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.
Food presenting secrets – Cara Hobday and Jo Denbury
Do people laugh when you put food on the table? Are you ashamed of how your leeks look? Fear not for here coming at you like an embossed invitation to Abigail’s Party, is Food Presenting Secrets featuring all the Creative Styling Techniques you never knew you needed.
Delima Malaysian Restaurant, London
Tucked away on Southwick Street in W2, you’d be forgiven for not knowing about Delima, a new Malaysian restaurant. A few minutes walk away from the bustling hub of the Edgware Road and Paddington Station, the locale of this eatery may prove to be its secret weapon, along with its impressive cuisine served at affordable prices.
All rise! Gizzi Erskine’s masterclass in baking real bread
‘It’s like squeezing a baby’s bottom,’ says Gizzi Erskine talking about how a well-risen, knocked back piece of dough should feel. I’m thinking of something else entirely but as the majority of people at this demonstration are women I decide to keep that to myself.
Befriending Mr. Dimbleby
Over lunch on Carnaby Street, Douglas Blyde resolves an online spat with Henry Dimbleby, co-founder of Leon restaurants.
The Greenhouse, London
Antonin Bonnet has held a Michelin star at The Greenhouse for the four years he has been working there, and it is thought by many that he should have been given a second this year. It certainly fits the French two star mold – silently swooping waiting staff who pull out your chair before you have a chance to reach for it yourself; a seriously priced tasting menu (£80 per person) and a bulging wine list that includes such treasures as a double magnum of Château Lafiteâ€ÂRothschild 1er Grand Cru Classé from 1959, which will set you back a tidy £15,500. Certainly one for a special occasion.
Toad in the hole
Last week my recipe came from the exotic far flung reaches of Southeast Asia and this week, I am bring it back to ‘Good Old Blighty’ with one of the nation’s dishes, Toad in the hole. Yorkshire pudding batter enveloping as many plump and juicy sausages that you can fit into the dish, with a generous ladleing of meatylicious gravy.