Matthew

Author's details

Date registered: 11 September 2011

Latest posts

  1. Review: Chisou, Mayfair — 3 August 2025
  2. Review: The Vine Tree, Crickhowell — 3 August 2025
  3. Review: Skof, Manchester — 23 July 2025
  4. Review: Juliet, Stroud — 1 July 2025
  5. Review: Counter 71, Shoreditch — 1 July 2025

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 listings

The Chilli Pickle at Christmas

Photos from The Chilli Pickle in Brighton, because there weren’t enough good ones to go with my review of the place. The goose momos were absolute perfection, packed with seasonally spiced goose and served with a stunning redcurrant sauce. Truly ‘Indian Christmas’. The curried venison was also superb, but what really sent this dish into …

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Rabbit ragù

My cooking comes from all sorts of places. In descending order of pleased-with-myself: (1) very occasionally I just invent something new, from nothing; (2) sometimes I eat something good at a restaurant, and then try to make something like it at home; (3) quite often I decide what I want to make, look up a …

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Review: 24 St George’s, Brighton

I managed to live in the south-east of England for many years before discovering that Brighton pays host to the second largest arts festival in the UK, after Edinburgh. It rumbles on for about three weeks in June with music, dance, theatre, comedy, book talks, galleries, outside performance and all manner of other chicanery. There’s …

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Spanish omelette

I’m not going to insist you call it a tortilla. This is an international internet, and who knows I might have some American readers who would of course be entirely baffled by a tortilla made of egg, onion and potato. When I first made a spanish omelette I was rather pleased with the result. It …

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J-choke soup 2

I already posted a Jerusalem artichoke soup recipe. It’s an absolute classic, no wonder it crops up in restaurants this time of year as a substantial starter or a warming amuse bouche. But I am back to offer you more! For I have been fiddling around and I have made a thing that I call …

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