When is a pop-up not a pop-up? When it’s a squatter, open for half the week all year round. This is the premise upon which The Seagrass trades and for fledging restaurateurs launching in a double-dip recession, it’s a canny concept indeed.
Healthy Hot, Sweet and Sour King Prawns
There is literally no good reason to eat the boiling, bright orange gelatinous syrup that masquerades as sweet and sour sauce in this country. This authentic Chinese sauce takes your taste buds from sweet to sour and back again via a few subtle surprises on the way.
Tim Ho Wan -Hong Kong
Known as the World’s cheapest Michelin Star restaurant and with queues that can be five hours long, enough to even dismay the nuttiest London food blogger, Tim Ho Wan doesn’t quite send David Constable into raptures but he agrees it’s good grub
Review of The Jugged Hare, London
They plan to serve actual jugged hare when it’s in season but for now, we settled on the Bath chaps and langoustine for starters, both presented beautifully.
Raw Fair Preview with Isabelle Legeron MW.
Head down to the Truman Brewery this weekend or the Raw natural wine fair. Amongst others, Soho joint Ducksoup, Elliot’s Café and Hansen Lydersen are providing the fodder, and if that isn’t enough to persuade you, some people claim that the lack of additives in natural wine means less of a hangover!
Feng Sushi – Chef’s Table with Silla Bjerrum
Having braved the torrential rain showers and the flood of office workers streaming the other way into Canary Wharf station, I was very grateful to receive on arrival a warm green tea, followed by an equally warming champagne cocktail made with aged sake – a new and enjoyable variation of the old theme.
Manju Malhi’s ‘Classic Indian Recipes’
Manju’s fifth book comes in a small, neat volume- rather like the author herself. As dependable as expected from such a down-to-earth voice, ‘Classic Indian Recipes’ is one to keep on the kitchen shelves, it’s enticing photographs destined to be embellished with stains and spatters.
Ribs are all the rage. The Rib Room tasting menu
Available for £85 per person from 14 May – 30 June, exclusively for tables of four or more with imaginatively meaty modern British classics, created by headchef Ian Rudge this is one to stretch the stomach and put meat on your bones.
Eggs easy – Mark Hix cooks Clarence Court eggs
Mark Hix cooks soft boiled Clarence Court bantam egg with creamed leeks and Arbroath smokies, Easy Over Clarence Court Goose Egg with Caper and Lemon Crust Mark and Fried Clarence Court Pheasant Egg with Sprouting Broccoli and Anchovies
kMix and biscuit baking with Miranda Gore Browne
Ok it was all about selling in the Kenwood kMix,their new rather cool looking stand mixer, but Sophie Morris found that getting a biscuit baking lesson from Miranda Gore Brown thrown into the mix, a protege of legendary Mary Berry, made the occasion a special one.