Culinary Calendar: January
Amid the gloom of the inclement weather, there are some joys to be had in January…and many of those to do with food. Angela Clutton breaks open the new year with a look at what’s seasonal this month…
Browsing: The Foodie
Casanis
“With its low lighting, shabby chic whitewashed interior and wooden chairs, not to mention Jill greeting guests with “Bonsoir!”, you could almost convince me that I was in France.”
The House of St. Barnabas
A private members’ club attributed to a saint? Not as odd as it sounds, as Richard Clayman discovers the charity behind this London institution…
Craft Brew, NY: It’s No Small Beer
Craft brewing is on the up in the UK. But across the pond our American…
Winter Hideout: The Churchill Bar & Terrace
If you love a bit of history with some cocktails thrown in, then The Churchill…
Le Marocain at La Mamounia
“Marrakech – a city of sounds, oscillating through the hot, dry, smoky air from the hoarse but incessant voice box of Jemaa el Fna. Bewitching, enchanting, hypnotising…”
Outlaw’s at the Capital
“Outlaw’s at The Capital sounds rather dramatic, like a Sam Pekinpah Western. It is not; it is a very calm, well-mannered, perfectly turned out restaurant in Knightsbridge…”
Acting Up at The Ivy
“Lord Fellowes turned, I noticed an apron on him, and as he strode past I heard him utter to the maitre d’, ‘Two machiattos for table four’.” Larry dines in surprise at the hands of Downton’s finest…
Culinary Calendar: December
Finally, December. We can start talking about Christmas. Here, Angela Clutton dispenses with the turkey and offers a range of ideas and traditions for the season’s festivities…
Ox, Belfast
“The ox is one of those plentiful beasts who just keeps on giving. If we’re not using it for ploughing or threshing, then it’s pulling carts in India. If you’re not in India, then you’re probably eating the thing alongside a glass of Châteauneuf-du-Pâpe.”
Boulestin St James
“When a new restaurant opens in St James, critics from leftie-communist-vegetarian newspapers sigh heavily; they reach for the thesaurus to find a superfluity of words to describe what was an overpriced, mediocre meal…”