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
Smoked Salmon Pate by M. Kuehn
Keeping things simple, easy to produce and ahead of time is becoming more and more inviting in our busy lifestyles. Even the tightest of budgets can afford this lovely starter. It doesn’t require very much smoked salmon and the addition … Read More
Green olive tapenade by M. Kuehn
Salty, earthy and grown up is what I call tapenade. I could dive in all day. Even people who don’t like anchovies are converted when they gently scoop a little pile onto a parmesan shortbread or a sourdough biscuit such … Read More
Chimichurri sauce by M. Kuehn
There is nothing easier than throwing a few ingredients into a food processor and whizzing up a sauce into which one can happily dunk roasted chicken thighs, poached fish, pork schnitzels or even fried halloumi in order to add, in … Read More
Searching for “Real” Farm Shops by Michael R. Goss
The difference between us and animals is that we cook our food. Cooking and creating from the best ingredients raises food from simple fuel to something of an art form. My concept of a farm shop was perhaps somewhat … Read More
Bunker Beach Sotogrande by M. Kuehn
Southern Spain in September. The hordes have gone, the beaches near to Sottogrande offer spectacular views of the mountains and the beach restaurants are still open. My first attempt at the above establishment without booking turned out … Read More
Dominio de Tares, Bierzo Godello, 2017 By Michael R. Goss
A scorchingly hot day coincided with a day’s work as a sommelier at a private function in Notting Hill. My host had already chosen the wines, so the first part of my role that day was to sample each … Read More