S restaurateurs, including celebrity chef Antony Worrall Thompson, are heading for a showdown with the Government over plans to fine them pounds 5,000 if they do not tell customers whether they have been serving GM food, writes Marie Woolf.

Restaurants: High fibre, low energy

Vivienne Heller has mixed feelings about one of the Capital's newest organic eateries


Antony Worrall Thompson, 47, is the television chef who, for starters, opened Menage a Trois and now runs Bistrorganic (formerly Woz) and Wiz. More simply Antony is on Carlton Food Network on Thursday and Saturday afternoons, and he is one of the chefs on BBC2's Ready Steady Cook roadshow.

Restaurants: Chef-d'uvre

For world food with a wicked twist, Wiz has the answer, says Vivienne Heller

Review: First Call, Last Call

First Call


Gordon Ramsay, head chef at Gordon Ramsay:

Ban `freak' modified foods, say top chefs

MORE THAN 100 chefs and food writers launched a campaign to oppose "freakish" genetically modified food yesterday. Antonio Carluccio, Antony Worrall Thompson, Fay Maschler and Annie Bell, food writer for The Independent, were among those who pledged to secure a ban on the release of all genetically modified (GM) organisms into the food chain.

Second helpings

Pick of the year From Mayfair glitz to a pub in the Chilterns: Caroline Stacey rounds up our reviewers' favourite restaurants

Restaurants: Bites - Five more restaurants that transformed British cooking

Alastair Little 49 Frith Street, London W1 (0171-734 5183). Mon- Fri lunch, Mon-Sat dinner. A pioneer of modern European cooking. Although Little no longer cooks here, or at his other west London locale, this is one of the best exponents of the genre, and Alastair Little one of the relatively unsung heroes of the revolution in cooking in British restaurants. Over time, his emphasis has shifted and consolidated to become mainly Italian, but puddings combine this with French, and exemplary British and Irish farmhouse cheeses are a feature (again it was one of the first to promote these). At one time - rather ahead of everyone else - Little flirted with Japanese, not just a tempura fit, but to the extent of having a sushi bar in the restaurant. That's gone; at getting on for 15 years old, the interior is no less austere than it ever was, but others have caught up, and prices, never low, no longer stand out as exceptionally high, especially for cooking that still stands out among imitators. Lunch is pounds 25 for three courses, dinner pounds 33.

Shopping: Check It Out: The Capital Home Show 98

MUCH HAS been made recently of the importance of the correct placement of a vase or chair when talking interior design. The Capital Home Show 98 promises to be rather more down-to-earth. More interestingly, it appears to be an exhibition that is determined to inspire you to greater things in home decoration, rather than just making you wish you lived somewhere else. The exhibition at the Grand Hall, Olympia, now in its second year, offers a chance to glean advice on everything from getting the desired paint effect to cooking perfect apple strudel.

Television chef plays the mating game in search for the perfect porker

WANTED: ADVENTUROUS Tamworth pig, or similar, with view to brief relationship with portly, porcine Vietnamese mate.

This week's highlights on Carlton Food Network:

Eat Your Greens (today 2pm) Sophie Grigson explains how to turn tubers into feasts. With a South American potato dish, and borscht, made from beetroot.
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