B.Log from March 2009

March 2009 B.Log Archive from Foodepedia

  • Tamarai with an Indian Accent

    Nick Harman
    Thursday March 26th, 2009

    Some restaurants hide their light under a bushel, Tamarai hides its under a car park. It takes some nerve to descend the seemingly endless stairs to arrive at what turns out to be not a bomb shelter but a large clubby space with a massive bar and a special dining area. If war is declared, here is where I want to eat my last poppadum.

  • Tasting Tanqueray at the Connaught

    Nick Harman
    Saturday March 21st, 2009

    I seem to have been in the Connaught bar rather a lot recently, well twice to be precise, and in the self same seat too. The first time was to sample vodkas and now a line of gin filled glasses are looking warily at me. All this is after eating a large pizza and a drinking the best part of a bottle of red wine earlier. Oh dear, I hope this isn’t going to get messy.

  • A Turkey is not just for Christmas….

    Nick Harman
    Monday March 16th, 2009

    The Goring Hotel recently played host to an event promoted by British Turkey, the body that represents British turkey producers, attended by foodie scribes and representatives from those producers, to see Phil Vickery give a demonstration of the versatility of turkey in cooking.  Phil’s focus was on turkey recipes for summer dishes, and he had developed four recipes to demonstrate different from those of his that already appear on the British Turkey website.

  • Pulling the perfect pint with Diageo

    Nick Harman
    Thursday March 12th, 2009

    So who knew that one company, Diageo, were responsible for, or had an interest in, the production of such a wide range of alcoholic beverages that you wouldn’t have to go anywhere else to achieve a well stocked bar?  We were amazed at the products they have under their umbrella organisation, including more than 20 Scottish single malt whisky varieties, gins, vodkas, tequila and Baileys. They even have an interest in Moet and Chandon Champagne.

  • Cava - Spanish for Champagne

    Nick Harman
    Monday March 2nd, 2009

    The event did offer some very pleasant flavours to entertain the palate, the Cava making a good, robust accompaniment with the tapas we tasted.  Made using the same processes as Champagne, and in some cases the same grape varieties, it is worth looking in your local supermarket shelves or off licence for some of these Spanish gems, which, for the most part, provide a less expensive alternative to their French cousin.