Celebrate Shrove Tuesday in style, with these delightful Parma Ham breakfast pancakes. A classic American breakfast, done the Italian way!
Mews of Mayfair
They don’t seem to have my reservation, but they do have a spare table so we sit down. The menu is picked up and there is a problem that my trained critical eye spots immediately. We are in the wrong restaurant.
Tonkotsu East Review
Tonkotsu was a roaring success when it opened in Soho. Now a new branch, Tonkotsu East, has opened in Haggerston. Alex went down to see what all the fuss is about.
My week with Simply Cook
We all know that cooking after getting home from a day at the office is a faff. Luckily, there is a solution. Alex tries out Simply Cook, purveyors of quick and easy recipe kits.
Brixton bucks up
Now Brixton’s demanding attention, and it’s been pulling punters south, giving previously established London foodie hangouts a rest from the culinary headlines. That’s because it has one thing that many other areas don’t: an idiosyncratic space with a unique dining vibe.
Review of Chocally mail-order chocolate and truffles
As an individual plighted by the symbiotic ailments of chocoholism and sugar addiction, it nigh-on kills me to painstakingly extract the Chocally box intact from its bubblewrap when I’d rather tear into it like a frenzied, feral animal who hasn’t eaten for a week. Wipe that smirk off your face imagining my agony. Did no-one inform you that it’s unkind to mock the afflicted?
The Bingham, Richmond
By the time you read this there may something on the TV news other than reporters wading about earnestly while another OAP and her cat is boated to safety behind them. The great floods will be but a memory one day but as I watched the Thames rushing past like an express train from the calm comfort of the Bingham’s dining room last week, it seemed we were all doomed.
Tripe-Stephane Reynaud
People who have come from places where food is scarce do not have the luxury of picking and choosing only the finer cuts. And while we in the UK have lost touch with the food of our grandparents, the French still eat nose to tail and Stephane Reynaud, a very French chef, has this book to help us do the same.
Asparagus, red onion and Davistow glazed omelette
Michelin Starred Chef, Nathan Outlaw delivers some tasty treats with Davistow cheese. Michelin Starred Chef, Nathan Outlaw delivers some tasty treats with Davistow cheese. The Davidstow creamery has been making cheddar for sixty years. Built on what was once a wartime aerodrome, it sits in rich dairy country. Over 400 local farmers supply them with the milk needed to give the award-winning cheddar its distinctive creamy character.
Mary Berry & Lucy Young Cook Up a Feast
You will doubtless know about Mary Berry from the Great British Bake-Off, but it certainly isn’t only baking that she’s good at, as this book shows, even if there is some baking in it. Together with her long-time collaborator Lucy Young, Berry takes the stress out of cooking for a crowd.