Busaba Eathai is a welcome addition to the surrounding area of the West End, littered with tourist-driven junk food stops and dodgy pizza and kebab outlets that the health and safety inspectors have clearly turned a blind eye to.
Jelly – Sam Bompas and Harry Parr
Step forward Sam Bompas and Harry Parr, creators of jelly airports, cocktail lakes, gin clouds and scratch and sniff cinema, whose first book, ‘Jelly’ is published this month…
Le Coup Franc, Montbron, France
This is not Peter Mayle’s Provence and this is not the ‘wonderful little place’ that Giles and Samantha found as they toured the Dordogne last year, while Giles fielded emails from the office on his Blackberry and Samantha collected fabric samples for her shop. This is the France the French see – plain, simple, cheap and quite cheerful.
Leong’s Legends, Bayswater
The dish of tongues is speaking and we’re playing deaf. S and I are trying not to look at the grey curls of muscle, the Sichuan duck tongues, that S has ordered. They are arch and taut, twisted in a last quacky screech and hold horror in their sinews. And they are cold. And, in the ultimate diss, they are sprinkled with sesame seeds.
Rick Stein is Malaysia Kitchen’s Ambassador
Malaysia Kitchen is a year-long campaign that aims to enlighten British consumers about the exciting opus of Malaysian cuisine. MATRADE (the agency behind Malaysia Kitchen) today announced that it has recruited chef and ‘King of Padstow’, Rick Stein to be their official ambassador…
Enoteca Pinchiorri at Brunello Lounge & Restaurant in London
Brunello at the Baglioni Hotel London continues with the second in a yearlong series of outstanding Italian guest chef appearances. From Thursday, 17th June to Saturday, 19th June, chefs from the high-end Enoteca Pinchiorri in Florence, Italy, are cooking for Londoners.
Out on the Wild and Windy Moors
Unashamedly squeezing a Kate Bush song into her article title because she’s a big fan, Caroline Sargent explores Northumbria and Hadrian’s Wall Country with all that it has to offer the traveller and foodie. Staying in a dovecote, poking around castles and putting up with 4 star hotels are all on the menu. Running up that hill, hotly pursued by the hounds of love, will help lose any weight the visitor might put on
Cook – Richard Bertinet
Hailing originally from Breton, Richard Bertinet is a chef, baker and food writer, who also runs a range of courses at his kitchen in Bath. It is the latter which has provided the inspiration for his latest book, Cook, as a lot of the content has been inspired by questions from his customers.
Richard Bertinet Launches his new book’Cook’ with a cooking masterclass
Invited recently to the launch of Richard Bertinet’s new book Cook, at a well known kitchen showroom in Wigmore Street, I arrived hot and bothered having not had the best of journeys. I descended to the lower ground floor where an active kitchen is set up to join a select gathering of food writers and others from the foodiemedia. After a quick cup of coffee, I was immediately set to work.
The Moor the merrier. Curry kits with proper flavour
These kits made the most authentic and tasty curries we’ve ever knocked up in the kitchen and the convenience factor is ideal for a weekday night.