Unconventionally marking the opening of Scholtès’ Centre of Excellence at 98 Wigmore Street, London, a multi-faceted play was staged around the brand’s high-end appliances encased in a brave, tactile scheme by designer Patricia Urquiola.

Italy has a reputation for being the spiritual home of peasant food. Whilst this is historically inaccurate, with much of what we see as peasant food being the historical preserve of nobles, it is also unfair. Italy has some cutting edge chefs in its midst. This much was evident from my visit to this year’s Identita.

Every time we get one of those little green bags we just know we’re in for something special. This year Harrod’s is stocking some pretty creepy Halloween goodies that will go down well not only with the little ones, but with us grown ups too.

But of course, violets, Verdi and film director Bernardo Bertolucci aside, Parma and its surrounding region of Emilia-Romagna are most famous for Parmesan cheese -Parmigiano-Reggiano – and Parma ham – Prosciutto di Parma – both of which have seen worldwide sales rocket. Over the last two years, UK sales of Parmigiano-Reggiano shot up by over a fifth while UK exports of pre-sliced Parma ham increased by nearly one third between 2008 and 2010. That’s a lot of grated cheese on our lasagnas.

You’ve got until 31st October to save £20 on a pair of tickets to this year’s Taste of Christmas and the chance to see top celebrity chefs in action, get inspiriation for your own festive feast and eat your way round the exhibition.

The old and the new collided when I was invited to learn more about the Courvoisier’s new range of cognacs at a tutored tasting at the top of the Gherkin in an intimate private room, allowing uninterrupted indulgence. The occasion was the launch of the first range of cognacs to publicise their ageing time: Courvoisier 12 and 21 year old.

Like the high-low fashion movement that proves looking good doesn’t have to mean going broke, Morrisons want to show the consumer that value for money doesn’t have to mean cheap and nasty. On the contrary in fact, they want to share their philosophy that producing great food that is also value for money, is actually achievable.

Enjoy the art of jamón carving with expert carver Chus Valvor of Tozino, a hands-on cookery class with Rachel McCormack of Catalan Cooking, and a Codorníu Fizzness School cava masterclass, before sitting down to relax and enjoy the fruits of your labour, all in one action-packed supper club evening.

Foodepedia was recently lucky enough to interview Michael Caines ahead of the launch of his Fairy Liquid pop up at the OXO Tower. Caines is the executive chef of Gidleigh Park, a two Michelin star hotel in Devon as well as running the restaurants for the Abode Hotel group.

Frozen Yoghurt – or ‘FroYo” as they’re calling it – seems to be at every turn these days, with the likes of Frae, Snog, Yog, Moosh and Yufori having almost as much street presence as Starbucks. Well, perhaps that’s exaggerating a little. But it’s increasingly difficult to escape the health conscious’ answer to an ice cream parlour while the craze snow balls its way down the streets of our major cities. What’s causing this frozen yoghurt frenzy?