This is not a book that tries to take us back to the 1970s; there is no whiff of rancid Cordon Bleu about it, just an appreciation of saucing and a modern interpretation of what saucing means and what it can do. A must for the serious cook’s bookshelf, an indispensable reference and sauce (sic) of inspiration.
The Elphinstone Hotel, Biggar
The Elphinstone Hotel is all corridors and corners, an intriguing puzzle of a building fitted up over 300 years. Offering old school favourites pimped with fine Scottish fare, Nadia eats luxury fish pie and enjoys the tropical fish tank.
House of Ho, Charlotte Street,London
Nick finds a lot to be cheerful about at the new House of Ho (ho ho ho)
Coin Laundry finds a slot in Exmouth Market
We’re in Coin Laundry bar and restaurant eating Chicken Kievs with Black Forest Trifle and Soda Stream cocktails with vintage pinball machines, retro British comfort food in laid back surroundings.
Some dandy drink ideas for Christmas
OMG! What to buy someone last minute? Well, drink is always the solution and we don’t mean go to the pub and forget about it. Here are some liquid assets of whisky, bourbon, wine and gin to save the day.
Shackfuyu restaurant review
Danielle Woodward enjoys a Japanese take on Western fast food in Soho
Donald Russell Party Food
The TV chefs seem to have it so easy in their massive country homes, or agreeable London townhouses, their drinks and nibble parties always seem effortless. Well they would be as probably someone else did all the actual work.
Graze Champagne Christmas Pudding
Something for the haters, say Graze although I don’t personally know anyone that dislikes Christmas Pudding. My dad was never too keen it’s true but that was because he always had the bad luck to bite down on the sixpence every year. Ouch,
New dishes at Mien Tay, Battersea
Trying to ignore the shattering noise in the no frills room, we try to enjoy the new dishes being showcased at this popular and well-rated sibling of Mien Tay in Shoreditch.
Ferment your vegetables- Amanda Feifer
This is a very inspiring book and I for one am already stocking up on glass jars ready to get into some kimchi creation this weekend. If I can then just grow a big bushy beard I’ll be opening my pop up restaurant the weekend after.