This recipe is an absolutely delicious introduction to eating raw meat. If you’ve ever had carpaccio or steak tartare, this Korean version known as ‘Yuk Hwe’ is a brilliant next step. The sesame dressing is really addictive!
The Oak Restaurant
Whilst sitting on the train, on my way over to Teddington to review this restaurant, I wondered how busy it would be. What with the credit crunch clamping us by the jugular and consistent job losses, I was intrigued by how the suburbs were coping. On arrival, at 1 o’clock, it was plain to see. We were the only people there, and for the two hours we were there, three others came in for lunch and two locals enjoyed a pint, on separate tables.
Mela Restaurant Redhill
My understanding of Indian food is largely based on years of always-the-same-order telephone takeaways (`yes, that’s right, the usual … chicken dhansak please`) or crouching in the funereal silence of a high street curry house exchanging sidelong glances with the waiter, who regards you with that finely-honed mixture of caution and contempt perfected through years of doling out lager and baltis to rowdy, over refreshed men in outsize sportswear.
Away to Ayrshire!
With snow thick on the ground in London, buses off the road and the pavement an ice rink we head somewhere warmer, Scotland, to be introduced to the dubious delights of the Haggis Bonbon.
Corrigan’s Mayfair restaurant
Richard Corrigan’s life has been defined by pathos. From tending roots, shoots and sorting cows from sows, to tussling chicken-crazed foxes, he rose from the bog where electricity was anathema, to cook for the Queen. In rehabilitating dowdy ‘Bentley’s’, the barrel-tummied Nimrod also roused interest in food ‘from our islands’. An almost evangelical ingredientism continues to eat into his latest venture.
The Dish by Penny Isaacs and Sarah Lockett
‘A 21st century guide to captivating a Dish, his friends and virtually everyone else using home cooking and a little homespun psychology’. Now, this might have been popular 50 years ago but surely it’s not going to sit well with modern day bra-burners? The authors, Penny Isaacs and Sarah Lockett – both happily married, of course – assure us that they’re not advocating a return to domestic drudgery, just a little ‘targeted cooking’ but I’m not buying it. After 16 chapters of carefully planned soirees and ‘CookSmart’ tips; it seems that ‘having it all’ just means ‘doing it all’.
Exclusive Chiva-Som culinary week to take place at Claridge’s
In April 2009 Paisarn Cheewinsiriwat, the acclaimed Executive Chef of Chiva-Som, Thailand’s internationally renowned wellness resort will travel to London to conduct a week of prestigious events at Claridge’s.
Cava – Spanish for Champagne
The event did offer some very pleasant flavours to entertain the palate, the Cava making a good, robust accompaniment with the tapas we tasted. Made using the same processes as Champagne, and in some cases the same grape varieties, it is worth looking in your local supermarket shelves or off licence for some of these Spanish gems, which, for the most part, provide a less expensive alternative to their French cousin.
Jacksons of Piccadilly FAIRTRADE Afternoon Tea at The Connaught
Try to get a table for afternoon tea in the capital and you better be quick off the mark. Our charming afternoon tradition of taking tea with sandwiches, scones and dainty pastries has become de rigeur. It may feel decadent in these uncertain times, but afternoon tea is lighter on the wallet than dining out in the evening … and is now lighter on the conscience.
Kettner’s Champagne Bar–back and bubbly
Kettner’s Champagne Bar, a favourite hangout of in-the-know Soho drinkers, has long been at the heart of the landmark Georgian building on Romilly Street. Along with its dashing 21st Century makeover, the Champagne Bar also now boasts an impressive new Champagne list, created by wine guru Nigel Sutcliffe.