On the final day of his crowd-funding campaign for his new book Bill’s Kitchen, food writer and restaurateur Bill Sewell discusses his journey from concerned London vegetarian to enthusiastic rural omnivore. His trademarks are strong flavours, simple techniques and a passion for the pleasure of cooking as well as eating. They talk about eating well but not cleanly; and the ways in which social media can either kill or build a sense of community around food, cooking and eating.
