Phil's Friends
HP_star.gif Just a few of the great product and people I have had the pleasure in meeting or working with.
  • Aldi   ( 1 Article )
    Aldi  Logo Phil has joined forces with Aldi to tackle the effects of the credit crunch on the nation's eating habits and is cooking up a series of recipes to revive the nation's dinner tables forming a partnership with Aldi to bring simple, restaurant quality food to customers at prices that won't break the bank.
  • Spam   ( 1 Article )
    Spam logo SPAM® for me has the feeling of growing up, coupled with being rather tasty and delicious and also strangely comforting. That’s why I’m more than happy to sing its praises, along with the other 5 billion can buyers over the last 73 years.
  • Three Wee Pigs   ( 1 Article )
    Three Wee Pigs logo At Three Wee Pigs we pride ourselves in supplying the highest quality pork from our woodland farm.
  • Sixty Plus Surfers   ( 1 Article )
    Sixty Plus Surfers logo Sixtyplusurfers is the website magazine for mature people, every month we bring out a new edition for our readers.
  • Fine Beef Company   ( 1 Article )
    The  Fine Beef Company logo The Fine Beef Company rears Dexters, Old English Longhorn, Limousin, Charolais and Aberdeen Angus, all of them fed a natural diet and, once slaughtered, hung for 28 days, they are outstanding.
  • Kelly Bronze Turkeys   ( 1 Article )
    Kelly Bronze Turkey logo Fantastic free range turkeys
  • Carnation   ( 1 Article )
    Carnation Logo This is a brand I have supported for many years, they produce fabulous products that I use in many of my recipes.
  • Coeliac UK   ( 6 Articles )
    Coleiac UK Coeliac UK is the leading charity working for people with coeliac disease and Dermatitis Herpetiformis (DH). Thier mission is to improve the lives of people with coeliac disease through support, campaigning and research.

About Phil

"Phil Vickery does English cooking better than anyone in the country" ::Jonathan Meades, Sunday Times Magazine

"Some of the finest English cooking imaginable intense flavours and subtlety that no other chef seemed to match" ::Nicholas Lander, Financial Times