Spring break

Happy Easter Sunday!

Velvet Cloud’s gorgeous cheese. Photo: Franck Schmitt for The Gloss

After a false alarm last year, the virus finally got me good. I’ve been poorly this week, and boy am I glad to have been so careful for the past three years. Covid is now wildly unfashionable, of course, but I empathise even more strongly now with all of those who suffered, and suffer still. Forza!

Thankfully we shot our next set of recipes for The Gloss/NEFF, and they will be up later in the month. I particularly loved cooking with the gorgeously smooth and nutritious Velvet Cloud sheep’s yoghurt sent from Ireland and the great Pecorino style hard cheese they have created.

I’m taking a break from here for a while to recharge, but mostly because my taste and smell have gone. Not the end of the world of course, but slightly tricky for a food writer. I have paused subscriptions and have refunded those of you who very kindly paid. See you in a couple of weeks. Third time lucky! TX