The Tapas Kitchen West Kirby by M. Kuehn
Every year I visit a great pal in Estepona, not far from Gibraltar. We spend many hours eating tapas in the beach huts by the sea. Small plates in Spain are so very civilised – sharing a myriad of dishes … Read More
Thyme Oxton by M. Kuehn
The prosperous, leafy village of Oxton, outside Liverpool, is home to a good handful of more than decent eateries. Thyme, a fairly new restaurant, was our choice for brunch as the start of a weekend of celebrating my big birthday … Read More
Chestnut mushrooms with a feta and beetroot dip by M. Kuehn
Brunch at The Hogarth Club in Chiswick had me recreating a dish that my companion wisely chose; a toasted bagel topped with mushrooms on one half, watercress and a whipped feta and beetroot dip on the other half. The devoted … Read More
Rockfish Devon by Michael R. Goss
Living in London for so long, I miss the smell of the sea and the fresh, ozone infused air. From the age of 8 I grew up in Southsea before flying the family nest at 18 to study in Sheffield. … Read More
Latkes by M. Kuehn
A Jewish customer at the Wembley café had not eaten latkes since his grandmother had made them for him back in the seventies. Spurred on by my own memories of grating potatoes for my Polish mother, I decided to make … Read More
Le Vacherin, Chiswick by M. Kuehn
I spent a year in Bordeaux as a student and it was only then that I truly began to understand the love affair that France has with its food. I still maintain it’s the best food in the world and … Read More
Philip San Japanese in Kilburn by Micahel R Goss
Kilburn, like many of London’s urban inner cities, is constantly changing. Once it was the centre of the Irish community; many have either returned to the old sod or simply passed on to be replaced with new waves of residents … Read More
Heck’s Green Sausages by M. Kuehn
As a devoted carnivore I can’t really think of sausages and mash or toad in the hole being made with anything other than a really good pork sausage. Or at least I didn’t until I tried the above for the … Read More