Born on 14th of January 1965
Eton, Oxford, a beautiful home seemingly with a log fire in every room, it should be easy to loathe Hugh Fearnley-Whittingstall, but he clearly qualifies for that highest of all accolades – he’s a good bloke. HFW’s simple cookery based on fresh, ideally organic ingredients; his drive to get us producing our own food as well as cooking it; and his activism on the madness of EU fishery regulations and the evils of battery farming among other causes qualify him for that title. Add to that his very readable and nicely honed prose style, and he is one of the stars of the British food scene, and by far the most likeable.
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