Samuel Goldsmith

Food Editor @bbcgoodfood. Chair: @GuildFoodWriter 🇪🇺🏳️‍🌈 Views my own.

[Aaron Vallance @1dish4theroad]

Homemade chicken tikka pasties. My oldest made these for his GCSE Food Tech exam, and now it's a firm favourite round ours! (fab recipe via @SamuelGoldsmith)

[Samuel Goldsmith @SamuelGoldsmith]

@nicmillerstale I love 4850. It’s great for coffee, pastries and wine. They also do an evening meal which is very good.

[GuildofFoodWriters @GuildFoodWriter]

📢 NEW BOOK ALERT

The Guild of Food Writers Chair @SamuelGoldsmith 's debut cookbook Tinned Tomatoes Cookbook: 100 everyday recipes using the most versatile ingredient in your kitchen is out now!

https://t.co/gXX5PvWaid

[Samuel Goldsmith @SamuelGoldsmith]

@MrF472 Thank you so much! That’s very kind of you to say. Hope you enjoy cooking from it.

[David Ferguson @MrF472]

@SamuelGoldsmith Sir, this is the best cookbook I've ever bought. Everything is tasty and creative, yet straightforward to make. It all just works. It's everything you want, and yet seldom find, in a cookbook. Well done, and thank you.

[Orlando Murrin @orlandomurrin]

Recording Christmas podcasts yesterday and LITERALLY dwarfed by the talents of @ChefTomKerridge and @ItsBigZuu. Joined by the wondrous @MallikaBasu_ for pigs in blankets glazed with chilli jam. Season starts Tuesday. @bbcgoodfood @chrishayesuk @SamuelGoldsmith

[Samuel Goldsmith @SamuelGoldsmith]

Definitely recommend picking up a copy of this.

[Good Food @bbcgoodfood]

Our August issue is on the shelves! Make your own #BBQ feast with our ultimate spice blend enclosed with the subscriber issues. Discover cooking-over-coals inspiration, air-fryer surprises and more in our brand-new magazine.

[Joanne Gould @joeatslondon]

Nice bit of @SamuelGoldsmith Tuscan chicken for dinner, Top Boy season finale and half a bottle of rose please, Bob

[Samuel Goldsmith @SamuelGoldsmith]

@RegulaYsewijn @Morrighani @orlandomurrin @FelicityCloake @GuildFoodWriter @Msmasterchef It’s basically some key highlights. Mainly members news e.g book releases and projects. The idea being that they get more promotion and if someone finds an interesting news story or are working on something where it might be useful then hopefully our members get some promotion.

[Samuel Goldsmith @SamuelGoldsmith]

@XantheClay Me too!!!

[Samuel Goldsmith @SamuelGoldsmith]

@XantheClay I always go to 48-50. Amazing for coffee and breakfast/brunch and I think the wine options and food are fab too. I also liked Bar Alt xx

[Samuel Goldsmith @SamuelGoldsmith]

@XantheClay I think you can make some claims https://t.co/vESiT1KLCH

[Good Food @bbcgoodfood]

Don’t miss your favourite chefs and experts cooking live at the BBC Good Food Show Summer. Save 20%* on tickets with code GFSM20 and BBC Good Food magazine subscribers can save 25%** using their unique 10-digit subscriber number. T&Cs apply.

Book now: https://t.co/qA8HwFkEk3

[Good Food @bbcgoodfood]

In our brand-new issue, recreate Ravneet Gill's Indian pudding soaked in cardamom-spiced milk and celebrate Holi with @urvashiroe's vibrant feast. Plus, impress with our relaxed entertaining dishes and new bakes from @ChefTomKerridge. Pick up a copy today for 75+ recipes.

[Stephanie Jackson @totallyjackson]

The world's best food festival @afoodfestival seeks a brilliant new director to lead a stellar team in beautiful Abergavenny. Up for it? Apply here 👉 https://t.co/L0oJkWiwP2 #jobsinWales #foodfestival #YFenni #AFF2023

[Samuel Goldsmith @SamuelGoldsmith]

@nicmillerstale Depending on what you’re looking for, there’s a fun sandwich shop called Hebden Sarnies. I walked by Coin and it looked good. Must see place for me is Jules Pottery & China…

[Samuel Goldsmith @SamuelGoldsmith]

@Charlotte_Pike_ Congratulations. You both look fab xxx

[Samuel Goldsmith @SamuelGoldsmith]

@sjfbilton @manfrommaralea Hmmm. You could try but they won’t be the same. If you wanted to give it a go then I’d suggest perhaps rubbing with a little oil then baking at 180C/200C and checking after 5 mins. It would basically be the same as if you baked them. I suspect the joy is that they’re deep fried!