Gareth Jones Food

Deh-Ta Hsiung – The Quiet Revolutionary

Gareth Jones — Mon, 20 May 2013 13:45:06 +0000

When Deh-Ta Hsiung walked down the gangway of the P&O ‘SS Corfu’ and came ashore at Tilbury on Boxing Day in 1949, he was young man arriving in the right place at the right time. He was just 17 and that time … Continue reading →

Mobile Speck Knodel & Strudel

Gareth Jones — Fri, 10 May 2013 22:50:01 +0000

After 15 or more years working in high pressure restaurant kitchens, with their long hours and back-to-back shifts, Franz Schinagl knew he had to break free from his last posting as chef at Asia de Cuba. “As exciting as it was, I became so thin and … Continue reading →

Going Undercover Dining in Hoxton

Gareth Jones — Sun, 05 May 2013 14:48:41 +0000

A morning of delight and discovery as I take a route across London on a new-to-me train through smart clean stations – is this really London I ask myself. Get off at Hoxton Station, through the empty barriers and, in less … Continue reading →

Flat Eggs and the Omelette Poulard

Gareth Jones — Fri, 26 Apr 2013 12:14:43 +0000

Driving through Eastern France about 20 years ago, en-route to Germany with an American who’d never been out of the US was stressful – a road trip that I wished I’d never agreed to. Kerouac’s ‘On The Road’ it wasn’t. My passenger … Continue reading →

Liguria: Plotkin’s Paradise, Panizza’s Pesto

Gareth Jones — Tue, 23 Apr 2013 17:02:16 +0000

Paradise is a word never to be employed lightly, it being too special to be devalued by mis-use. I’ve been in touch with a man who uses the ‘paradise’ word with every last gram of passion and meaning that it is due - and I … Continue reading →

The Bretons’ Best Silver

Gareth — Sat, 20 Apr 2013 16:39:46 +0000

How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading →

Praise be, where praise should be

Gareth Jones — Tue, 16 Apr 2013 12:35:48 +0000

When an English actress called Rachel who chooses to live in Rome contacted me yesterday for my preferred way to dress puntarelle little did I know there’d be a chain reaction. Puntarelle is a deliciously bitter tasting leaf adorned with what look like … Continue reading →

Ah, Le Bol

Gareth Jones — Sun, 14 Apr 2013 18:47:21 +0000

As eny fule nose….et cetera…………..the right tool or vessel for the job intensifies the experience 100 fold. Only used and useful tools enter the No 19 kitchen after a life watching others gather items they’ll use just the once. Coffee … Continue reading →

Japanese Peaches and Spicy Chocolate

Gareth Jones — Sat, 06 Apr 2013 13:40:13 +0000

One large bi-annual food show in London and little to show for the visit, all but for a handful of gems and friends. Studiously stalking and then emerging from row upon row of booths displaying authentic this and organic that, plus inevitable copies of … Continue reading →

Tripe’s neither Tripe nor Trite

Gareth Jones — Thu, 04 Apr 2013 16:21:12 +0000

Swallow hard, get over your fear of wobbly foods and take a forkfull of tripe. Prepared as they do across Europe, tripe only ever disappoints if the cook is a lightweight. Tripes à la mode de Caen is a mainstay of French … Continue reading →