Fuchsia Dunlop

Fuchsia is a hugely influential cook and food writer specialising in Chinese cuisine. 

When Valentine introduced us to Fuchsia we were immediately excited about the idea of her interpreting our Lofoten larder.

Fuchsia trained as a chef in Sichuan and has been researching Chinese food and culture for more than two decades. Her books have won many awards (far too many to fit in here) and she writes for the FT and OFM among other publications. She’s appeared on radio and TV with heavyweights the late Anthony Bourdain and Dave Chang.

We welcome Fuchsia with open arms, as we do our favourite ceramicist Gunvor Tangrand and nature artist Adam Batchelor.

– Who else is joining us for Kitchen on the Edge of the World –