EXETER'S top chef Michael Caines is this week's guest editor of the Express & Echo.
He spent a day at the newspaper's offices at Sowton, attending the news conference and assisting in the big decisions that shape the content of the paper.
It comes as the city prepares to celebrate the annual South West Festival of Food and Drink in Exeter this weekend.
Thousands of people will attend the 10th birthday of the festival, which brings people together to sample the best of the region's food and drink producers in the city's Northernhay Gardens.
Not surprisingly, food and farming issues feature heavily in this week's paper.
On page eight we reveal that plans for a controversial industrial-scale pig farm at Powderham have been dropped.
There's a double page spread previewing the festival itself and the after dark entertainment taking place in the city.
We also look at the impact of the horsemeat scandal and the effect it has had on local butchers, and there's a story about the success of Devon's Piper's Farm.
Our columnists have also taken up the food challenge. Mike Byrne provides his own special take on an old favourite, macaroni cheese.
And Echo2 is packed with recipes, a history of the food festival and a wealth of information.
Michael also reveals some interesting new facts about himself in Guilty Pleasures – including a schoolboy crush on Blondie and his favourite song to sing in the shower.
But it's not all about food.
The celebrity chef and businessman is passionate about promoting Exeter and the well-being of the city he loves. And he was keen to include stories on the new train station plans for Marsh Barton, the card scam hitting local businesses and the impressive homecoming parade for troops returning from Afghanistan.
He said: "The Echo has always been a great supporter of the food festival and we are grateful for that support. The drive behind the festival is buying local. That costs more and it is not easy at a time when people are being squeezed, but at the festival we get to champion the local farms which are providing local food. We champion the local element – it is a celebration of what is great about the region."