It’s great when you come away from a meal inspired. In this case I’m both inspired and armed because chef Charlie Tayler has taught me how to make herb flavoured oils! Take equal parts of herb and oil, then whiz them in a blender. Whiz them long enough that the blender heats up, gets really …
I love how London is strung together, an endless brightly lit web of streets full of places to shop and eat, and how you can walk in a few yards from one socio-economic area to another. You can be strolling past name-brand boutiques and identikit chain shops along the edge of Spitalfields Market… then drift …
Chicken is really having its day, with fried chicken becoming the hip casual eating option across the realm. I can even see KFC trying to elbow in on the act and fair play to them, they’ve been doing it a lot longer! It can also only be a good thing that chicken is taking over …
Although it is no longer there and I’ve no idea what chef Clive Davies is doing these days, I will always remember the Green Cafe in Ludlow. Some chefs produce deceptively simple food but have such a deft touch at balancing flavours and seasoning that eating it always transports you to a better place. The …
Such a range of top-notch well-priced pasta places in the city these days. Mostly thanks to Padella, who – whether they were the original or not – certainly put the spotlight on the format and spawned the repeats. It works like this: small hand-printed menu, handful of simple starters, handful of simple yet beautifully executed …