Cookery Quote
Whenever you see crossed chives you are in trouble
We should all be eating less meat and better meat
Never eat anything bigger than your head

Taste

Farting Cows

Lucy Seigle is a very charming person, as befits a presenter on BBC’s the One Show. She is also very courageous – you may have seen her overcoming a fear of heights to launch herself off an improbably high diving board to raise funds for Children in Need. Both these attributes were called upon on during a recent mission, Ms Siegle had recently gone vegetarian in order that she can help save the planet, I don’t think she was ever a rabid carnivore but she does confess to a weakness for roast chicken.

Meatier Matters

Every way we turn there’s someone else banging on about the recession. But strangely (and this phenomena was equally prevalent in the boom times) restaurants still divide into two broad classes. There are restaurants that are doing well and restaurants that are doing badly. One discernable trend, however, is that the public is growing every more meat obsessed.

Whatever Next

On the 1st of January 2010 the first ever Virtual Farmer’s Market website went live.
The press release proclaimed that you could ‘stroll around’ a 3D farmer’s market world where you can ‘meet’ the people that produce your food and drink via video streams.

Shooting - A Fishy Story

The wind was screaming out of the South West and the wooded Devon valleys were steep and claggy after the rain and snow. The pheasants didn’t mind as they high-tailed it across the sky at implausible speeds. It was the kind of day when you had to be a very decent shot or a master of wry banter. Fortunately the shooting party had experts in both disciplines, let’s draw a veil over my success rate - suffice to say I made a gratifying amount of noise without injuring much wildlife.

What price loyalty?

There is an implausible fascination about chops – specifically tandoori lamb chops, a classic dish that has pride of place in many of London's Punjabi grill houses – and for many years the standard was set by Geetanjali in far off Wembley. Sadly, this the "best ever" chop house is no more, felled by the recession. The chops at Geetanjali were from the "thick cut" school – you cut a two bone chop, (like a mini rack of lamb) and then discard one bone leaving a single bone attached to a double sized cushion of meat.

Pages

Farting Cows

Lucy Seigle is a very charming person, as befits a presenter on BBC’s the One Show. She is also very courageous – you may have seen her overcoming a fear of heights to launch herself off an improbably high diving board to raise funds for Children in Need. Both these attributes were called upon on during a recent mission, Ms Siegle had recently gone vegetarian in order that she can help save the planet, I don’t think she was ever a rabid carnivore but she does confess to a weakness for roast chicken.

Meatier Matters

Every way we turn there’s someone else banging on about the recession. But strangely (and this phenomena was equally prevalent in the boom times) restaurants still divide into two broad classes. There are restaurants that are doing well and restaurants that are doing badly. One discernable trend, however, is that the public is growing every more meat obsessed.

Whatever Next

On the 1st of January 2010 the first ever Virtual Farmer’s Market website went live.
The press release proclaimed that you could ‘stroll around’ a 3D farmer’s market world where you can ‘meet’ the people that produce your food and drink via video streams.

Shooting - A Fishy Story

The wind was screaming out of the South West and the wooded Devon valleys were steep and claggy after the rain and snow. The pheasants didn’t mind as they high-tailed it across the sky at implausible speeds. It was the kind of day when you had to be a very decent shot or a master of wry banter. Fortunately the shooting party had experts in both disciplines, let’s draw a veil over my success rate - suffice to say I made a gratifying amount of noise without injuring much wildlife.

What price loyalty?

There is an implausible fascination about chops – specifically tandoori lamb chops, a classic dish that has pride of place in many of London's Punjabi grill houses – and for many years the standard was set by Geetanjali in far off Wembley. Sadly, this the "best ever" chop house is no more, felled by the recession. The chops at Geetanjali were from the "thick cut" school – you cut a two bone chop, (like a mini rack of lamb) and then discard one bone leaving a single bone attached to a double sized cushion of meat.

Pages

  • Cafe Pacifico
  • Green & Red
  • Taqueria
  • Wahaca
  • Chilango
  • Benito's Hat