New recipes

Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter

Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter


  • 1 6 3/4-pound bone-in leg of lamb, well trimmed
  • 11 anchovy fillets; 8 halved, 3 whole
  • 7 garlic cloves; 4 quartered, 3 whole
  • 10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb)
  • 1 1/2 cups (lightly packed) fresh Italian parsley leaves
  • 2 1/4 teaspoons finely grated lemon peel
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 2 1/2 pounds summer beans (such as green, purple, and yellow wax beans)
  • 1 1/2 tablespoons fresh lemon juice

Recipe Preparation

  • Using small sharp knife, make sixteen 1-inch-deep slits all over lamb. Push 1/2 anchovy and 1 garlic quarter into each slit. Place lamb on small rack in center of large rimmed baking sheet. Brush lamb with olive oil. Cover with plastic wrap; chill overnight.

  • Combine parsley, 3 whole anchovies, 3 whole garlic cloves, and lemon peel in processor. Add 6 tablespoons olive oil; blend to coarse paste. Add butter; blend until smooth. Season butter with coarse salt and freshly ground pepper. Transfer anchovy-parsley butter to small bowl. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

  • Preheat oven to 450°F. Roast lamb uncovered 30 minutes. Reduce heat to 325°F. Roast lamb until thermometer inserted into thickest part registers 135°F to 140°F, about 1 hour longer. Let lamb rest 30 to 45 minutes.

  • Meanwhile, prepare barbecue (medium-high heat). Combine beans and 3 tablespoons oil in large bowl; sprinkle with coarse salt and pepper and toss to coat.

  • Place grill basket on barbecue. Spread out beans in basket (reserve bowl). Grill beans until slightly charred, tossing often, 15 to 18 minutes. Return beans to reserved bowl. Toss with 1 1/2 tablespoons oil and 1 1/2 tablespoons lemon juice. Season with coarse salt and pepper.

  • Transfer lamb to platter. Serve with grilled beans and anchovy-parsley butter.

Recipe by Buttermilk Channel Brooklyn New York,

Nutritional Content

One serving contains: Calories (kcal) 639.1 %Calories from Fat 72.2 Fat (g) 51.3 Saturated Fat (g) 18.9 Cholesterol (mg) 149.3 Carbohydrates (g) 8.4 Dietary Fiber (g) 4.5 Total Sugars (g) 2.9 Net Carbs (g) 3.9 Protein (g) 35.2 Sodium (mg) 265.1Reviews Section

Fay Maschler reviews Medlar: Enduring, elegant expertise

This is my happy place,” says my companion at Medlar, himself in the restaurant business and winner in the YBFs (Young British Foodies) Front of House category last year. He is chatting with sommelier Didier Catelo but is taking advantage of the restaurant’s offer of £10 corkage at lunchtime and has brought along a bottle of Santenay en Charron, Domaine Bachey-Legros 2014. Kieran and I like drinking white burgundy.

Medlar, a comfortably bourgeois venue on the edge of World’s End but still in red-trousered Chelsea, opened in 2011 to universal critical acclaim. Seven years ago chef Joe Mercer Nairne and manager David O’Connor, slipping off the security blanket of Chez Bruce in Wandsworth — where they both had worked to go it alone — sowed the seeds of the sort of excitement that now requires a far-flung postcode and at least six ingredients you’ve never heard of cooked over rocket fuel.

The partners were alumni of a school whose headmaster, you could say, is Nigel Platts-Martin — the chap who in 1987 went into business with Marco Pierre White at Harvey’s and proceeded to found The Square with chef Phil Howard and then Chez Bruce (in Harvey’s premises) with Bruce Poole. The Glasshouse in Kew, La Trompette in Chiswick and The Ledbury in Notting Hill followed. These are now classic cars on the restaurant racetrack: elegant, cultivated, smooth-running. Medlar exhibits these qualities.

The set-price menu has eight choices in the first and main courses. There would probably be a discreet version of a riot if some of them, such as crab ravioli with samphire, brown shrimps, fondue of leeks and bisque sauce, or duck egg tart with red wine sauce, turnip purée, lardons and sautéed duck heart, or rump of Belted Galloway with Café de Paris snails, stuffed portobello, shallot purée and Béarnaise or the substantial array of cheeses were removed. There is no dicking around with small plates and sharing here. These are assemblies to revel in.

The mussel dish mouclade, ascribed to La Rochelle on the west coast of France, involves curry powder in the sauce and, as would happen in France, a pinch from a tin of something like Vencat seems to be used. That lack of rigorous authenticity has a thrill all of its own.

Roast monkfish cheeks have jumped into the saffron-tinged salty sea, and croutons provide crunch. A garnish of gremolata — lemon zest, garlic, anchovy, parsley — is peculiar but if you don’t grind your spices from scratch I guess you can merrily tip in an Italian condiment.

Burratina with crushed peas and broad beans, Australian black truffle, shaved walnuts and crisp chicken skin is a light-hearted construction, ideal in hot weather. A little grated cheese is scattered over and if you go in assuming it is wheat crackers shoring up the vegetables, the savoury intensity and succulence of fried chicken skin astonishes and delights.

Wild Cornish brill with datterini sauce vierge, fresh borlotti beans, courgettes, sea aster and chilli attracts a £4 supplement but is definitely worth it for white fish of this calibre interwoven with the colourful garnishes to render it a beautiful quilt. On the other hand, petit pois à la Française, which accompany Poitou rabbit are not the gentle mess of pottage that I associate with that recipe — no supine spring onions or melting lettuce — and the lardons are too brusque.

The friend I now call Shuggie — the Scottish version of his name — keeps a list on his phone of restaurants he wants to try. There, sitting between Six Portland Road and Farang is Medlar, so he is particularly pleased to be my date at dinner.

Ajo blanco with smoked eel, cherries and borage is such a good combo that more than just the thin covering of a soup plate is wanted. No complaint about the quantity of the rare Belted Galloway, soft as butter, with chubby snails in herb butter on a sautéed shag-pile mushroom carpet.

Fay Maschler's 50 favourite restaurants in London

Directions for French Toast

Preheat oven to 375. Mix together milk through ground cinnamon. Dip Texas toast one piece at a time into the egg cream mix then place into the cereal to coat both sides and edges. Set aside and prepare all pieces of bread. Place nonstick pan on burner over medium high heat. Melt butter in nonstick pan. and when it begins to bubble, gently place the pieces of the coated french toast into the pan for about 2 - 3 minutes, watch to make sure the sugar in the cereal doesn't begin to burn. Turn over to cook the other side, then place cooked pieces onto rack on jelly roll pan. When all pieces have been cooked in the pan, then place jelly roll pan in the preheated oven for about 5-7 minutes to finish the cooking process. Remove, top with raspberry butter and serve immediately.

Eating Out

Last weekend I was back in one of my favourite cities, York. This time not only did I get the chance to eat at Meltons, which was once again fabulous (see my review from December here) but also at Arras. I had been wanting to eat at Arras for some time, having heard good things about it, plus I was intrigued by their story. Owned by Lovaine and Adam Humphrey, Arras was originally opened in Australia – yes, you read that correctly – Australia!…But, the British couple, eventually felt the pull to return home, and they chose to bring Arras to York! The experience of cooking in two continents can’t be a bad thing, indeed Arras strives to deliver ‘thought provoking and interesting food inspired by their travels’…I was hoping I was in for a treat!…

On the evening we dined at Arras it was a warm, sunny evening, but unfortunately, it was a little too chilly to eat outside on their small, pretty terrace however, it would have made the perfect spot for lunch. Inside, the restaurant’s dining room is a modern, light filled space, which I felt could have benefited from lower level lighting to make the room a little more intimate, although it did enable us to see very clearly the beautiful courses we were eating!…Our meal began with some delicious canapes, including a selection of gluten free ones for me plus homemade gluten free bread! It isn’t very often that I get the treat of gluten free bread as good as this they also own ‘Little Arras’, a French inspired bakery in the centre of York! Throughout our meal, I was not only impressed by their attention to my dietary requirements but also by their obvious enthusiasm for the food that they served.

After a delicious amuse bouche (a light potato & garlic soup served with asparagus) we enjoyed our first courses. I chose the ‘Quail, Beetroot, Game Ragu & Spiced Sauce’, the sweetness of the quail was perfectly complemented by the earthy flavour of the beetroot and subtle spice – it was a great dish. Nick’s ‘Cured Haddock Cocktail, Lettuce, Cucumber & Pink Grapefruit’, was also good, however, we felt that the sharp flavour of the grapefruit rather overwhelmed the dish. Moving on to our main courses, we chose the ‘Cod, Young Vegetables, Mussels, Saffron & Chickpea Veloute’, this was superb, the cod was enhanced by the beautiful fresh flavours of the root vegetables whilst the mussels were unusually pickled – they really gave the dish a subtle punch. We also chose the ‘Sirloin, Beef Olive, Celeriac, Sauce Bercy & Marrow’, this was cooked well, but we did find that there was a lot ‘going on’ in the dish, almost too much…the flavours were competing rather than complementing each other. However, saying that, it was a tasty dish, just a little overwhelming. Finally desserts, a fantastic ‘Lemon & Liquorice’, which was a mousse and ice-cream combo, here, both the two flavours and the textures beautifully complemented each other! We also shared the ‘Rhubarb & Burnt Butter’, you can’t really go wrong with rhubarb in my opinion, and this dessert was a great success!

Arras, delivered its aim to present ‘thought provoking and interesting food’. On the whole, the meal was a success, I did feel that a couple of the dishes were a little contrived, however, this showed that they were willing to take risks and present their guests with a meal which would be tasty, memorable and different – which it was. And for that reason, I will definitely be returning to Arras in the future…

On our recent long weekend to Pembrokeshire, we enjoyed dinner at the fantastic ‘Coast’ restaurant there are not many restaurants in this corner of Wales that offer the high standard of cooking that they deliver. Coast, as its name would suggest, is located on Coppet Hall beach and has magnificent coastal views. On the evening we visited, we were particularly fortunate that the terrible, wet May weather gave us some respite, and the sun was (almost) out, allowing us to enjoy the wonderful panorama. When we managed to tear our eyes from the wonderful view we were greeted by beautifully presented dishes, which would not out be out of place at any top London restaurant.

In addition to our chosen dishes, there were complimentary appetisers which really added to the fine dining experience that Coast strives (and achieves) to deliver ‘Today’s & Yesterday’s Bread’ was an inspired way to serve bread – a fresh slice of today’s bread with an incredibly tasty slice of yesterday’s, soaked in a beef broth! Our starters were as impressive, the ‘Salmon, Oyster & Cucumber’ was beautifully fresh salmon was subtly salted with an oyster, whilst cucumber, lightly pickled, rounded off the dish. Meanwhile ‘Chicken, Morels & Broad Bean’ was a deliciously light ballotine of chicken, complemented by meaty morels and tender broad beans. For our main courses, we both opted for the ‘Brill, Sea Vegetables & Shrimp’, once again wonderfully fresh, the Brill was cooked to perfection and generously flavoured by tiny shrimps and delicate pillows of gnocchi. Finally dessert, ‘Chocolate, Rose & Thyme’, seriously, this was one of the best chocolate desserts I have had for a long time, yes, even better than the chocolate dessert I had enjoyed the night before at The Fernery! The chocolate mousse was light whilst the flavours of thyme and rose beautifully cut the richness of the dark chocolate – it was a totally moreish dessert! In comparison Nick’s dessert, ‘Strawberry, Clotted Cream & Elderflower’, seemed rather simple, however, it was delectable, with intense flavours from a combination of both fresh and roasted strawberries.

Coast is owned by The Grove Hotel (see the review here), and it gives their in-house restaurant, The Fernery, which is also exceptionally good, a run for its money. It goes without saying that Coast definitely merits a visit!…

Last week we enjoyed our first UK escapade since the recent, seemingly never-ending lockdown!…The unseasonal May weather showed no sign of abating as we drove down the M4 in the relentless rain. Fortunately, we were on our way to The Grove Hotel in Pembrokeshire, which describes itself as a ‘boutique country escape with a warm Welsh heart’ – perfect! On arrival, it ticked all the boxes, the interior of the hotel, which received a makeover last year during the first lockdown, is beautifully designed with period features blended with local crafts and neutral tones. We were staying in the Blue Room, which was a relaxed yet elegant room, (and beautifully warm, once they got the radiators working – this was a slight blip but they resolved it quickly!). Naturally, as Nick and I are always looking forward to our next meal, we had chosen The Grove not only for its reputation for its accommodation but also for the food it serves. They have two restaurants, the Fernery and The Artisan Rooms we were staying four nights so this allowed us to try these and to venture out on two nights to eat locally. In addition, we were soon to discover, that breakfasts at The Grove were definitely worth getting out of bed for. I must admit to overindulging (their porridge with banana and maple pecan nuts with a splash of cream was a particular favourite), but I assure you, that we needed a big breakfast to fuel our day walking along the magnificent Pembrokeshire Coast! We enjoyed a couple of walks, despite the wind and rain and in fact, on Saturday the sun surprised us, so we were able to fully appreciate the spectacular views of the Stackpole coastal path. I must admit I was blown away, almost literally(!), by the scenery – the coast was spectacular, but I also enjoyed seeing the beautiful hedgerows along the narrow lanes which were full of spring flowers – bluebells, cowslip, the striking pink of red campion and the occasional yellow of primroses. The grounds of The Grove are also wonderful, they are beautifully kept, and include a walled kitchen garden and a lovely terrace under blossom trees. On our one bright day, we enjoyed a post-walk glass of champagne on their terrace, which allowed us a glimpse of the hotel in the sunshine and made us promise to return next year – surely the English weather would treat us better next time….

We ate at the Fernery, the more formal of The Grove’s two restaurants, on our first night, and what a great start it was to our stay. The restaurant is in the more traditional wing of the hotel, with its white-clothed tables and classic interior it has that quietly comforting atmosphere that only the best country hotels can offer. Before dinner we enjoyed cocktails in the lounge – the classic Old Fashioned for me and a Negroni for Nick, both were perfectly made. Nick’s Negroni was particularly good and on asking about the vermouth they used we discovered that it was an artisan brand, Carpano Antica Formula – we will be ordering a bottle for home!!…In fact, over the next few days, we were to try a few more of their signature cocktails(!) and discovered that they strived to introduce the subtle flavours of other artisan brands – their Martini was made with the addition of Eccentric Limbeck Gin and lavender bitters – wonderful!

Following our cocktails, our dinner at The Fernery was as impressive, chef Douglas Balish, often uses the produce from The Grove’s kitchen garden and our 5-course tasting menu had wonderfully fresh flavours. Our first course was ‘Smoked Early Pembrokeshire Potatoes,’ this wasn’t by any means a simple potato dish, instead, this dish of pureed potatoes with egg yolk, dashi, pea and bottarga had complex flavours smoky, salty and creamy. Our second course was a ‘Pembrokeshire Oyster’ slightly pickled with cucumber, jalapeno and sour cream, it was a wonderfully fresh dish to follow the creamy potato first course. The third course was ‘Chicken with Langoustine, Morels and Asparagus’, this was an unusual combination – I have never had chicken with shellfish in this way before and it worked beautifully – a contemporary take on a ‘surf ‘n’ turf’, I imagine that the chicken was cooked ‘sous vide’ as it was incredibly tender. Moving onto our fourth course, we enjoyed ‘Cardigan Hogget,’ a piece of lamb fillet flavoured with goats cheese, caper jam and garlic, again this was cooked to perfection. Finally, dessert, ‘Tulakalum Chocolate’, although the chocolate was, naturally, very rich, this dessert managed to be refreshing with the addition of ginger, lemon and coriander – it was the perfect end to our meal.

We were impressed with both the food and the service at The Fernery whether you’re staying at the hotel or you happen to be local, it merits a visit, it comes at a price but is a wonderful treat and I predict that Balish will soon receive the coveted Michelin star…

This second restaurant at The Grove, The Artisan Rooms, is a high-end casual dining restaurant offering guests a more informal alternative to The Fernery. The dining room with its relaxed interior overlooks a garden terrace, which weather permitting, can offer al fresco dining.

The menu is inspired by Welsh ingredients, simply prepared. On the evening we dined at The Artisan Rooms, we were pleased to see that wild garlic featured on the menu on our walks along the Pembrokeshire coast, we had spied (and smelt!) a lot of this wild plant, if I lived locally I would definitely be foraging, to cook it at home! So to start with I chose the ‘Wild Garlic Soup’, which was beautiful, both fantastically green and flavoursome, with a dash of soft goats cheese. I was so eager to taste this beautifully vibrant soup that I forgot to photograph it for you and, as I was enjoying it so much, I also failed to photograph Nick’s ‘Game Terrine En-Croute’, which was also very ‘tasty’! For our main courses, we had ‘Lamb Rump with Wild Garlic and Leeks’, it was the creamed potato flavoured with the garlic and leeks that carried this dish, the lamb, I must admit, lacked a little on the flavour front, however, the ‘Cod with Coconut and Seaweed’, was a definite winning dish, it was delicately flavoured and cooked beautifully. Finally desserts, Sticky Toffee Pudding, always a crowd-pleaser, this was undoubtedly good I particularly liked the little nibs of toffee that were dotted through the sponge! We also shared the Rhubarb and Ginger Cheesecake, it was delicious, the rhubarb was wonderful although we couldn’t taste much ginger. It was a great meal and a lighter alternative to the richer meal we had enjoyed at The Fernery.

Whilst I would not necessarily say that The Artisan Rooms was a ‘destination restaurant’, it is a very good complement to their fine dining restaurant, The Fernery, and one which the hotel’s guests will totally appreciate.

How exciting…my first restaurant review since our recent, seemingly never-ending, lockdown!…

It was wonderful to be eating out again last week, although unfortunately it was definitely ‘eating out’, as tables inside were still out of bounds due to government Covid restrictions. This outside dining could have been a disaster, as the May weather was proving un-seasonally cold, but fortunately ‘Wild by Tart’, is the perfect ‘outside’ venue as its courtyard has three proper brick walls and a roof – just one side is open to the elements and thus it is quite protected, in addition, there are outside heaters, so for someone like me, who feels the slightest chill, it is perfect!

Wild by Tart was founded by Jemima Jones and Lucy Carr-Ellison, the duo behind the catering company Tart London, who have also published a cookbook, ‘A Love of Eating’. The restaurant is housed in a former power station, just behind Victoria Coach Station, so has a great central location. It’s a lovely large space, with high ceilings and although unfortunately, I couldn’t sit inside the restaurant when I visited, it looked great from outside(!), it has been beautifully renovated with a stylish interior, with lots of greenery and warm lighting.

They offer a relaxed menu of sharing plates, with modern European flavours which are inspired by the seasons and often cooked over charcoal grills or in wood-burning ovens.

When I visited last week they were offering a reduced menu because they were only catering for outside eating, but it was all very appealing. My lunch was a long-awaited reunion with girlfriends, so we all felt that we deserved to start our lunch with a cocktail – something which Wild by Tart’s menu had a great selection of! I chose a ‘Brazil’ which was a refreshing blend of Cachaca, lemon, basil & yellow chartreuse – it was the perfect lift on a rather drizzly day!

We then chose a combination of sharing plates – Asparagus, Tarragon Tomatoes, Artichoke & Roast Garlic which had robust yet fresh flavours, whilst Burrata with Pea & Mint Pesto and Pea Shoots was equally delicious the burrata was wonderfully soft and gooey, just how I like it, and was beautifully complemented by the flavours of the pea and mint. We also enjoyed Fowey Mussels, White Wine & Habanero Chilli – wonderfully fresh – and Bream with Braised Cannellini Beans & Aioli the beans with their unctuous garlicky sauce were the winner in this beautiful dish. We also shared freshly baked focaccia – bread is something that Wild by Tart does very well apparently, their flatbread pizzettes made in their wood-burning oven are something that we should have tried, but on this occasion, we were rather full from our sharing plates – eating out to lunch is obviously still a novelty!…in fact we didn’t even have room for a dessert, although I must admit, later that evening I did regret not ordering the Cardamom Panna Cotta with Poached Rhubarb!…So, I have made the decision to return soon to enjoy the full menu when the restaurant reopens fully after May 17 th …See you there!

York is perhaps one of the UK’s most perfect cities, with its beautiful Minster, ancient city walls and medieval ‘Shambles’, it manages to combine a vibrant history with contemporary attractions such as independent shops and restaurants. Since my son, Felix, has been studying at the University of York, I have been fortunate to have the excuse to visit on a few occasions, and can definitely vouch for its wonderful selection of restaurants. Recently, at the end of our trip to the Yorkshire Dales, we spent our final night there and revisited one of my favourite ‘York’ restaurants, Meltons.

Chef Michael Hjort and his wife Lucy opened Meltons in 1990 and have since continued to serve high quality modern British food to much acclaim. On our first visit a year or so ago, we were extremely impressed by the standard of the food and presentation of the seasonal dishes, in fact, we expressed our surprise to Lucy, who runs the front of house, that they didn’t have a Michelin star. She rather refreshingly admitted that they had decided some time ago that they would not concentrate of this accolade as they were fortunate to have a successful business and did not need it to encourage more custom, indeed it would only have put more unneeded pressure on the chef and staff (a complaint often cited against the Michelin star system). Perhaps it is this decision that gives Melton’s that extra edge, the dining room is relaxed and informal, whilst the fact that Lucy is still very much front of house reflects the personal investment they have in the business and ensures the high standard of service.

On our recent visit we were once again impressed by the food and service, admittedly the position of our table, upstairs, was not ideal (I would recommend trying to book a table downstairs in the main restaurant), but we managed to make our own atmosphere. It was a wonderful dinner out, in fact, it was our last for some time, as on our return, London moved into tier four…and now, of course, we have national lockdown.

Our meal started with some delicious canapes before we enjoyed our starters, ‘Hand Dived Scallop with Salsify, Chicken Wings and Maple Vinegar’ and ‘Pigeon with Panisse, Blackberry, Chive Emulsion, Hazelnut and Pickled Shimeji’, both had subtle sweet and savoury flavours and were perfectly cooked. Moving on to our main courses we enjoyed ‘Longhorn Beef, Sirloin, Shin Croquette, Kohlrabi, Maitake, Onion, Persillade Emulsion’ and ‘Pork Fillet, Shoulder and Belly with Cauliflower, Jowl Bon Bon, Burnt Apple and Watercress’ these dishes were generously flavoured with interesting elements and a combination of textures – all really delicious. Finally, desserts ‘Dark Chocolate Delice’ and a ‘Caramelised Pear and Brown Butter Tart’ – both exquisite.

Our dinner was the perfect ‘last supper’ before returning to London and discovering we were to be confined to tier four and thus a restaurant hiatus!…Hopefully, with new vaccinations on the horizon and the chance that life will return to a new normal in the not too distance future, you too will soon be able to enjoy a meal at Meltons. If you are a Londoner like me, remember that it is possible to visit York for the day, by train it takes just an hour and fifty minutes(!), so Meltons would make a great lunch excursion!…

If you have read my blog recently you will know that in early December, just after the second lockdown, we managed to take a short break in the Yorkshire Dales. Before going away I researched restaurants in the area, this is something that I love to do I trawl through various websites, comparing reviews before finally compiling a shortlist. I get great satisfaction trying these restaurants, especially when I know I have chosen a winner!

The Blue Lion, made my shortlist, but I was a little sceptical about it as I had read some negative reviews on TripAdvisor, at the same time I am always rather sceptical about reviews on TripAdvisor, as I often find them irrational! Fortunately, I went with my gut instinct having read reviews from other websites, I made the decision to visit The Blue Lion.

Originally an 18 th century coaching inn, The Blue Lion still retains a lot of character with a roaring fire, flagstone floor and sturdy oak tables, it is a proper English pub but one which serves restaurant quality food. We visited The Blue Lion for lunch, having enjoyed a lovely, somewhat cold walk on the nearby Dales, it was wonderful to enter this cosy pub, with its roaring fire and comforting smell of wood smoke. Apart from four other customers it was just us, and we were fortunate to have the table beside the aforementioned fire. The chalkboard menu had some great, seasonal dishes, many inspired by local Yorkshire produce. We decided to share a starter – ‘Blue Wensleydale, Cos and Walnut Salad with Croutons and Creamy Blue Cheese Dressing’, it was a nice, light yet tasty start to our lunch. The main courses definitely confirmed that we had been right to choose to visit The Blue Lion… I had ‘Rack of Yorkshire Dales Lamb, Rosemary Fondant Potato, Yellisons Goat Curd, Piccolo Tomato Confit in Aged Balsamic & Rosemary’, it was a generous plate of food, the lamb was cooked perfectly pink and was super tasty, and surprisingly light – the tomato confit gave it a lovely fresh flavour. Nick opted for the ‘Roast Crown of Yorkshire Partridge, Confit Leg Bon Bon, Liquor of Blackberries & Sweet Potatoes’, a wonderful, seasonal, meaty dish, particularly flavoursome with the blackberries. We chose traditional desserts – Nick couldn’t go wrong with the delicious Sticky Toffee Pudding, whilst I enjoyed the ‘slightly’ lighter Crème Brûlée – wonderful!!

We could have stayed in the snug bar of The Blue Lion all afternoon, in fact I did have a sneaky, relaxing Irish Coffee at the end of my meal! It was a really perfect lunch. Whilst we relaxed over our coffees we wondered about the negative reviews it had received, they mainly complained about the service (unfriendly and slow) and that the food was overpriced. Whilst it is true that the food is expensive by ‘village pub’ standards (more ‘London loaded’), the quality of the food and the portions, in my opinion, justified the prices – the food is restaurant standard thus priced accordingly. When we visited, the pub was very quiet so it is difficult for me to say how the speed of service would be under busier circumstances, but our service was good, not too slow or fast, whilst our waitress was friendly, although admittedly not particularly animated.

So, if you are in the region of Wensleydale, I would definitely recommend a visit to The Blue Lion – if you have anything like our experience you will not be disappointed!

My recent ‘foodie’ travels in the Yorkshire Dales, took me to the wonderful Angel Inn at Hetton. Any self-confessed lover of fine food could never visit the Dales and not visit this renowned Michelin starred gastro pub, so unsurprisingly it was on my restaurant list! The Angel is widely regarded as the UK’s original gastropub – it has origins which date back to the 15 th Century! In recent years, it has been regarded as a destination establishment for fine food whilst the arrival of patron chef Michael Wignall in 2018 has taken it to a legendary status. Wignall and his wife have not only taken the food to an outstanding level but they have also redesigned the interior of this old pub they have sympathetically brought modern to the old, introducing a stylish, contemporary, clean oak interior whilst keeping the original oak beams and some of the fireplaces – it totally suits the beautifully plated food that they serve.

Having just finished a rather bracing walk (and having changed out of our muddy boots!) entering this pub was like being hugged – the warmth of the fires was inviting whilst the modern interior was very comforting after getting lost once or twice on the damp Dales! Seated in front of one of the wood stove fires, we decided that we deserved a glass of champagne – I have since decided that all walks should end like this! We then had the joy of reading the menu, everything seemed delicious…

In the end we opted for starters of ‘Scallop with Oscietra Caviar, Dill, Apple & Frozen Buttermilk’ – this was in my opinion flavoured to perfection, a real joy, and ‘Sweetbread with Artichoke, Sunflower Seed Purée, Winter Truffle & Vin Jaune’, was similarly executed wonderfully. For our main courses there was ‘Loin of Venison, Butternut Squash, Pumpkin, Teryaki Shitake, Pak Choi, Cocoa & Brioche’ and ‘Steamed Turbot with Salsify, Sea Leek & Smoked Pike Roe Butter Scented with Kombu Vinegar’, both of these dishes were exquisitely presented and all the flavours were combined masterfully. Finally, dessert – ‘Bergomot Set Cream and Curd, Olive Oil Cake, Candied Pistachio, Yogurt & Pomelo’ and ‘Caramelised Pineapple, Bitter Chocolate, Indonesian Coconut & Marigold’, both were faultlessly flavoured. The whole meal was a carnival of flavours all cleverly complementing each other.

It was without doubt a wonderful lunch, however at the end of this exquisite meal we were left just a little ‘unfulfilled’. The courses at the Angel are beautifully presented (picture perfect) and without doubt absolutely delicious….but they are very small. Admittedly this goes hand in hand with this type of rich food, however, normally, a restaurant of this calibre, and one which serves this type of cuisine would serve amuse bouches and palate cleansers between courses, and this is what our meal at The Angel missed – that small gift from the chef which brings the meal together and the dining experience to a higher level. Even with our coffees, we didn’t receive the normal small plate of petit fours – instead just one, tiny, jelly each.

I am perhaps being harsh as despite this slight disappointment, I would still recommend The Angel at Hetton food and chefs of this excellence don’t appear everywhere, especially in the Yorkshire Dales – there is no denying Michael Wignall’s talent. So, yes, I would certainly return, and perhaps I would enjoy this restaurant more second time around, knowing not to expect ‘ those extra gifts’!…

If you have read my blog recently you will know that last week we managed to escape to the Yorkshire Dales for a short break. It was so refreshing to get away from ‘reality’ for a few days, even if we were masked up and still in tier two! Before going, the weather forecast was rather miserable, but in actual fact we managed to have some beautiful walks, and we didn’t get too damp. It was wonderful to be in the middle of the fields surrounded by sheep and the odd hare – Covid seemed out of sight for at least an hour or so. The highlight of our break was the food, although, as you know, I love cooking, it is always a treat to be cooked for, especially when the quality of the food is high. We had chosen our hotel not just for its location but also for its reputation for food…and it did not disappoint!…

Conveniently situated in the heart of Wensleydale, Yorebridge House is a former schoolhouse that’s now home to 11 individually designed rooms. Our room, Carabeo, was beautifully appointed and overlooked the river Ure and the ‘sheepy’ Dales. For me the beauty of Yorebridge House was that after a refreshing walk around the Dales we were able to return to its warm, relaxing interior, and in the evening enjoy its cosy bar where we could have a cocktail before a great gourmet meal – I felt totally spoilt. The service for our entire stay was fantastic, friendly and relaxed yet totally professional.

The food was in fact better than I had expected(!), not only was it was elegantly presented but adventurous and full of flavour. One of the problems with staying for four nights in one place is that often the menu doesn’t change, and so you are stuck with the same choices. Although this was the case at Yorebridge House, it was not a problem as all the choices appealed to me, and each evening I looked forward to trying each and every one of them(!), in fact, the one evening that we did venture to eat out was a disappointment. Before our dinners, each evening we were presented with a different velouté (a mushroom, a goats cheese and a sweetcorn), all were perfectly light and creamy, the perfect amuse bouche before our meal. Starters included a’ 62’ duck egg with Butternut Squash & Chorizo Jam’ – slowly poached to perfection, ‘Cured Scottish Salmon with Mooli & Exmoor Caviar’, a particularly memorable dish, subtly sweet with just the right amount of saltiness from the ‘caviar’, whilst ‘Beef Carpaccio with Kohlrabi & Pickled Shimiji’, was unusual and pickled to perfection!…For our main courses we enjoyed ‘Gigha Halibut with Cauliflower & Hazelnut’, this was cooked beautifully, with a crunchy nut crust whilst the cauliflower was lightly spiced, ‘Gressingham Duck with Red Cabbage & Puy Lentil’ was cooked ‘sous vide’ and was incredibly tender, finally ‘Pork Belly with Pigs Cheek & Peas Pudding’ – was ‘delicious’ with perfect crackling! To end our meal, after a refreshing pre-dessert (a Lemon Posset with Fennel and Blackberry), we enjoyed a ‘Christmas Pudding with Meejool Dates & Courvoisier Sauce’ which was more of a light sponge, so delicious that Nick decided to have it two evenings on the trot! There was also ‘72% Chocolate with Honeycomb & Manadarin’, which was a lovely, rich chocolate dessert cut by the subtle, bitter ‘marmalade’ flavours from the manadarin, and finally a ‘Passionfruit Cheesecake with Mango & Ginger’ which was fabulously creamy yet light and refreshing.

I would definitely like to revisit Yorebridge House in the spring/summer to enjoy a different seasons menu and to experience the beauty of the surrounding dales in the warm, fine weather. Although I would recommend a stay at this beautiful boutique hotel, you don’t have to stay at Yorebridge House to enjoy its food… so if you are visiting the Yorkshire Dales you must book a dinner at its wonderful restaurant!

Last Wednesday, on the eve of the new lockdown, we enjoyed our ‘last supper out’ for what will probably be some weeks. My neighbour had recommended a local restaurant, Yummy Cow, which had opened recently (despite the covid conditions!), and we wanted to show it some support, before this second lockdown! I find that ‘word of mouth restaurant recommendations’ are usually the best recommendations and our visit to this restaurant did not disappoint. The interior of Yummy Cow is rather rough and ready, and very pink (!), but completely suits this casual dining restaurant, and anyway who cares about the interior when the menu is so good?!…The three founders of Yummy Cow share Sri Lankan and South American roots, and the flavours of their dishes reflect this, with seasonal British ingredients injected with international flare and subtle spices.

To start with, the menu offers a couple of house cocktails, which in my opinion is always a good sign – I tried the Chilli Margarita, which was the perfect start to my pre-lockdown meal! Then we moved on to the main event – the food. The menu offers a lot of sharing plates, which you could choose to share as a main course or have one as a starter and then move on to their listed main courses. We chose to do the latter, as I’m not very good at sharing my food! It was difficult to choose only two plates from the sharing menu as they all looked delicious, with really interesting flavour combinations, but in the end we chose ‘Roast Pumpkin, Ricotta, Miso and Cavolo Nero’, it was spectacular with sweet and salty flavours, whilst the ‘Rice n’ Cod Fritters with Sweet Chilli’, were instantly gratifying with their subtle Caribbean spices and were very moreish! Moving on to our mains, I enjoyed a particularly well cooked piece of ‘Plaice with Red Dhal Mash, Leek and Parsnip Crisps’, it was a beautiful dish, really well executed. Nick chose the ‘Rump Steak, Carrot Puree, Broad Beans, Sweetcorn, Rosti Potato and Red Wine Jus’, the steak was cooked to perfection and very tasty, however we weren’t so sure on the accompaniment of the broad bean and sweetcorn, but the rosti potato was a great salty addition. Finally, on this occasion we didn’t have a dessert as such – although we were very tempted by the ‘Doughnuts, Caramel, Chocolate Mousse’, instead I wanted, or perhaps needed, something a little stronger to end my meal before yet another lockdown!…so opted for the Latte Martini, which was on their dessert menu, it was a little like a Brandy Alexander, creamy, so like a dessert, however with the addition of brandy it was definitely a cocktail!

What a shame we are going to have to wait at least four weeks until we can return to the Yummy Cow, I am honestly thrilled to have this well priced restaurant on my doorstep our bill was around £75, so was great value. If you are in this corner of London, you must try it!

We returned to our local restaurant, Franklins, on Saturday night. Our ‘home from home’ – a local institution which rarely fails us. How lucky are we to have this restaurant serving quality, traditional British food on our doorstep. The menu is a meaty affair with earthy and robust flavours, often featuring game and offal, although it does offer fish and vegetarian plates. We have been eating at Franklins since it first opened, around 20 years ago, so it must be doing something right! Admittedly, it can occasionally disappoint, but more often than not the quality of the food is consistent. Situated in an old pub, the restaurant offers a casual dining experience, retaining its ‘pub’ atmosphere it is a quintessential local, neighbourhood haunt.

On Saturday night, on entering, we were greeted by Boris Johnson, on the front of house TV, in the bar area (the dining area is at the back). He was announcing another national lockdown, this would probably be our last meal out for at least four weeks, so we were determined to enjoy ourselves!

We started our meal with a couple of cocktails – as Espresso Martini for me and of course a Negroni for Nick. For starters we had a ‘Pea & Mint Soup’, a bowl of warmth on what was a dreary, rainy day, and ‘Smoked Haddock Brandade & Piquillo Peppers’, the combination of the smoky fish and the sweet pepper was great, whilst the salad on which it sat was well dressed. Moving on to our main courses, Nick choose, ‘Ham Hock Hash & Fried Egg’, whilst I opted for the ‘Red leg Partridge, ‘Spiced Red Cabbage & Crab Apple Jelly’ earlier that day we had ventured out to Kent for a very wet walk, and having got lost a few times(!) we were pretty exhausted, so these main courses were definitely well deserved – perfect comfort food! Finally, desserts, I can never resist Franklin’s traditional desserts, on this occasion I opted for the ‘Chocolate Rice Pudding & Raspberries’ – a little ‘hug on a plate’, whilst Nick choose the ‘Bread & Butter Pudding’, which was “fantastic”.

So our ‘last supper out’ for a few of weeks did not disappoint! Franklins is an excellent neighbourhood restaurant that everyone needs and should have on their doorstep…

We had a wonderful fine dining experience at the weekend, we returned to The Five Fields restaurant in Chelsea, and I must say that this Michelin starred restaurant, once again, did not disappoint. The Five Fields focuses on seasonal, British produce serving menus inspired by the seasons, in fact, a lot of the vegetables and herbs that they use are grown in their own kitchen garden in Sussex, something they are rightly proud of. Our waiters were particularly animated when describing our dishes, especially when the provenance of a certain ingredient, such as the celeriac we were eating, was from their own garden – it definitely made our dining experience more personal and it was encouraging to see the staff so engaged with the food that they were serving. The dining room is elegant and sophisticated, and most importantly small enough to retain a special, intimate atmosphere, which food of the calibre that they are serving, deserves.

Chef Taylor Bonnyman and his team are known for their beautiful, creative menus, and on the evening that we visited we could find no fault. The set tasting menu was perfectly executed (with gluten free options for me) – it was cooking at its best, creative yet not overly fussy, with superb flavour combinations. (Unfortunately my photos really do not do the food justice – I’m afraid I was more interested in enjoying the food rather than getting the right camera angle!!)

Our meal began with an array of canapes (salmon, leek, foie gras and oyster), they were the perfect amuse bouche before we moved onto the ‘Celeriac with Black Truffle & Pastrami’, it is difficult for me to describe the incredible flavour that this celeriac dish managed to deliver, it was sweet and meaty yet retained the lightness of the vegetable – I will never see celeriac in quite the same way! Our next course was ‘Turnip, Seaweed & Scallop’, an inspired combination, the turnip totally complemented the sweetness of the scallops, and the hint of saltiness from the seaweed was a fabulous finishing touch. Next up was ‘Brill with Velvet Crab and Monk’s Beard’ which was absolutely beautiful, the broth was exquisite. This was followed by ‘Fallow Deer with Jerusalem Artichoke & Pear’, I must say that the venison was one of the best I have tasted – it was extremely tender, cooked to perfection, and with the Jerusalem artichoke which was both puréed and lightly fried, it was a luxurious dish. To prepare us for our dessert we were served ‘Honey, Milk and Marzipan’, a milk ice cream with delicate marzipan ‘flowers’, drizzled with their own rich and floral Sussex honey. Our main dessert, ‘Plum, Elderberry & Sake Lees’, was essentially a plum tart but one which would be difficult to match, the slightly sticky plum ‘flower’ was presented in a crisp tart with a delicious custard which was salted to perfection. Finally, with our coffee we were presented with petits fours – what a perfect end!

Throughout our meal the service was impeccable yet friendly and unpretentious, the staff seemed genuinely proud and invested in the food that they were serving. Our sommelier particularly deserves a mention, we had wine by the glass, he presented us with wine choices which complemented the courses wonderfully, yet were not ridiculously priced.

So what else can I add but ‘Wow’ …and that I think that this restaurant deserves more than one Michelin star!!…

I would recommend that you treat yourselves – a visit to The Five Fields would make a wonderful Christmas present!

If you live in South London, you will probably know or would have heard of the restaurant, Chez Bruce. Chez Bruce is a gem in South London’s restaurant scene, situated on Wandsworth Common it first opened its doors in 1995 with the intention of ‘serving the best food and drink but within a relaxed, informal yet professional environment’, it has certainly achieved its goal and 25 years later is still as successful as ever. I must admit, that as a South Londoner myself, I have been a customer for most of those 25 years, and have never been disappointed with the food – now that is an achievement!

A couple of weeks ago Nick and I enjoyed our first Sunday lunch there since before lockdown and I was so happy to see that little had changed. In fact we were planning to return at the weekend for dinner with friends, but unfortunately due to London entering tier two of Covid restrictions we had to cancel our reservation. However, I am happy to be able to share our fantastic Sunday lunch visit with you.

Chez Bruce serves a modern menu of food based loosely on classical and regional French/ Mediterranean cuisine. The price is fixed for 3 courses, depending on whether you are having lunch or dinner and on which day – the Sunday lunch option at £50 is a particularly good choice. The restaurant itself maintains a lovely neighbourhood feel, its simple dining room has a relaxed interior, with service which is on a par with any top Michelin starred restaurant in town.

On arrival for our Sunday lunch we were pleased to see that everything seemed to be as great as ever it’s the little extras that Chez Bruce exceeds in, for instance, on receiving the menu you are also presented with their light, crisp parmesan biscuits (and for those who are gluten free, like me, toasted spiced nuts – very moreish!). After these and a cheeky lunchtime glass of champagne, we were more than ready to tuck into our starters, for me, ‘Loch Duart Salmon Rillettes with Horseradish, Smoked Salmon, Potato, Beetroot and Dill’, it was a winning combination of classic flavours and beautiful textures. Nick chose one of the restaurants classics, ‘Foie Gras and Chicken Parfait with Toasted Brioche’ – creamy and fantastic, as always! Moving on to our mains, I wanted something autumnal to suit the outside, blustery Sunday afternoon, so it had to be the ‘Venison Loin with Glazed Game Burger, Cabbage à l’ancienne and Celeriac Purèe’, it was exactly what I wanted, ‘a proper plate of food’! Nick couldn’t resist the ‘Roast Beef with Dripping Roasties, Crushed Squash, Stuffed Mushroom and Yorkshire Pudding’, with its refined flavours it was an elegant take on the traditional English roast. Finally, desserts, Nick opted for Chez Bruce’s classic ‘Hot Chocolate Pudding with Praline Parfait’, as always a winner, whilst I had the ‘Baked Cheesecake with Rum & Raisin Ice Cream and Candied Peel’ – honestly, I think that this was the real winner!

Eating at Chez Bruce is a win-win event and, is thus, money well spent, plus the complimentary chocolate truffles at the end of the meal are more than worth the visit!

This weekend, Nick and I went over to Columbia Road in Hackney, for a stroll and to browse around some of the independent, very ‘on trend ‘ shops. One of these shops included the pop up boutique, Studio Wylder, which belongs to my old friend, Tasha, in which she sells her own designs, including gorgeous one off sheep skin jackets, hand sewn bags and jewellery. It was really refreshing to be around this energetic area of London and, of course, it gave us the perfect excuse to revisit ‘Brawn’, Columbia Road’s neighbourhood restaurant. Situated on a corner plot in a converted warehouse, Brawn’s dining room, a light filled space with a casual interior, was perfect for our lunchtime jaunt. As on our previous, pre-lockdown visits, we found that the atmosphere was ‘buzzy’ and friendly, and most importantly, that the food was delicious.

The menu is seasonal, with lots of interesting flavours such as the starter of ‘Raw Scallop, Almond, Apple, Sorrel & Horseradish’, which was delicious with beautifully balanced flavours. We also shared a platter of Coppa which was really fresh and flavoursome, and ‘Gnocco Fritto, Schiena’, little pieces of lightly fried dough also wrapped in Coppa, these were very light and moreish. For my main course I chose the ‘Partridge, Rainbow Chard, Quince, Lentils & Pancetta’, it was good, the quince really held this dish together with its slight sweetness which complemented the saltiness of the lentils, however, I must admit to having ‘plate envy’ for Nick’s chosen course, ‘Onglet, Fried Violet Artichokes, Shallots, Anchovy & Chicory’, the flavours of this were divine the deep fried artichokes particularly stood out. Finally desserts, an amazing ‘Chocolate Tart’ – the fondant was smooth whilst the pastry base was crisp and light, and a ‘Vanilla Rice Pudding, Figs, Walnuts & Boozy Prunes’ – need I say more?…it was a perfect autumn afternoon hug!

Although Brawn isn’t necessarily cheap, it is the type of place where you could pop in for just one course with a glass of wine to simply enjoy the casual, friendly dining room (they have an interesting wine list of mostly biodynamic wines). It definitely isn’t a bad place to while away an afternoon or an evening!

Following the recommendation posted on the Instagram page of one of my favourite cookbook writers, Diana Henry, we tried a new restaurant last week, Daffodil Mulligan.

By its own admission Daffodil Mulligan ‘embodies the heart, soul and mischief of the Irish, but with international food influences’, I was intrigued to see what this meant exactly!…I must admit on entering the restaurant I was a little sceptical, as it was rather like a modern American bar with tables, not my preferred choice of interior, whilst the ambience was quite lively and rather noisy. When seated at our table we were hit by how cold it was, and looking around we noticed that most people were wearing their layers – the woman seated near to me was wearing her partner’s jacket! When I asked the waiter if it was possible to turn down the air conditioning he apologised, saying that it wasn’t possible and that it was something to do with Covid(?) – I must admit I didn’t actually catch the full explanation as it was muffled by his mask!…Anyway I ended up wearing my leather jacket throughout the evening.

So all in all not the best start to our night out! But, of course we were there for the food and that didn’t disappoint …

We started our meal with a couple of ‘Old Fashioned’ cocktails – they were really well made, properly with bourbon rather than whiskey (my pet hate), so this definitely warmed us up – a bit!

The menu has lots of small tasting plates as starters, in this way the restaurant is more suited to groups of friends rather than couples, as you really do want to share as many as possible – they all sounded delicious. Nick and I shared the Salt Chilli Chicken with Cucumber Pickles and Beef Tartare with Oyster Cream, they were generous portions both were really unusual, delicious and moreish. For our main courses , I choose the ‘Hannan’s Sugar Spit Pork, Swiss Chard, Gochujang & Smoked Tomato’, the pork was seriously good, literally falling of the bone, it had a beautiful sweet, smoked flavour subtly spiced with the gochujang (the only regret I have is that my waiter didn’t advise me to order a side dish, which it needed, as it was literally just a piece of meat with a few leaves of rainbow chard). Nick chose the ‘Prawn Goan Curry with Ginger & Mango Salsa’, an unusual choice for him, one which the waiter had recommended as they had run out of the sirloin that he had wanted(!), it was good but not groundbreaking, probably not the best choice. Desserts were superb, I had ‘Wood Fire Fig, Brown Sugar Meringue, Mascarpone & Autumn Spice Ice Cream’ – the figs were unusually spiced and beautifully complemented by the brown sugar meringue, Nick had the fantastic ‘Caramel Crème with Tipsy Prunes & Sable’ – the prunes soaked in Armagnac were the winner here!.

So, would I recommend Daffodil Mulligan?…from a food perspective definitely – I’m pleased to say that, unsurprisingly, Diana Henry was right on this level! However, if you do visit I would recommend you do so with friends, it’s not really suited to couples both from the noise level and from the point of view that being in a group would allow you to share more of the delicious starters! Finally, make sure you wear a couple of layers as the air conditioning is a killer!…

A word of advice to anyone starting a new relationship – make note of the smallest of anniversaries as they will give you the excuse to celebrate in the future! Hence last week, Nick and I had the perfect excuse to treat ourselves to dinner at Clarke’s we celebrated our ‘first meeting’ anniversary (28yrs!). Sally Clarke’s restaurant, Clarke’s, first opened its doors in 1984 and it has been a highly regarded resident of North Kensington since, winning much critical acclaim. Indeed, I remember that when I was a student living in Notting Hill, my bus route used to pass the restaurant and I always dreamed of eating there, but in those days it was way beyond the realms of my student budget. Fortunately I can now afford to treat myself! Clarke’s menu prides itself on using the best, seasonal ingredients and our meal last week was as fresh as ever even though the plates seem simple, the flavours are very sophisticated, and I should point out that the photos I have taken do not do the food justice!

Entering the restaurant, you almost instantly feel like your worries are left at the door the warm, classically designed room creates a welcoming ambience whilst the staff are very attentive, without being oppressive. The icing on the cake for me is the white tablecloths – as I’ve mentioned before, I do love a white clothed table – it gives that sense of occasion that I yearn for when eating out in a restaurant of a certain calibre.

On the evening of our visit, the menu had early autumn overtones, which was perfect as the weather had suddenly dropped 8 degrees! For my first course I chose a Salad of Burrata with Purple Figs, Sussex Leaves and Toasted Cobnuts, whilst Nick chose the Home Made Foie Gras with Onion Marmalade, Celery, Radishes and Baguette – both were beautifully seasonal with clean flavours, they were a great start to our meal. For his main course, Nick had the Grilled Correze Veal Chop with Padron Peppers and Baked Fennel, Baked Heritage Carrots and Bitter Leaves the size of the chop was impressive, a T-bone cut, cooked to perfection whilst the baked fennel was particularly outstanding. My main course was the Rhug Estate Fallow Deer Loin Roasted with Purple Plums and Fresh Walnut, Rainbow Chard, Root Vegetables and Spelt, the venison was beautifully cooked and its gamey flavour (fallow deer can often be particularly gamey), was cut with the sweetness of the plums whilst the rainbow chard was really delicious – I made a personal note to myself to cook this vegetable more at home! Finally desserts, Soft Meringue with Chocolate Ice-Cream and Honeycomb – a seriously good meringue, very chewy, just how I like it, and a Cheesecake which was incredibly light.

Clarke’s is by no means a cheap restaurant but it is definitely money well spent, they also offer a great set lunch, £29.50 for two courses which would be a great introduction to their beautiful, seasonal food. You must find an excuse to treat yourselves!

Lorne, London SW1

We returned last week with friends to Lorne, a lovely restaurant that we discovered a few years back. Its location, on the backstreets near to Victoria station, gives this restaurant a ‘neighbourhood’ feel, which I really like. It has a lovely light, clean interior that lends itself to a casual atmosphere yet the food is very special. I was pleased to find that post lockdown, during our Friday evening visit, it seemed to be ‘busy’, and that the service was, as always, friendly and attentive. Most importantly their modern British menu was as pleasing as ever.

We started our meal with a couple of aperitifs, a Lorne Aperitif for me, which was a combination of white port, rosemary and Chartreuse, it was little like a fresh sherry but with a more elegant finish it was an unusual choice for me but was a perfect beginning to our wonderful meal. Nick opted for a Negroni which was apparently one of the best he’s had in a long time – coming from the ‘Negroni connoisseur’, this was an excellent compliment!

Moving on to our first course we opted for a white Burgandy, which our waitress recommended, it was fabulous and complimented our food perfectly… For our first courses we chose Roast Quail, Celeriac, Pear, Hazelnut Pesto & Endive, I loved the sweetness of the pear which was cut by the hazelnut – a very light and fresh dish, whilst the Chanterelle, King Oyster Mushroom and Wakame Seaweed Tart, Leek Fondue & Crispy Kale, ticked all the boxes. For our main courses, the Guinea Fowl Breast, Pied de Mouton, Purple Sprouting Broccoli & Sweetcorn, was ‘stunning’. The Roast Sea Bass, Curried Cauliflower Purée, Rainbow Chard, Dukkah & Cornish Mids, was well presented I felt that it could have benefited from a light ‘jus’ as it was a slightly dry, but I must admit the flavours, particularly the rainbow chard and the purée, were really delicious. Finally the desserts, these really were the winners of the meal Roast Fig Tart, Honeycomb, Cream Cheese & Fig Leaf Ice Cream, ‘fabulous’, and Chocolate & Blackberry Mousse with Mint Chocolate Chip Ice Cream, an unusual but fantastic combination of flavours which truly hit the spot!

Lorne, with its unassuming exterior and location is a true ‘gem’, a restaurant which has the winning combination of an unpretentious atmosphere and a creative menu which is light but packed with lots of flavour.

  • The Pig, Restaurant with Rooms
  • The Greenhouse Restaurant

I celebrated another friend’s big ‘5’ ‘0’ last weekend(!), we marked the occasion with a day out in the New Forest. My friend now lives in the area, so her London friends, myself included, took the train down to have a celebratory lunch at the Pig, Brockenhurst.

The Pig, Brockenhurst, describes itself as a restaurant with rooms, and since opening in 2011 it has opened other similar ‘Pig’ establishments in the south of England. Their ‘simple and honest’ philosophy is to serve food using only produce that they can grow in their own kitchen garden or source within 25 miles of the restaurant.

The train from London to Brockenhurst is direct, just under two hours. From there the Pig is a fifteen minute taxi drive, so it is a very ‘do-able’ day trip from the city. Fortunately, my friend could drive the five of us around (masked up!), so first of all, to whet our appetites and loosen our limbs after our train ride, we drove over to the nearby coastline to have a short, bracing beach walk before our lunch.

After that, we most definitely deserved a cocktail, so on arrival at the Georgian country house which is now home to the Pig, we took our aperitifs on their front lawn, enjoying the last of the summer sun. The grounds are lovely and include their impressive kitchen garden, I didn’t get the chance to see it on this occasion, but have seen it on a previous visit!

The restaurant itself, the Greenhouse Restaurant, so called for its shabby chic, conservatory setting, is in the heart of the house. It serves ‘British kitchen garden food’ focused on simple and fresh flavours, the ambiance is relaxed, and in my opinion, particularly suited to small groups of families and friends. To start our lunch, we all opted for the Pickled Mackerel salad, it was a good choice with fresh flavours. Moving on to our main course we enjoyed the Lamb Barnsley Chop with Chargrilled Courgette, which was served with a rich and flavoursome gravy, very British and very tasty – if I am absolutely honest I would have preferred it cooked a little more pink, however it was still delicious. Finally, for dessert, Baked Plums with Ewes Milk Curd – sweet and salty, it was a good end to a very satisfying lunch which had uncomplicated, fresh and honest flavours.

So, I am pleased to give you another recommendation- if you fancy a day out in the New Forest, The Pig, Brockenhurst would be a good spot for lunch with the possibility of walk in the woods nearby, alternatively you could choose to have a weekend break and stay overnight in one of their rooms!…

  • The Wolseley, Piccadilly
  • The Beautiful Dining Room

This week it was my son Felix’s birthday so naturally I had another excuse to dine out in style! The Wolseley Café & Restaurant, has been a family favourite of ours since it opened in 2003 (when Felix was just three!), over the years we have enjoyed either breakfast, lunch, afternoon tea or dinner there on various occasions, and so for Felix’s birthday we decided to return for the first time since lockdown.

The Wolseley has a fascinating history, originally built on Piccadilly in the 1920’s as a car showroom (for Wolseley Motors), the interior was designed to impress with marble pillars, archways and a high domed ceiling. Now transformed into the dining room of the Wolseley Restaurant, it is possible to appreciate this wonderful, unique architecture, indeed, it is for this reason that the dining room is one of my favourites in London. It is always buzzing whatever time of day, admittedly, being in the heart of London, it can be touristy, but in my opinion this adds to its cosmopolitan charm, whilst the chance of spotting a familiar famous face, always injects a little extra buzz over the years I’ve spotted various celebs, and on this recent occasion Zoe Wanamaker was dining close by. The food has never let me down, it is not necessarily outstanding but always well done. It is a brasserie style menu with classic dishes such as ‘steak tartare’, ‘ coq au vin’ and ‘Chateaubriand’.

So on this, our first visit since Covid started, I was keen to see how the Wolseley was faring in a quieter central London. On entering, I was happy to see that the old buzz was surviving, although it was slightly quieter with more spaces between diners, it was as charming as ever with its beautifully laid tables and attentive service.

After cocktails (including my favourite espresso martini and Nick’s negroni), we moved on to first courses, ‘Dressed Dorset Crab’ and ‘Seared Scallops with Pommes Mousseline & Garlic Butter’ both very delicious, and a Cocktail of Prawns & Avocado, which was good but not quite matching the high standard of the one I had a few weeks ago at Foxhill Manor! Our second courses were Holstein Schnitzel (with anchovies, capers and a fried egg), Cannon of Salt Marsh Lamb and an Entrecote Steak, all were beautifully cooked. Finally desserts, an Apple Strudel which was particularly scrumptious and a Chocolate Pot du Crème which although was rather plain to look at was exceptionally good. In conclusion the food did not disappoint, our bill was on the expensive side as we did choose the most extravagant starters but then we were celebrating! I would undoubtedly recommend the Wolseley, you don’t necessarily need to go there for a full blown meal like we did, you could just do breakfast or a light lunch, it’s worth visiting for the combination of food, service and atmosphere – the Wolseley is a great treat, it is almost like stepping into a bygone era!

Over the next few weeks I will be celebrating a number of birthdays of friends and family…so I have the perfect excuse to eat out! This week it was my friend’s big ‘5’ ‘0’, so we decided to treat ourselves to a fine dining experience at Trinity, Adam Byatts restaurant which is local to us in Clapham. I have been fortunate to celebrate a number of special occasions in the past at Trinity and I was pleased to see that post lockdown, under the new Covid conditions, that it was still buzzing with energy. We ate in the Michelin starred restaurant downstairs, but there is also a more casual dining room upstairs which serves small plates designed to share (I haven’t tried this yet but it is on my ‘to eat out list’…watch this space!). Downstairs the dining room is a lovely, bright modern space with white tableclothed tables (I love a white tablecloth!), it is all very stylish but still manages to retain the charm of a neighbourhood restaurant.

I am pleased to say that the food was, once again, ‘show stopping’, not only well presented, but bursting with beautiful flavours. The dinner menu is a four course menu. For my first course I had Poached Salmon, Dressed Summer Beans, Cockles & Lovage, the salmon was beautifully cooked whilst the subtle flavour of the lovage and the bright, fresh flavours of the cockles and beans really lifted the plate. We also tried the Salad of Beetroots, Cherries and Graceburn, Rye Bread and White Soy – which was equally delicious. Second courses were Buttered Cornish Crab with Provençal Tomatoes, Gazpacho & Fig Oil – the light gazpacho was particularly memorable, and the Norfolk Quail with Scottish Girolles & Summer Squash was apparently ‘incredible’. Third course was Wild Turbot braised with Tomatoes & Fennel Lyonnaise the aniseed flavours of the fennel took this dish to a superior level, we also chose Stuffed & Pot Roasted Sutton Hoo Chicken, Ceps, Leeks & Summer Truffle – exquisite. Finally the fourth course was Fig Leaf Soft Serve Ice Cream – a connoisseurs ‘Mr Whippy’ ice-cream, seriously smooth and creamy with a gorgeous fig syrup, and also a Savarin with Blood Peaches – ‘heavenly’. We enjoyed all of this wonderfully executed food with a beautifully, well balanced, White Burgundy wine. What a wonderful evening…it was one of those meals that you would like to return to and savour all over again!

So if you haven’t already tried Trinity, I definitely recommend that you put it on your ‘to visit’ list – either the main restaurant, where we dined, or ‘upstairs’ for a less formal menu – I am sure you won’t be disappointed!

  • Tillingham, The Restaurant

We enjoyed a trip to Rye at the weekend, I must admit that we hadn’t been there for some years and had quite forgotten it’s wonderful charm and character. We had a lovely stroll around its streets, some of which are cobbled, and were enchanted by is crooked, half timbered medieval houses and it’s quaint Norman church. Staying the night with friends who live nearby, we enjoyed a wonderful dinner at the restaurant of Tillingham , a natural and biodynamic wine producer in nearby Peasmarsh.

Tillingham, first and foremost a vineyard and farm, opened a restaurant with rooms in their stylishly converted barn last September. Downstairs there is a wine bar serving their own wine and those of their favourite producers, and upstairs there is a restaurant a wonderful, modern space with views across the vineyards. Outside, in the middle of their ‘farmyard’, they have converted a dutch barn into an outside kitchen and a terrace, where they serve pizzas.

The restaurant, where we dined, serves a set menu and is open Wednesday to Saturday night, but after speaking with the owner it seems they are contemplating also opening for Sunday lunch – which would be great for us London day trippers!…

We enjoyed a fantastic meal, starting with a Salad of Tomato, Goats Curd & Herbs – the flavours were beautifully lifted by the addition of the dill and mint. This was followed by Pappardelle with Courgette & Cora Linn (a salty sheep’s milk cheese). As I am gluten free I didn’t have this dish (although my fellow diners assured me it was delicious), instead I was served a Warm Salad of Lentils with Courgette, Beans and the aforementioned Cora Linn – it was extremely good, with salty overtones from the cheese. For our main course we enjoyed Roast Romney Lamb from Suffolk, with Green Beans, Dijon & Almonds a simple dish but with beautiful, clean flavours. We opted for the additional cheese course, Brightwell Ash Goats Cheese with Sourdough Crisps and Pickled Cherries, I had never tasted pickled cherries before, and I discovered that they are a lovely, tangy accompaniment to a creamy cheese. Finally for dessert, we tucked into Baked Plums and Strawberries with a dollop of thick cream – a truly tasty, British pudding! Our meal was complemented by bottles of their Pinot Blanc and Pinot Noir, both bioganic wines, which although still very young and rather crisp, complemented the simple yet very tasty flavours of our food.

I would definitely recommend Tillingham for dinner and very much hope they decide to open for Sunday lunch, as not only would it be an easy day trip out of London but also, during the day, we would really be able to appreciate the views across its vineyards on to Romney Marsh and out to the sea. It is possible to stay the night, they have 11 rooms, I must admit that I did not personally see them, however, looking at their website, they seem to be stylishly designed.

So there you have it, a perfect excuse for a weekend getaway in which you can enjoy great food in-house and the beautiful countryside around this corner of East Sussex – I particularly recommend a stroll around Rye and Winchelsea, while there are some great coastal walks nearby!

The Cotswolds

  • Foxhill Manor
  • Thyme Hotel

This year like most of you, our summer holiday plans have been scuppered. Due to the current COVID-19 restrictions we decided to not venture abroad but stay closer to home. The Cotswolds is home to many boutique hotels and not too far from London, so we chose this area as our destination for our mini break. We wanted to be spoilt, and more than anything we wanted the food be top quality – we wanted a break in ‘Foodie Heaven’. After a lot of discussion we chose to stay in two hotels, one, Foxhill Manor for 3 nights and the other, Thyme Hotel, for two nights.

I thought that, as we have a common love for food, that I would share some of my experiences. I do not claim to be a food critic, this is just my personal experience of eating out and staying at these establishments I will admit that reviewing is a learning curve, more than anything I found remembering to take photos of the food before tucking in the most difficult part!… You will see evidence of this in my photos – both the lack of photos of certain plates and the inclusion of half eaten ones!

  • Our Palatial Room!
  • Grounds at Foxhill
  • The Lounge

We had, in fact, already had the pleasure of staying at Foxhill Manor for a weekend last year, pre-pandemic, and our decision to return for a second visit is testament to the success of our first visit. Foxhill Manor’s motto ‘whatever you fancy, wherever you fancy it’, is a true invitation to be spoilt. With only eight bedrooms this hotel offers tranquillity, yet as part of the Farncombe Estate it has plenty of private land to explore as well as two sister hotels, The Dormy House and The Fish which offer a change of scenery (and a spa) if needed. For us the main attraction of this hotel is the concept of their service and restaurant, all guests are invited to chat with the chef who will design a dinner based on what you fancy and the availability of the freshest, local and seasonal ingredients. When we visited the first time, we were not expecting such a personal approach to the food, we were very impressed with this concept and the incredible standard of the cooking. So returning under Covid conditions would be a little risky as obviously the atmosphere was bound to be different, but we were willing to take the chance…

Our Experience and the Food:

Before arriving at Foxhill Manor last week, Nick and I had already been discussing with great enthusiasm what we would be asking the chef to cook us. It had become a ‘last supper’ conversation and we were becoming rather confused about what we really wanted!…In the end we decided that at some point we would like a rack of lamb, and Nick also fancied a dover sole but apart from that we thought it best to allow the chef to guide us with his suggestions.

We were not disappointed by his recommendations. On our first evening we enjoyed foie gras which was subtly flavoured with ginger and pear, whilst our main course, the rack of lamb we had requested, was served with a light, summer white wine jus with some delicious dauphinoise potatoes. Dessert was a very elegant take on the flavours of Eton mess cream was encased in meringue set beside a strawberry sorbet and fresh strawberries combined with a mint and thyme syrup. Although thunderstorms were on the forecast, the sun continued to shine for us and we ate al fresco, enjoying a glass of champagne followed by a bottle of a Gevrey-Chambertin, which perfectly complemented the lamb – how perfect England can be when the sun shines!…Of course, in a very British way, the weather didn’t last for us and the following day the rain forced us inside to dine – not a bad thing in any case considering that the interior of Foxhill is so beautifully designed. The next two days we continued to be spoilt eating an array of dishes – all executed to a very high standard. As starters we enjoyed a light and refreshing crab salad with fennel, also mackerel with a wasabi cream and, on another occasion, an incredible prawn cocktail – I must admit that it was probably one of, if not the best, that I have eaten – with a mixture of shrimps, prawns and crayfish in a light marie rose sauce. As main courses, Nick had his pre-ordered dover sole simply grilled, but to perfection, whilst I enjoyed a sea bass with a tomato butter sauce, it’s vibrant colours along with fresh broad beans was a feast for the eyes and my taste buds confirmed that the flavours were just as vibrant. The following evening I chose pork loin with a confit of pork shoulder with black pudding (incredible!) served with a light apple jus whilst Nick chose a ribeye steak. Desserts included a chocolate fondant with white chocolate ‘aero’, a sticky toffee pudding, a cheesecake with apple and pecan nuts and a memorable peanut parfait.

It wasn’t difficult to relax into the ‘Foxhill” lifestyle, apart from having to wear our masks around the indoor public corridors, we were happy to see that little had changed since our last visit. Foxhill Manor is by no means cheap, however the price is all-inclusive, including champagne 24-7(!). Rooms are spectacular, each one is beautifully designed, huge and well appointed (we stayed in Chestnut). It’s not surprising that our days at Foxhill revolved around food and drink, so much so that we really did very little other than enjoy relaxing in our beautiful surroundings, we had originally planned to take a few walks but initially with the overbearing heat from the surprise heatwave it seemed silly to push ourselves and even when the weather turned to the normal damp English weather to which we’re accustomed, we chose to relax in our surroundings, after all, once you’re at Foxhill, why on earth would you want to leave?!…

After our three nights at Foxhill we were rather sad to be leaving, and a little apprehensive about how Thyme would compare. Once again our main attraction to Thyme was its reputation for its food. Their chef, Charlie Hibbert, is well respected and highly regarded for his farm-based and plant-inspired menu at the Ox Barn, Thyme’s main restaurant. Thyme describes itself as ‘a village within a village’, situated on the Southrop Estate they have a gastro pub, a cocktail bar named rather cleverly ‘Baa’(!), a shop, pool, spa, the aforementioned Ox Barn restaurant, and of course the hotel all are surrounded by the greenery of its working farm.

Our Experience and the Food:

  • ‘Baa’ Bar
  • Ox Barn Restaurant
  • Ox Barn Restaurant

I must say that entering Thyme’s grounds, even in the summer drizzle was quite spectacular, the estate drive takes you from the picturesque village of Southrop through their fields of black sheep to their ‘village’ of stylishly renovated farm buildings. We were greeted by friendly staff and were initially very impressed as we were shown around the property – all beautifully designed with modern rustic flare. However, when we entered our room we were rather underwhelmed. We had been expecting that the room, in comparison to our Foxhill palatial suite, would be a simpler affair, but we were rather taken aback by how small and tired looking it was. There was no wardrobe, just a small rail in a cubby hole with four coat hangers, the bathroom was tiny and the rug was water stained (we were soon to discover why..). We were willing to ignore these ‘niggles’, but our disappointment was to turn to frustration when using the shower before dinner we discovered that it caused the bathroom to seriously flood – probably the reason for those water stains on the rug! On the way to dinner we mentioned to the hotel reception the problem and hoped they could remedy it – or at least remove the sopping wet towels we had used to mop up the floor. Returning to our room after dinner we were bemused to find that the wet towels were still on the floor given that the price of the room was not that much cheaper than Foxhill Manor (particularly when you add on the extra charges for breakfast and dinner), we decided to cut our losses and check out early the next day! Certainly, our bedroom needed to be updated, but you get the feeling that staying guests are not Thyme’s priority. The problem is, that it seems to be a restaurant and a cookery school with rooms rather than vice versa, and thus you feel like you’re staying in a B&B on a stunning estate, but paying rates of a luxury hotel.

Our dining experience at Thyme was fortunately more positive. The Ox Barn is an impressive room with an incredible high, beamed ceiling. The atmosphere is energetic, the restaurant takes bookings from non-staying guests and it is obviously a popular local venue. I must admit that I was rather pleased that Covid restricted the number of guests, as I feel that it might have been a little too noisy under normal circumstances. The food was executed to a high standard – a fennel, blue cheese & apple salad and a porchetta tonnato, then as main courses, hogget (aged lamb) pea, anchovy & parsley sauce and roast pork with borlotti beans & sauce vierge, finally for dessert, gooseberry ice cream and an almond tart. However despite the presentation and the individual ingredients being impressive, the flavours were rather underwhelming, both Nick and I both agreed that there was ‘something’ missing, and that our lunch experience earlier that day at the ‘Wild Rabbit’ (review below) was much better. Perhaps if our dinner hadn’t been preceded by the ‘shame of the shower’ we would have been more forgiving – the flavours of food, in my opinion, are generally linked to an overall experience.

  • Fennel, Blue Cheese & Apple Salad
  • Porchetta Tonnato
  • Almond Tart & Fig Leaf Custard
  • Hogget with Peas, Anchovy & Parsley Sauce
  • Roast Pork, Borlotti Beans & Sauce Vierge

So our escape to ‘foodie heaven’ was generally a success, undoubtedly I would recommend Foxhill Manor, although to eat there you have to stay there – so it would be an expensive meal! You can, however, dine as a non-staying guest, at their sister hotel, The Dormy House we had our first lunch here, and both enjoyed a beautiful piece of salmon I would definitely dine there again. Obviously, I cannot recommend a stay at Thyme Hotel on the back of our experience – I’m truly gutted to say this, as the staff were genuinely welcoming and the grounds stunning. But if I was passing by again, I would definitely give its Ox Barn restaurant a second chance, it would be a good lunch option.

Situated in Kingham, Oxfordshire and owned by the Daylesford Estate, this restaurant was one of the highlights of our Cotswold food adventure. Kingham is a picturesque Cotswold village, which unlike some of the more well known villages in the neighbouring area is not as touristy so retains its original charm. The Wild Rabbit has a lovely, welcoming dining room with an open kitchen, we were made to feel very much at home by its friendly and professional staff, the service was extremely good and most importantly the food was first class and well presented. Unfortunately, on the day that we lunched, we had had a huge breakfast at Foxhill Manor(!), so we didn’t order starters but looking around the dining room I noticed that they all looked delicious. We did however enjoy the complimentary house crudité and bread I was particularly impressed that they had a homemade gluten free option for me, these days it is still unusual for even the top restaurants to serve quality, homemade gluten free bread – something I find frustrating and disappointing seeing as it is not difficult to produce. For our main courses we ordered venison wellington and turbot with braised lettuce & peas, both were absolutely delicious – five star! We shared a dessert, a poached white peach with raspberries & vanilla cream, fresh and fragrant – a real joy.

I would without doubt recommend The Wild Rabbit. We have since discovered that the village of Kingham has a station which has direct links to London Paddington, so in fact it is quite possible to take a day trip to Kingham, have a country walk and finish off with a late lunch at the Wild Rabbit before returning home on the train – we will be browsing the train timetables soon!…

Hidden Ireland: The Tannery, Dungarvan

And on to The Tannery. You’ve been waiting for this one, haven’t you?

Dungarvan was never really a food destination, not until Paul & Máire Flynn moved in and opened The Tannery in 1997. The Tannery was an old leather factory, I remember it very well from my youth. One distinct time when very young I recall lots of people working with animal hides which were hanging very visibly, lots of steam, and a sense of industry. I remember people in hats and my surprise when I was told exactly where those skins came from. From animals! I remember the stench. I was very small.

Since then, I’ve noticed a very big change in attitudes to food in the area. Maybe this was happening already, and the opening of The Tannery crystallised it, but I think it’s fair to say that they were critical to this development. They’ve since opened an award winning guesthouse (Tannery Townhouse) and an award winning Cookery School which I have yet to check out. I have enjoyed food at the restaurant though, and last Sunday, I returned for Sunday lunch with my sister.

Set by the Quay in Dungarvan in the old tannery, The Tannery restaurant is encased in a gorgeous old stone building. Downstairs in the foyer you can have a drink while you wait for your table, upstairs is the restaurant, bright and airy with hints of it’s Tannery past. With a population of 17,000 people, Dungarvan is a small town by anyones standards, but people travel to eat there now.

We opted for a set Sunday lunch which offers 3 courses for €30. Comprehensive, offering 5 options for each course, it was very difficult to decide what to have as it was all very appealing. My sister could not resist the Crab Creme Brulee with Pickled Cucumber and Melba Toast and she advised that I had to try the Tannery Tasting Plate, offering a selection of 4 starters: Vichysoisse, Ketafi of Cooleney Camembert, Chicken Liver Parfait with Plum Chutney & Pork Rillette with Onion Marmalade.

The Crab Creme Brulee was fantastic, ambrosial, rich and still light. Gorgeous. The Tasting Plate was wonderful too, the Vichysoisse was all you could ever want from that cold summer soup, the Chicken Liver Parfait creamy, light and rich, the Ketafi of Cooleney Camembert was a wonderful addition, with crisp noodles surrounding oozy creamy camembert, and the Pork Rillette as good as everything before. I loved it.

Choosing a main course was challenging too. Grilled Hake with Bouillabaise Sauce, French Beans & Aioli Glazed Pork Belly, Apple Sauce & Celeriac Cream traditional Roast Chicken with Stuffing, Carrots & Peas Seared Scallops, Romesco Sauce & Chorizo Croquettes or Wild Garlic Risotto with Crispy Shallots. How to choose?

I decided on the scallops as I loved the idea of the chorizo croquettes and they have been something that I have wanted to make for a while. Nodlaig went for the wild garlic risotto. A side order of intensely buttery mash was served with my main. Both were executed perfectly again, no less than 7 scallops with strips of pickled courgette (I think!), charred scallions, a roast tomato with charred slice of garlic on top and dreamy, creamy, spicy chorizo croquettes. The wild garlic risotto was lovely, bright green and packed with flavour, the rice was al dente and had a lovely bite as it should, the crispy shallots served as a perfect contrast.

Time for dessert. Soft Baked Meringue with Strawberries and Lemon Curd was irresistible for me, and Nodlaig went for her favourite Chocolate Truffle Cake. I loved mine, it was light, fruity and summery, not rich, and the chocolate truffle cake was mousse-like and reminded me of the River Cafe’s Chocolate Nemesis. Very good indeed.

Coffees were included and I had two very good and very well priced wines by the glass. A Bergerac Sauvignon- Semillon for €6.50 and a chilled red Beaujolais at the same price. We had a lovely lunch, it really has everything nailed: great room, great food, friendly and efficient service and very well priced. The food is detailed and delicate but has a lovely homely quality too. It stands up to and beats some michelin starred meals that I have had in London, and I think that the people of Dungarvan are very lucky to have it there.

Just last night they won an award for the Best Restaurant in Munster, Ireland, and the Best Irish Cookery School, so it’s definitely one to visit. Make sure you stick around and enjoy the area and all it has to offer, if you do.

Salt Pepper

Grilling a perfect steak is not as hard as you think. when you have a few tips, of course. Check out this food video to learn how to grill a thick, tender slap of striploin steak seasoned with salt, pepper, and herbs. You'll learn tips like bring the steak to room temperatur . more

Bokeh Photo Challenge : Salt & Pepper Shakers (Taken on a Point-and-Shoot)

Taken on a Sony TX-10 waterproof point-and-shoot. It has an automatic "background defocus" Feature which fakes boke by takes 2 shots and overlaying blur onto the background. but I don't think I used it for this shot and don't know how to check.

How To : Make roasted beets at home with olive oil, salt and pepper

Roasted beets just aren't the same without their skins, so make sure you follow this recipe for roasting beets, which are easy to make at home. Lynne Viera simply roasts local red and yellow beets with olive oil, salt and pepper. The sugars in these vibrant root vegetables con . more

How To : Cook sautéed kale with olive oil, garlic, salt and pepper

When you sauté kale, it tends to retain all of its nutritional value, whereas boiling and steaming kale will kill the vitamin-enriched goodness. So, this simple kale side dish should be in every cook's recipe box. Kale by itself has a rather bitter flavor, but when cooked in s . more

How To : Make wind chimes using salt and pepper shakers

Here is a very crafty and cute way to create a wind chime out of old salt and pepper shakers that can be found either around your house or bought at second hand stores and a small tin tray or plate to hang your shakers from. A bit of out door or water-proof glue and some color . more

How To : Fry salt and pepper shrimp

These delicious shrimp are simple to make and make are perfect treat! Follow along with this Asian cooking how to video to learn how to make salt and pepper shrimp. The unique thing about his salt and pepper shrimp recipe is that the shellfish are cooked and eaten with the she . more

News : LEGO Salt and Pepper Shakers

How To : Grill salmon with a basic salt and pepper seasoning

Just started grilling food on your gas grill? Then watch this how to video and let the Rookie Cook show you how to grill salmon the easy way. This salmon recipe is quick and easy, any rookie can grill fish on a grill.

How To : Make Omurice chicken rice wrapped wwith fried eel

This is cooking with dog. This is a sushi recipe. Ingredients for Omurice (serves 2) 130g Chicken (0.287 lb) Salt & Pepper 1 Garlic Clove 1/4 Onion (70g / 2.47 oz) 4 Button Mushrooms (50g / 1.76 oz) 1 tbsp White Wine 200g Canned Tomato (0.441 lb) 1 tbsp Tomato Ketchup 1/2 B . more

How To : Make Argentinean churrasco con chimichurri

In order to prepare a Flank Steak with Chimichuro sauce, you will need the following ingredients: a flank steak, coriander, cumin, salt, pepper, parsley, garlic, cayenne pepper, salt, pepper, olive oil, cilantro, white wine vinegar, and oil. Make a spice rub with the coriande . more

How To : Make lobster ravioli

Kick out the beef and bring in the shellfish for this hit ravioli. There's nothing better than a little lobster ravioli. But that's not all, lobster isn't the only ingredient in this pasta dish—it even has lump crab meat for the sauce. Sal Firicano and Nick Varano of Nico ris . more

How To : Make a melon soup with a crab and fennel garnish

This is an innovative soup. You won't regret trying out this delicious recipe. Juicy cantaloupe and green grapes get a touch of tang with sherry vinegar. Robert Sisca, Executive Chef at Bistro du Midi shows you his delicious melon soup with crab and fennel. Once puréed, you h . more

How To : Make Mediterranean crab cakes topped with heirloom tomato vinaigrette

This is a Greek twist on the crab cakes we all know and love, with a tzatziki being the creative addition to the delicious fried crab cakes. The tzatziki is a wonderful Greek yogurt and cucumber sauce, which compliments the fresh avocado relish and the creamy heirloom tomato v . more

How To : Prepare Oven Roasted Chicken

In order to make Oven Roasted Chicken, you will need the following ingredients: a whole chicken, butter or oil, salt, pepper, thyme, rosemary, and garlic. First, remove the wishbone. Cut it away with a knife and pull it away with your fingers. Cut away the wing tips. Season i . more

How To : Make cheesy chicken enchiladas using your barbecue

This tutorial shows you how to make cheesy chicken enchiladas using your barbecue. - Using boneless, skinless chicken thighs/breast add seasoning in the form of salt, pepper, cumin. paprika and chili powder/Cajun pepper - Cook the chicken on the barbecue, the smaller the chic . more

How To : Make tough, cheap meat tender

In this tutorial, we learn how to make tough meat tender. To do this, you will need: a frying pan, salt, pepper, soy sauce, pork, and a slow cooker. You will want to first season your pork with the salt, pepper, and soy sauce. Next, brown your meat on all sides in the pan unti . more

How To : Bake Cape Cod lemon butter scrod

Scrod sounds good, right? This fish will satisfy your seafood craving. But wait… is scrod even a fish? No. If you're not from the New England-area, you probably would never know this, but scrod is not a fish at all. It's often misconceived as being a type of fish. However, scr . more

How To : Make Alaskan king crab legs

In this tutorial, we learn how to make Alaskan king crab legs. You will need: 1 lb crab meat, 1 dice medium onion, 5 minced garlic cloves, 1/4 c dry white wine, 1 lightly beaten egg, 2 tbsp mayo, 2 c panko bread crumbs, salt, pepper, and olive oil. First, heat up the olive oil . more

How To : Make a broccoli quiche for breakfast

In this tutorial, we learn how to make a broccoli quiche for breakfast. You will need: 12 oz chopped broccoli, 2 tsp oil, 8 large eggs, 1/2 c shredded cheese, chopped green chilies, 1/2 c cottage cheese, salt, pepper, and 1 chopped green onion. First, pre-heat the oven to 30 d . more

How To : Make rustic white beans with garlic & rosemary

In order to prepare Rustic White Beans with Garlic and Rosemary you will need the following: rosemary, garlic, white beans, yeast flakes, granulated onion, bouillon cubes, smoked paprika, dried parsley, a bay leaf, salt, pepper, sage, garlic, and tomatoes. Soak great northern . more

How To : Make parsnip soup

This is a great recipe for idiot-proof parsnip soup. It's a pretty simple recipe, but make sure not to get lost. This chef even feeds it to her pet monkey. Why? 1 large onion chopped 2 cloves garlic chopped 3 tbs butter or olive oil 1/3 cup flour 3 pinches curry powder 4 cups . more

How To : Make a torched yellowfin (or ahi) tuna and pea salad with anchovy vinaigrette

If you're a tuna lover, but aren't really fond of the raw sushi tuna variety, this could be the perfect blend of both worlds. Tuna enthusiasts no longer have to have it one way or the other… go in-between with a lightly torched tuna meal. Lightly torched tuna (yes, a blowtorch . more

How To : Make an easy tomato and basil salad with mascarpone and bleu cheese mousse

A tomato and basil salad sounds like a simple delight, right? It is, and the only thing that can make it even better is a mousse with a delicious blend of mascarpone and bleu cheese. Eric Brennan, Executive Chef at Post 390, created a tower of garden-fresh tomatoes with layers . more

How To : Bake pork chops

Looking to learn how to bake delectable pork chops? Follow these steps and you will soon be enjoying a delicious and easy pork chop dish that will please any palate. You Will Need: • Two to four pork chops • Paper towels • A kitchen knife • A baking dish or pan • Salt • . more

How To : Grill spicy lamb meatballs with a yogurt dressing

Forget about beef and chicken! Try grilling some lamb, but not just any old lamb—try this video recipe for delicious grilled and spicy lamb meatballs with a yogurt dressing. You won't believe how good this lamb meatballs are. Juicy lamb meatballs are the perfect snack to shar . more

How To : Make a southern Italian vegetable stew called giambotta (or ciambotta)

If you're not sure what ciambotta is (sometimes spelled giambotta), you have to try out this delicious homemade Italian recipe. Ciambotta is a typical southern Italian cuisine, essentially a stew, that is perfect with only vegetables (no meat required!). Home-cooking never se . more

How To : Barbecue smoked bologna

A guy shows you how to cook a delicious smoked bologna. You will need: wax bologna, knife, chopping board, a core, barbecue sauce, mustard, a teaspoon of paprika, a tablespoon of seasoning salt, a teaspoon of pepper, a teaspoon of garlic powder, fresh lettuce, sliced onions, t . more

How To : Make a Greek tzatziki sauce with cucumbers, garlic and yogurt

Tzatziki sauce is the Greek spread for pita bread that's absolutely irresistible. It's also used as an appetizer, and it's super simple to make in your own kitchen. Anytime you go to a Greek restaurant, you're going to experience this Greek sauce. Tzatziki is so wonderfully l . more

How To : Make Mediterranean chicken with quince

Make Mediterranean chicken with quince. Ingredients 1 Chicken cut up-½ cup pureed quinces jam -½ cup fresh or preserved slices of quince - Juice of one orange -Cooking oil -1diced onion - Crushed garlic1 Cup water -2 Tablespoons dry Coriander - Sprinkle of dry Mint Coating fl . more

How To : Make a cod fillet with Béarnaise sauce

Try this mouth-watering cod out for dinner tonight. It's the perfect fish meal—very tasty and easy to make. So watch the full video recipe to learn how to make a cod fillet with Béarnaise sauce. Very good. Chef Thor of Orange restaurant in Reykjavik, Iceland, instructs how 's . more

How To : Make a Roasted Red Pepper and Tomato Gazpacho Soup

Gazpacho isn't all tomatoes! This wonderful gazpacho summertime soup has tomatoes and it has roasted red peppers and garlic. It's the perfect summer treat during a hot day in the sun. Check out the video recipe for all the steps to preparing this Spanish-style soup. Makes a m . more

How To : Roast seven-hour lamb with minted cannelloni beans

Put away seven hours of your time, because you're about to make seven hour leg of lamb. This is actually an easy dish to make, but takes about seven hours of roasting to complete, so start it early in the day. Try out the whole recipe here, for the seven hour lamb and minted c . more

How To : Make coffee-rubbed beef tenderloin skewers w/ mustard

Beef tenderloin with coffee? Believe it or not, this tastes great, and is the perfect meal to try out right at home. Coffee actually brings out and multiplies the flavor in beef. Watch the full video recipe to learn how to make coffee-rubbed beef tenderloin skewers with red on . more

How To : Make spicy honey wings

Need some wings to spice up the afternoon barbecue? Make some spicy honey wings, which are perfect for any football game. This is definitely a gooey and finger-licking good recipe. Try them out for yourself and see if you don't think they're the best ever. Jason Tremblay, hea . more

How To : Make a Kobe meatloaf

Don't make a plain, old meatloaf for dinner. Make a rockstar meatloaf. This meatloaf recipe is sure to be a family favorite, and includes baking, veal, carrots, tempura, and plenty of other goodies. The perfect loaf for meat lovers. Felino Samson, chef-owner of POPS Restauran . more

How To : Make roasted butternut squash soup

This video gives you an idea to make roasted butternut squash soup. The lady in this video takes you through the method of preparing this healthy and delicious food. she asks you to take a butternut squash melon and peel the skin off, then cut off the two ends. She instructs t . more

How To : Make stuffed peppers

In this video, from C4Bimbos we learn how to make stuffed peppers. Take 2 pounds of ground beef and place in a bowl. Add 1 diced onion, 3 cloves of minced garlic, 1 teaspoon of fresh oregano, then a few splashes of worcestershire sauce, now add about 1/4 cup of rice, then some . more

How To : Cook lemon Cornish hens

This is a video which demonstrates how to cook lemon Cornish hens. This will be a great addition to your dinner repertoire. No one will be able to keep their hands off it. Ingredients: Cast Iron Pan Baby Chickens Olive oil Salt & Pepper Garlic Powder Ground Mustard Chicken Bro . more

How To : Make fresh and buttery clams casino

A delicious and elegant appetizer for a party. To make these, you will need: 2 sticks unsalted butter, 1 green pepper, 1 ounce pimentos, Tabasco sauce, 20 raw shucked littleneck clams, 1/3 cup white wine, Old Bay seasoning, Panko breadcrumbs, 12 pieces smoked thick cut bacon, . more

How To : Make seared scallops in a a fennel and orange reduction sauce

You can find this dish on the menu in bistros, but can make it at home! This recipe calls for: canola oil, 3-4 sea scallops, 1 large handful baby spinach, 1 large handful chopped fennel, 3 tablespoons butter, 8 ounces orange juice, salt, pepper and 3-4 raspberries for garnish. . more

How To : Make orange glazed chicken tenders for your children

This is an easy dish to make that your kids are sure to love! Dress up the traditional chicken tender by adding an orange glaze. For this recipe, you will need: 1 pound chicken tenders, 1 cup orange segments, 3 tablespoons canola oil, salt, pepper, 1 quart fresh orange juice a . more

How To : Make a Southern style fried chicken

The key to this recipe is the perfectly seasoned flour mix. For this recipe, you will need: 2 1/2 - 3 pounds of chicken, canola oil, salt, pepper, garlic powder, 1 1/2 cups flour, 1 1/2 cups semolina, 1 tablespoon garlic powder, 1 tablespoon curry, 1 teaspoon thyme and 1 teasp . more

How To : Make a perfectly pan seared quail every time

A great special occasion dish! For this recipe, you will need: 2 tablespoons olive oil, 1 tablespoon butter, 2 semi boneless quail, 1/2 cup chunky chutney, 6 small slices proscuitto, salt, pepper, brown sugar, 2 garlic cloves, 1 tablespoon shalltos, 1 medium carrot, 2 stalks c . more

How To : Make a traditional Irish corned beef hash

The perfect way to get rid of leftovers! Start with some corned beef and potatoes, then add in chopped onions, peppers or whatever else suits your fancy! Add some salt, pepper and Worchestershire sauce. Traditionally served with either eggs or boiled cabbage. Make a traditiona . more

How To : Bake tomatoes Provencal in a toaster oven

Toaster ovens are great when cooking for one. This how to video has delicious toaster oven recipes by four-star chef Eric Ripert. Today's recipe features tomatoes Provençal. Provencal means baked in an oven with fresh herbs. Ingredients for tomatoes Provencal: Tomatoes, basil . more

How To : Cook stuffed Maltese chicken breasts

This recipe comes to us from Mario Schembri, head chef at Ta´Frenc on the island of Gozo. Watch this how-to video cooking lesson to learn how to make stuffed Maltese chicken breasts. Serve the stuffed chicken breasts with a button mushroom sauce and a side of vegetables. Ingr . more

How To : Cook a classic roast chicken in the oven

No dinnertime meal beats chicken, and this classic roasted chicken should be at the top of your recipe box, because it's so delicious and juicy that you're going to want to cook it everyday. See how to cook this classic roast chicken. This is a lesson in how to make the best . more

How To : Make grilled chicken and penne with sauce

If you've got a hankering for penne and awesome sauce, then make sure to check out this recipe complete with demonstration. The awesome sauce is actually a creamy pink pasta sauce. Chicken helps round out this classic dish. 1 lb. boneless, skinless chicken breasts(seasoned wi . more

How To : Make pasta palermo with Italian side salad

Pasta palermo with Italian side salad is a Sicillian favorite. This simple meal takes approximately 30 minutes to prepare. You will need sun-dried tomato turkey sausage, skinless chicken thighs, butter, red onons, garlic, salt, pepper, water, ziti, mild pepper rings, zucchini, . more

How To : Make a Holy Grail

This is Anthony Caporale's version of the bloody mary, made in honor of the Da Vinci Code fans. You'll need pepper vodka, citrus vodka, tomato juice, salt, pepper, Worcestershire sauce, olive juice, a squeeze of lime, and garlic stuffed olives for garnish.

How To : Make red mullet sushi in black olive emulsion

This recipe takes 2 hours to prepare and cook. You will need red mullet, salt, pepper, olive oil, round rice, water, vinegar, sugar, preserved tomatoes, black olives, shallots, garlic clove, red pepper, yellow pepper, fresh ginger, curry, anchovy, parsley, and pine nuts. Make . more

How To : Make a Venezuelan asado negro

The meat gets its dark color and subtle flavor from panelas, cones of deep brown sugar. If you can't find any panelas, plain brown sugar will work. Aside from that, you will also need: 4 cloves of minced garlic, 3 tablespoons soy sauce, salt, pepper, 2 pounds top round beef, 3 . more

How To : Make a vegetarian pate out of mushrooms and Parmesan cheese

A delicious alternative to the traditional duck liver pate, this one uses mushrooms and Parmesan cheese to achieve the pate texture and flavor. You will also need olive oil, garlic, onion, thyme, parsley, heavy cream, butter, sherry, salt, pepper and rounds of bread to serve i . more

How To : Make a quick and easy batch of deviled eggs

Deviled eggs are the perfect dish to bring to a picnic or potluck - easy to make and fun to eat. All you need are half a dozen hard boiled eggs, Thousand Island dressing, mustard, salt, pepper and paprika to garnish. Make a quick and easy batch of deviled eggs. Click through t . more

How To : Make the easiest chicken and dumplings packed with carrots and asparagus

Chicken and dumplings doesn't have to be hard, and with this recipe, you'll learn the easiest way to cook chicken and dumplings— EVER. There's not that much to it, and it doesn't clog up the kitchen time, so watch and learn and grab all of these ingredients: * Cream of chicke . more

How To : Make cheesy stuffed chicken breast with homemade gravy

In this tutorial, learn how to transform an ordinary chicken breast into a juicy stuffed pocket. These breasts will be stuffed with delicious ingredients such as asiago cheese and ham. Follow along with this clip and make your tastebuds dance with this dinner! You Will Need: . more

How To : Prepare homemade shepherd's pie

Shepard's pie is beyond scrumptious! If you're in the mood for a hearty meal, nothing quite beats a good sheperd's pie. In this video, learn how to prepare shepard's pie using the following ingredients: 4 large potatoes (about 1.4 kg) peeled and roughly chopped 100ml lite thi . more

How To : Prepare escaoutoun landais

Chef Helene Darroze prepares escaoutoun landais. This recipe calls for corn flour, fowl bouillon, mascarpone, mushrooms, Basque sheep cheese, duck grease, fowl gravy, salt, pepper and a bunch of parsley. It takes 20 minutes to cook this dish. Prepare escaoutoun landais. Click . more

How To : Prepare bull fillet and farmhouse rice

Chef Barriere Deauville prepares bull fillet and farmhouse rice. This recipe takes 30 minutes to cook and prepare. The ingredients you will need are bull fillet, rice, shallots, onion, Provence herbs, laurel, chicken trussing, salt, pepper, olive oil and butter. Prepare bull f . more

How To : Make Mediterranean eel in a cress sauce

To prepare this Mediterranean eel recipe you will need eel, butter, dry white wine, vermouth, shallots, double cream, cress, capucine flower leafs, red tomatoes, potatoes, olive oil, salt, pepper and sugar. Make Mediterranean eel in a cress sauce. Click through to watch this v . more

Watch the video: Rack of Lamb with Garlic u0026 Thyme (January 2022).