As the name suggests, Semplice is about (meticulous) simplicity. A generous starter of fat pappardelle was glossily spun with racing green baby spinach and earthy, springy chicken livers. Such an unequivocally peasant Italian effort ironically came from head chef Marco Torri’s Japanese sous chef. Despite their lobster plates, it warranted envious looks from my à la carte friends.
A BBQ to set the world alight
With some crazy optimists still swearing the sun is going to come out. why not consider investing over £2000 on a BBQ from Kitchen Aid? Yes thats £2000 folks.
L’Avant Port
’16 Euros to cross a bloody bridge?’ I shouted incredulously at the mec manning the toll booth as he gazed back impassively. No doubt the sight of a middle-aged Englishman having an apoplexy over the entrance fee to the Île de Ré was becoming rather familiar to him. He shrugged Gallicly. It wasn’t his fault that this time last year 16 Euros was equivalent to about £10 while now it was almost exactly £16.
Bellevue looks good in Wandsworth
Bellevue Rendezvous is a new French restaurant on the site of local favourite Mini Mundus, at 218 Trinity Road, Wandsworth Common, SW17 (near the junction with Bellevue Road). The restaurant, owned and run by Pablo Gallego (in the kitchen) and his partner Stephanie Gandon (running front of house),
Gordon Ramsay’s Fast Food: Recipes from The F Word
Throughout this book there are decent pictures that don’t make you feel inadequate by being over styled, and if you’re a fan of Gordon’s beefy features he appears in quite a few of them, often wearing the same shirt. Which suggests either they shot it all in one day, or that his wife has finally left him and taken the Zanussi instruction manual with her.
Film, food and vodka. The perfect cinema in the Kings Road.
Following last years’ success, the Bluebird restaurant is hosting another summer long programme of film screenings sponsored by Smirnoff Black® Vodka, with this years’ theme being The Modern Gentleman.
Bombay Brasserie goes to the top of the class with its unmissable cookery demonstrations
Bombay Brasserie, one of the world’s most iconic restaurants, is offering customers a unique opportunity to witness at first hand how it conjures up some of the finest food outside the Subcontinent from the week beginning 27th July 2009 until 26th September 2009.
White Chocolate and Praline Mousse with Sliced Bananas and Butterscotch Sauce
White chocolate and praline mousse with sliced bananas and butterscotch sauce, created by Arthur Potts Dawson. A decadent dessert, rich with cream and chocolate making it the perfect indulgent treat.
Spinach & Sage Fritters with Creamed Lentils
Spinach & Sage Fritters with Creamed Lentils, created by Arthur Potts Dawson. a delicious meat-free meal that vegetarians and meat-eaters alike will love
Loin of Pork Cooked in Milk
Loin of pork cooked in milk, created by Arthur Potts Dawson. ‘This is a recipe I cooked for years when I worked at the River Cafe. Delicious served with spinach for a healthy, wholesome meal