CONSIDER THE ANCHOVY

I travel through France, Spain, Italy and Sicily, Portugal, Greece and California  as well as the UK embracing its huge culinary diversity.

On my journeys, I observe anchovy history, culture, rituals, visit many small producers and celebrate how totally analog anchovy production thankfully has to remain with its reliance on sobadores’ meticulous skills and how often the conservas are female led.

I look at how anchovies relate to the arts, meet many maverick characters involved, some chefs who are key anchovy cheerleaders and learn their recipes and truly local recipes that rarely travel as well as how best to prepare classic anchovy dishes. 

I explain why anchovies matter profoundly and advocate for how anchovies should play a significant role in our future health and longevity and their importance in protecting the marine ecosystem.

AUTHOR BIOG

Sudi Pigott has been a food and travel writer for almost 30 years writing for the very best worldwide publications including Centurion & Departures (Amex Magazines), Conde Nast Traveller, Telegraph Food & Telegraph Travel, the i paper, FT Globetrotter and How to Spend It, National Geographic Traveller, BA High Life , Brummell and finedininglovers.com

Sudi’s previous books are bestseller ‘How to be a Better Foodie’ and ‘Flipping Good; pancakes around the world’.

Sudi runs ‘Definitive History of Fish & Chip’ tours around London with airbnb experiences.

Sudi is a member of The British Guild of Travel Writers

My work has taken me around the globe: making agnoletti with Massimo Bottura’s pasta guru; champagne pairing with Dom Perignon’s cellar master, discovering Elena Arzak’s favourite pintxos in San Sebastian, foraging with Rene Redzepi in Friuli-Venezia; and, most recently, experiencing the mesmerising, ingredient-led food at Bruno Verjus’s Table in Paris, the highest new entry in World’s 50 Best Restaurants 23.

Read my writing here www.sudifoodie.com/journalism and follow me on social media (instagram and twitter) here @sudifoodie