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
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
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