Luke MacKay

Luke MacKay

Luke Mackay is a sort of chef, sort of wine merchant and sort of food writer.

  • Luke Mackay's Slow Braised Oxtail

    Thursday September 9th, 2010

    Oxtail is my favourite thing to slow braise. And I slow braise a LOT. Swedes have just come into season and are amazingly sweet but with a wonderful earthiness. This is my little homage to Fergus Henderson. Less is more. No wine or any of that French nonsense.

  • Fat, it's not a feminist issue

    Thursday September 2nd, 2010

    Luke Mackay turns out to be a fat fanatic and gives himself a good porking as well as giving us a great way to roast your belly.

  • Bibendum

    Friday August 27th, 2010

    I rang the restaurant upstairs and said ‘Hello I’m eating oysters downstairs and its freezing and making me sad. Can I come and have lunch in your nice warm restaurant please?’ And the man said ‘Yes but you have to order in the next six minutes because the kitchen closes at 2.30.’

     

  • Luke Mackay's Comfort & Joy: Ham Hock Recipe

    Friday August 20th, 2010

    Luke Mackay talks about Miss Marple, pink custard and being dumped plus check out his comforting Ham Hock with Parsley Sauce recipe.

  • Luke Mackay's Chilli

    Thursday August 12th, 2010

    Luke Mackay says he is a sort of chef, sort of wine merchant and sort of food writer. We say he's our kind of food writer. A good one. This week he tells us what kind of eater he is and why and gives a recipe for a 'kick-ass awesome chilli' Like he says, put the loo roll in the freezer, you're going to need it.