Profile:
Terry Glover

Caribbean Festive Dream from the Cake Shop: rich fruit cake with cacao nibs and roasted hazelnut, spiced with Jamaican cinnamon, orange oil and creole bitters. Topped with marzipan and hand-painted golden eagles.

I ...

EVENT: The third London Review Cake Shop Pickle Competition will take place on the 13 November. Book tickets here.

Turning off Camberwell High Street into Grove Lane, I always feel like I’ve stepped into a ...

Our annual pickle competition is really just a blanket term to cover our celebration of the art of pickling, preserving, making and doing.

This Sunday 13 November we are doing it again. It will be a salute to the small ...

My response to Jonathan Rees’ new book, Refrigerator, part of the Object Lessons series from Bloomsbury.

Standing in front of an open fridge door; I’ve been doing this for as long as I can remember. I can still hear ...

Our annual Pickle Competition takes place every autumn. Calling it a 'Pickle Competition' is a bit misleading - it's a broad celebration of preserving techniques; part country fair, part cultural exchange.

We had all ...

As a lover of all vegetables and bitter flavours, I found myself confounded at the Christmas table by my indifference to the little Brussels sprout. 'Three please,' I muttered as the serving dish came my way (wrinkled ...

There are over half a million bees buzzing around Bloomsbury, St Giles and Holborn, thanks to inmidtown's Urban Bee Keeping project. Bees mean honey, and we in the Cake Shop have got our hands on some this month. It's ...

At Easter I’ll be in New Orleans. It’s a city that feels like a banquet of all the great things that life has to offer: music, rhythm, sex, culture, food. I’m expressing my excitement the same way that I express ...

This year, I made two Valentine's day cakes. The first was a sweet Victorian affair: layers of coconut, sour cherry and dark salted chocolate sponge, topped off with dusky pink icing and little budding flowers.

The ...

For some reason, I've never been able to keep Halloween and Valentine's Day separate in my head: I slip up and call them both 'Valloween'. They're both garish, gross and overly sweet - and they both tap into something ...

Ahead of our pickle competition, Cake Shop manager Terry Glover writes about her global pickle inspirations:

Exploring fermentation has taken me half-way round the world and back. You can take that as an over-eager ...

Beer. Pickles. Bread. Yoghurt. Cheese. In my opinion, the best things in life involve fermentation.

It’s an opinion shared by fermentation guru Sandor Ellix Katz, who preaches ‘peaceful coexistence with microbes ...

The birds alerted me that the tree was there. I could hear them squabbling from my bedroom. I opened the window and climbed onto the roof, and there it was: elderflower, in full bloom. I went back in to get my scissors. ... ... Read more

I’ve never been to Senegal, or to Togo, Ghana or Nigeria, but I know that I love the food that comes from these countries. My neighbourhood in South London is filled with the smells of African cooking: you can’t help ...

'Many of my most vivid memories from books are of the meals the characters eat', writes Dinah Fried in the introduction to Fictitious Dishes. From Madame Bovary's 'dungeon of Savoy Cake' to Humbert Humbert's gin and ...

There are plenty of traditions associated with Simnel cake, but they're hopelessly muddled. Some say it's a Mother's Day tradition; others link it to Easter celebrations. Some credit the cake's invention to Lambert ...

I met recently with a friend from Australia who I hadn’t seen for many years. She brought me a wonderful gift: a book of pressed wild flowers from the 1920s. The names of the flowers were carefully penned next to the ...