Cocorino’ is a story in two halves – gelateria and focacceria, each with their own doors. Brought to you by L’Anima restaurant’s dynamic chef,Francesco Mazzei , who worked in his family’s Calabrian gelateria and pastry shop aged eight, and Linda Yau, sister of his long-term mentor, Alan, the launch of the sweeter side of this rather cute Marylebone Village venture occurred last Wednesday. Lured by licking, Douglas Blyde went along to discuss cool-runnings with Mazzei.
Free oysters at Pont de la Tour, go native at Boisdales and learn how to shuck at the Bouchon Breton. There are oysters everywhere in October.
Tony Kitous, founder of Comptoir Libanais, opens the doors of his latest branch in Paddington and finds commuters departing from their usual fast food choices in favour of healthier options, at affordable prices.
This year at FRIEZE Art Fair, GAIL’s Artisan Bakery will be tantalising the taste buds of London’s glitterati with their carefully designed menu in the VIP lounge and tempting the greater community of art lovers in the Main Café with a plethora of their incredibly delicious artisan products.
Although beer is the world’s oldest and most widely consumed alcoholic beverage, its complexity and compatibility with certain cuisines is often overlooked. Fine-dining Thai restaurant, Mango Tree in Belgravia, is revealing how Thailand’s best selling Chang beer enhances the delicate flavours of its dishes with a Street Food Beer Festival pairing menu, available from 5th until 25th October 2009
Good old Antonio. It was this Italian bear who awakened a love of mushroom hunting in me, one that has resulted in some gorgeous meals and, thanks to his clear instructions, no deaths yet.. I did see some coloured lights once but that was when me and my mate Pete deliberately ate some ‘shrooms that were definitely not culinary.
Like chocolate? Then you’ll love this, the Artisan du Chocolat have a feast of events during Chocolate week so why not dive in and float away on a sea of cocoa love?
The last time I dined in Chez Bruce I had an absolute horrid time, we had been stuck upstairs in Siberia on my birthday with a waiter who informed us it was his last day and didn’t really care. Fast forward five years, another birthday and a decision that it was time to go back. After all you don’t keep your stars for that long with crap service and the cheese board was still tempting after all those years.
Chilli is really one of those dishes that has been globally annihilated. This Chilli recipe is an authentic and delicious one and contains a surprise ingredient of Cocoa that really adds a smokey depth of flavour.
There still may be just a whisper of game left if you’re quick. Two very different establishments this season, with opposing cuisines, have been in on the act of serving the furred and the feathered. Anita Pati gives them both a shot.
