Most commented posts

  1. TripAdvisor gives me indigestion — 13 comments
  2. Spicy beetroot soup — 11 comments
  3. Review: Noma, Copenhagen — 10 comments
  4. Spaghetti alla carbonara, essentially — 10 comments
  5. A gourmet and his gout — 9 comments

Author's posts

Review: Churchill Arms, Gloucestershire

[singlepic id=429 w=280 h=210 float=right]Is it fair to review a restaurant that you visited on a “special” day? In this case, New Years Day for lunch. My friend Tim was quite prescient in saying “we shouldn’t expect too much, the staff will be tired after last night.” But surely a restaurant should only open its …

Continue reading

My own 2012 was…

I’d like to thank anyone and everyone that has found my blog over the past year, especially if you’ve left a comment. Nothing moves a blogger more than proof that their words are read, and nothing does that like a comment on a post! This, which just missed being the last post of the year …

Continue reading

Review: Cambio de Tercio

[singlepic id=426 w=210 h=280 float=right]This bastion of Spanish cuisine in London has been around for a few years and has a great reputation. It doesn’t really need reviewing by me, as every major critic has sung its praises at some point. So let’s call this a check-up, just to make sure they’re still dishing up …

Continue reading

Chai souffle

I like Indian masala chai. A lot. Maureen once posed the following question: if you could only drink coffee or only drink chai forever more, which would you choose? For me the answer is masala chai. It is much more refreshing in the throat and exciting on the tastebuds. [singlepic id=420 w=300 h=200 float=right]But I …

Continue reading

Review: The Painted Heron, Chelsea

[singlepic id=418 w=280 h=210 float=right]It’s impressive to see a menu that includes partridge, quail, pheasant, grouse, venison and pigeon. Now that’s what I call seasonal goodies. It’s even more impressive to see them all on the menu of an Indian restaurant. I can completely recommend The Painted Heron on the weight of one dish alone: …

Continue reading