For this month’s Image of The Month, I chose an image I shot on my last trip to Dave Pigram’s kitchen. We captured this after shooting the winning twitter poll recipe. Dave’s creativity never ceases to amaze me. The dish consists of smoked beetroot bubbles, which are then very carefully placed into nitrous liquid to be frozen, it’s an awesome sight. The bubbles are then … [Read more...]
Readers’ Choice Recipe: Result in and BIG #thanks all who took part!
A few weeks ago we published our first Readers’ Choice Recipe: and glad to report it has been well received. The idea was Majella’s our Restaurant Editor, and the twitter poll showing the results is below so BIG #thanks to all who took part! The winning recipe was Salmon Pastrami by Chef Dave Pigram Salmon pastrami per 1kg of fish Fish cure 100g salt … [Read more...]
The Garage and General Store re-opening
The Garage and General Store are both pretty close to Highbury & Islington Station, so very easy to get to if you are in London. From the station the buildings are on the left, there’s a quirky warm-up bar called The General Store, quite stylish like most of the guests. It’s an all-day café and bar serving fantastic cocktails and craft beers. It featured reclaimed gas … [Read more...]
Dartmouth House; When Romance Met Fashion
Dartmouth House is a Grade II listed Georgian mansion in the very heart of Mayfair, home to the English-Speaking Union since the 1920s. Converted from two houses in the late 1880s by Lord Revelstoke, Dartmouth House contains beautiful painted ceilings, glamorous and decedent crystal chandeliers and a sweeping marble staircase. It has style. The Bearded One and I were … [Read more...]
Readers’ Choice Recipe: simply tweet to see your selection published
I simply love my job. I love getting out and about meeting chefs, restauranteurs and a whole host of interesting hospitality and catering people. A big part of the pleasure is that I get to meet them at the source of our industry, preparing, cooking and serving food and drink. I also love to see where it all starts. I’m fascinated by the process of the chef thinking up a way … [Read more...]