Duvel Triple Hop
Might I point out that sprint has sprung. Isn’t it obvious? Cold wintery nights, grey…
Browsing: The Foodie
Bo London
“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.”
The Luggage Room
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”.
Asparagus
There’s only a couple of weeks to go until the British asparagus season kicks-off officially…
The Rookery
“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.”
An Easter Offering: The Main Event
Celebrate the business end of Easter with these recipes for slow-roasted shoulder of honeyed lamb…
Theo Randall at the Intercontinental
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.
The Factory House Supper Club
“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.
An Easter Offering: Preparation
Easter is usually a far less angsty holiday than Christmas – all that really matters…
Meat Mission
“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.
Braised Pigs’ Cheeks
‘Everything but the squeal’ is what used to be said about how much of a…
Tullamore Dew: An Irish Odyssey
“Picture the following scene. I’m standing in the top room of a Dublin pub, late on a Thursday night. Nothing that unusual about that, but there’s a coffin in front of me.”