Described by Time Magazine as ‘the best cognac you have never heard of’, Audry was founded in 1878 by Aristide Boisson, great, great, grandfather of current owner Bernard.
Douglas Blyde eats a rare meal at Simpson’s – one entirely accompanied by Audry Cognac
Those heading to Twickenham for the Autumn season of rugby internationals, might be tempted to make a minor diversion en route to visit The Bingham. The Bingham are introducing a special pre-game lunch menu at their 3 AA rosette restaurant.
Is nothing sacred? The great British fry up is about to get a continental makeover as Bella Italia launches the ‘Brit-alian Breakfast Pizza” to mark British Sausage Week, which runs from 2 to 8 November.
Tiffing is a drinking & dining experience, produced as a supper club, during which guests are served food and drink pairings that have been created by a top chef and bartender working together to create real unions.
Marmite Cereal Bars. How bonkers is that? They are made with oats, wheat and rice, much like any other of those cereal bars you eat as an easier way of consuming a hair shirt. Ordinary cereal bars add fruit to make the horror more palatable, this mob have added Marmite.
Vegetarians beware, Le Bouchon Breton is featuring Foie Gras in all its delectable forms for a month. You’ll either be running there, in which case watch out for me running even faster, or you’ll be running away. Only the luscious liver divides foodies so much.
The Primrose Hill Bakery has opened up a branch in Covent Garden. Anita Pati who admits she has a thing going with Mr Kipling, steps out to see if fancy cupcakes could be her cup of tea.
Wanting to share a little of my Persian heritage with you, I am bringing you 3 recipes over the next few weeks, to introduce you to the wonderfully diverse and authentic cuisine of the country in which I was born, Iran. The first is Persian Dried Lime, Beef and Split Pea Stew (Khoreshteh Gheymeh.
Intrigued to taste the inspiration of Yorkshire mixologist, Andy Pearson, Douglas Blyde ventured below the Thames waterline to the cellars of the Royal Horseguards Hotel.
Some critics have had a pop at Caleya’s decoration and style, but I rather like it. Bright and modern and with chairs that boast extra wide seats, presumably for extra wide bums, it’s friendly and cheerful but is also a tale of bi-polar cooking. Starters and desserts of true genius, mains of less than perfection.
