BRGR.Co. A strange, vowel-less beast that’s popped up on Wardour Street, part of the renaissance of Soho restaurants and the new breed of burger purveyors who’ve set up shop to make the most of London’s burning desire for re-imagined American junk-food.
Might I point out that sprint has sprung. Isn’t it obvious? Cold wintery nights, grey…
“Chinese chef, Alvin Leung, is something of a legend in Asian gastronomic circles, an avant garde performer who stands alone in terms of creative vision and culinary style.”
We stroll up to the front of the hotel, searching for a likely entrance. There’s nothing. We enter the hotel through the revolving door and search the foyer. Still nothing. We find a doorman and discreetly make enquiries about a ‘Luggage Room’. “Ah” he says, sizing us up. “Outside, look for the small, black door to your right – you need to knock”.
There’s only a couple of weeks to go until the British asparagus season kicks-off officially…
“Everywhere in the Capital, everyone is grabbing for their bit of the pie. Whether it’s mediocre no-hopers petulantly clinging to the armrest in the tube, or unjustifiably self-important fat cats creaming off bonuses in the City. It is universally acknowledged that no one wants to share.”
Celebrate the business end of Easter with these recipes for slow-roasted shoulder of honeyed lamb…
Theo Randall deals in rusticity. His cooking philosophy is simple: source the best ingredients to create authentic Italian dishes that would make mama weep for her homeland.
“You can see Copenhagen’s balls from here!”. Excuse me? “What on Earth are you talking about” I said to Mr P, who was stunt double for Lady Stirling this particular evening. “Copenhagen, his balls, you can see them quite clearly from here”. He was right.
Easter is usually a far less angsty holiday than Christmas – all that really matters…
“How’s the meat situation?” – This enigmatic question was graffitied onto a work top at my old university and is, bizarrely, permanently etched in my mind.
‘Everything but the squeal’ is what used to be said about how much of a…