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Former auction expert turned antiques dealer, amateur cook and book obsessive, Luke Honey has been writing The Greasy Spoon blog since 2007: a personal, unashamedly nostalgic and sometimes irreverent take on the link between food and culture. He lives in London with his wife and book-munching whippet. Current enthusiasms include the food of the American South and London Dry Gin.

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    « Richard Olney's "Fennel à la Grecque" | Main | Poached Mutton with Caper Sauce »

    Friday, 12 October 2012

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