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
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
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
I was nearby with my catering partner, mundanely pricing new kitchens in a nearby soulless industrial estate and as I hadn’t been to the area for many years, I asked advice from a local about nearby restaurants worth a … Read More
What does it take to please a customer in an eatery? In our Lounge Café, we bend over backwards to fulfil unusual requests, stray off the menu if we can and make our diners feel welcome. It’s not rocket science is … Read More
Heat is a personal thing of course. I happen to love it but I’m not attempting to blow your head off with this recipe. At any rate, you can reduce the amount of chilli or substitute a tsp of cayenne … Read More
This is currently my favourite soup. It has a warmth and a depth that is just very moorish. TIP Some people find that whole peanuts are a bit much so you can crush them lightly in a polythene bag before … Read More