JCC'S FOOD AND DRINK BLOG

September is HONEY MONTH at The St Ermin's Hotel

2013-09-12T17:49:00.002+01:00

Me, in my very fetching beekeepers outfit having a fantastic time with the St Ermin's Hotels 200,000 honey bees.

To make a beekeeping booking
please call
Gemma Wren
020 7222 7888

I am rather late in posting this as it is already nearly halfway through September, but as they say better late than never......

The St Ermin Hotel in St James' London has been the proud custodian of several bee hives, for a couple of years now, which are kept on their roof under the watchful eye of Camilla Goddard, who looks after hives all over London and is indeed the person whom the police call if they have been contacted about a swarm. So the St Ermin bees are in expert hands, that was until I had a go.

During the month of September The St Ermin are celebrating all things aviary from cocktails to afternoon tea and indeed they are holding beekeeping workshops. these last two hours and are held on the hotel's wildflower lawn terrace. Camilla gives you a hand on experience with the bees, you are kitted out with a suit, so no need to worry about being stung, and Camilla explains in simple laymans terms on husbandry and the making and collecting of the honey. She is even able to analize the honey to see the sources from which the bees gleaned their nectar from, truly fasanating, and amazing seeing them close up and being able to see them communicate to each other.

The workshops are held every Tuesday during September and start at 14.30

Workshop including a honey cocktail is 15 GBP per person
Workshop including a honey cream tea is 25 GBP per person
Workshop including both honey cocktail and the honey tea 35 GBP per person

They really are great fun and a great way to be introduced to beekeeping, if you are thinking of taking it up... Hurry, whilst space is still available.

Tony Kitous spills the beans

2013-09-11T16:51:00.000+01:00

Tony Kitous

Owner of the Lebanese restaurant chain Comptoir Libanais, Levant, Shawa and Kenza

Name

Tony Kitous

Occupation
Owner of the Lebanese restaurant chain Comptoir Libanais, Levant, Shawa and Kenza

What would you like to plug ?
Lebanese food, culture, hospitality and of course my new cookbook “Comptoir Libanais”
http://www.amazon.co.uk/Comptoir-Libanais-Tony-Kitous/dp/1848093934

Name your three dessert island ingredients
Orange blossom water, pommegrate molasses and halloumi cheese

What would I find in your fridge that I might find odd?
Apple molasses (shisha tobacco)

Food stuffs that you would put in room 101
I am too greedy, I love eating anything that is put in front of me. So nothing for Room 101 from me.

What would you like to have for your last supper?
A mezze feast including fattoush salad, halloumi & Zaatar man’ousha, chicken liver in pommegrate molasses, chicken shawarma and a large fruit platter with orange blossom water.

What cook book do you use the most?
Sadly, I never cook from cookbooks. I usually try a dish and then I cook it myself.

Your favourite spice is …..
Zaatar –a blend of spices, dried ground thyme mixed with sumac (dried ground wild berries), roasted sesame seeds and salt and pepper.

Best dinner party guests and what would you cook them?
Alex Ferguson, The Queen, Zinedine Zidane and Bill Nighty
-a whole slow cooked roast lamb

What was your tea time treat as a child?
Freshly made sfinge (savoury Algerian doughnuts)

What was the first thing you learnt to cook?
Chick pea and spicy lamb kofte balls stew.

And what was the first thing you taught your children to cook?
I need to find a wife first before a I can teach my future kids how to cook.

What was your mother’s signature dish, and do you try to copy it?
Stuffed fried sardines with a sardine galette. And yes.

What dish gets you out of a tricky situation with your partner?
A good chocolate cake always works.

What would you say was your most memorable meal?
It has to be a ramadane dinner at the house of the grand parents of one of my close friends in Damascus.

And what would be your biggest disaster?
Haven’t had one yet.

What do you wish you had never eaten, but had to?
Sallied sundried fish (that had been out in the sun for over 45 days). I had to eat it as it was the signature dish of the mother of a close friend of mine.

What do you consider to be the Best of British?
Sunday roast, English breakfast and cottage pies.

What do you think are the best and worst things about London restaurants?
The best thing is that London restaurants have been increasing the variety of dishes and different cuisines they offer.

The worst thing is that due to high living costs and the increasing costs of quality products, sadly, the prices of great meals are getting higher and higher…

In your opinion what do you think will be the next big thing, food wise?
Definitely Lebanese and Middle Eastern food. It has been way too long treated as a hidden gem.

QUICK FIRE ROUND

Favourite tipple
None as I don’t drink.

Favourite restaurant
Al Falamanki (an outdoor restaurant in Beirut reminding me of my childhood)
http://alfalamanki.com/main.php?lang=EN

Nigella or Delia
Love Nigella

Museli or fry up
Museli

KFC or Burger King
Kentucky

Gin or Vodka
Shisha is my vice…

Wine or beer
If I would drink, it would definitely be red wine.

Food Hero
Supermarkets – where would we get our ingredients from if they wouldn’t be around?

Favourite pudding
Osmalya cream is so yummy! It’s the Lebanese equivalent of a mille feuille.

Favourite flavour of ice cream
Peanut butter ice cream.

And finally your top tip for cooking.
Keep the food simple and healthy.

For more information about Tony, Lebanese food and the “Comptoir Libanais” cookbook visit:

www.TonyKitous.com
www.facebook.com/TonyKitous
www.twitter.com/TonyKitous

21 Covent Garden

2013-08-29T14:55:00.000+01:00

21 Covent Garden

London

WC2 8RD

for reservations go to www .21-coventgarden.co.uk

Covent Garden as an area has long been synonymous with the food industry. For long it was the main market in London for fruit and vegetables, brought in from all parts of the world to be distributed all over the country. Going further back, and the clue is in the name, it used to be a Convent Garden, so it is hardly surprising that to this day food is one of the main reasons for going there. The area has undergone a sea change in recent months and is now representative to the whole of London as one of the best places to go and eat. Russell Norman the restaurateur de jour has two restaurants in the area, Polpo and Mishkins and with the opening of a branch of the famed New York restaurant Balthazar; Covent Garden really is the new black as far as eating out is concerned.

There are however many restaurants that have been in the area for far longer, and it would be a great pity not to recognise them as they have been flying the flag for the area long before the new boys hit the area. the one in question is 21 Covent Garden. An Italian restaurant and bar over three floors. The top floor being the print room which is their cocktail bar with terraces over looking the Piazza, over seen by bar manager Luca Saladini who is able to produce award winning cocktails from a tiny bar manned by true professionals with waiting staff , especially Julia Bartnicka, who know every constituent part of each drink off the top of their heads, no mean feat when you see the cocktail list. The music is loud but not so loud that you can't hear what is being said and was the sort of music everyone knows so not intrusive in any way. I really do take my hat of to them as the place was jumping (in a good way) and the staff there were brilliant. They change the list quite often so, in their back catalogue they will have any drink that you could ever imagine wanting, so just ask and I bet you buttons you will not be disappointed.

A sharing platter from the bar

The food is traditional Italian in execution with a lot of the produce coming in direct from source, so freshness and quality is assured. The kitchen is run by head chef John Nicell with Andreas Viella supporting him. I use the word support advisedly as this kitchen, which is open for all to see, has to be, considering how many customers 21 Covent Garden, one of the smallest restaurant kitchens I have ever seen. That's said they get on with it, in a truly professional way and with the place rammed to the gunnels when we sat down, there was no waiting for the food and all came just the way it had been ordered. Covent Garden being Covent Garden, 21 has prime location on the piazza for people watching. There are two pavement terraces, which are always busy, but what might not be obvious to the passers by is that they also have a fantastically cool (temperature wise) restaurant in the vaults underneath the building.

This space, which was a storage unit when the market was still in use has been transformed into a very intimate area, tables well spaced, as hard as I tried, I could not pick up one word from the neighbouring tables. The space is dark which works just as well in summer as it would in winter, I am reliably told that it traps the heat and makes for a very cosy, romantic destination. It's the sort of place that gets fully booked for Valentines day, way in advance.

A quiet corner in the restaurant

The clientele seemed to be made up from a wide cross section of people from home county ladies having a catch up to a couple of students who were obviously catching up over the escapades of the summer hols.

There is much to be said for being constant and keeps customers happy, something the new boys on the block could learn. Queueing for a table is at best annoying, something that I didn't see happening here. Also I keep a look out for complaints being made and yet again not one to report. The chaps who own 21 have obviously made a very good choice in appointing Paul Brickel as the general manager. A stalwart of many a busy west end restaurant, he has been able to install in the staff a pride

in their product and the way I which they work, in what must be, quite a pressured environment. All carried off with aplomb.

So what I guess I am trying to say is, in a round about way, is. Whilst fanfare openings of new restaurants attract the press and the people who want to be seen, in my experience it is the established restaurant that time and time again offer a consistent package of reliability, maybe not the sexiest word in the world, but when booking a table it is invaluable and in the hands of all the people I have mentioned above you are assured not only of great food and drinks but also a warm welcome and a get bit of advice if you are not sure exactly what you want.

The next time I am passing and see a free table, it's mine, ok?

Bloggerview with Mr Matthew Steeples who spills the beans

2013-07-12T16:29:00.002+01:00

Matthew Steeples

Name
Matthew Steeples

Occupation
Editor, The Steeple Times

What would you like to plug?
http://thesteepletimes.com

Name your three dessert island ingredients
Given that there would hopefully be lots of fish to be caught and exotic fruits to harvest, I’d have
to take a limitless supply of No. 3 gin, tonic water and though it’s not an ingredient an absolute
essential would be an ice machine.

What would I find in your fridge that I might find odd?
Wispa chocolate bars.

Food stuffs that you would put in room 101
Peanut butter, artichokes and tofu.

What would you like to have for your last supper?
Snipe on white toast with lots of butter.

What cook book do you use the most?
The world wide web.

Your favourite spice is …..
Naturally, given my love of gin, it has to be juniper.

Best dinner party guests and what would you cook them?
Jamie Oliver’s beetroot salad with cottage cheese, followed by a roasted shoulder of lamb with
spices and couscous, Cartmel Sticky Toffee Pudding and then lots of English cheeses. We’d begin
with a Negroni or three, G&Ts and a little champagne and then move to a good Chablis followed by a
fine claret.

Spice is the variety of life so if it were to be an imaginary list, I’d have a few of the following: General
Pinochet, Margaret Thatcher, Winston Churchill, Sara Blakely, Arthur Ransome, Kathy Lette, Steven
Berkoff, Leona Helmsley, Nigel Farage, Martha Stewart, Alan Whicker, Iris Apfel, Norman Balon,
Natalie Massenet, Sir Peter O’Sullevan, Baroness Trumpington, Claus von Bülow, Nancy Wake,
Charlie Richardson, Clare Balding, Lapo Elkann, Rebekah Brooks, Lord Lucan, Anna Wintour, Mary
Frost, Dame Judi Dench, Loyd Grossman, Dame Maggie Smith, Mark Zuckerberg, Michael Winner
and Count Robin de la Lanne-Mirrlees. With such a variety, a few sparks might fly.

What was your tea time treat as a child?
Cheap white toast which I preferred served with Captain Birdseye fish fingers and Heinz tomato
ketchup as a sandwich. Many will be horrified but this is still one of my guilty pleasures.

What was the first thing you learnt to cook?
Roast chicken.

And what was the first thing you taught your children to cook?
I don’t have any children yet but when I do, it’ll have to be roast chicken.

What was your mother’s signature dish, and do you try to copy it?
As I grew up with lots of fish and game around me, both my mum’s salmon and sea trout dishes and
such things as stewed hair were always on the menu. I’d like to say I try and copy such but mine are
never nearly as good.

What dish gets you out of a tricky situation with your partner?
I am single but a hearty lamb hotpot normally cheers up most people when there have been problems.

What would you say was your most memorable meal?
This year, so far, it’s a tie between one at a friend’s house which finished with a visit from the police
and a lunch party that started at 1pm and ended at 1am the next day. That one began at Mari Vanna
and ended in The Rib Room. Lots of horseradish infused vodka was consumed I do believe.

And what would be your biggest disaster?
Managing to spill red wine over Cecil Parkinson at a dinner when I was a teenager.

What do you wish you had never eaten, but had to?
Popcorn. I detest the smell.

What do you consider to be the Best of British?
Meat from Allens of Mount Street.

What do you think are the best and worst things about London restaurants?

The worst things:
1. The increasing prevalence of ones with “no reservation” policies.
2. Menus peppered with spelling and grammatical errors.
3. Amateurs who’ve watched TV shows and therefore think they’re restaurateurs.

The best things:
1. The huge variety of cuisines on offer.
2. The array of talented individuals who create such.
3. The vastly improved quality of ingredients used.

In your opinion what do you think will be the next big thing, food wise?
Anything but restaurants with no reservation policies please.

QUICK FIRE ROUND

Favourite tipple
Gin and tonic. Make mine a No. 3 or a Miller’s Westbourne Strength. Served in a rocks glass, lots of
ice, no lime, no lemon.

Favourite restaurant
It really depends on what mood I’m in but my dependable favourites are The Rib Room at The
Carlton Tower, Chabrot in Knightsbridge, Ziani in Chelsea and

Nigella or Delia
Given that Delia swears a little much and Nigella needs a little less throttling in her life right now, it’ll
have to be Nigella.

Museli or fry up
Fry up. The best one in London is served at Arthur’s Café in Dalston.

KFC or Burger King
I can admit I occasionally have a McDonalds burger with a glass of Chablis. I haven’t been to a KFC or
Burger King for years.

Gin or Vodka
Gin, of course.

Wine or beer
A beer is a good first drink but generally wine.

Food Villain
Food: Delia Smith jointly with Gordon Ramsay.
Drink: Sir Cliff Richard and his ghastly plonk.

Food Hero
Jack O’Shea.

Favourite sweet
I’m not really into sweets but I do enjoy Cartmel Sticky Toffee Pudding very much.

Favourite flavour of ice cream
Vanilla. I especially like Jude’s.

Favourite ever food advert
Hovis: http://www.youtube.com/watch?feature=player_embedded&v=S4tFzuFGUOI#at=17

And finally your top tip for cooking.
Everything’s in the prep.

Samantha Brick spills the French beans

2013-07-11T12:18:00.000+01:00

Samantha Brick

Writer

Name

Samantha Brick

Occupation

Writer

What would you like to plug

My Memoir 'Head Over Heels in France: Falling in Love in the Lot' is out now.

http://www.amazon.co.uk/Head-Over-Heels-France-Falling/dp/184953392X

Name your three dessert island ingredients

Garlic, butter, onions

What would I find in your fridge that I might find odd?

I store face cream in there…!

Food stuffs that you would put in room 101

Ready meals – there is just no excuse.

What would you like to have for your last supper?

A Balti curry from one of the little Balti Indian restaurants in my home town of Birmingham.

What cook book do you use the most?

Not a cookbook as such, but in France where I live there’s a wonderfully engaging TV chef called Carinne Teyssandier. She’s not ‘French woman skinny’ either. She cooks on the morning television show and specials such as the Tour de France. She always uses seasonal produce, what she cooks appears dead easy - she’s very inspiring!

Your favourite spice is …..

Fresh chilli

Best dinner party guests and what would you cook them?

My four sisters and I’d cook them steak frites

What was your tea time treat as a child?

Crumpets – yum!

What was the first thing you learnt to cook?

Fairy cakes

And what was the first thing you taught your children to cook?

I taught my teenage stepson to make walnut and banana cake.

What was your mother’s signature dish, and do you try to copy it?

Spag Bol – I now have my own version of it.

What dish gets you out of a tricky situation with your partner?

Cottage Pie – he adores it!

What would you say was your most memorable meal?

My wedding meal in a French village. Two sheep were roasted on a specially erected spit. All of my British guests said it was the best thing they’d ever tasted. It was a wonderful mix of French and Brits diners –I think the hangovers were worth it as everyone still talks about it 5 years later!

And what would be your biggest disaster?

When I was younger there was one restaurant (very trendy, very expensive) I would go to with an ex – every time we went there we argued. I’m convinced there were bad vibes there!

What do you wish you had never eaten, but had to?

Wild boar organs at my first hunt meal. I was obliged to attend as my husband hunts, I was compelled also to eat each course. That was a night I spent heaving in the loos that I won’t forget.

What do you consider to be the Best of British?

Fish and chips! Oh how I miss them living in France…

What do you think are the best and worst things about London restaurants?

The best is the sheer variety – as a student I used to eat at Pollo Bar in Soho in Central London, it was fantastic to be able to eat out well and affordably. The worst? I’m not really into fussy, highfalutin restaurants where I can’t relax –ambience is really important.

In your opinion what do you think will be the next big thing, food wise?

Back-to-basics: those classic traditional dishes. There is a staggering lack of understanding about cuts of meat, seasonal vegetables, herbs and spices and what they can each be used for. There will be a retro, romanticism about it too.

QUICK FIRE ROUND

Favourite tipple

Rosé wine (from Colliure)

Favourite restaurant

Auberge de la Place, Cazals, Lot, France

http://www.tripadvisor.co.uk/Restaurant_Review-g1897504-d1897505-Reviews-Auberge_De_La_Place-Cazals_Lot_Midi_Pyrenees.html

Nigella or Delia

Delia

Museli or fry up

Can I have both? Breakfast is my favourite meal of the day.

KFC or Burger King

Neither – eurgh…

Gin or Vodka

Gin

Wine or beer

Wine

Butter or Marg

Butter every time (who on earth uses marg???)

Food Villain

Celebrity Chefs. They make things more complicated than they need to be.

Food Hero

My husband. He (painstakingly) taught me to cook French cuisine –specialising in the south-west traditional dishes.

Favourite pudding

Crème Brulee

Favourite flavour of ice cream

Chocolate

And finally your top tip for cooking.

Simmer! Use the smallest amount of flame under most food to get the best flavour and result. It's the best way to cook most things - unless it's a steak of course...

Best breakfast in London. Roast, Borough Market

2013-07-10T14:07:00.001+01:00

Marcus Verberne

Head Chef of Roast

The Floral Hall

Stoney Street

London SE1 1TL

for bookings

www.roast-restaurant.com

Getting me anywhere in London before midday is quite an uphill struggle, but when I was asked to go for breakfast at Roast, I somehow managed to set the alarm well before it is used to going off. Now, to be perfectly honest Roast is a place that I had never put with breakfast, what was going to be on the menu? traditional roast with all the trimmings? That I have to say is far from the reality. The place was packed, a feat which some of the more well know places, i.e. the grander hotels would give their hind teeth to have for their breakfast sitting.

To say that they cater for every taste really is for once, the truth. I wouldn't normally show the menu but in this case it does far more justice to the place than mere words. If you cant find something that you like on this menu then really don't go out for breakfast. EVER.

The day I went it was a school day so there was an abundance of suits seemingly having very high powered meetings, yet there were also a lot of tourists filling up for a days sightseeing the local area, The Tate Modern is close by as is The Shard, Souhtwark Cathedral and many many more places of interest.

I really cannot think of a better place to start the day if you are in the area. The service was faultless and they were able to judge if you were in a hurry or there for a relaxing time, something other places are none too good at, so it made the experience all the better.

I found it difficult to find fault in anything, which is unusual, but none the less a fact.

There is one thing on the menu that did stand out, and was truly amazing and that was the bubble and squeak, so good, I would go back for that, although I might ask for a fried egg to top it off.

BREAKFAST BOOSTERS

Roast Smoothie
Banana, milk, cashew nut, vanilla, Himalayan
sea salt 5.50
Pineapple O2
Pineapple, apple, aloe vera, mint5.50
Rise and Shine Bunny
Fresh carrot juice, fresh orange juice ginger
5.50
Popeye Juice
Fresh mint, sliced cucumber, elderflower
cordial and apple juice 5.50
Sweet Sexy Greens
Cucumber, romaine, pear, celery, broccoli,
spinach, Swiss chard5.50
Wake Up Call Martini
Espresso coffee, coffee liqueur, coconut rum,
vanilla syrup11.00
Breakfast Martini
Classic cocktail with Marmalade, Bombay
sapphire gin, cointreau and fresh lemon juice 11.00
Pimm’s Royal
Pimm’s liqueur and sparkling wine 14.00
DAILY JUICES
Orange, apple, pink
grapefruit, tomato,
pineapple or cranberry
Carrot or pomegranate

THE BUBBLY BREAKFAST
Tea or coffee
Large eggs Benedict or Smoked Loch Etive trout with scrambled eggs
Your choice of fresh juice, Buck’s Fizz or Roast ‘Chapter Two’ 2008 Chapel Down
23.50
THE FULL BOROUGH
Smoked streaky bacon, ‘Roast recipe’ sausages, fried bread, Ramsay of Carluke’s
black pudding, grilled tomatoes, field mushrooms, bubble ‘n’ squeak
and your choice of egg: poached, fried or scrambled 15.00
THE FULL SCOTTISH
Smoked streaky bacon, Ramsay of Carluke’s black pudding and haggis, ‘Roast recipe’
sausages , Lorne sausage,
tattie scone,grilled tomatoes, field mushroom, and your choice of egg: poached,
fried or scrambled 16.50
THE VEGGIE BOROUGH
Veggie Borough banger, grilled tomatoes, field mushrooms, tattie scone,
wholemeal toast and your choice of egg: poached, fried or scrambled 12.50
3 EGG OMELETTES
Smoked Scottish ham, Neal’s Yard Cheddar, field mushrooms and herbs 7.50
Smoked Loch Etive trout 9.50
Toasted cottage loaf 2.50 / with a selection of England Preserves jams 3.80
Eggs Benedict 6.50 / 12.00
Eggs royal with smoked Loch Etive trout 8.50 / 16.00
Tattie scone with smoked streaky bacon, field mushrooms and a fried egg 9.00
Cinnamon eggy bread with smoked streaky bacon and bananas roasted in golden syrup 8.85
Grilled Orkney kippers with lemon and butter 6.00 / 10.00
Wicks Manor smoked streaky bacon and fried egg butty 6.00
Mini Magoo granuesli with rhubarb compote and thick yoghurt (wheat and gluten free) 5.50
Two boiled eggs with Marmite soldiers 4.85
Scott’s porridge oats with a jug of cream 4.50
Fresh fruit salad 6.50
SIDES
Baked tomatoes in Worcestershire sauce 2.50 / Field mushrooms 2.50
‘Roast recipe’ bubble ‘n’ squeak in Britannia beef dripping 2.50
Fresh fruit 2.50 / ‘Roast recipe’ sausage 3.00
Veggie Borough banger 2.50 / ‘Roast recipe’ beans 3.00

Bloggerview with Lindy Wildsmith where she spills the cannelini beans

2013-07-08T17:18:00.001+01:00

Cicchetti

the new book by Lindy Wildsmith and Valentina Harris

Name Lindy Wildsmith

Occupation Cook and food writer

What would you like to plug Cicchetti, my new book co written with Valentina Harris

http://www.amazon.com/Cicchetti-Delicious-Italian-Food-Share/dp/1937994155

Name your three dessert island ingredients shade, drinking water and fish

Food stuffs that you would put in room 101? ready meals and rice pudding

What would you like to have for your last supper? Calves liver and spinach

What cook book do you use the most? Le ricette regionali italiane Anna Gosetti della Sarda

Your favourite spice is ….. crushed coriander seeds

Best dinner party guests and what would you cook them? My grandparents, parents and children.

Stuffed zucchini flowers; Wild salmon, broad beans, celeriac remould, new potatoes and dill sauce;

Gooseberry frangipane and panna cotta

What was your tea time treat as a child? Freshly baked scones in summer and crumpets in winter

What was the first thing you learnt to cook? I can’t remember that far back.....

And what was the first thing you taught your children to cook? Pizza and fairy cakes

What was your mother’s signature dish, and do you try to copy it? Charlotte Russe – no but I keep meaning to.

What dish gets you out of a tricky situation with your partner? Anything with seafood – specifically seafood risotto or spaghetti con le vongole

What would you say was your most memorable meal? The time I burned the mushroom risotto – too many drinks in the garden

And what would be your biggest disaster? The above

What do you wish you had never eaten, but had to? Le palle del nonno – Grandfather’s balls – deep fried profiteroles stuffed with ricotta

What do you consider to be the Best of British? The people

What do you think are the best and worst things about London restaurants? The Variety is the best the worst has to be the bill.....

QUICK FIRE ROUND

Favourite restaurant Walnut Tree

Nigella or Delia Neither

Muesli or fry up Both

KFC or Burger King Neither

Gin or Vodka Gin

Wine or beer Wine

Food Villain Mass production

Food Hero Seasons

And finally your top tip for cooking.Taste, taste, taste as you go along.

Cicchetti, the italian cookery book you have all been waiting for.

2013-07-08T16:04:00.000+01:00

Cicchetti

co authored by Lindy Wildsmith and Valentina Harris

the cookbook that a lot of people have been waiting for.

Available at all good bookshops and Amazon as of the 15th August 2013

http://www.amazon.com/Cicchetti-Delicious-Italian-Food-Share/dp/1937994155

The sales of this book must be going through the roof, as of today, July 8th 2013 there are only 18 copies left on Amazon, and it has yet to be officially published. there is also a note saying that more are on the way, so don't worry, just click on the above link to order your one.

This book is written by two people, firstly there is Lindy Wildsmith who brought us the definitive guide on curing meat in the book, cleverly entitled,"Cured" and Valentina Harris who anyone with a slight interest in food will have heard about due in part to her infectious knowledge about Italian food.

So here we have a marriage of like minds and the issue from the partnership is truly one of the best food books I have seen in a while. There is something very homely about the writing and the food, giving a feel of achievability, something a look of cookery books don't seem to care about. With this one if you are unable to make everything in it then really perhaps cooking really isn't for you. Just sit back and enjoy the endeavours of others . As the whole point of Chicchetti is to have just a small amount, there is, as you would imagine rather a lot to choose from. Cleverly broken down into regions of the country you get to choose from everything not just from the region that owns the name Cicchetti. Everyone will have their favourites, I know I do already but I will be also making some of the ones I am not too sure about, that is the great thing about this book, you don't have to make a vast quantity to see what its like. Genius idea.

There is at the start of the book a step by step guide on the ways to fry and the use of polenta in recipes and a whole raft of useful tips that will make the preparation that much easier if you are not altogether used to the terminology of Italian cookery. In fact, the book is peppered with nuggets of stories that make it a good read as well. Also the names of the dishes make so much more sense when they have been translated for you, as in Agnello a scottadito literally meaning "burn your fingers" so the cutlets have to be piping hot and eaten with the fingers, the book is full of such gems.

I once spent the whole summer in Italy, way down south below Naples and this book has brought back so many memories of my time there and reminded me of the amazing food and hospitality of the people of the region. There was not one day that I didnt have something like this to eat

Where possible, use food that you have grown yourself as it adds to the pride you have in offering your food to friends, just knowing that you have delivered, literally from field to plate makes a huge difference, and the flavour is usually in a class of its own too.

These two make a great partnership and hopefully there will be more coming from them in the future as they have nbeen able to produce a book of note. its the sort of book you should buy two copies of one for yourself and another for a really good friend so you can share the love of the food.

Unitas Team Builing

2013-07-07T11:25:00.001+01:00

The chefs involved.

Ed Baines, John Burton Race and Martin Blunos

There are two words that put the fear of death into me, those being, Team Building. The very idea of being in a situation, not of my making, and having to perform a task I may not be good a,t and therefore embarrass myself in front of work colleagues, really is enough to bring me out in a cold sweat. So what I am about to tell you should make you realise how good the evening was. Well firstly the evening was run by Massimo Montone, who in a previous life was one of the best restaurant managers around Londons tip top West End and he has now managed to top that by starting these team building events in conjunction with Unitas Events.

Admittedly the evening I went to was the first dummy run that they did, although you wouldn't have known as everything was seamless. The only difference being that all three of the Unitas celebrity chefs were there (although, you too could if you wanted to) for the evening so we all were divided up into groups. The Starter group (in more ways than one!) had Ed Baines and promptly started to make a crab salad. I was in the main group with John Burton Race, who, whilst being very forthright on how the dish should be put together was great fun whilst we were actually trying to do it. And the losing group, sorry the winning group, though God knows how are with Martin Blunos and make an apple tart,, that quite frankly my ten year old God-daughter would have made a better attempt at and ye, somehow, they won.

My initial reaction to this was incredulity, after all hadn't we followed Chef Burton Race to the letter? wasn't it the most difficult dish to cook? well the answers were yes and yes, but the whole point of the exercise is to look at how you worked as a team and whilst we managed to make the dish, it was not really in the most team focused way. And that is where this event comes into its own as they have someone to analize your performance and help to explain how you can take the experience into your work life.

I have to say that the other teams seemed to have as much fun as we did with Chef Burton Race, so whoever you choose, you are bound to be in for a good time. There is just one thing though that they couldn't really explain, and that was why we didn't win!!!

To make a booking, please call Massimo on

Contact details for booking

Massimo Montone

Business Development & Events Manager

Tel: +44 (0)20 7617 7969

Mob: +44 (0)7952 096 213

Email: massimo@unitas-uk.com

3rd Floor

197 - 199 City Road

London

EC1V 1JN

United Kingdom

www.unitas-uk.com

Unitas Consultancy Services

CHEF CONSULTANCY / TRAINING & DEVELOPMENT

PRODUCT SOURCING / CONCEPTS

BUSINESS CONSULTANCY / COMMUNICATION

Bloggerview with Martin Constable

2013-07-05T13:54:00.000+01:00

Name Martin Constable

Occupation Retired

What would you like to plug The kitchen sink

Name your three dessert island ingredients Olive oil, Garlic, tomatoes

What would I find in your fridge that I might find odd? Patum Pepperum

Food stuffs that you would put in room 101 Sausage meat made from mechanically recovered meat

What would you like to have for your last supper? Tournedo Rossini

What cook book do you use the most? Jamie Oliver

Your favourite spice is ….. cinnamon

What was your tea time treat as a child? “College Tea” – poached egg on baked beans, on toast

What was the first thing you learnt to cook? Boeuf Bourguignon

And what was the first thing you taught your children to cook? Chicken korma

What was your mother’s signature dish, and do you try to copy it? Boeuf Bourguignon; yes

What dish gets you out of a tricky situation with your partner? Nothing!!!

What would you say was your most memorable meal? Memorable not best, spaghetti in Venice

And what would be your biggest disaster? Not sure

What do you wish you had never eaten, but had to? Slugs in Japan

What do you consider to be the Best of British? Beef

What do you think are the best and worst things about London restaurants? Variety, noise

In your opinion what do you think will be the next big thing, food wise? I have no time for food fads

QUICK FIRE ROUND

Favourite tipple Bloody Mary

Favourite restaurant Zanelli’s in Uzes http://www.uzes-tourisme.com/restaurant-le-zanelli/uzes/tabid/18566/offreid/23805540-c2b4-4d62-a1e0-f2024847fee8/detail.aspx

Nigella or Delia Neither

Museli or fry up. Fry up

KFC or Burger King Burger King

Gin or Vodka Vodka

Wine or beer Wine

Food Villain The Food Network channel – vulgar!

Food Hero Simon Hopkinson

And finally your top tip for cooking Turn the oven on

The Great Escape. The George and the Dragon, High Street, Rowde, Devizes, Wiltshire

2013-04-26T15:12:00.001+01:00

The George and Dragon

High Street

Rowde

Devizes

Wiltshire

http://www.thegeorgeanddragonrowde.co.uk/

Every weekend thousands of people are desperate to get out of London and enjoy a more relaxing time in the country, personally, I usually go and stay with my sister who lives in The Cotswolds and I can be sure that the weekend will be exactly that. That is not to say however that the opportunity of an hotel weekend break doesn't appeal also...... a weekend of doing nothing does have a certain appeal to it.

Well, if you don't have a willing relative, the next best thing in my mind is "The George and Dragon" in Rowde, Wiltshire. Run by three good friends, who all have a catering history in London and have brought all their knowledge with them. The partnership works well, as they all have their own fiefdom that they oversee. Territories are all, but when they meet up, they manage to make you feel that you are part of the family and that the family just has a VERY busy dining room and have some very interesting people popping in for a drink all which makes for a very lovely weekend.

The chef in charge is Chris Day, better known to some as Podge of Soho House, who caters for a very discerning crowd. The G and D has made a well deserved name for itself as having a reputation for fish dishes, the fish come fresh, daily, from Cornwall and is served simply with outstanding side dishes of locally sourced produce.
I have to say that one of the dishes, the potted crab, has to be one of my all time favourites and is worthy of a trip to The G and D on its own, served warm with a cheesy topping, describing it as thus really does not do it justice but as hard as I tried he was not going to let me into the secret, as indeed he shouldn't, but if I was a food buyer from one of the smarter supermarkets i.e. Waitrose, I would be getting him to make enough to stock the shelves with.

The restaurant is country basic but is enriched with the addition of some very savvy locals who work there. They certainly know their onions from their shallots when it comes to whats on the menu and no question goes unanswered or with the classic, I will be back in a moment, I will just ask the chef. Indeed on one occasion I overheard one of the girls asking Chris what the vegetarian options were and if he could do anything else as she knew that one of the bookings was a regular and indeed a vegetarian, who had been in a lot recently so she was trying to please her before she even got there. That attention to detail sums this place up, nothing is too much trouble.

The bar looks like it was a set for an old British movie along the lines of Went the Day Well, the classic Ealing wartime drama. This might have something to do with the fact that there has been a pub on this site since the fifteen hundreds so is steeped with history. The drinks on offer are however completely up to date and if you love a Negroni you will not be disappointed. They have everything that you could possibly want. The bar is manned by Phil and the restaurant and, indeed, the bedrooms are overseen by Michelle.

The three rooms that they have are all individually designed and have the most comfortable beds you can imagine. There is also a vast collection of DVD's for you to choose from should you find yourself having the spare couple of hours, which I doubt as there are some fantastic walks to go on and there are lots of National Trust properties around.

At this time of year April/ May you have the added attraction of one of the most beautiful bluebell woods I have ever seen at West Wood Forest, near the village of Lockeridge, a short drive away, the bluebells reach as far as the eye can see in all directions and really is a wonder of nature. I had the most amazing weekend, really nothing bad to say about it at all. I wonder how long it will be before I give in and go for some more potted crab?

For other high lights in the area please have a look at this link http://www.thegeorgeanddragonrowde.co.uk/index.php/local-area/

Home made lemon barley water

2013-01-08T18:05:00.002+00:00

You will need

2oz pearl barley
Rind and juice of 2 lemons
4 pints of water
10 lumps of sugar

Wash the barley and put into a pan with the water.

Put the thinly paired rind and juice into a jug with the sugar.

Bring the water and the barley slowly to the boil, and simmer for 5 minuets.

Then pour the contents of the pan into the jug.

When cold, strain off and use.

Hardeep Singh Kohli brings Burn's night to supperclub

2013-01-08T14:16:00.001+00:00

Is Hardeep a true Scotsman?

well you can find out at Supperclub

Chef Hardeep Singh Kohli Brings Burn's night to supperclub

Celebrated chef Hardeep Singh Kohli is back by popular demand and will cook an exquisite Burn's supper on Friday 18th January at supperclub with a perfectly themed Scottish evening of entertainment.

Diners on the 18th January will all enjoy the same four course culinary journey which will include traditional and unique dishes from Hardeep, such as Cullen skink, Balmoral chicken and Cranachan.
In honour of Hardeep's Scottish roots, supperclub will be themed in true Scottish style, guests will be whisked away to the heart of the highlands. The staff will be dressed in tartan and kilts and there will be some fantastic ceilidh dancing to get the party started.

An experimental creative platform of dancers, singers, musician and acrobats will involve and inspire guests from the moment supperclub Burn's supper starts. There will be a musical feast later on in the evening with Internationally acclaimed DJs taking to the decks.

Friday, 18th January
£49 for four courses
Times: 7.30pm till late!

To reserve a table please book on number below

supperclub12 Acklam Road,
London, W10 5QZ
T: 020 8964 6600
W: www.supperclub.comT: www.twitter.com/supperclub_lndnF: www.facebook.com/supperclublondon

Seville oranges are here, start making Marmalade.

2013-01-08T13:55:00.000+00:00

Seville Oranges are the only fruit of the moment.

Its that time of year again when you can make your own jars of sunshine to have for breakfast.

Seville Orange Marmalade recipe

You will need

1 dozen Seville oranges

Cold water

Preserving sugar

Piece of Muslin

You will see in the recipe exactly how much sugar and water you will need as it comes down to weight.......

Wipe the oranges clean, quarter them, remove all the pips and put aside, dont throw them away as you will need them later. and then cut the quarters into thin or thick slices depending on preference. Weigh this pulp, and measure 3 pints of cold water to every pound of pulp.

Tie the pips into the piece of muslin and put all the pulp and water into a large bowl and leave to stand for 24 hours.

Place everything into your preserving pan and simmer until the peel is thoroughly soft. This will take about an hour. To check the peel is ready just cut a piece and if there is no resistence to the knife then its ready. Pour the mixture back into the bowl you were using to soak and leave for 12 hours, including the muslin with the pips.

Weigh the pulp and allow 1lb of preserving sugar to every pound of pulp, if you like a lot of jelly with the fruit in your marmalade then up the quantity of sugar to 1 1/4 pound of the preserving sugar.

Bring to the boil slowly stirring it as it goes to dissolve the sugar, once it is boiling, skim off any froth that rises to the surface. (If you don't your marmalade will be cloudy.) Leave at a fast boil for 15 minutes. Remove a tablespoon of the marmalade, put it on a plate, and pop it into the fridge for a few minutes. If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off. If the tester is still liquid, then let the marmalade boil for longer. Test every 10 to 15 minutes. Some mixtures can take up to 50 minutes to reach setting consistency.

Ladle into the sterilised pots and seal immediately.

Make sure that the jars are warmed before you decant the marmalade, do this by popping them into a warm oven for a couple of mins.

Top tip

The colour of the marmalade will be improved if the preserving pan is rubbed over with a lemon before you start, this will give a lovely clarity to the end product. Don't ask me how, but it does.

Cress Vinegar

2012-12-04T14:00:00.000+00:00

Cress Vinegar

This is a vinegar I had neither tasted nor heard of. The name is a give away but the flavour of the cress is very strong and gives it a wonderfully peppery taste. Very good used in a dressing for salads and also very very good with fish.

You will need

2 pints of white wine vinegar

1/2 an ounce of cress seeds

2 bottles

Pound the seeds into a powder, then pour over the vinegar. Leave to stand for 10 days, making sure that you stir the mixture at least once a day. Strain through muslin pour into the bottles and lable.

2012-11-06T13:40:00.003+00:00

Where to go this year for a cracking Christmas in London!

Archer Street’s Apres Ski

Where better to mark the party season than at Archer Street and newly launched, après-ski themed bar, Piste. Whether you want to warm yourself during the winter months or party until dawn, these venues promise the greatest party yet with a range of party packages for groups of all sizes on offer. Guests can sip on the delicious Apricot and Cinnamon Bellini all whilst enjoying Archer Street’s all-singing bar team who will be spreading some Christmas cheer with carols and pop songs throughout the evening. So head on down to Archer Street for a Christmas you won’t forget - dancing on tables is encouraged!

ARCHER STREET

3-4 Archer Street

Soho

London

W1D 7AP

T: 020 7734 3342

W: www.archerstreet.co.uk

E: bookings@archerstreet.co.uk

Buon Natale at Bunga Bunga

This year Natale will be non-stop at Bunga Bunga. It will be bursting with Berlusconi’s balls, sorry, I mean baubles, complimentary Christmas postcards for guests to send to all of their friends, (no longer do you need to bulk buy Christmas cards at M&S) zabaglione-stuffed panettone and limited edition bubbling Christmas sharer cocktails -served as faux potted Christmas trees and topped with red berry filled snowy Meringue nests. For a spin on the classic winter warmer, ‘Inverno a Napoli’, Italy’s fiery take on traditional mulled wine will also be available.

True to Bunga Bunga form there will also of course be karaoke carols, and many a rendition of Mariah Carey’s ‘All I Want For Christmas’- with our very own sexy Santa Bunga Bunga girls. Hopefully no one will end up red faced with embarrassment like Rudolph! Then lastly, it would of course not be Christmas with out the Bunga Bunga Christmas Pizza, giving Pret’s Turkey sandwich a run for their money this festive snack will be piled high as a Christmas tree with Turkey, Cranberry Sauce and Homemade Stuffing.

Come boogie with Babbo Natale at Bunga Bunga this Christmas…

BUNGABUNGA

37 Battersea Bridge Road,

London,

SW11 3BA

Tel: 020 7095 0360

Website: www.bungabunga-london.com

Twitter: www.twitter.com/BungaBungaLondn

Email: info@bungabunga-london.com

Whamtastic Christmas at Maggie’s

This year make ‘Last Christmas’ this Christmas at Maggie’s as the nightclub dedicates their decked halls to 80’s icons Wham and their catchy Christmas number one. Expect limited edition cocktails served in Wham Mugs, aka Christmas in a Cup, as well as many other decorative delights. In keeping with the heart warming theme Maggie’s already existing Wham booth will also be adorned with mistletoe as it is transformed into Chelsea’s kitchest Christmas kissing corner!

MAGGIE’S

329 Fulham Road,

London,

SW10 9QL

Tel: 020 7352 8512

Website: www.maggies-club.com

Twitter : www.twitter.com/Maggies_Club/

Email: info@maggies-club.com

Tales Under the Tree at Barts

The Chelsea cloisters coax you in to come and join Barts Christmas spirit at this years cosiest Christmas corner. Hidden from the hustle and bustle of the shopping streets step into this relaxing Rudolph retreat with mulled wine, warm cider, Christmas carols and the perfect end to a long day of gift buying boredom, tales under the tree. This secret speakeasy’s book club will even be hosting a secret Santa once story time is done!

So to warm up your toes, and nose, come cosy up in Barts…

And…so that we can all remember these merry times, Barts will be launching a new tradition, the Barts Annual Christmas Team Photo. To be taken at their official Christmas launch party on Wednesday 28^thNovember 2012, starting at 7:30pm, all regulars and equally new faces alike are invited to come and pose like Prancer for this seasonal snapshot. The photo will then be named, framed and mounted on the Barts wall and also given as a gift to all those regulars featured!

BARTS

T: 020 7581 3355

E: info@barts-london.com

W: www.barts-london.com

T: @BartsLondon

The Brompton Bar and Grotto

This festive season, the award-winning Brompton Bar & Grill has teamed up with Elizabeth Marsh Floral Design to create the ultimate Christmas grotto in London. Set within their spacious private area, the Brompton Bar & Grotto will have a true winter wonderland atmosphere and their Christmas menus promise to be a truly unforgettable gastronomic delight as the guests will enjoy one of the two all Inclusive menus prepared by Executive Chef, Gary Durrant.

The Brompton Bar and Grotto private dining area will offer a cosy and enchanting Christmas atmosphere and will include a private bar and professional musicians with a capacity for 34 people for dining and 50 people for canapés and drinks. The delicious three-course menu will delight guests and end on a high note with Christmas crackers and champagne all round.

THE BROMPTON BAR & GRILL (BB&G)

243 Brompton Road

London SW3 2EP

Tel: 020 7589 8005

Email: www.bromptonbarandgrill.com

Twitter: www.twitter.com/BromptonBar

Winter Wunderland at supperclub

This December London’s supperclub invites you to its frozen fantasy for Winter Wunderland, bringing a whole lot of festive fun to kick off the season. When it gets cold outside where better to be than tucked up in one of supperclub's signature beds, indulging in a white Christmas whether it snows outside or not. The club will be transformed in to a gorgeous grotto of enchantment where guests can dine on a sumptuous Christmas five-course menu and listen to world class international DJ's.

Winter Wunderland at supperclub

December

£59 for 5 course meal

supperclub London

12 Acklam Road,

Notting Hill,

London,

W10 5QZ

Chamucos Christmas Clubhouse: The Spirit of Christmas

Restaurateur and entrepreneur Tom Conran will launch the Chamucos Christmas Clubhouse downstairs at his Mexican restaurant Crazy Homies in Notting Hill which will be tuned into a Mexican Christmas fairytale for December. Named after his new super premium Tequila Chamucos, the bar is a dedicated tequila lounge serving great cocktails made with the new spirit of Christmas, Chamucos. Despite its pure taste and aroma, Chamucos means ‘little devil’ in Mexican and it most definitely has a dark side, designed to bring out the bad Santa in you. Try the Chamucos Christmas Clubouse hot cocktail, 'Cafe Guadalajara' which uses Anejo, sherry, honey and espresso…the perfect drink for Santa’s Little Devils to get into the festive mood.

Current stockists for Chamucos include: Selfridges, www.thedrinkshop.com, www.masterofmalt.com and www.slurp.co.uk

For more information please find full PR attached.

Chamucos, www.chamucos-tomconran.com

CHAMUCOS CLUBHOUSE

125 Westbourne Park Rd,

London, W2

Open Wed-Fri:6pm-11pm Sat:12am-11pm

www.crazyhomies.com

www.chamucos-tomconran.com

Tel: 020 7727 6771

Godiva Christmas bauble

2012-11-06T13:07:00.002+00:00

The Godiva Christmas bauble

www.godiva.com

This is one Christmas bauble that is likely not to make it to the tree intact. Stuffed to the gunnel's with Godiva chocolates. Who in their right mind would leave it full. The sparkly outer case can be hung securely to the Christmas tree and when the chocolates run out you still have a swanky tree decoration, that can of course be re-filled Christmas after Christmas. Available in all their stores so have a look on line at www.godiva.com. If, however you have yet to go to their chocolate cafe in Harrods then I suggest you go there as it in itself is well worth a trip, and you will also be able to see their full festive selection.

What you will be eating in The Shard from March 2013

2012-08-28T11:10:00.000+01:00

Located in The Shard’s mid-levels (floors 31-33) the restaurant accommodation amounts to 30,000 sq ft and includes a triple height atrium giving spectacular views over the City and West End.

The space has been leased to two highly successful international operators who will provide a total of three different restaurant offerings complemented by at least two separate bar operations. This will create the concept of “all day dining” where restaurants will be open for breakfast, lunch, dinner and will be open late in a club-style atmosphere.

The two parties involved are Aqua Restaurant Group who will operate the 31^st and 33^rd floors whilst 32^nd floor will be operated by business partners Rainer Becker and Arjun Waney. Both operators already run highly successful restaurant and bar businesses in the UK and internationally.

Rainer Becker is the co founder and creator of the award winning international Zuma and Roka restaurants, which includes the subterranean Shochu Lounge in London. His portfolio of restaurants with Arjun Waney can be found in London, Hong Kong, Istanbul, Dubai, Miami and Bangkok. Their exciting new dining destination on the 32^nd floor of The Shard will feature two separate elements: the restaurant offering a contemporary rotisserie and grill menu and a vibrant bar with live music and a lighter menu.

Aqua Restaurant Group, founded by Londoner David Yeo and recently named Restaurateur of the Year for Asia, has grown to a formidable culinary empire of 23 groundbreaking outlets spanning London, Hong Kong and Beijing.

The Group’s London venue on the top floor of 240 Regent Street, has two glamorous restaurants – Aqua Kyoto serving contemporary Japanese and Aqua Nueva offering Spanish cuisine - and Aqua Spirit’s two outdoor terrace bars with stunning rooftop views over London, Aqua Spirit was voted Best Bar in the London Lifestyle Awards.

Aqua Restaurant Group will bring two new restaurant concepts to 31^st and 33^rd floors of The Shard, one of which will be a first in cuisine style for the London and European market. The 31^st floor restaurant includes an atrium with three-storey high panoramic views of London and the river Thames.

Irvine Sellar, Chairman of Sellar Property, on behalf of developers of London Bridge Quarter, said: “We are delighted to have signed agreements with these two respected giants of the international restaurant scene. These top name operators will combine with the best views of London to create a superb and varied restaurant offering within The Shard that will complement the building’s international landmark status and make it one of London’s most exciting food and entertainment destinations.”

Restaurant guests will be able to access The Shard restaurants through a dedicated entrance on St Thomas Street and two express lifts will whisk them directly to the restaurant atrium on level 32 from which they will access the dining experience of their choice on floors 31-33. Guests will be able to enjoy outstanding views of the capital both from the central triple height atrium bar as well as each individual restaurant setting, each with their own style and character.

Fitting out of the restaurants will commence imminently and it is anticipated they will open for business around March/April 2013.

Olympic Highlights

2012-07-19T01:07:00.003+01:00

THE COUNTDOWN HAS BEGUN - LONDON 2012
Shaka Zulu - To celebrate the Olympics, Shaka Zulu will be bringing the Fun and Games to the Capital. The venue, renowned for serving traditional South African cuisine, will be launching The Games Menu, a meal showcasing a delicious array of healthy and lean traditional game native to Africa - a feast worthy for athletes. Not forgetting the Fun, Shaka Zulu will also be hosting special themed nights of entertainment, every evening of The Games in the club.
Shaka Zulu, Stables Market, Chalk Farm Road, Camden, NW1 8AB, www.shaka-zulu.com

Archer Street- To ensure tourists and Londoner's alike do not miss out on what is undoubtedly one of the jewels in London's crown, the theatre will be coming to Archer Street. Throughout the Olympic period, Archer Street, already famed for its popular live sessions and open mic nights, will be bringing the West End in doors. Every night, there will be live performances from some of London's most well loved musicals, including Jersey Boys, Mamma Mia and Priscilla Queen of the Desert with stars and Archer Street's all singing, all-dancing bar staff belting out numbers from the shows. They will Archer Street, 3-4 Archer Street, Soho, London, W1D 7AP, www.archerstreet.co.uk

Bunga Bunga - In honour of the Olympics, this summer Bunga Bunga will be transformed into the ultimate Italian players lounge. Bunga Bunga will have an Italian medal count board keeping a running tab on how many golds, silvers and bronzes have been bagged by the Italian’s. The Italian National anthem will also be played and sung throughout the Olympics, with the waiters and bar staff all standing still for a few moments to show appreciation for their Italian stallions and support by flying the Italian flag after each victory. Bunga Bunga will be hosting an opening ceremony for the Olympics on 27th July, where party goers will also have a chance to win their own gold Bunga Bunga medal for the best karaoke performers of the night. For those that need a little Dutch courage to compete in this Italian affair, Bunga Bunga are also launching a brand new cocktail called the ‘La Torcia Olympica’ which incorporates a real flame and will be a yard high, enough for 8- 10 people to share...depending on their drinking stamina. With karaoke in full swing, Bunga Bunga will also be trying to make an Olympic sport of the new drinking game, ‘Shot Put’.
Bunga Bunga, 37 Battersea Bridge Road, London, SW11 3BA, www.bungabunga-london.com

The Brompton Bar& Grill - The award-winning Brompton Bar & Grill will host a sports free zone throughout the Olympics, and will instead be hosting jazz performances throughout. This will provide a different atmosphere to the rest of London and allow guests to relax and escape the mad hustle and bustle of the Olympics. The perfect way to stand out from the crowd and escape medal madness this summer.
The Brompton Bar & Grill, 243 Brompton Road, London, SW3 2EP, www.bromptonbarandgrill.com

supperclub - This summer supperclub are going to take a blast into the past by turning the venue into the traditional Greek Olympics in honour of Olympics 2012. There will be chariots, ancient games and people dressed as Greek Gods and Goddesses, as well as a reenactment of the first ever Olympic Games opening ceremonies.
supperclub London, 12 Acklam Road, Notting Hill, London, W10 5QZ, www.supperclub.com

Kona Kai - The Tiki hotspot in the heart of Chelsea will be transporting you to Hawaii for the Olympics. To celebrate The Games Kona Kai will be holding events in hula hooping, Hawaiian dancing and limboing and awarding special prizes to the winners. A specially devised Olympian cocktail the SPIRIT OF OLYMPIA ICED TEA has also been created by one of London's best-known mixologists Alex Clark as well as some other Olympic treats on the menu. So come to Kona Kai to celebrate the Olympics in true summery style.
Kona Kai, 515 Fulham Road, London, SW6 1HD , www.konakai.co.uk

Cold Cherry Soup

2012-06-28T07:14:00.002+01:00

Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and double cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yoghurt instead of cream.

2 1/2 pints of water

1/2 a pound sugar

1/2 pint of red wine

1/4 teaspoon salt

Grated zest of 1/2 lemon

1 1/2 pounds sweet, dark cherries

1/2 a pint yoghurt

1. Pit the cherries, and place the pitted cherries in a bowl and the pits in a large pan. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil for five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.

2. Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yoghurt will separate. Still, the soup is easily homogenized.

3. Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

Serves six to eight.

Rumble in the kitchen

2012-06-21T16:04:00.003+01:00

Top chefs and hospitality industry figures are shaping up for a charity boxing night later this year – and this time they will be stepping into the ring rather than the kitchen. Rumble in the Kitchen is a white-collar boxing match – with saucepans! Celebrities from the world of hospitality have decided to lay down their whisks, order pads and corkscrews to step into the ring to battle it out. After just six weeks of training, like a good soufflé, they’ll rise to the challenge including Marcus Wareing and Monica Galleti. And I, “Sugar Fred-the Stinger” will also compete.

The battle will continue in the kitchen with the food court provided by Brett Graham (The Ledbury), Chris and Jeff Galvin (Galvin at Windows), Daniel Boulud (Bar Boulud), Michel Roux Jr (Le Gavroche), Philip Corrick (The Royal Automobile Club) and Raymond Blanc (Le Manoir). Rumble in the Kitchen is expected to attract 300 guests and will be held at the Royal Automobile Club on 20th September 2012. The special one-off event is being staged in aid of Galvin’s Chance, a charity project aimed at giving young people at risk the opportunity to train and work front of house in some of London’s finest restaurants and hotels.

The purpose of Galvin’s Chance is to provide a supported into-work programme and apprenticeship for young people aged 18-24 who may be ex-offenders or who are deemed disadvantaged, including those ‘at risk’ of gang culture. Fifteen young people can be supported in the programme each year. In the current group fourteen young people have found employment and five of these are soon due to complete their apprenticeship studies at WKC and Southgate College. This demonstrates an 80% success rate and is particularly significant in the context of high youth unemployment. Galvin’s Chance relies on voluntary income and in-kind support to run. To support this, an annual fundraising challenge takes place: the Mayfair Park and Tower Race, a 4.5KM race around Hyde Park followed by a sprint up 28 floors to the Galvin at Windows restaurant at the top of London Hilton on Park Lane. Rumble in the Kitchen, along with other events will raise funds in 2012 to enable another cohort of young people to begin Galvin’s Chance as well as the opportunity to extend the programme to other cities in the UK such as Edinburgh and Birmingham.

The evening will consist of a champagne reception on arrival followed by a food-court of culinary delights. Each of the twelve bouts consists of three two minute rounds. Fighting pairings will be announced nearer the date. So if you are a fan of boxing or just want to support a very worthy cause then book your ticket quick as places are limited. I hope you will be able to support my efforts generously-please find the link to my Justgiving page http://www.justgiving.com/Kitchen-Rumble-Fred-Sirieix. I am looking for a company/individual to be my main sponsor on the night, so if you want your name on my boxing vest please get in touch.

Rumble in the Kitchen will be held on the 20th September 2012 from 7pm onwards at the Royal Automobile Club, 89 Pall Mall, London, SW1Y 5HS. More information as to booking tickets or on Galvin’s Chance Charity can be found on http://www.galvinschance.co.uk/rumble/index.html

Boxers could be subject to last minute changes. but at present the the full list of confirmed competitors are: Omar Alibhoy, Michele Caggianese, Stefan Chomka, Paulo De Tarso, Monica Galetti, Sam Harrison, Will Holland, Andrew McLeish, Andrew Sicklin, Dean Yasharian, Emile Galvin, Fred Sirieix, Hayden Groves, Kamal Manhas, Luigi Vespero, Marcus Wareing and Matt Wilkin

Maggies at Henley on Thames Boating Regatta

2012-06-20T14:34:00.000+01:00

The summer season’s smash hit looks set to be the Maggie’s tent at The Henley Royal Regatta. Maggie’s will be throwing a true Club Tropicana style bash, complete with 80s inspired live music and DJS, giant discoballs and some Maggie’s sharing cocktails, ensuring that revellers will truly be walking on sunshine until dawn.

For their debut year at Henley, Maggie’s will be throwing a five day eighties extravaganza from the moment the doors open on Wednesday 27th June until they close on Sunday 1st July. Revellers will enter the tent and find themselves transported to a disco fever paradise where heaven truly is a place on earth. The décor will feature rotating Rubik’s cube tables, 15 foot giant dip dab sweets and even a Maggie’s branded blimp hovering in the sky outside. Guests will enjoy live entertainment from a host of 80s tribute acts including everyone from the King and Queen of pop, Michael Jackson and Madonna to Blondie.

Maggie’s have teamed up with talented and vibrant bar events company, In The Spirit Events, to ensure that the 600 capacity tent is seamlessly run. Drinkers will be able to enjoy the nightclub’s favourite signature drinks such as the Bacardi Sharing Suitcase, Maggie’s Mugs, Fishbowls, and the Watering Cans before hitting the dancefloor to 80s classics. The Maggie’s tent will be positioned on the halfway line, with riverside tables offering the perfect vantage point over the rowing and the firework display on the Saturday evening. Maggie’s is named after 1980s Prime-Minister-turned-icon Maggie Thatcher, club-goers can hear her famous speeches playing in the loos, while Thatcher memorabilia vies for space on the walls along with other iconic 80s images and paraphernalia from A Team action men to A-Ha platinum discs.

The music is a mixture of classics from the 1980s, and stars from the era play regular DJ sets. The Maggie’s bar tenders are dressed like Tom Cruise in the 80s cult movie, Cocktail, and serve up a range of drinks from Pina Coladas and Daiquiris to Babycham.

The Tide is High but we’re holding on for Maggie’s At Henley Maggie’s on the River

Wednesday 27th June-Sunday 1st July 2012, 11am-midnight Henley On Thames Riverside

RSVP: ellie@maggies-club.com

Maggie’s: 329 Fulham Road, London, SW10 9QL www.maggies-club.com/ 020 7352 8512

Taste of London. You'll either love it or hate it. When Gascon meets Britain: Marmite Royale

2012-06-20T11:49:00.000+01:00

When Gascon meets Britain: Marmite Royale

Club Gascon, renowned restaurant for its innovative South West France cuisine, is launching his latest creation at this year’s Taste of London (21-24 June 2012): Marmite Royale.

Presented in a classic Marmite^TM jar, the dish is described as a silky duck flan served with Marmite^TM sauce and accompanied by soldiers to dip into. Chef-patron Pascal Aussignac comments “This recipe is for me the ultimate fusion between Gascony and Great Britain, between duck and Marmite^TM.” And he also adds “Taste of London being one of the biggest celebrations of food and drink in the UK, I felt it was natural to launch it here.”

Festival-goers will have the chance to taste it on stand R19 during the four days and it will then be available in the Michelin starred restaurant, in West Smithfield.

Additionally, Club Gascon will also propose three other dishes on its stand:

· Baby Squids Plancha, Golden Tapioca and Bisque

· "Basque" Spicy Confit Duck, Crazy Pop Corn

· Wahoo Cornetto

Club Gascon is exhibiting at Taste of London from Thursday 21^th June until Sunday 24^th June 2012 on Stand R19.

Novikov Asian

2012-06-20T10:19:00.000+01:00

Novikov Asian

50a Berkeley Street
Mayfair, London
W1J 8HA

: +44 (0) 207 399 4330
E: reservations@novikovrestaurant.co.uk

Novikov by its very nature is one of the biggest new openings on the London restaurant scene in a while owned by noted Moscow restaurateur Arkady Novikov. The site of the restaurant comprises of an Asian restaurant and Italian restaurant and a super deluxe bar based in the basement. The opulence of the restaurant bears witness to the fact that it was a building site for well over a year and in this time they have been able to turn the space into one of the most stylish restaurants in town. Quite a feat when you realise where it is. On the corner of Berkeley Street, this is an area of London that has some of the most popular restaurants in town and since they have opened they have made it one of the most successful in town. The money reputed to have been spent on it would make most people blanch but to be honest its money well spent. And the clientele are just the sort of people who will make the investment worthwhile.. The night we were there it was evident that there was still a lot of money floating around, lots of tanned people, tanned in a good way and not a spray booth tan in site.

The menu's on the large side, so while you're working your way through it wondering what to choose you could have some dim sum to start - we left the choice of these to the waiter and he picked a selection of Dim Sum to start with which I think is always the best way to have Dim Sum, wait for the surprise. He must have read us like a book as they were totally delicious. In fact so good was his choice we let him order the whole dinner and not one thing was bad. The one that stood out for me was the king crab with wasabi dressing, its been a long time sine I have had anything so good.

The mood of the room is very cleverly executed, although the tables are very close together, the lighting is dimmed to such a level as to make you not that too aware of it. The furnishings in the room show where a lot of the money has gone and only goes to make the whole experience that more enjoyable. As you enter there is a bar so you can have a drink while you are waiting and also acts as a catchment area for those waiting for a table. This wasn't busy when we arrived but boy was it busy when we left.

As I said its split into three levels. The Asian restaurant is on the ground floor, then down half a flight is the Italian restaurant (also packed out) and the their destination bar being in the basement (ditto)

The whole evening was memorable, the company, the look of the place but the food really was second to none. All brilliantly executed and presented and plentiful.

They have lucked out also with the waiters. They have product knowledge coming out of their ears. This to me, shows that the restaurant manager knows what it takes to run such a smooth running restaurant as he has. They also looked like they were enjoying themselves which was good to see.

To sum up. GO, if there is a queue wait and if not dive straight in. I really cannot imagine you wouldn't have a good time. There are too many goods things going on there for you not to have.

Tom Conran and super premium Tequila Chamucos

2012-05-18T18:08:00.000+01:00

Current stockists for Chamucos include:
Selfridgeswww.thedrinkshop.com
www.masterofmalt.com
www.slurp.co.uk

Restaurateur and entrepreneur Tom Conran will launch super premium Tequila Chamucos this summer. Chamucos combines the finest taste with a truly unique design, which looks set to make it the cult spirit of choice. Distilled using only 100% weber blue Agave, Chamucos has been created through combining both ancient and state of the art techniques. It is made in the alpine forests of Mazamitla in Jalisco with water drawn directly from the mountain rock, and only choice Piñas from both the Highland regions and the Tequila Valley being used in the process. Classical music is played during the double distillation process, which is undertaken by women only, due to their natural lightness of touch. Despite its pure taste and aroma, Chamucos means ‘little devil’ in Mexicanand it most definitely has a dark side. Every bottle is made from hand blown glass and its distinctive packaging draws upon the folkloric and mythological legends of pre-Hispanic Mexico. The Oscar-nominated Mexican film director Antonio Urrutia, famed for his art house pornographic thrillers, such as I Murder Seriously and Of Guts and Heart, originally conceived Chamucos, with his artist friend creating the edgy label in honour of the renowned satirical caricaturist, José Guadalupe Posada [1852-1913].

Tom Conran has teamed up with Master Distiller Wilfrido Ortegas Casas who learned his craft at the legendary Siete Leguas Plant under the tutelage of Francisco Alcaraz, who created the first Patron Tequila. Their collaboration on Chamucos is perfectly timed, as tequila consumption has trebled in Britain in the last decade, with the highest demand being for 100% pure Agave tequilas. These smooth spirits are for sipping not slamming, and are at the forefront of the tequilology trend currently developing in Britain. A lifelong tequila enthusiast, Tom owns Crazy Homies, one of Europe’s few tequila lounges. This is his first drinks project which he will run alongside his three other establishments in London’s Notting Hill: Tom’s Deli, a speciality delicatessen and café, The Cow Saloon Bar and Dining Room, an award-winning traditional pub and Lucky Seven, an American diner. ‘Si Amanece Nos Vamos ~ When Dawn Comes We Leave’