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17 June 2009 11:42
Why James is so in the mix
My friend the home economist and food writer James McIntosh is one of those seemingly indefatigable individuals who manages to have fingers in innumerable pies - and yet still succeeds in doing so many things so well and with such flair.
Just savour this for a moment. James, a member of the Guild of Food Writers, is a talented food writer and he won the prestigious Gourmand award for the best series cookbook with his first book, mix. On the back of this success, he is about to publish the follow-up - called simply dinner - and two more in the series are planned, cake and veg.
He is a Fellow of the Royal Society of Arts, former chair of the London branch of the Institute of Consumer Sciences, and, last year, he was invited to speak at the 21st World Congress of the International Federation for Home Economics, held in Switzerland.
But I still best know James - who grew up on a farm in Northern Ireland and, after graduating in Home Economics, worked at Le Cordon Bleu School of Cookery and the Good Housekeeping Institute - as one of the dedicated team who travel the UK giving entertaining, informative and fun AGA demonstrations.
And, as anyone who has attended one of James's presentations will testify, he is one of the best - his knowledge of the AGA is impressive, but so is his energy, boundless enthusiasm, fabulous sense of humour and inimitable rapport with the audience.
There's a chance to enjoy all of that when James hosts A Day on the Aga at Swinton Park in Ripon, North Yorkshire, on June 23. Among the dishes he'll be conjuring up will be walnut bread, popcorn, salmon roulade, Beef Wellington, saffron potatoes, teriyaki beef, white chocolate and cherry fudge pie and meringue roulade with strawberry and mango.
For more on the event - being staged within the hotel's fantastic cookery school - call 01765 680900 or visit http://www.swintonpark.com/
To find out when James will next be demonstrating at an AGA shop near you, visit www.aga-web.co.uk
For more on James and his company, Whisk, visit www.jamesmcintosh.co.uk
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