Nature’s Pleasure

Is it us or is there something rather naughty sounding about Nature’ s Pleasure? Yes it is just me I suppose because it is in fact a range of breakfast cereal from Kellogs. A range of baked muesli with honey and raw cane sugar. Add a touch of Simon Rimmer’s vegetarian magic and you have some fresh and tasty recipes

Browsing Brindisi

I was invited to an event at Brown’s Hotel in Dover Street, W1, hosted jointly by the Brindisi Chamber of Commerce and Antonio Tomassini, a Brindisi wine and food promoter, recently. The purpose was to promote the produce from this area of Puglia in southern Italy and together with other food and drink writers and some importers I was able to sample some of them.

Grow It! Why buy when you can grow your own!

It seems everyone is worried about what chemicals are used in our foods and what is put in to help make our fruit and plants grow so fast. The only way around this is to buy Organic but, as we are all aware, the credit crunch is making this hard for all of us. Well, what if you watched some of your favourite foods and plants grow yourself? Prezzybox.com has the answer!

Le Coussot

Le Coussot is situated near Beaulieu sur Sonnette in the beautiful Charente. The area is quiet and untouched with a slow pace of life. All around are fields of sunflowers and maize with some vineyards for cognac. Le Coussot is a 15th century building now sympathetically restored and retaining its unique period features.

The Avalon Sources New Head Chef

The Avalon, Clapham’s finest public house and garden, renowned for its elegant seasonal British menu and superb wine list has successfully sourced brand new chef, Adam Hicks. Formerly of Bermondsey Kitchen, Hicks brings a master’s touch alongside a no-nonsense approach to cooking, allowing the fresh, seasonal and locallysourced ingredients to sing for themselves.