A professional chef, and the man behind the successful Brindisa tapas kitchens, Jose Pizaro knows his stuff. As Spain continues to culinarily crush all before it, thanks to the El Bulli factor, Jose still has his heart set on the simple honesty of tapas type meals.
Food Foundations
Douglas Blyde ventured to Leith’s School of Food and Wine, Hammersmith, to meet acting Managing Director, Jenny Stringer.
The magic of mushrooms. Recipes and more
They get a bit of a bad press do mushrooms. There are the naughty ones that make you see pretty colours, the ones that turn you into a berserk Viking bent on rape, and perhaps some light pillage if time allows, and then there are the ones that kill you stone dead.So consider the humble mushroom, virtually fat free, full of B vitamins, part of our 5 a day, filling, packed with antioxidants and minerals and sustainable when cultivated.
My Dining Room is now open to the public
Recently opened following a refurbishment and a change of name, from ‘The Farm’, My Dining Room is the latest gastro pub to open in fulham. Together with other media types I was invited along, following its recent launch, to sample some of the dishes from their menu andI was favourably impressed with what I tasted.
Babbo, London
Anita Pati gets into fine Italian dining but has to endure some psychotic career counseling for starters. Will the Ossobucco reveal its innermost secrets? Was the Scallop a mussel in its past life? Could Anita have picked a worse dining companion?
Dion Bar Restaurant, St Paul’s Churchyard, London
Dion’s lunch menu is more extensive than that for the evening which has its focus on bar food, though several of these are starter dishes from the lunch menu and we can assure you that these are not small. This is a great place for a lunch or an evening gathering during the week, the food is great.
Gelato Mio, indulgent Italian ice cream
Gelato Mio’s main focus is the production and sale of their house made ice creams and sorbets. However, as well as being an ice cream parlour, Gelato Mio in Notting Hill is a coffee shop, which has a huge amount of seating for their customers to relax and enjoy a coffee and biscuits or a lovely velvety ice cream from their range, or both.
Pizza for breakfast and it’s free!
Pizza East staff will be dishing out samples of their ‘Rollys’ outside the tea building in Shoreditch on the mornings of on Monday 8, Tuesday 9 and Wednesday 10 March, enabling East London trendies to sample the goods.
St Patrick’s Day celebration at Bentley’s
Richard Corrigan’s iconic Irish seafood restaurant is the venue for this year’s St Patrick’s Day celebrations. Harking from County Meath, Ireland, Richard knows the vital ingredients for both a St Patrick’s Day meal as well as entertainment.
Seeds, dirt and a bitter taste
Organic food giant ‘Seeds of Change’ recently launched a new range of cooking sauces to accompany their ‘Great flavours, well grown” campaign. The sauces were used in recipes served up by organic enthusiast Arthur Potts Dawson, executive chef at Acorn House. After sampling the food we were also treated to a ‘dirt tasting’ demonstration by Garden Organic’s Director of Operations, Bob Sherman.