14. From Yorkshire Pub Food to French Cuisine with Alistair Dabbs

From the culinary heights of the Yorkshire pub scene to the best southern France has to offer, Alistair has certainly experienced a wide range of foods.

Growing up mostly on convenience food, it took him going vegetarian for a little while during his college years (mostly to impress girls) to discover that cooking could actually be fun and also save some money.

From the culinary heights of the Yorkshire pub scene to the best southern France has to offer, Alistair has certainly experienced a wide range of foods.

Growing up mostly on convenience food, it took him going vegetarian for a little while during his college years (mostly to impress girls) to discover that cooking could actually be fun and also save some money.

A little bit further down the line, after meeting his wife, he discovers the cultural differences between (southern) France, Italy and the UK when it comes to preparing, presenting and eating food. She also reintroduces him to a Vegetarian lifestyle, which he enjoys a lot (except for Fish & Chips). If only there were any good Vegetarian restaurants outside of London…

Links:

Yorkshire Pudding
Longest bar
Mushy peas for Pork Pie
Braised Beef
Pork medallions
Lemon Meringue Pie
Student Cookbook (Fiona Beckett)
Chicken Balti
Murgatroyds Fish & Chips
Harry Ramsden’s
The Madhur Jaffrey Cookbook: Curry recipe

Alistair can be found at:

@alidabbs
Autosave is for wimps

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Intro music: “Child’s Play” by Alex Nekita (alexnekita)