For almost two decades, “Hugh Fearlessly-Eatsitall” has been writing about food in all its guises. To some, his concept of ‘good eating’ might seem a bit skewed – he’d always bypass a McBurger in favour of a squirrel sandwich, and make a detour for fresh road kill – but to others he is a shining and shaggy beacon of good sense in a food world gone mad. Armed with a broad mind, a quick wit and a ready appetite, Hugh covers almost every area of global food culture. Whether singing the praises of offal; debunking Colonel Sanders and Dr. Atkins; playing ‘poisson roulette’ with the deadly fugu fish in Tokyo; pondering the moral inconsistency of those who condemn fox hunting for its cruelty while happily tucking into factory-farmed chicken; fishing for marlin in Kenya, trout in Chile and barracuda in the Bahamas; analysing the tea-dunking qualities of some classic British biscuits; contemplating why if piglets are destined for the pot, why aren’t puppies; or reminding us that a reindeer isn’t just for Christmas, but tasty all year round, Hugh has an unerring ability to entertain and provoke.
"Has a reputation for boldly going where few gastronauts have gone before" - Simon Shaw, Mail on Sunday
"He is quite my favourite of all the prominent food-writers and presenters" - Stephen Fry
"He never forgets that to persuade he must engage, offering wit, flair and the sensory experience of food on a page" - Nicki Chandris, Daily Telegraph
"He really is a very good writer - funny, passionate, always entertaining" - Harry Ritchie, Daily Mail
"This collection of articles reveals Hugh Fearnley-Whittingstall as a likeable raconteur keen on fighting causes. The celebrity chef targets food faddists, the industrial farming community and hypocritical carnivores, among others. He passionately tries to convince us to expand our experience of high- and low-brow cuisine (recipes provided), and to consider the ethical and health implications of our consumer choices. Yet he never forgets that to persuade he must engage, offering wit, flair and the sensory experience of food on a page." - Daily Telegraph