You don’t last this long in London without delivering and Roast is soldiering on solidly and getting tables filled doing so. The location is still lovely and unique and while the food breaks no boundaries, there’s nothing wrong with that.
The Whisky Exchange Whisky Show
The Whisky Exchange Whisky Show takes place this year at Vinopolis on the weekend of 6th-7th October. The idea is to show how whisky can be paired with a harvest basket of foods. Anita tries a taste.
Restaurant Review: The Perkin Reveller New london restaurant
I’ve just had a bit of a’When Harry Met Sally’ moment with an egg custard tart. It was rather a long time coming, if you’ll pardon the innuendo, with a pleasurably leisurely dinner finally culminating in this timely and ultimate climax. But I’m not at Katz’s Diner- not a bit of it. This restaurant is as staunchly British as that joint is pure Noo York, even taking its name from a character in one of Chaucer’s Canterbury Tales.
Chile Carmenere
In Chile, the Carmenère grape is currently on a trajectory to stardom, producing wines of layered richness and depth.We try some premium examples and like what we find.
New Street Wine Shop London
The Old Bengal Warehouse is a late 17th Century building once poetically described by John Masefield as holding “the wealth of the world and London’s power.†He was ahead of his time, because when the City boys catch on to these D&D London gems dotted along New Street, you’ll need to book weeks, nay months, in advance. Catch them now before the masses descend.
Book Review: Anjum’s Indian Vegetarian Feast
It’s not easy being an omnivore who revels in the wonderful world of vegetables in all their myriad forms when you’re surrounded by chop-loving compatriots. Alright, I don’t mind the odd Ali Nazik down the Turkish, but a plain hunk of plated protein is monotonous enough to kill my voracious appetite quicker than you can say’5 a day’. Veg, on the other hand, never fail to get the juices going- raw, cooked, pureed or whole… Let me at’em. Convincing the crew, however- now that’s a meaty matter. Holy cow, thinketh I, what am I taking on?
Did you make your own cheese?
How can you be a foodie if you don’t make your own cheese? Ok we can’t all be floppy-fringed bass players with a farm in the Cotswolds but let’s face it, if he can do it then it can’t be that hard can it? Becky Paskin of Artisan Cheese Kitchen tells us more.
Learning to shuggle with Nick Nairn and Falcon
The point of cookery courses is not just about working through the recipes; it’s equally about the snippets of information you pick up along the way. Nick Nairn and his team are generous with their information – and gave Joanna Biddolph the chance to try out the fabulous Falcon cooker Nick has endorsed for decades, while producing an impressive but easy three course dinner party menu.
Cloudy Bay Shack – back on the road
Cloudy Bay is bringing back the popular Cloudy Bay Shack – a pop-up airstream that offers hungry passers by the chance to experience some of the best Cloudy Bay wines matched with bespoke food dishes.
The Eighth Wahaca -London Restaurant
Mexican fast-food joint, Wahaca, has launched the UK’s reportedly first MezcalerÃÂa or mezcal bar at its new eighth venture in London’s Charlotte Street. Presuming mezcal may have hallucinatory powers, Anita was over there like a shot.