I have worked in restaurants since I was 14 and other than a few years, part time at the very start I have worked out front – first running plates to tables, then waiting, eventually going Pro as a sommelier and sometime Matre D. I love food and it is this love that drove me into the restaurant industry and kept me there for so long. I now make a crust selling wine and glassware for a very cool little company (more on that later).
Over that time I started writing about wine and then beer, under a somewhat unfortunate moniker which changed as I became more involved in the wine industry. I also started writing semi-professionally for a couple of magazines (I still write for Homestyle). While wine became my calling professionally I never lost my culinary passions. Over this time the wine blog became more and more sporadic as work became my chief outlet for wine dialogue. Just over a year ago I decided to further my career in wine by becoming a rep for Macvine International (I sell wine and glassware) – this is an amazingly dynamic, fun, interesting but nevertheless extremely challenging role that I am growing in to. I tried blogging in another format but I could not pick up momentum. Likewise there were more and more conflicts of interest to tiptoe through. I killed the blog.
I needed another outlet for my writing, I eventually settled on a food blog (I know that is the last thing the world needs). I wanted to write about the food I love too cook and eat – big bold flavours, meat of every sort but especially secondary and tertiary cuts, smoking, curing, deep frying, bacon and everything else that is good and right in this world. It’s also about thinking about what we eat – eating ethically, locally (where possible) and seasonally. It is not about high-brow food or expensive ingredients – in fact, the chefs and writers that inspired me to write this are the antithesis of this: Nigel Slater, Hugh Fearnley-Wittingstall, Bill Buford, Fergus Henderson (of St John Fame), Michael Pollan, as well as a growing number of restaurants whose food and philosophy epitomise this – wonderful, world class unfussy food with great service delivered to the table at a reasonable price in a relaxed environment. These restaurants are are only able to do this because they don’t use expensive ingredients, rather they have the skill and dedication to turn lesser ingredients into awesome food. I don’t know why XY, the male sex chromosome appealed to me – I am male and the food I am going to be writing about seems masculine but I don’t know why that is – it’s not about gender. This is for anyone who loves the food I love – boys, girls and everyone in between. xy eats seemed catchy, and was available.
Essentially this blog is going to contain my cooking as well as links to articles, opinion and more. It will not contain restaurant or wine reviews – firstly I count many restaurants (and wineries) as clients and giving the ones I like good reviews seems self-serving, on the converse panning them also seems just plain stupid. I won’t be reviewing wine either but I will be writing about the wine and beer (as well as other things) I drink with the food I cook and eat. How this will evolve I’m not sure but there is a lot of scope for growth. Expect a recipe and something else at least once a week.
All the while I will continue to post on twitter where I will post pictures of dishes I enjoy, wines and beers I’m drinking, my thoughts, links and everything else.