Book, Events & Press

The Secret Kingdoms’ celebration of the “New Art of Cookery” paperback was a dialogue with tasting of 18th-century flavours in the bookshop.

05 01 202614 02 2026“THE SECRET KINGDOMS”: ON PAPER, BOOKSHOPS & READERS

The soft-cover of "New Art of Cookery" is a user-friendly edition, especially for journeys and in the kitchen.

23 08 202522 09 2025“NEW ART”, THE SOFT-COVER: FUNCTION, FORM & MODERNITY

Hand-harvested olives in the grove before making the journey to the olive-oil press (almazara). © Vicky Hayward, 2024

06 01 202503 08 2025OLIVE OIL IN THE FRANCISCAN MELTING POT

ALTAMIRAS IN MADRID: AN UNKNOWN CHAPTER OF HIS LIFE

06 01 202519 09 2025ALTAMIRAS IN MADRID: AN UNKNOWN CHAPTER OF HIS LIFE

Kiko Moya explores natural details of the surrounding landscape in the kitchen at Michelin two-starred L’Escaleta, Cocentaina, Alicante.

25 02 202415 06 2025KIKO MOYA: EXPLORING A LANDSCAPE ACROSS TIME

Beef, veal and their broths are elements of cookery which leaps from yesterday to tomorrow.

28 12 202208 06 2025Beef, Veal and Their Broths: Yesterday To Tomorrow

Breadcrumbs, a star ingredient in waste-not-want-not Franciscan cookery.

03 10 202208 06 2025BEYOND THE BREAD REVOLUTION: BACK TO THE FUTURE

A decorative carving at Aranjuez Palace. In the nearby old town a seminar on recipe books as was held in 2022.

03 10 202208 06 2025RECIPE BOOKS AS HISTORY & WRITING: ARANJUEZ

10 04 202215 06 2025AMSTERDAM SYMPOSIUM ON THE HISTORY OF FOOD

My photo of San Cristóbal ruins, at Alpartir, for the cover of Petits Propos Culinaires.

26 11 202115 06 2025THE SOPHIE COE PRIZE, 2020

In conversation with Kiko Moya and Gloria Rodriguez at New York University in Madrid, for Gastroactitud, as filmed by In-Events.

30 08 202115 06 2025PUSHING BOUNDARIES: IN CONVERSATION WITH KIKO MOYA & GLORIA RODRIGUEZ

Both Altamiras and Goya would have known the palatial mudéjar facades along El Coso, Zaragoza’s wide thoroughfare.

30 08 202115 06 2025FOOD VALUES: FROM ALTAMIRAS TO GOYA

The print version of the talk on celebration food that I gave at the Oxford Food Symposium, as published in Petits Propos Culinaires.

20 12 202008 06 2025TALKING FOOD: ALTAMIRAS AT OXFORD

Altamiras’s granizadas or slushes made with lemon and cinnamon, recreated for a talk on Madrid’s ice and snow culture at the Museo de Madrid.

30 05 202008 06 2025SNOWS & ICES: FROM SIERRA TO FRIARY KITCHEN, MUSEO DE MADRID

Sturgeon dumplings in broth, made here with fresh salmon and a home-made chickpea broth.

31 01 202008 06 2025DIEGO GALLEGOS: REDISCOVERING STURGEON

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