El Faro and sommelier Armit come together to present the wines of Alejandro Fernandez.The host will introduce and discuss each wine individually which will in turn be accompanied by specially selected dishes designed by head chef Javier Capella to enhance the flavour and the character of the wine.
Pommery becomes Frieze Art Fairs official Champagne sponsor
Now in its seventh year, Frieze Art Fair encompasses the very best contemporary art galleries from around the world, bringing together works by today’s most exciting artists. Over the four day event, Pommery Brut Royal NV, the marque’s signature Champagne, will be served at each of the 165 gallery stands, as well as in the VIP area and Hix Oyster Bar & Restaurant.
The Criterion
The menu states that the seafood has been driven from Looe in Cornwall that very day and I imagine a bleary-eyed Cornishman belting his Vauxhall Astra up the M4 at dawn with a glum-faced turbot sat in the back. Is this good for the Criterion’s carbon footprint? Is it good for the turbot?
I Know How To Cook!
You’ve probably never heard of ‘Je Sais Cuisiner’, not many people outside of France have, yet it’s been around since the 1930s but only previously available in French. A compendium of French classic recipes, it’s been the touchstone of Gallic cooking for generation after generation of French families and many a top chef today will tip his toque to it as well. As it appears in English for the first time, we talk to its editor, Clotilde Dusoulier.
Simple to Sensational – recipes from Jun Tanaka
Jun Tanaka is Executive Chef at Pearl Restaurant & Bar in London’s High Holborn. To accompany his interview with us he has kindly let us have three great recipes from his new cookbook Simple to Sensational
Bacon, Sweetcorn and Potato Cakes
Similar to the Swiss classic Potato Rosti, but with the addition of egg, these lovely potato cakes are delicious, easy and versatile. It’s also a good recipe to make for children and even better, get them involved in the whole process! They are a great as snacks, as a side dish for roast chicken or a meal in itself!
Warm the Insides with Maille Mustard
Mustard is mainly used as a condiment, something we put on the side of our plates, but what some of us don’t know is that it is also an ingredient. There are two varieties of Maille mustard Dijon and Wholegrain, stirring in just a couple of tea-spoonfuls of either, really adds piquancy and depth to casseroles, sauces and gravies alike. These recipes are just perfect for beating those winter chills, so embrace the forthcoming winter months and experiment with Maille mustard.
It’s Mexican season in London!
If you love all things Mexican, then this month marks a string of events to enjoy
Diving for Pearls – Chef Jun Tanaka
Beginning his career under the watchful eye of the Roux dynasty at the famous ‘Le Gavroche’, Jun spent 10 years working in some of the country’s top restaurants, under some of the most notoriously difficult Chefs in the business. Jun has used his experiences to bring his own unique brand of ‘Modern French’ cookery to fruition at ‘Pearl’, consistently delivering food which is both seasonal and innovative. We dove in for a quick word.
Caribbean Food Made Easy -Levi Roots
There are over 100 recipes here, each a real taste explosion and something to liven up mealtimes after too much Italian or French cuisine. Caribbean food is not the stuff Michelin Stars are made of; it’s too vital, ital, cheerful and homely for that. It brings a sense of fun and family into our rather grey lives on our sodden islands. A taste of another island group where the sun always shines and the people are always smiling. And eating.