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	<title>Ginny Dougary :: Award-winning journalist and writer &#187; Food</title>
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		<title>How friends Ferran Adrià and Richard Hamilton inspire each other</title>
		<link>http://www.ginnydougary.co.uk/2009/07/16/how-friends-ferran-adria-and-richard-hamilton-inspire-each-other/</link>
		<comments>http://www.ginnydougary.co.uk/2009/07/16/how-friends-ferran-adria-and-richard-hamilton-inspire-each-other/#comments</comments>
		<pubDate>Thu, 16 Jul 2009 15:42:35 +0000</pubDate>
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				<category><![CDATA[Artists]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ginnydougary.co.uk/?p=221</guid>
		<description><![CDATA[The Times July 11, 2009
- Ginny Dougary

Food and art fusion cooks up surprising results

There are several moments in my interview with Ferran Adrià, the head chef of El Bulli, and the artist Richard Hamilton, when I feel like screaming very loudly or simply giving up.

We are here to discuss the surprising friendship that has grown up between the two men over the past 25 years.

First, for those who have not already read about Catalonia’s El Bulli phenomenon (with its three Michelin stars; regularly voted the best restaurant in the world): this is “an experience” rather than a meal, with an entirely new menu every year — the restaurant closes for six months while the chefs reinvent — and where nothing is what it seems to be. The dishes are beautiful, sculptural, outlandish and mess with your head. An “Oreo cookie”, for example, is made out of artichoke caramel, black olives and sour cream.


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<li><a href='http://www.ginnydougary.co.uk/2005/10/29/the-jolly-sportsman/' rel='bookmark' title='Permanent Link: The Jolly Sportsman'>The Jolly Sportsman</a></li>
<li><a href='http://www.ginnydougary.co.uk/2007/04/14/one-paston-place/' rel='bookmark' title='Permanent Link: One Paston Place'>One Paston Place</a></li>
</ol>]]></description>
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		</item>
		<item>
		<title>Heston Blumenthal: the alchemist</title>
		<link>http://www.ginnydougary.co.uk/2008/10/25/heston-blumenthal-the-alchemist/</link>
		<comments>http://www.ginnydougary.co.uk/2008/10/25/heston-blumenthal-the-alchemist/#comments</comments>
		<pubDate>Sat, 25 Oct 2008 22:33:27 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Writers]]></category>
		<category><![CDATA[Fat Duck]]></category>
		<category><![CDATA[Heston Blumenthal]]></category>

		<guid isPermaLink="false">http://www.ginnydougary.co.uk/?p=147</guid>
		<description><![CDATA[The Times, October 25, 2008
- Ginny Dougary

You don’t just eat at Heston Blumenthal’s Fat Duck restaurant, you have a whole sensory experience. Ginny Dougary drops by his laboratory to talk the science and psychology of food, families and uncontrollable fury

For those of us afflicted with vivid imaginations, it can be disturbing to hang out with Heston Blumenthal. Odd thoughts cross your mind such as what would it be like to be served a life-sized head of the chef-owner of the Fat Duck. First: you and your fellow diners would be invited to insert earphones connected to iPods which would play barnyard sounds of contented chickens clucking. A waiter would waft a distilled essence of something suitably earthy: fresh hay, say, laced with something borderline unpleasant to stimulate the senses. You would then be presented with a silver spoon and instructed to tap the patron’s bald pate which would crack open to reveal a rich brew of truffled brains, which you may or may not find delicious depending on how easily you could overcome your conditioned resistance to cannibalism. 


Related posts:<ol><li><a href='http://www.ginnydougary.co.uk/2009/07/16/how-friends-ferran-adria-and-richard-hamilton-inspire-each-other/' rel='bookmark' title='Permanent Link: How friends Ferran Adrià and Richard Hamilton inspire each other'>How friends Ferran Adrià and Richard Hamilton inspire each other</a></li>
<li><a href='http://www.ginnydougary.co.uk/2007/04/14/one-paston-place/' rel='bookmark' title='Permanent Link: One Paston Place'>One Paston Place</a></li>
<li><a href='http://www.ginnydougary.co.uk/2006/04/01/allium/' rel='bookmark' title='Permanent Link: Allium'>Allium</a></li>
</ol>]]></description>
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		</item>
		<item>
		<title>One Paston Place</title>
		<link>http://www.ginnydougary.co.uk/2007/04/14/one-paston-place/</link>
		<comments>http://www.ginnydougary.co.uk/2007/04/14/one-paston-place/#comments</comments>
		<pubDate>Sat, 14 Apr 2007 14:40:03 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ginnydougary.co.uk/2007/04/14/one-paston-place/</guid>
		<description><![CDATA[Times Magazine - April 14 2007
- Ginny Dougary


I’ve been wondering what is it about taste and smell that, of all the senses, connect so intimately with half-remembered experience. Proust’s madeleine is the most obvious example of this nostalgic potency; one bite of a cake unleashing a masterpiece of recollected memory. But some of the most evocative food writing also revisits the time when the writer’s taste buds were first awakened, resulting in a sort of double whammy of nostalgic pleasure for the reader who still remembers the precise feeling of delight and recognition on first coming across a passage of this kind.


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</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wright Brothers</title>
		<link>http://www.ginnydougary.co.uk/2007/02/10/wright-brothers/</link>
		<comments>http://www.ginnydougary.co.uk/2007/02/10/wright-brothers/#comments</comments>
		<pubDate>Sat, 10 Feb 2007 10:15:54 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ginnydougary.co.uk/2007/02/10/wright-brothers/</guid>
		<description><![CDATA[The Times - February 10, 2007
- Ginny Dougary


All around the dining room the only sound you could hear were little moans of pleasure

Can you remember when you tasted your first oyster? It must have been a little bit of an event; such an odd thing to eat, with its briny taste, sluggish colour and slippery muscular texture, and so freighted with expectation. As a child, I viewed the oyster with a mixture of suspicion and respect.


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<li><a href='http://www.ginnydougary.co.uk/2007/04/14/one-paston-place/' rel='bookmark' title='Permanent Link: One Paston Place'>One Paston Place</a></li>
<li><a href='http://www.ginnydougary.co.uk/2006/04/01/allium/' rel='bookmark' title='Permanent Link: Allium'>Allium</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Hungry Monk</title>
		<link>http://www.ginnydougary.co.uk/2006/04/08/the-hungry-monk/</link>
		<comments>http://www.ginnydougary.co.uk/2006/04/08/the-hungry-monk/#comments</comments>
		<pubDate>Sat, 08 Apr 2006 11:51:34 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Food]]></category>

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		<description><![CDATA[THE TIMES - April 8, 2006
<em>Ginny Dougary</em>

"It’s hard to have high expectations of a restaurant whose culinary claim to fame is banoffi pie" 
 
 
Last week I was pootling around the Cots­wolds, being a professional eater and an amateur antique-hunter, visiting churches and gazing into estate agents’ windows. It was lovely, of course, but did give me intimations of… well, certainly of old age. Which should be fine since old is the new young or will be if the great mass of us baby boomers have anything to do with it when we get really long in the tooth. As a metropolitan middle-youther, however, there is something about villages and the countryside that feels alien – or, at least, makes me feel like one.


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</ol>]]></description>
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		</item>
		<item>
		<title>Allium</title>
		<link>http://www.ginnydougary.co.uk/2006/04/01/allium/</link>
		<comments>http://www.ginnydougary.co.uk/2006/04/01/allium/#comments</comments>
		<pubDate>Sat, 01 Apr 2006 11:09:08 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Food]]></category>

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		<description><![CDATA[THE TIMES - April 1, 2006
<em>Ginny Dougary</em>

"One associates the slogan 'Relaxed Fine Dining' with middle-aged men in Pringle golf sweaters"

Congratulations are in order. I’ve been ban­ned from a restaurant. This has been achieved without becoming paralytic and throwing up over a table, dancing on top of or passing out underneath one. I have not asked for my meat to be prepared well done or ordered HP Sauce to be served with my foie gras. I have not been caught Beckering in a broom cupboard.


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</ol>]]></description>
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		</item>
		<item>
		<title>The Jolly Sportsman</title>
		<link>http://www.ginnydougary.co.uk/2005/10/29/the-jolly-sportsman/</link>
		<comments>http://www.ginnydougary.co.uk/2005/10/29/the-jolly-sportsman/#comments</comments>
		<pubDate>Sat, 29 Oct 2005 20:25:10 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ginnydougary.co.uk/?p=17</guid>
		<description><![CDATA[TIMES ONLINE - October 29 2005
<em>Ginny Dougary</em>

Chapel Lane, East Chiltington, East Sussex (01273 890400)

My relationship with the country pub has been one of inconstant and mainly nostalgic affection. My parents, both long dead, had bought a house in the West Country and my first experience of pub grub was on school exeats around Cheltenham – Tewkesbury, Burford, Bisley – my dad in his old Daks shirt and cords, ordering mash and Gloucestershire sausages so improbably large they almost flopped over our plates.


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<li><a href='http://www.ginnydougary.co.uk/2005/10/22/the-gingerman-at-drakes/' rel='bookmark' title='Permanent Link: The Gingerman at Drakes'>The Gingerman at Drakes</a></li>
</ol>]]></description>
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		</item>
		<item>
		<title>The Gingerman at Drakes</title>
		<link>http://www.ginnydougary.co.uk/2005/10/22/the-gingerman-at-drakes/</link>
		<comments>http://www.ginnydougary.co.uk/2005/10/22/the-gingerman-at-drakes/#comments</comments>
		<pubDate>Sat, 22 Oct 2005 20:31:21 +0000</pubDate>
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		<description><![CDATA[TIMES ONLINE - October 22 2005
<em>Ginny Dougary</em>

44 Marine Parade, Brighton, East Sussex (01273 696934) 

 
 
The last time I wrote about trying to get a good meal in London-on-Sea, it was difficult to avoid being hard on its restaurants. But now, a year or so later, eating out in Brighton – hallelujah! – no longer sucks.


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</ol>]]></description>
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