A restaurant in a tower in Liverpool – that’s enough to get me in the door.
Lemon-balm Jelly with Small Spring Vegetables with Maille Moutarde Petits Pois et Pointe de Fleur de Ciboulette (Mustard with Green Peas and Chive Flowers)
The strongest of the three new Maille mustards, but still relatively mild, this mustard zings along when paired with the freshest of vegetables as in this recipe.
Potager Du Roy from Maille
Maille have created three new mustards to usher in spring and summer and they are fit for a king, at least they are if the name is anything to go by.
Langoustine, Orange, and Lemon Cream Bonbons with Maille Basilic et Pointe de Fenouil (Mustard with Basil and Fennel)
Ever so slightly strong, this combination of delicate aniseed fennel flavour and the aromatic notes of basil makes you think of the Medittrenean and so fittingly, Maille have created a recipe that meets that thought head on.
Strawberry Juice, Thin Meringue, Mousseline Sauce with Maille Moutarde Cerise Griotte et Pointe d’Amande (Mustard with Morello Cherries and Almonds)
This is quite mild as a mustard but that Morello cherry is excellently fruity and means it will pair surprisingly well with desserts. Maille have come up with this recipe for you to try.
Peg + Patriot and Typing Room to Open this Week
Joel Porter dishes on two very exciting openings, Matt Whiley’s Peg + Patriot and Lee Wescot’s Typing Room.
The Bloody Oyster pops up at the Prince Arthur
This weekend is shaping up muy scorchio if weather reports are to be believed. Landlocked and no hope of a cheeky seaside getaway? No problem! Shuck, rattle and roll down to The Bloody Oyster, who for on Saturday 17th May are playing pop-up at the Prince Arthur pub.
Zilouf’s
A friendly, neighbourhood bar full of 20-50-year-olds, families, couples – but now with a much more eclectic décor; think 1970s Greek taverna bricking, pianos on the walls, tan Chesterfields, Toby Jugs and curios in every corner.
Recipes from Brixton Village, by Miss South.
Brixton’s ascent into the foodie world has been well documented. But this new book from local food writer, Miss South, is a refreshing reminder of the area’s history of diversity, told through some unique recipes.
Core Bar
Keith Lewis visits newly opened City hotspot Core for a cocktail or two.