“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.”
“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…”
“Launceston Place in Kensington is best known for being Princess Diana’s favourite restaurant. Tucked away in a pretty townhouse on a quiet street far from the madding crowd…”
“You’re in Hoxton of a Thursday evening. It’s time for dinner. One of two things is probably true: either you’re a hipster, so you don’t eat, or you’re in a Vietnamese restaurant, disappointed that you couldn’t bring your own booze…”
Estella visits the latest outpost of the Obika mozzarella empire on Charlotte Street, where she samples the finest white stuff known to mankind…
Veteran American actor, comedian and director Mel Brooks reportedly stated “sex is like pizza, even when it’s bad, it’s good” and I am inclined to sort-of agree, although the focus of my attentions in this context falls on the pizza.
“In Italy, a trullo is a 19th century dry stone, conical-roofed dwelling of the Apulia region; traditionally used as outhouses or small abodes for agricultural workers; now smartened up and rented out as luxury holiday homes.”
You’d never really know it until you’re up there, high above everything, but London sprawls in a way that shocks you, there is a shapeless morbidity to our capital.
“Fifteen Cornwall is all wood slated exterior, with steps leading down and down into the restaurant; views of the beach teasing en route.”
“I was to meet with chief mate, The Foodie Ed. and take on board a cargo of the finest seafood available this side of the Mariana Trench.”
“A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.” Lord Byron
