CONTRIBUTORS

Tom Parker Bowles

The Esquire food editor

catalogues his 10 best-loved restaurants on page 90. “The list is about my favourite places across the world, rather than the

best,” he says. “I’m not sure how anyone works out what the ‘best’ restaurant

is, anyway. It’s entirely subjective. But these places, scattered across the globe, never cease to give me joy, pleasure and delight. I hope they do the same for you.” Parker Bowles’ The Cook Book: Fortnum and Mason

(Fourth Estate), is out now.

Blake Morrison

“I’m more of an eat-to-live person than live-to-eat,” says the author and poet, whose essay on skate is on page 138. “No one’s more

surprised than I to be writing about food. Friends think I’m capable of cooking only two dishes, kedgeree

and apple crumble.

At a restaurant, my main concern is which wine to order.” Morrison teaches

creative writing at Goldsmiths University, and writes his own; the latest,

The Executor (Chatto & Windus), is out now.

Russell Norman

On page 130 begins an exclusive preview of recipes from our food columnist’s new cookbook. “In Venice on research, I tried to

improve my Italian,” Norman says. “It wasn’t always successful. I joined

a cooking conversation about rissoles and faggots. I thought ‘fagotti’ was the word for the stuffed meat savouries. I found out later

it means ‘bassoons’. No wonder locals thought I was odd.” Venice: Four Seasons of Home Cooking (Fig Tree) is published on 29 March.