Despite Alloro’s illustrious peers in the A-Z group – Aubergine, Ken Lo’s Memories of China, L’Oranger and Zafferano – it never before blipped my belly’s radar. However, beyond a mild title glints a tesoro nascosto….
Taste of London brings you the opportunity to vote on London’s culinary hotspots
Taste of London is approaching rapidly and with their partners, toptable, they are seeking to uncover London’s gastronomic ‘hidden gems’. A first for Taste of London, the festival organisers have invited the public to share their dining tastes and vote for their favourite local London restaurant in a bid to uncover fresh talent.
Plaimont Wines
This French co-op, produces a range of wines using local grape varieties, many of which they have saved from extinction in order to maintain the originality of their wines. Plaimont wineries all use modern procedures in order to track the grapes from the vine to the bottle, using management software, to enable winemakers to know exactly where the grapes were grown.
Oscar Wilde menu at The Cadogan
The Cadogan is a bit confusing to get into. There’s the main lobby of course, but around the corner is the Langtry’s restaurant door. There’s also the Tradesman’s Entrance, but using that got Oscar Wilde arrested at The Cadogan some 115 years ago.
Limited Edition: Sir Peter Blake
Over lunch at Brighton’s ‘Table’ restaurant, Douglas Blyde talks to artist, Sir Peter Blake about his dream lunch and the influence of food in his desigs…
Right good recipes from Righteous Salad Dressings
You know what? Righteous are all right, a range of salad dressings that aren’t pumped full of fats and sugars. They have no preservatives or artificial ingredients and, where possible, they are 100% vegan and gluten-free.
Bar Boulud, London
Already critics have been raving about Bar Boulud, although that’s probably all part of the backlash against the kind of food that Blumenthal has so far championed. Now people, who a year ago would have sneered at you loftily for liking a burger, are actually saying they prefer nothing better than meat in a bun.
Don’t be slow to try an Escargot at Cafe Rouge
If you like snails then don’t be slow to head to Café Rouge . encouraged by the reception given to Heston Blumentahl’s Gothic Feast and now a record 50,000 Burgundy molluscs have been shipped in by Café Rouge for this month alone, as the nation celebrates National Escargot Day today 24 May.
Union Market: Tasteful Ambitions at Fulham Broadway
The words, Fulham Broadway and fine food rarely occur in the same sentence. An interactive market experience looks set to change the status quo, however…
Maker’s Mark -make mine a bourbon
Gosh, everything’s a masterclass these days. If it’s not pointing Dutch bricks in wigwam stylee, it’s (very three years ago) butchering a cow or slicing gouda into helicopter blades. I plumped for a more traditional lesson – the master distiller of Yeehah Maker’s Mark (that redneck waxed bottle found on the top shelf), givin’ us all the lowdown on how the corn-rich distillate came to be a bourbon