Etoile – The Star of Mirabeau by M. Kuehn
The delightful Mirabeau brand has been showered with awards for the past few years. The distinctive pale hue of Provence rose is now more and more ubiquitous on restaurant menus and in most of the major supermarkets. I have noticed, … Read More
When Things Go Wrong…. by M. Kuehn
Today a customer of mine complained rather vociferously about his meal. He’s on the spectrum and so there were no holes barred. It hurt like hell as it would do. No cook likes to think of their food being trashed … Read More
The (vastly improved) Common NW10 by M. Kuehn
Pulled Pork Pockets of Delight Sticky Spicy Korean Wings Rare Sirloin Butterscotch Indulgence Like most restaurants, when they first open there are teething troubles that need to be sorted out pretty damned quickly – bellies are unforgiving and so are … Read More
Il CIbo – The Best Italian in London by M. Kuehn
To my absolute delight, I was treated to dinner at my favourite Italian restaurant in London, Il Cibo Holland Park, last Saturday night. I know, I’ve already devoted two blogs to Il Cibo but not having been back for two … Read More
Sublime Dining at The Parlour Kensal Rise by M. Kuehn
There are moments in life when everything is perfect. Eating raw sea urchins just off the island of Skyros; guzzling 18 Colchester natives with a bottle of Greco di Tufo; sinking your gnashers into some oozing Epoisse that’s been scooped … Read More
Pesto with Roasted Tomatoes on Sourdough by M. Kuehn
Compared to nearly all home made sauces, commercial varieties pale into insignificance. Pesto is practically fool proof if you follow a few non negotiable rules and the addition of roasted cherry tomatoes makes for a terrific partnership. … Read More
Hot Red Pepper Sauce by M.Kuehn
This is one of the easiest sauces to produce. It packs a punch and has a depth and warmth that belies its simplicity. When I last made it, I had vegetarian, meat eating and pescatarians to dinner and I served chicken, … Read More
King Prawns Canapes in a Thai Vinaigrette by M. Kuehn
I served these at a canape party where people inelegantly grabbed a lettuce leaf and opened wide. They can of course be served as a first course and make a refreshing change from the usual prawn dishes that are a … Read More