If anything marks the start of summer in London then it is the opening of The Summerhouse on the banks of Little Venice in Maida Vale. Especially when you are greeted on arrival with a fruity pimms cocktail called the Maida Mojhito and the sun is setting over the capital.
The Mall Tavern
All in all, we enjoyed. There did seem to be a tendency to fritterise… were the ’70s solely a decade of breadcrumbs? But Jesse’s keen, the place is rammed, the menu keeps changing and everyone looks jolly. It’s fun, reasonably-priced and will surely draw votes this election.
Are you sitting comfortably?
Media nutritionist, author and ‘food voyeur’, Fiona Kirk will be celebrating the launch of her forthcoming book, ‘So What The F*** Should I Eat?’ with a series of exclusive supper club events at Just St James Restaurant and Bar in Mayfair.
Spring in Vermont means rhubarb recipes galore
Do you still have snow? Is the sap running? Have you seen mergansers on the river? These familiar questions are heard at the post office, the Creamery, the market, and at community dinners in the early spring. Rhubarb is rising and it’s time to cook.
The Old Brewery, Greenwich
I liked the Old Brewery, what they are doing and how they are doing it. The beers are made with care and attention, the beer garden looks promising for the summer, and the food has a cheerful solidity and lack of pretension that fits the restaurant like a well-worn doublet and hose. Henry would have liked it to, but would he have objected to any heads on his beer?
Hot Tabasco recipes
Things are really ‘heating up’ this summer as two of the UK’s finest chefs – Ainsley Harriott and Simon Rimmer – have each devised a recipe for us to try and interestingly both have a warm thing in common – Tabasco
Getting the feel for Texture. We interview chef Agnar Sverrisson
The annual January roll-call of Michelin awards saw Texture restaurant receive its first coveted star. A joint venture started by Icelandic Chef Agnar Sverrisson and Sommelier Xavier Rousset, both formerly of Le Manoir Aux Quat’Saisons, the intimate 50-seater restaurant has been a name that has consistently appeared on best restaurant lists in the past couple of years. Sabrina Ghayour paid Chef Agnar Sverrissona visit to learn more about the restaurant and more about the man who is largely responsible for Texture’s success.
The Flanders coast. A foody break with all the trimmings. Pt 1
The Flanders coast has so many Michelin Star restaurants, all vying for the local euro. I was over to visit one in particular, Bartholomeus in Knokke, but on the journey up there from Ostend I was able to take in a lot more of what the Flanders coast has to offer and get a taste of what makes it such a great and unusual foodie weekend break destination.
The Mall Tavern – The Perritt Brothers’ Notting Hill Gate launch
The Mall Tavern is a brand new gastropub in the heart of Notting Hill Gate. Owners Jonathan and Andy Perritt have teamed up with Chef Jesse Dunford Wood, a rising star on the London dining scene
Korean Bulgogi Beef with Broccoli
Bulgogi is thinly sliced meat (usually beef and sometimes pork) marinated in simple sauce made using just a few ingredients. Then after a few hours of marination, the meat is ready to be fired up on the barbecue and this is really where the flavours become smoky and sweet and make the classic Bulgogi.