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.
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.
In an otherwise unexciting October on the culinary radar, French Chef and legend, Pierre Koffmann’s return to London seems to have created quite a stir with the masses. Initially launching his ‘Pop-Up’ restaurant on the roof of Selfridges as part of the London Restaurant Festival, due to popular demand they, Selfridges, have now extended availability until Saturday 31st Octobe
Converting a bunch of heavyweight rugby players for kitchen service may seem like an impossible task, but when it comes to charity you have to give it a try. Executive Chef Vivek Singh, of the esteemed fine dining Indian restaurant Cinnamon Kitchen, and Wooden Spoon, a rugby charity supporting mentally and physically disadvantaged children, introduce ‘Scrum Dine With Me’.
The box is shiny black and James himself poses on the front, semi-lit and looking like one of the Bad James Bonds, George Lazenby perhaps. The question I keep asking myself is why would an Executive want a table blender anyway? Don’t they employ people to blend things for them?
It’s a bit Jewish is Harry’s, not Kosher you understand, but the accent is there. Bit of an institution too; apparently it’s been here since 1948 but has since evolved into a New York Deli style place, somewhat dismaying its older customers but luring in the kind of people who want fast-food without added chav.
The crowd does have that ‘I’m desperately looking for a footballer’ feel to it, and the guys, who you begin to think might just have spent as long getting ready as the girls, with fancy hair and pointy shoes, but that’s cool, Clapham needs a smart, semi-pretentious clubby bar.
A number of new Linda McCartney products have been introduced recently, these include: Thai Green Curry; Cottage Pie; Toad in the Hole and Farmhouse Pies. We decided to try these new products with some vegetarian friends….
Cocorino’ is a story in two halves – gelateria and focacceria, each with their own doors. Brought to you by L’Anima restaurant’s dynamic chef,Francesco Mazzei , who worked in his family’s Calabrian gelateria and pastry shop aged eight, and Linda Yau, sister of his long-term mentor, Alan, the launch of the sweeter side of this rather cute Marylebone Village venture occurred last Wednesday. Lured by licking, Douglas Blyde went along to discuss cool-runnings with Mazzei.
Lunch at the Auberge du Moulin de la Roome meant shuffling past a gang of heavily mustached workers having their midday feast like the Village People on a break. Food is a selection of meats and pates, all very good indeed, as it’s what they like to eat around here, washed down with, what else, but fine beer.
