On a recent visit to a health food shop a’new generation’ of Superfood worthy of the Olympian gods flew off the shelf into Annabelle Hood’s shopping basket. It’s green, it’s mean and it’s heroically healthy.
The Jam Cupboard, London restaurant
Sweet as? Catherine Jones joins the elegant people at the Jam Cupboard and finds decent modern European food served with style in surroundings that frankly make her feel rather ordinary. Next time she’ll pack a Mulberry handbag so she can fit in better.
Floripa London Restaurant
Floripa is more of a revamp than a complete about-turn – there’s the same huge indoor area with a long bar and ample space for dancing and a stage, but Floripa is shouting louder about its food: there is a snug for diners in the far corner as well as tables on the paved area outside.
Memories of Gascony – Pierre Koffmann
He is, as you may have guessed from Gascony, a region famous for its honest, rather heavy, food. A region of ducks and duck fat, of wild game, massive stews and grandmothers who can cook like angels with the simplest of ingredients. The recipes here are the ones he remembers from childhood and through them he wants to invoke a sense of time and place.
Cuisine Et Chanson
Brassiere Joel is a French restaurant inside the Park Plaza Hotel on Westminster Bridge. Opening this month is a new event, Cuisine et Chansons, which aims to take foodies on a sort of culinary tour de France, offering people a taste of the lesser known, more regional delicacies of France.
Eating steak with a spoon at The White Oak in Cookham
Do you like your steak dry-aged, wet-aged, from cows that roam the Scottish Highlands or run free on pampas grass in Argentina – and how can you tell the difference? Joanna Biddolph visits The White Oak in Cookham for a steak masterclass with chef-patron Clive Dixon and master butcher Peter Allen – and unexpectedly bites off more than she can chew.
Tibits at Home
Tibits recipes have a clarity of flavour that might not be suitable for novice vegetarians who are still smothering everything with cheese and surviving largely on bread.
Selfridges Gets a Slice of Regional Italy with the Launch of Focaccia col Formaggio di Recco
Until 8 October, Selfridges London has a taste of regional Italy with the exclusive launch of Focaccia col Formaggio di Recco the’poshest’ cheese sandwich this side of Italy’ by Crosta & Mollica.
Green Saffron AAA Vintage Basmati at Carom
‘When this rice is done, the grains should be standing on end, begging you to eat them, almost dancing around the pan’, declares Arun Kapil, himself doing a fair spot of the latter as he jigs about eulogising about Green Saffron’s AAA Vintage Basmati rice. He and Carom’s head chef, Balaji Balachander have got a biriyani on the bubble, to demonstrate why this particular grain strain is just so superior.
Olives from Spain with Omar Allibhoy
This particular evening was hosted by Olives from Spain, who had roped in Omar to demonstrate a variety of marinades for their olives, before the very nice chap from the cookery school talked us through a couple of more of Omar’s recipes, also featuring quantities of olives.