Restaurant Reviews and Food Musings

Review of Accountants Can Cook

2026-08-12T08:46:07.885-07:00

⭐⭐⭐⭐⭐ A Brilliant, Laugh-Out-Loud Masterpiece!If you think accountants only care about spreadsheets and tax codes, Ken Frost is here to prove you spectacularly wrong. Accountants Can Cook is an absolute gem of a memoir that balances a deep love for food with a fearless,…
— Gabrielle O'Donovan (@GabrielleO61890) August 12, 2026

Accountants Can Cook

2026-07-26T06:16:18.236-07:00

My New Book is Now Available!

I’m excited to finally share “Accountants Can Cook” — a fun blend of travel memoir and cookbook!

Follow my food adventures around the world (Seoul, New York, Stockholm, Johannesburg, Moscow, Namibia and more) and enjoy 120 of my favourite recipes collected over 40+ years.

From childhood kitchen experiments to late-night auditor dinners — it’s funny, honest, and delicious.

Instant digital PDF download – ready in seconds.

Get it here: Accountants Can Cook

Would love to hear what you think if you grab a copy!

Burnham To Bring Back Wartime British Restaurants

2026-07-09T03:03:06.502-07:00

An adviser to Andy Burnham has backed a proposal for new state-run restaurants across Britain to provide free meals to families as part of a taxpayer-funded National Food Service.

Lord O'Neill of Gatley has endorsed University College London's radical National Food Service plan for Government-run eateries.

Introduced by the Ministry of Food in 1940, British Restaurants were a national network of over 2,000 communal canteens.

Clearly we are being pitch rolled for a wartime economy, be prepared for food rationing and power cuts!

The Sad Demise of Patum Peperium

2026-04-09T05:17:00.000-07:00

The Sad Demise of Patum Peperium – Gentleman's Relish is No More, and Britain Just Got a Little Less Civilised

Blimey, what a rotten start to the week. Yesterday the news dropped like a lead balloon: Patum Peperium, better known to the rest of us as Gentleman's Relish, has officially ceased production. After nearly 200 years of quietly punching above its weight on the nation's toast racks, AB World Foods has pulled the plug. Sales dwindled, they couldn't find a buyer for the brand, and now this glorious, salty, fishy little pot of Victorian brilliance is heading for the great condiment graveyard in the sky.

Created back in 1828 by one John Osborn (an Englishman doing his thing in Paris, of all places), Patum Peperium – that mock-Latin name meaning something like "pepper paté" – was originally the preserve of posh gentlemen's clubs on Pall Mall. It was deemed too robust for the ladies and far too refined for the hoi polloi. Mrs Beeton herself recommended it as the perfect "bonne bouche" to help gentlemen enjoy their port with extra gusto. James Bond even gave it a nod in the books. Nigella can't live without it. And now? Toast.

For those who've never had the pleasure (or the shock), Gentleman's Relish is a potent anchovy paste – minimum 60% salted anchovies – blended with butter, herbs, spices, and that mysterious "Ingredient X" known only to one person at a time. It's salty as the sea, fishy as a trawler deck, and spicy enough to wake the dead. You don't slather it on like Marmite. No, you use it very sparingly – a thin scrape on hot buttered toast, perhaps with a squeeze of lemon, and suddenly your afternoon tea feels like an occasion. It melts into scrambled eggs like a dream, gives a sneaky umami kick to sauces, and turns a boring Welsh rarebit into something rather special.

I've been a fan for donkey's years. That little white pot with the elegant black-and-white label has graced my kitchen cupboard more times than I care to count. A quick smear on toast after a long walk, or stirred into a batch of devilled kidneys – proper old-school savoury magic. It divided opinions like few things can ("too pongy!" cry the faint-hearted; "absolute nectar!" say the rest of us), but that's exactly what made it brilliant. In a world of bland, mass-produced everything, Patum Peperium stood firm with its Victorian swagger and uncompromising flavour.

The sad truth is, it was always a niche product. Even when production moved from its old Elsenham roots eventually to Poland under AB World Foods, the loyal following kept it ticking along. But niche doesn't pay the bills when retailer shelves shrink and the next generation reaches for avocado smash instead. No grand farewell, no last hurrah – just a quiet confirmation that the brand is done. Earlier this year, the plug was pulled. Stocks will linger for a while, but once they're gone, that's it.

It's another little piece of proper British food heritage slipping away. Like losing a favourite old pub or that corner shop that actually knew your name. In these days of endless trends and Instagram-friendly condiments, something as unapologetically old-fashioned and characterful as Gentleman's Relish deserves a proper lament.

So here's to you, Patum Peperium. You were never trendy, never meek, and always used very sparingly – just as the label warned. You made simple toast feel like a gentleman's club indulgence. We'll miss your salty punch and that unmistakable whiff that cleared the sinuses and cheered the soul.

If you've got a pot stashed away, savour every last scrape. And if you're feeling bold, have a crack at making your own version at home – there are plenty of recipes floating about that get pretty close (anchovies, butter, cayenne, nutmeg, lemon – you know the drill).

Raise a slice of hot buttered toast to Gentleman's Relish. Blood marvellous while it lasted.

What about you lot? Got any fond (or horrified) memories of Patum Peperium? Did you love it or run a mile? Spill in the comments – and if you've got a final pot, guard it with your life.

Amazon suggestions to tide you over (affiliate links – every little helps keep the blog going): → Good quality anchovy fillets for homemade experiments
→ Proper unsalted butter (Kerrygold is my go-to)
→ A decent microplane for zesting lemon over your toast

Ken’s Traditional Christmas Ham – The Proper Showstopper That’ll Have Everyone Fighting for Seconds

2025-12-23T03:47:00.000-08:00

Listen, Christmas isn’t Christmas without a proper ham on the table. Not one of those sad, pre-sliced things from the supermarket that tastes like wet cardboard – I’m talking a glorious, glistening, smoky gammon joint with a fat cap so thick it’s practically begging to be glazed. This is my go-to recipe, handed down and tweaked over the years, and it’s stupidly simple but looks like you’ve spent all day slaving over it. Spoiler: you haven’t.

The secret? Gentle simmering with proper aromatics, then a sticky, mustardy, breadcrumb crust that turns golden and crunchy. It’s the ham that gets the “how the hell did you make this?” looks every single time.

Serves 8–12 (with leftovers for epic sandwiches)
Prep 15 mins | Cook 2–4 hours simmering + 15 mins baking
Cost about £1.50–£2 per person (depending on the joint)

Ingredients (Amazon affiliate links for the bits I always use – cheers for the support)

1 large smoked gammon joint (4–5kg ideally, with a good thick layer of fat – get it from the butcher)
6–8 bay leaves
1 tbsp juniper berries
1 tbsp black peppercorns
1 tbsp cloves (for studding)
4–5 tbsp Demerara sugar
1 egg yolk
2 heaped tsp English mustard powder (this one is the proper Colman’s)
100g fresh breadcrumbs (make your own or buy decent ones – none of that orange sawdust)

Method – Dead Easy, Maximum Wow

The simmer. Grab your biggest saucepan and chuck an upturned heatproof plate in the bottom (this stops the gammon scorching on the base – old-school trick). Add the bay leaves, juniper berries, and black peppercorns. Pop the gammon on the plate, fat side up, and fill the pan with cold water until the meat is just covered. Bring to a gentle simmer (not a rolling boil – you want it to bubble lazily). Cook for 20 minutes per pound (450g). For a 4kg joint, that’s about 3–3.5 hours. Top up the water if needed.
Check it’s done. The ham is ready when a skewer slides in easily and the fat is soft. Lift it out (careful – it’s hot and heavy) and let it cool slightly. Reserve a splash of the cooking liquor if you fancy making a sauce later.
Skin it. Once it’s cool enough to handle, peel off the rind, leaving the fat layer intact. Score the fat in a diamond pattern with a sharp knife – go deep enough to cut through the fat but not into the meat.
Stud it. Push cloves into the intersections of your diamond pattern. It looks posh and smells like Christmas.
The glaze. In a small bowl, mix the egg yolk, mustard powder, and Demerara sugar into a thick paste. Smear it generously over the fat – get it into all the scores. Then sprinkle over the breadcrumbs, pressing them down lightly so they stick.
Bake. Preheat the oven to 180°C fan (200°C conventional, gas 6). Pop the ham in a roasting tin (line it with foil to save washing up) and bake for 15 minutes until the crust is golden and bubbling. Keep an eye – you want it bronzed, not burnt.
Rest and carve. Let it sit for 15–20 minutes before carving. The fat will firm up a bit, making it easier to slice into perfect, juicy slabs.

Why This Ham Is Bloody Marvellous

That smoky, herby flavour from the simmer is next-level
The mustard-breadcrumb crust is sweet, tangy, crunchy perfection
Leftovers are gold: sandwiches, pea and ham soup, quiche, the lot
Freezes beautifully (sliced or whole)

Serve it hot with roast potatoes and all the trimmings, or cold with pickles and chutney. Either way, it’s the star of the show.

Voila! Bloody marvellous!

My Amazon kit for the perfect Christmas ham
→ Colman’s English mustard powder – the only one worth using
→ Good quality cloves – these are fresh and potent
→ Heavy-duty roasting tin – mine’s been going strong for 15 years
→ Sharp carving knife – makes slicing a dream

Get that ham on the go, you legends. Your Christmas table will thank you.

Proper Homemade Sausage Rolls – The Ultimate British Classic You’ll Never Buy Again

2025-12-20T04:25:00.000-08:00

Right, let’s cut the faff. You’ve had enough of those cardboard-tasting supermarket sausage rolls that taste like regret and sawdust. It’s time to make your own – proper, flaky, buttery, herby, and so good you’ll be hiding them from the kids. These are the sausage rolls that make people go quiet when they bite in, then immediately demand the recipe.

This is dead easy if you’ve got a bit of patience (and a fridge). We’re making a rough puff pastry from scratch – none of that shop-bought nonsense that tastes like plastic. Trust me: once you’ve made these, you’ll never look back.

Makes 12–16 decent-sized rolls (or 24 cocktail ones if you’re feeling generous)
Prep 45 mins (plus chilling) | Bake 18–20 mins
Cost about £5 for the lot – bargain

Ingredients

250g plain flour (sift it, don’t be lazy)
250g unsalted butter – proper cold, straight from the fridge (I use this Kerrygold)
250ml ice-cold water (keep a jug in the freezer for 10 mins)
450g good sausage meat (I get mine from the butcher – proper pork, not 60% filler)
1 heaped tsp dried sage (or mixed herbs if you’re feeling fancy)
Salt and freshly ground black pepper (be generous)
1 beaten egg for glazing (this is the one that makes them golden)

Method – Step-by-Step, No-Nonsense

Pastry time. Sift the flour into a big mixing bowl with a good pinch of salt and a crack of pepper. Cube the cold butter into small chunks and chuck it in. Get your hands in and rub roughly – you want big lumpy bits of butter, not breadcrumbs. This is rough puff, not shortcrust. Leave it rustic.
Bring it together. Slowly pour in the ice-cold water with one hand while mixing with the other (use a knife or your fingers). Stop as soon as it forms a shaggy dough ball – don’t overwork it. Wrap in cling film and shove in the fridge for 30 mins minimum. (This is where the magic happens.)
Sausage prep. While the dough chills, mix the sausage meat with the sage (or mixed herbs), a decent pinch of salt and plenty of black pepper. Fry off a small spoonful in a pan, taste, and adjust seasoning. You want it properly herby and savoury – this is your only chance to get it right.
Lamination time. Flour your work surface generously. Roll the dough into a rectangle about 1cm thick. Fold it into thirds like a letter (bottom up, top down), then give it a quarter turn. Roll out again into a rectangle. Repeat this folding and rolling twice more (three turns total). This is what gives you those beautiful layers. Pop it back in the fridge for 10–15 mins if it’s getting sticky.
Assembly. Flour the surface again. Roll the dough into a long rectangle about 30cm x 20cm. Roll the seasoned sausage meat into a long sausage shape with your hands (divide into two if it’s easier) and lay it down the length of the dough. Brush one long edge with beaten egg, then roll the dough over the sausage meat like a giant sausage roll duvet. Seal the edge firmly with a fork or your fingers.
Cut and glaze. Slice into your desired size – 8–10cm for big ones, 4–5cm for cocktail bites. Place on a baking tray lined with baking paper (this one is non-stick and reusable). Brush the tops with more beaten egg for that glossy finish.
Bake. Preheat the oven to 180°C fan (200°C conventional, gas 6). Bake for 18–20 minutes until deep golden brown and the sausage is cooked through (no pink). You’ll smell them before they’re ready – pure heaven.
Serve. Let them cool for 5 mins if you can bear it (I never can). Eat warm with HP sauce, ketchup, or just on their own like a civilised savage.

Why These Sausage Rolls Are Worth the Effort

Flaky, buttery pastry that shatters when you bite
Proper sausage meat that’s seasoned to perfection
Freezes brilliantly (uncooked or cooked) – batch them up
Cheaper and tastier than anything you’ll find in a packet

Go on, make a double batch. Your future self will thank you when you’re raiding the freezer at 11pm.

My Amazon kit for perfect sausage rolls
→ Kerrygold unsalted butter – the gold standard
→ Reusable silicone baking mats – no more burnt paper
→ Sharp paring knife for clean cuts (this set is a steal)
→ Rolling pin that actually works (I use this one)

Get stuck in, you beautiful bakers. Share a pic if you make them – I want to see those golden beauties.

Farewell to Casalingo: Brighton's Proper Italian Institution Calls It a Day After 37 Heartwarming Years

2025-12-11T05:45:00.000-08:00

Blimey, talk about a proper kick in the guts. Here we are in mid-December 2025, and Angelo and Geri Martinoli drop the bombshell: Casalingo Ristorante Italiano, that cosy Preston Street legend slinging authentic Northern Italian grub since 1989, is retiring come Sunday 1st February 2026. Thirty-seven years of turning simple, fresh ingredients into plates that transport you straight to Lake Como (where Angelo hails from). Born near those misty shores, trained in Swiss kitchens, he rocked up in Brighton in '79 and built a family-run haven that's outlasted every flashy pretender on the strip. "Casalingo" means homely, and crikey, it was – relaxed vibe, candlelight, attentive staff who treat you like one of their own, and food so genuine it draws Italians from miles around.

I've been a regular for donkey's years, popping in several times long before 2021 (though I never got round to blogging about it back then – too busy stuffing my face, probably). Then the pandemic hit, and when things eased, I finally put pen to paper: October 2021 for that post-lockdown antipasti platter and sea linguine that felt like a proper rebirth, followed by a February 2022. Tucked at 29 Preston Street, it's minimalist and welcoming, no fuss, just big-hearted classics: prosciutto e melone, snails in garlic butter, seafood linguine packed with mussels and clams, salmon risotto, veal medallions in sage and Frascati, and that legendary panna cotta or tiramisu to finish. Reviewers on TripAdvisor and The Argus rave about it being "simply the best" Italian in Brighton – generous portions, reasonable prices, and service that's warm as a Nonna's hug. It's hosted countless birthdays, first dates, and raucous celebrations, with walls once scribbled with punter love notes.

Angelo and Geri's announcement tugs at the heartstrings: mixed emotions, time to relax with family and chase dreams after cherishing all those friendships and feasts. They're bowing out gracefully – open as normal till 20th December, festive break, then back 8th January for the final hurrah, including cabarets with Jason Lee's vocals on the 9th and drag icon Dave Lynn on the 25th from noon. If you're anywhere near Brighton, book now for one last plate of that linguine pescatore or carbonara – raise a glass of Barolo and say ta-ra properly.

Losing Casalingo is like losing a friend who's always got your back with a cracking meal. In this world of here-today-gone-tomorrow eateries, family-run gems like this are gold dust. Angelo, Geri, and the crew – you've fed us body and soul. Enjoy the retirement, you absolute legends. We'll miss you something fierce.

Fancy recreating a bit of that magic at home? Here's my Amazon picks to tide you over:

→ Marcato Atlas 150 Pasta Maker – the proper Italian one for fresh sheets at home

→ Homemade Pasta Made Simple cookbook – easy lessons for restaurant-worthy noodles

→ A cracking Italian cookbook with classics like tiramisu and risotto

Slurp responsibly, folks. Share your Casalingo memories below – what's your go-to order?

Roasted Carrot & Chicken Stock Soup

2025-12-01T09:14:00.000-08:00

Right then, you lot asked for it: the posh-but-still-cheap version of my famous roasted carrot soup, now turbo-charged with proper chicken stock. Same lazy method, same ten-quid kitchen, but suddenly it tastes like you’ve been simmering bones since last Tuesday. Ridiculously good, ridiculously easy, and it’ll have your mates swearing you’ve secretly enrolled at Le Cordon Bleu.

Serves 4 very happy people or 6 with dainty portions
Prep 10 mins | Cook 45 mins
Total cost still under a fiver if you’re not daft with the stock

Ingredients (affiliate links = stuff I actually use and earn a few pennies from, cheers ducks)

1kg carrots (wonky ones, the sweeter the better)
1 large onion, roughly chopped
4 fat garlic cloves, unpeeled
3 tbsp olive oil (this one – decent but won’t bankrupt you)
50g butter (real butter)
1 heaped tsp ground cumin
1 heaped tsp ground coriander
Salt & loads of cracked black pepper
Juice of ½ lemon
800ml–1 litre proper chicken stock (homemade if you’re smug, otherwise this one is my store-bought cheat and it’s bloody lovely)

Method – Still Brain-Dead Simple

Crank the oven to 200°C (180°C fan, gas 6). Foil-line a roasting tray unless you enjoy scrubbing.
Chuck the carrots (peeled or not, I still can’t be arsed), onion, and unpeeled garlic into the tray. Drizzle with olive oil, scatter the cumin, coriander, tons of salt and pepper, then toss like you mean it.
Roast 35–45 mins, shaking once. You’re after proper blistered edges and that “someone’s cooking something filthy” smell wafting through the house.
Tip the lot into a big pot. Squeeze the now-soft garlic from its skins, add the butter and 800ml of hot chicken stock. Blitz with a stick blender (still using this absolute legend of a machine after 13 years) until it’s smoother than a Tory’s excuse.
Slosh in more stock if you like it thinner, then hit it with the lemon juice. Taste – it’ll probably want another pinch of salt and a heroic crack of pepper. Adjust until it makes you go “blimey” out loud.
Serve scalding hot with crusty bread drowned in butter, maybe a swirl of cream if you’re feeling rock-and-roll.

Why this version is even better

Chicken stock turns it from great to “shut up and give me the recipe” territory
Still freezes brilliantly – your future self will want to kiss you
Proper restaurant depth for about 90p a portion

Go on, make a massive pot. Your January self (and your wallet) will thank you.

My Amazon kit for this exact soup
→ The stick blender that refuses to die
→ My emergency decent chicken stock (no shame)
→ Odysea PDO Kalamata Extra Virgin Olive oil I actually buy by the crate
→ Real butter (because spreadable is for quitters)

Slurp, swear, repeat.

Beaujolais Nouveau Day 2025: Le Beaujolais Nouveau est Arrivé! – Raise a Glass to the Juiciest Red of the Year (And Yes, It's Today!)

2025-11-20T04:42:00.000-08:00

Blimey, folks – it's that glorious third Thursday in November again, and today, 20 November 2025, the corks are popping across the land for Beaujolais Nouveau Day! Le Beaujolais Nouveau est arrivé! If you've been hibernating under a rock (or buried in work like the rest of us), this is the one day when the freshest, fruitiest Gamay grapes from France's Beaujolais region get bottled just weeks after harvest and unleashed on the world at midnight. None of that faffing about with years in oak barrels – this beauty is meant to be glugged young, chilled slightly, and shared with proper mates.

A Quick History Lesson (Without the Boring Bits)
Back in the day, Beaujolais vineyard workers celebrated the end of the back-breaking harvest by cracking open the first young wines. Fast-forward to the 1950s, some clever French rules made it official, and by the 1970s-80s (thanks to marketing wizard Georges Duboeuf), it exploded into a global party. There used to be races to get the first bottles to the UK – helicopters, sports cars, the lot! It dipped in popularity when some industrial versions tasted like banana bubblegum (give me a break), but crikey, the 2025 vintage is a cracker – easily the best since 2022, with proper ripe fruit, balance, and none of that over-the-top nonsense. The revival is on, led by small producers who actually care about the grapes.

What Does 2025 Taste Like?
Expect a riot of crunchy red berries, cherries, strawberries, a whiff of violets, and that lively zip that screams "drink me now!" Serve it lightly chilled (about 12-14°C – stick it in the fridge for 20 minutes), and it's perfect with a charcuterie board, roast chicken, or even your upcoming Christmas turkey leftovers. Sod the stuffy reds – this is fun in a glass.

Where to Celebrate in the UK (If You're Not Already Three Sheets to the Wind)
London's going mad for it: Gordon's Wine Bar doing breakfast with the first pour, Galvin Bistrot with jazz and croque monsieur from 8:15am, or Le Beaujolais bar (the oldest French wine spot in town) where it's basically Beaujolais Day every day. Swansea? Booked solid a year in advance – those Welsh know how to party!

My Top Picks for Beaujolais Nouveau 2025 – Grab 'Em Quick on Amazon (And Yes, These Are Affiliate Links That Help Keep the Blog Boiling)
No point waffling – here are some belters available right now in the UK. I've picked ones getting rave reviews for proper fruit and structure:

Georges Duboeuf Beaujolais Nouveau 2025 – The classic, reliable crowd-pleaser with bags of juicy red fruit. Perfect starter.
Buy on Amazon (affiliate link – cheers if you use it!)
Château de Belleverne Beaujolais-Villages Nouveau 2025 – A step up, with extra depth, raspberry spice, and silky finish. Around £13-15 – bargain!
Buy on Amazon
Domaine Bel Avenir or Similar Artisan Bottlings – For something a bit more serious and natural – vibrant, fresh, and turning heads this year.
Search Amazon for top 2025 Nouveaux

Pro tip: Stock up on a case – it won't last long, and it's brilliant for festive parties. Pair with saucisson, Comté cheese, or just a packet of crisps if you're feeling lazy.

So there you have it – raise a glass tonight, toast the harvest, and sod the doom and gloom. Life's too short for boring wine!

What are you cracking open this Beaujolais Nouveau Day? Drop a comment below – I love hearing your tips (and disasters).

Until next time,
Ken Frost

Cote Brighton Review 2025: Back After Too Long, and Blimey, What a Glow-Up!

2025-11-16T03:05:00.000-08:00

Eva and I hadn't darkened the door of Cote Brighton in donkey's years – life, you know, gets in the way with its endless parade of deadlines and daft distractions. But last night, Saturday the 15th of November, we thought, sod it, let's treat ourselves to some proper French flair right here on the Sussex coast. And crikey, what a belter of a decision that turned out to be. Cote, that cheeky little slice of Paris tucked away on Church Street (opposite the Dome, if you're navigating with a post-booze haze), has had a bit of a spruce-up since our last jaunt. The menu's been given a right good makeover, ditching the old Poulet Breton for whole or half roast chickens that promise (and deliver) on the comfort front. Oh, and unlimited fries? With a parade of sauces to drown 'em in? It's like they've been reading my mind – or perhaps just the collective cravings of Brighton's hungry hordes.

We rocked up around 8pm, and the place was humming like a well-oiled beehive. We had a reservation and they squeezed us in at a cosy corner table away from the door and windows as requested. If you're plotting a visit, do the sensible thing and book ahead via their website, especially on a weekend when the city's buzzing with weekend warriors.

The Vibe: All the Charm of a Parisian Bistro, Minus the Attitude

Atmosphere-wise, Cote's nailed that effortless French cool in a modern bistro style. Service? Spot-on from the off. Our waitress was professional, welcoming and service orientated. Busy as it was, the kitchen kept the plates coming at a clip that matched our appetites – though more on that herb butter hiccup later.

Blimey, the changes! That old Poulet Breton's been shown the door in favour of succulent whole or half roast chickens, roasted to crispy-skinned perfection and served with a flurry of sides. And the fries? Unlimited!

What We Tucked Into: A Feast Fit for Francophiles

Starters kicked off with king prawns – plump, garlicky beauties grilled till they sang, drizzled with a herb oil that had us mopping up every last drop with crusty bread. Then, chicken liver parfait for me – silky smooth, not a whiff of off-notes, spread thick on toasted brioche with a sharp chutney to cut through the richness.

Mains? We couldn't resist the Cote staples. Eva's steak frites arrived medium as requested, juicy and charred just so, with those endless fries piled high and a side of herb butter melting into salty oblivion. I plumped for the half roast chicken, flesh tender enough to forgive any poultry past traumas. We shared a bottle of Merlot – fruity, full-bodied, the perfect foil to the meats without overwhelming the palate. And the drinks? A couple of complimentary Blanc de Blancs on arrival (cheers to that generous touch), followed by a cheeky procession of tequilas to round off the evening. Smooth as silk, those – none of your firewater nonsense.

The Bill and the Buzz: £155 Well Spent, With One Tiny Quibble

When the chit came, including service, it tallied a very reasonable £155 for the pair of us – that's two starters, two mains, a bottle of plonk, fizz on the house, and enough tequila to fuel a small fiesta. Bargain for the quality, if you ask me. We left with bellies full, hearts merry, and not a complaint in sight. Well, almost: the only fly in the ointment was the second portion of herb butter (Cote offers unlimited fries and sauces now) for my chicken. It arrived fashionably late for the second pat – by then, I'd hoovered up the lot. In a place that busy, these things happen, but a nudge to the kitchen might sort it for next time.

All in all, Cote Brighton's back on our must-return list with bells on. If you're in Hove or the Lanes and fancy French food that's proper without the pretension, leg it down there. You won't regret it – unless you're on a diet, in which case, tough luck.

Fancy recreating a bit of that magic at home? I've got my eye on The French Brasserie Cookbook by Daniel Galmiche (affiliate link – helps keep the blog frying), packed with recipes for parfaits and frites that'll have your kitchen smelling like the Champs-Élysées. Or crack open The World Atlas of Wine by Hugh Johnson (another affiliate nod) to geek out on that Merlot magic.

What's your go-to French fix in Brighton? Drop a comment below – I'd love to hear, and maybe even swing by for a rematch.

Posted by Ken Frost on Sunday, 16 November 2025

Bringing Back the Proper Sunday Roast: My No-Nonsense Roast Beef and Yorkshire Pudding Recipe

2025-11-08T07:59:00.000-08:00

Ah, the Sunday roast. That glorious British institution that's been under siege from trendy gastropubs serving "deconstructed" versions with foams and microgreens. Give me a break! I've spent years traipsing around restaurants from the posh spots in London, Stockholm to the no-frills diners in Brighton, and nothing beats a proper home-cooked roast beef with Yorkshire puds that rise like they've got something to prove. If you're like me – fed up with overpriced slop and craving something hearty, flavoursome, and downright comforting – then pull up a chair. This recipe's been in my back pocket for ages, tweaked from family whispers and butcher mates, and it's guaranteed to fill your kitchen with that irresistible aroma that has the neighbours knocking.

Back in 2018, I rustled this up after a chat with my old pal Derek Stott (now sadly no longer with us, RIP Derek) at D&D Family Butchers in Brighton. He sliced me off a whopping 3.5kg sirloin joint, aged to perfection with a fat cap that rendered down into liquid gold. That beast turned out succulent, pink in the middle, and paired with Yorkshires cooked right in the beef fat? Magic. Fast forward to now, and with winter biting harder than a hungover terrier, it's time to resurrect it. Whether you're hosting a crowd or just treating yourself, this'll have you grinning over a plate piled high. And trust me, leftovers? Even better cold with a dash of salt.

Why bother with this over some Deliveroo nonsense? Simple: it's cheaper, tastier, and you control the quality. No soggy bottoms here (unless it's the veg). Plus, in these cash-strapped times, knocking up a roast like this saves a bob or two while impressing the socks off anyone lucky enough to join you. Let's get cracking – I'll walk you through it step by step, with tips to avoid the pitfalls I've dodged over the years.

What You'll Need: Ingredients for 4-6 Hungry Souls

This serves a proper family do, but scale it down if you're flying solo. We're talking traditional roast beef and Yorkshire pudding, with trimmings to make it a full spread. Source your beef from a decent butcher – none of that supermarket polystyrene tray rubbish.

For the Roast Beef:

2-3kg sirloin joint – go for well-marbled with a good fat layer
2 tbsp English mustard (the hot stuff, not that mild Yankee yellow)
Sea salt and freshly cracked black pepper (generous handfuls)

For the Yorkshire Puddings (makes 8-10 monsters):

225g plain flour
2 large eggs (free-range, obvs)
300ml milk
Pinch of salt

Quick Trimmings:

Roast potatoes (King Edwards or Maris Pipers, parboiled then smashed in hot fat)
Steamed greens (broccoli or cabbage – keep it green and simple)
Gravy

Pro tip: If you're stocking up, grab a reliable meat thermometer to nail that pink centre every time. I swear by this one – OXO Good Grips Instant Read Thermometer – it's tough as old boots and reads in seconds. Affiliate disclosure: If you click through and buy via my link, it helps keep the blog brewing without costing you extra. Cheers!

Step-by-Step Method: From Raw to Reward

Don't rush this – good things come to those who preheat patiently. Oven at 220°C (fan)/Gas 7 to start, then drop to 180°C/Gas 4. Total cook time? About 1.5-2 hours, depending on your joint's heft.

Prep the Beast: Pat your beef dry with kitchen roll (wet meat steams, not roasts). Slather it all over with mustard, then season like you've got a grudge – salt, pepper. Let it sit at room temp for 30 mins. Put it on a trivet in a roasting pan.
Into the Oven: Blast it high for 20 mins to crisp the outside (that's your "seal the juices" bit the telly chefs bang on about). Then drop the temp and roast for 15 mins per 500g for medium-rare (internal temp 55-60°C – pink and juicy). Baste every 20 mins with pan juices. If you're partial to well-done, add 5-10 mins, but life's too short for shoe leather.
Yorkshire Magic: While the beef's sizzling, whisk up the batter. Sift flour into a bowl, make a well, crack in eggs, and gradually add milk while beating to a smooth paste (no lumps, or you'll have chewy disappointment). Season and rest in the fridge for at least an hour – this is key for rise. About 45 mins before the beef's done. Pour the mixture under the beef, so that it cooks in the fat dripping down from the beef. Note it will not rise, and instead will become a beef flavoured thick pancake which you slice up when serving. My father taught me this method for Yorkshire pudding.
Rest and Gravy: Yank the beef out, tent with foil, and rest for 20-30 mins (this redistributes juices – skip it and you'll carve dry slices).
Sides Assembly: Parboil spuds 5 mins, drain, shake to fluff, then roast in fat at 200°C for 45 mins, turning halfway. Steam greens till tender-crisp.

There you have it – carve against the grain, plonk a slice of pud on each plate, drown in gravy, and dig in. The beef should be melt-in-mouth tender. Cold leftovers? Slathered in mustard for brekkie. Genius.

Top Tips from a Bloke Who's Burnt a Few

Fat is your friend: That sirloin cap renders into the best basting liquid. Skimpy lean cuts? Meh.
Oven woes? If yours runs hot, foil the top halfway. No fan? Add 10% to times.
Make-ahead: Batter rests overnight fine; prep veg day before.
Veggie twist: Swap beef for nut roast, but keep the puds – they're universal.
Scale for crowds: Double pud batter, but don't overcrowd the tin.

Fancy elevating your kitchen kit? This 12-Hole Yorkshire Pudding Tin is non-stick heaven and stacks away easy. Again, your click supports the musings – ta very much!

Right, that's my ode to the roast. If you've nailed it (or cocked it up gloriously), drop a comment below. What's your go-to Sunday ritual? Fancy restaurant recommendation or more home hacks? Follow this site. Until next time, eat well and stay cheeky.

Ken Frost
November 2025

Maggie Jones's London Reopening 2025: My Heart (and Stomach) Leaps as This Kensington Legend Returns on November 10 – After Years of Heartache, It's Time for Pies, Ale, and Tudor Magic Again!

2025-11-01T04:37:00.000-07:00

Oh, the ghosts of good times past! It's Ken Frost here, your grizzled FCA-turned-food-scribbler from the wilds of Croydon (via endless audits and even more endless dinners), and I've got news that'll warm your cockles faster than a fireside jug of mulled wine: Maggie Jones's in Kensington is reopening on November 10, 2025! After a heartbreaking closure since that pesky 2023 electrical fire (yes, the one that shuttered this 61-year-old icon for far too long), the Tudor-style haven at 6 Old Court Place is rising from the ashes like a phoenix with a perfect pie crust. If you've been pining for old-school British charm in London—think rabbit pie that hugs your soul, crackling roasts, and service so warm it melts the November chill—this is your siren call.

I've been a Maggie Jones's devotee for over two decades, clocking in at least six visits across my restaurant reviews on kenfrost.com (check my 2002 review of the lamb or the 2012 revisit post covid—pure nostalgia fuel). Back then, it was my go-to for escaping Westminster's wonky ledgers: Dimly lit rooms evoking a bygone era, tankards of ale, and dishes that screamed "proper British nosh" without the £100 tasting-menu bollocks. Closed for years? It felt like losing a mate. But now, with bookings opening today via their site (pro tip: snag a table sharpish—it's already buzzing), I'm plotting my triumphant return. If you're hunting the best traditional British restaurant in Kensington 2025 or top London pie spots post-reopening, read on for why this resurrection is unmissable, plus my insider tips to maximise your feast.

Why Maggie Jones's November 10 Reopening is the Hottest Ticket in London This Autumn

Nestled in a hidden Kensington alley off Kensington Church Street, Maggie Jones's has always been more than a restaurant—it's a time capsule of Edwardian elegance, named after a fictional 1910s landlady (inspired by royal whispers, no less—rumour has it Princess Margaret was a fan). Shut since August 2023's blaze (which gutted the kitchen but spared the soul), the team's poured heart into a full refurb: Expect polished oak beams, flickering candles, and that signature rabbit warren of rooms intact, now with upgraded fire safety and a nod to sustainability (locally sourced game, anyone?).

The menu? A love letter to hearty British classics, unchanged in spirit but refreshed for 2025 palates. From my pre-closure pilgrimages:

Starters to Swoon Over: Potted shrimps or devilled kidneys—£8-12, tangy and moreish, perfect with a crisp Sancerre.
Mains That Steal the Show: The eponymous rabbit pie (£22), flaky pastry encasing tender meat in a cider gravy—my 2010 review called it "better than grandma's, without the lecture." Venison or beef wellington follow suit, sides like buttered cabbage keeping it unfussy.
Puds and Pints: Sticky toffee that clings like a bad expense claim, washed down with ales from nearby breweries (£6/pint).

Prices? Still a steal for Kensington: £45-65pp with wine, miles below flashier foes like The Ivy. Post-fire tweaks include vegan options (e.g., nut roast) and gluten-free tweaks, broadening appeal without diluting the DNA. As one of London's best cosy restaurants for winter 2025, it's primed for date nights, family reunions, or solo scribbles (like mine).

My Personal Maggie Jones's Odyssey: From First Bite to Fire-Side Lament – And Why You Must Book Now

Flashback to 2005: Fresh off a brutal HMRC audit (ah, the irony—taxing and taxing), Eva and I stumbled into Maggie Jones on a whim. That rabbit pie? Epiphany in pastry. We returned in 2007 for her birthday (review: "Ambiance: 10/10; Bill: Surprisingly un-scary"), 2012 post-Brexit blues (comfort food supreme), and 2019 with mates for a roast-off. By 2022's last supper, it was ritual—whispers over wine about life's ledgers, the crackle of logs drowning out Croydon's chaos.

The closure hit hard: No more escaping into that burrow-like warmth amid London's relentless reinvention. But November 10? Resurrection day! Early buzz from insiders (TripAdvisor threads are alight) promises the same team, same soul—perhaps even a "reopening special" pie. For Maggie Jones's London reopening reservations, hit maggie-jones.co.uk now; tables for two are vanishing faster than my patience for overpriced avocado toast.

Pro Tips for Your Maggie Jones 2025 Visit: Maximise Flavour, Minimise Faff

Timing: Book for 7pm slots—peak cosiness without the post-theatre rush. Weekdays for intimacy; weekends for buzz.
Pairings: Ale flights for purists; their wine list skews French whites to cut the richness.
Insider Hack: Mention you're a kenfrost.com fan—might snag a window nook (worked pre-closure!).
Accessibility: Steps-free entry now, plus veggie/vegan menus—family-friendly upgrade.
Extend the Magic: Stroll Kensington Gardens post-meal; pair with my nearby Cote Brighton review for a full British binge.

In a city drowning in fusion fads, Maggie Jones's return is a reminder: Sometimes, the old ways win. If this iconic Kensington restaurant reopening has you salivating, dash over my full London eats archive for more, or drop a comment: What's your must-try on the menu? Share on X (@ken_frost) with #MaggieJonesReopening2025—let's make it trend.

Fancy booking it? Head straight to Maggie Jones's to snag you spot

Until next feast...

Fed up with celebrity slop? Dive deeper at www.kenfrost.com 'The Living Brand'. © Ken Frost 2002-2025. #MaggieJonesLondon #KensingtonRestaurants #BritishPieHeaven #LondonReopening2025 #BestTraditionalBritishFood

Spooky Roasted Pumpkin and Garlic Soup: The Ultimate Halloween Warmer for 2025

2025-10-31T05:37:00.000-07:00

Posted on Friday, October 31, 2025

Ah, Halloween 2025— that gloriously ghoulish night when the kids are out trick-or-treating, dressed as mini-Reeves (complete with red budget folders), and I'm hunkered down in the kitchen, channelling my inner mad accountant-scientist. You know me, Ken Frost, the FCA who's audited more ledgers than you've had hot dinners, but when it comes to food, I'm all about simple, soul-warming triumphs that stick it to those pretentious TV chefs. Remember my eternal gripe? Fed up with celebrity cooks drizzling truffle oil over barely seared slop while charging £50 a pop? Me too! Tonight, as the fog rolls in and HMRC's ghosts haunt my dreams (those endless audits...), I'm resurrecting my classic roasted pumpkin and garlic soup with a spooky twist. It's creamy, garlicky, and just the thing to banish the chills—perfect for a Halloween feast that won't haunt your wallet.

This easy roasted pumpkin soup recipe is vegan-friendly (if you skip the butter), ready in under 90 minutes, and screams autumn vibes. Whether you're hosting a pumpkin-carving party or just need a cosy bowl after dodging candy-crazed zombies, it's got that roasted depth that'll make your taste buds do the monster mash. Pro tip: Pair it with crusty bread and a cheeky ghost-shaped crouton for extra frightful fun. Let's conjure this pot of orange magic—because nothing says "Happy Halloween" like outsmarting bland recipes.

Ingredients (Serves 4-6 Famished Witches)

1 medium pumpkin (about 2-3 kg, sugar or crown prince variety for max flavour—grab one from your local shop)
2 whole heads of garlic (unpeeled, for roasting—nature's vampire repellent)
2 bay leaves (fresh or dried, to infuse that herbal hex)
1 large onion, finely chopped (the unsung hero of soups)
2 tbsp olive oil (plus extra for drizzling)
50g butter
1.5 litres vegetable or chicken stock (low-sodium, to keep it light)
Sea salt and freshly ground black pepper, to taste
A generous pinch of freshly grated nutmeg (for that warm, witchy spice)

Prep time: 15 mins | Cook time: 75 mins | Total: 90 mins

Step-by-Step Instructions: Brew Up Your Halloween Pumpkin Soup

Prep the Pumpkin Cauldron: Preheat your oven to 180°C (160°C fan/gas mark 4). Halve your pumpkin lengthwise and scoop out the seeds and stringy bits—save those seeds for toasting later as a crunchy garnish (zero waste, all win). Score the flesh lightly with a knife for even roasting, then season with a sprinkle of sea salt and pepper. Pop a whole head of garlic (cut in half horizontally) and a bay leaf into each pumpkin cavity. Drizzle generously with olive oil, then place cut-side up on a baking tray. Roast for 1 hour, or until the flesh is fork-tender and caramelised. (Pro Halloween hack: Carve a mini jack-o'-lantern face on the skin before roasting for Instagram-worthy pics!)
Sauté the Spectral Onions: While the pumpkin works its magic, heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and a pinch of nutmeg—stir for 5-7 minutes until softened and translucent, but not browned. This base is the soul of your soup; don't rush it, or you'll summon blandness.
Harvest the Roasted Goodness: Once roasted, let the pumpkin cool slightly. Scoop out the flesh (discard the tough skin) and add it straight to the onion pot. Squeeze the roasted garlic cloves from their skins—they'll pop out soft and sweet like hidden treasure—and stir them in too. Fish out those bay leaves (unless you fancy a leafy surprise). Pour in the stock, bring to a gentle simmer, and let it bubble for 10 minutes to meld the flavours.
Blitz into Creamy Elixir: Add your knob of butter (or vegan sub) for that silky finish. Using a stick blender (or transfer to a jug blender in batches), whizz everything until velvety smooth. Taste and adjust seasoning—more nutmeg for spice, salt for savouriness. If it's too thick, add a splash more stock. Reheat gently if needed.
Serve with Spectral Flair: Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut cream (for dairy-free), or a dusting of smoked paprika for smoky vibes. Serve steaming hot on this All Hallows' Eve—it's the perfect antidote to chilly nights and overpriced pumpkin lattes.

Nutritional Notes (Per Serving, Approx.): 150-200 calories, packed with vitamin A for glowy skin (ideal post-Halloween makeup). Gluten-free, low-carb, and oh-so-shareable.

There you have it—my roasted pumpkin and garlic soup, rebooted for Halloween 2025. It's not just a recipe; it's a rebellion against culinary cobwebs. If you're loving this easy pumpkin soup for Halloween, why not check out my other food musings on kenfrost.net/accountants-can-cook for global twists, or dive into my restaurant reviews for where to slurp something similar in Croydon? Drop a comment below: What's your spookiest kitchen fail? And if you're gearing up for tax season amid the candy coma, remember—I'm here for the audits too.

Tax does have to be taxing... but soup doesn't! Brought to you by www.kenfrost.com 'The Living Brand'. #HalloweenPumpkinSoup #RoastedPumpkinRecipe #EasyHalloweenRecipes2025 #VeganPumpkinSoup

Simpson's in the Strand Reopening 2026: London's Iconic Roast House Returns with Jeremy King at the Helm

2025-09-26T04:17:00.000-07:00

London's dining scene is buzzing with anticipation as one of its most storied establishments prepares for a triumphant return. Simpson's in the Strand, the legendary British restaurant famed for its Sunday roasts and literary heritage, is set to reopen in early 2026. After closing its doors in 2020 amid the COVID-19 pandemic, this Strand landmark—originally opened in 1828—is being revitalised by hospitality maestro Jeremy King. For food lovers, history buffs, and anyone craving authentic British cuisine, the Simpson's in the Strand reopening promises to be a highlight of 2026's restaurant calendar.

Whether you're searching for the best Sunday roast in London or planning a visit to a piece of culinary history, here's everything you need to know about this eagerly awaited revival.

A Storied Past: The History of Simpson's in the Strand

Nestled at 100 Strand, WC2R 0EW, in the heart of Covent Garden, Simpson's in the Strand has been a fixture of London life for nearly two centuries. Founded in 1828 as a chess club and coffee house, it evolved into a renowned dining destination by the mid-19th century, attracting luminaries like Charles Dickens, who reportedly penned parts of A Tale of Two Cities amid its wood-panelled grandeur.

The restaurant gained eternal fame for its roast beef trolleys—massive silver-domed carts where expert carvers sliced succulent joints tableside, a tradition that became synonymous with British hospitality. Over the years, it hosted royalty, politicians, and celebrities, cementing its status as a symbol of unpretentious elegance. Even after a period under The Savoy's ownership, Simpson's retained its old-world charm until the pandemic forced its closure, leaving a void in London's fine dining landscape.

The auction of its iconic fixtures in 2020 marked a sombre chapter, but the site's Grade II-listed building—complete with its soaring ceilings and intricate details—has been lovingly preserved for this fresh start.

Jeremy King's Vision: What's Changing and Staying the Same

Enter Jeremy King, the restaurateur behind beloved spots like The Wolseley and Brasserie Zédel. After parting ways with his longtime partner Chris Corbin, King is spearheading the Simpson's revival through his Jeremy King Restaurants group. His goal? To honour the venue's heritage while injecting modern vitality, ensuring it remains a welcoming haven for both locals and visitors.

The revamped Simpson's will span multiple spaces, blending tradition with contemporary flair:

Grand Divan: The formal dining room where the magic happens. Expect tableside carving from those legendary antique silver trolleys, focusing on classic British roasts and hearty fare in a refined atmosphere.
Romano’s: A more relaxed sibling space offering flexible British-inspired dishes at accessible prices—perfect for casual lunches or pre-theatre bites.
Simpson’s Bar and Nellie’s: Two intimate bars for aperitifs or nightcaps, evoking the chess club origins with a nod to cosy, clubby vibes.
Assembly Room: A private ballroom seating up to 100, ideal for events, celebrations, or exclusive gatherings.

King has emphasised retaining the building's period features, from the opulent interiors to the sense of timelessness that made Simpson's a pilgrimage site. The menu will spotlight seasonal British ingredients, with roasts remaining the star attraction—think perfectly pink beef, Yorkshire puddings, and all the trimmings that define the ultimate London Sunday roast.

While an exact opening date hasn't been pinned down (King eyed December 2025 but settled on January 2026 to avoid holiday chaos), the buzz is undeniable. This reopening isn't just a restaurant launch; it's a resurrection of London's soul.

Why the Simpson's Reopening is So Welcome in 2026

In a city overflowing with trendy eateries and fusion concepts, Simpson's return feels like a comforting embrace. Post-pandemic, diners crave authenticity, and few venues deliver it like this Strand stalwart. Its reopening aligns perfectly with a resurgence in heritage dining—think nostalgic nods to Britain's culinary roots amid global influences.

For locals, it's a reclaiming of a neighbourhood gem; for tourists, it's an unmissable addition to any Covent Garden itinerary. Plus, with Jeremy King's track record, expect impeccable service and value that punches above its weight. Early whispers suggest advance bookings will fill fast, so savvy foodies are already signing up for updates.

The timing couldn't be better: Just shy of its 200th anniversary in 2028, this launch sets the stage for milestone celebrations, potentially drawing international acclaim and boosting the Strand's vibrant food scene.

How to Secure Your Spot: Reservations and Tips for the Simpson's Reopening

Eager to be among the first through the doors? The official Simpson's website offers a newsletter signup for the "Simpson’s Dispatch"—your ticket to priority reservations, insider stories, and exclusive previews. Follow @jeremykingrestaurants on Instagram for teaser visuals and announcements.

Pro tips for your visit:

Timing: Aim for Sunday roasts to experience the full trolley spectacle.
Dress Code: Smart casual—elegant without stuffiness.
Pairings: Complement your meal with British wines or a pint from the bar.
Accessibility: Centrally located near Embankment Tube, with step-free access planned.

As construction wraps and the scent of roasting beef wafts once more, Simpson's in the Strand is poised to reclaim its throne. This 2026 reopening isn't just welcome—it's essential, reminding us why London endures as the world's greatest dining capital.

Stay tuned to our blog for more on London's top restaurant reopenings and must-try British classics. Have you dined at Simpson's before? Share your memories in the comments!

Happy International Bacon Day

2025-08-30T04:05:00.000-07:00

Happy International Bacon Day! If you're reading this on August 30, 2025, you're right on time to join the global celebration of one of the world's most beloved foods: bacon. Observed annually on the Saturday before Labour Day in the United States, International Bacon Day is a sizzling tribute to the crispy, savoury delight that has captured hearts (and taste buds) for centuries. Whether you're a bacon enthusiast or just love a good BLT, this day is all about indulging in bacon's smoky goodness while exploring its rich history and creative uses. In this guide, we'll dive into the origins of International Bacon Day, share mouthwatering recipes, uncover fun facts, and offer ideas to make your celebration unforgettable. Let's bacon-ate!What Is International Bacon Day and When Is It Celebrated?International Bacon Day is an unofficial holiday dedicated to honouring bacon in all its forms. While it's called "international," it's primarily tied to the U.S. calendar, falling on the Saturday preceding Labour Day—the first Monday in September. For 2025, that means August 30 is the big day, giving everyone a perfect excuse to kick off the long weekend with bacon-themed festivities. But bacon celebrations aren't limited to one date worldwide. Some countries observe it on different days, like February 19 or the first Saturday in January. Regardless of when you celebrate, the focus is on enjoying bacon's versatility, from breakfast staples to gourmet desserts. It's a day to appreciate how this simple cured meat has become a cultural icon, inspiring festivals, memes, and even bacon-flavoured everything. The Fascinating History of International Bacon Day The story of bacon itself dates back thousands of years. Ancient Chinese civilisations were preserving pork bellies with salt as early as 1500 BC, a method that evolved and spread to the Romans, Greeks, and beyond. By the 12th century, traditions like gifting bacon to harmonious married couples emerged in England. European settlers brought these techniques to America, where bacon became a staple. Spanish explorer Hernando de Soto introduced pigs to the New World in 1539, kickstarting the U.S. pork industry. Modern International Bacon Day has more recent roots. It was founded around 2000-2004 by a group of graduate students, either from the University of Colorado in Boulder or residents in Bradford, Massachusetts—accounts vary slightly.

What started as a fun excuse to indulge has grown into a global phenomenon, with bacon lovers worldwide sharing recipes and stories online.Key milestones in bacon's timeline:

1500 BC: Early pork curing in China.
12th Century: Bacon traditions in England.
1770: First dry-cured bacon factory in Wiltshire, England.
1924: Oscar Mayer patents sliced, packaged bacon.
1939-1945: Bacon fat collected for WWII explosives.
2000s: International Bacon Day is born.

Fun Facts About Bacon You Didn't KnowBacon isn't just tasty—it's packed with intriguing trivia that makes it even more fun to celebrate on International Bacon Day. Here are some crispy nuggets of knowledge:

Americans eat an average of 18 pounds of bacon per person each year.
The word "bacon" comes from the Germanic "bak," meaning back meat.
Bacon was part of the first meal eaten on the moon by astronauts Neil Armstrong and Buzz Aldrin.
In the U.S., bacon refers to cured pork belly, but globally, it varies—Canadian bacon is from the loin, while Italian pancetta is spiced and rolled.
Bacon's allure comes from its perfect blend of saltiness, smokiness, and crunch, making it a ultimate comfort food.
During WWII, households donated bacon grease to make glycerin for bombs.

These facts highlight why bacon has endured as a favourite across cultures and eras.Mouthwatering Bacon Recipes for International Bacon DayNo International Bacon Day celebration is complete without trying new recipes. Here are three easy, delicious ideas to get you started, ranging from savoury to sweet. 1. Ultimate Cheesy Bacon Beer BreadThis no-yeast bread is perfect for beginners.

Ingredients: 3 cups flour, 1 cup shredded cheese, 1/2 cup chopped cooked bacon, 12 oz beer, 1 tbsp baking powder, salt to taste.
Instructions: Mix dry ingredients, stir in beer, cheese, and bacon. Bake at 375°F for 45-50 minutes until golden. Serve warm with butter.
It's cheesy, bacony, and pairs great with soup or as a snack.

2. Bacon-Wrapped Chicken BitesA crowd-pleasing appetiser that's quick to make.

Ingredients: 1 lb chicken breast (cut into chunks), 1 lb bacon slices, brown sugar, chili powder (optional).
Instructions: Wrap each chicken piece in half a bacon slice, roll in brown sugar mixture, and secure with toothpicks. Bake at 400°F for 20-25 minutes or grill until crispy. Serve with dipping sauces like ranch or BBQ.
Ideal for parties—sweet, spicy, and savoury all in one bite.
3. Maple Bacon Cupcakes
For a sweet twist on bacon.
- Ingredients: Cupcake batter (vanilla or chocolate), 1/2 cup crumbled cooked bacon, maple syrup, buttercream frosting.
- Instructions: Fold bacon into batter, bake at 350°F for 18-20 minutes. Top with maple-infused frosting and extra bacon crumbles.
  These decadent treats prove bacon belongs in desserts too!
  3. Maple Bacon CupcakesFor a sweet twist on bacon.
  Ingredients: Cupcake batter (vanilla or chocolate), 1/2 cup crumbled cooked bacon, maple syrup, buttercream frosting.
  Instructions: Fold bacon into batter, bake at 350°F for 18-20 minutes. Top with maple-infused frosting and extra bacon crumbles.
  These decadent treats prove bacon belongs in desserts too!
For more inspiration, try classics like bacon-wrapped dates, carbonara pasta, or even bacon ice cream.
Creative Ways to Celebrate International Bacon DayMake this day memorable with these fun celebration ideas:
- Host a Bacon Tasting Party: Sample different types like applewood-smoked, maple-glazed, turkey, or peppered bacon. Rate them on flavour and texture.
- Bacon-Themed Cookout: Fire up the grill for bacon-wrapped everything—asparagus, jalapeños, or hot dogs.
- DIY Bacon Bar: Set up a breakfast station with toppings like cheese, hot sauce, and syrup for customising bacon dishes.
- Social Media Shenanigans: Share your bacon creations using #InternationalBaconDay, post memes, or join virtual cook-offs.
- Bacon Entertainment: Watch movies starring Kevin Bacon or listen to music by the Bacon Brothers while munching.
If you're feeling crafty, create a shared online bacon recipe book with friends.
Health Tips for Enjoying Bacon ResponsiblyWhile bacon is delicious, it's high in sodium and saturated fats, so moderation is key.
Opt for nitrate-free or turkey bacon for healthier options. Pair it with veggies, like in a salad, and limit portions to 1-2 slices per serving.
International Bacon Day is about indulgence, but balancing it with nutritious foods keeps the fun going without regrets.Wrapping Up Your International Bacon Day CelebrationInternational Bacon Day 2025 is the perfect opportunity to savor this timeless treat, from its ancient origins to modern recipes and parties. Whether you're whipping up maple bacon cupcakes or hosting a tasting event, remember to share the joy online and tag your friends. Bacon brings people together—crispy, flavorful, and always satisfying. What's your favorite way to enjoy bacon? Let us know in the comments, and happy celebrating! If you're inspired, check out more bacon recipes or history online for endless ideas.

Brighton Marina Yacht Club

2025-08-26T04:01:00.000-07:00

Nestled in the vibrant Brighton Marina, The Yacht Club offers an unforgettable dining experience that perfectly blends good food, a captivating ambience, and friendly service. This hidden gem is a must-visit for food enthusiasts and those seeking a memorable outing by the waterfront.

Food That Delights the Senses

The Yacht Club Brighton Marina is renowned for its diverse and well crafted menu, showcasing fresh, locally sourced ingredients. From succulent seafood platters to perfectly grilled steaks, every dish is a masterpiece of flavour and presentation. With vegetarian, vegan, and gluten-free options, there’s something to satisfy every palate, making it a top dining destination in Brighton.

Unrivalled Ambience with Stunning Marina Views

Perched along the picturesque Brighton Marina, The Yacht Club boasts a chic yet welcoming atmosphere. The stylish nautical decor, combined with panoramic views of the yachts bobbing gently on the water, creates a serene and sophisticated setting. Whether you’re dining on the sun-drenched terrace or inside the clubhouse, the ambience is perfect for romantic dinners, family gatherings, or special celebrations. The soothing sound of the sea and the golden glow of sunset elevate every moment spent here.

Impeccable Service That Makes You Feel at Home

The Yacht Club’s service is friendly, welcoming and cheerful. The attentive, friendly staff go above and beyond to ensure every guest feels welcomed and valued. From personalised recommendations to seamless service, their dedication enhances the overall dining experience. Whether you’re a regular or a first-time visitor, the team’s warmth and professionalism make every visit memorable.

Why Choose The Yacht Club Brighton Marina?

Located at the heart of Brighton Marina, The Yacht Club is more than just a restaurant—it’s a destination. Its commitment to quality, from farm-to-table local ingredients to outstanding customer service, sets it apart as one of Brighton’s premier dining spots. Whether you’re craving a leisurely brunch, a business lunch, or a celebratory dinner, this venue delivers every time.

Celebrating National Oyster Day: A Toast to the Ocean’s Delicacy

2025-08-05T04:18:00.000-07:00

Happy National Oyster Day! Every August 5th, seafood lovers unite to honour the humble yet exquisite oyster—a true gem of the sea. Whether you savour them raw on the half-shell, grilled with a pat of herb butter, or fried to golden perfection, oysters offer a briny burst of flavour that captures the essence of the coast.

Oysters aren’t just delicious; they’re environmental superstars. These filter-feeding molluscs clean our oceans, with a single oyster capable of filtering up to 50 gallons of water a day. They also support coastal economies, with oyster farming and harvesting sustaining communities worldwide.

This National Oyster Day, why not visit a local seafood spot or try shucking some oysters at home? Pair them with a crisp white wine or a zesty mignonette sauce for the perfect bite. And if you’re feeling adventurous, explore regional varieties—East Coast, West Coast, or Gulf oysters each bring their own unique flavour profile.

So, raise a shell to these oceanic treasures! Share your favourite oyster recipes or dining spots in the comments, and let’s celebrate the briny, beautiful bivalve together. 🌊🦪

The Coach House Rottingdean

2025-08-03T03:39:00.000-07:00

Eva and I had lunch in the Coach House 24 High Street Rottingdean on Saturday, and were very impressed.

The menu has a wide variety of dishes, the pub itself is lovely, the staff professional and welcoming and the food was excellent.

It is well worth a visit, and we will most certainly be going there again.

Spam Sales Surge In Run Up To VE Day

2025-05-08T03:04:00.000-07:00

In the lead-up to Victory in Europe (VE) Day, the iconic canned meat Spam has seen a remarkable resurgence, with supermarkets reporting skyrocketing sales. Waitrose, one of the UK’s leading retailers, revealed that sales of the wartime staple surged by an impressive 48% last week compared to the same period in 2024, underscoring a wave of nostalgia and renewed interest in this enduring product.

Spam, first introduced by Hormel Foods in 1937, became a household name during World War II, when it was a vital source of protein for soldiers and civilians alike. Its long shelf life and versatility made it a cornerstone of wartime diets, often creatively incorporated into recipes to stretch rationed supplies. As the nation prepares to commemorate the 80th anniversary of VE Day on May 8, 2025, consumers appear to be rediscovering the canned meat, driven by a mix of historical reflection and modern culinary curiosity.

Waitrose reported that the sales spike was particularly pronounced in the days leading up to VE Day, with shoppers stocking up on Spam for both traditional recipes and contemporary dishes. “We’ve seen a significant uplift in Spam sales, which seems to tie into the commemorative spirit of VE Day,” a Waitrose spokesperson said. “Customers are embracing the nostalgia, with many sharing stories of how Spam was a staple in their families during and after the war.”

The resurgence isn’t limited to older generations reminiscing about wartime austerity. Younger consumers, inspired by social media platforms like TikTok and Instagram, have been experimenting with Spam in trendy recipes, from Spam fries to Spam musubi, a Hawaiian-inspired sushi roll. Food historians suggest that this blend of heritage and innovation is driving the product’s appeal across demographics. “Spam is a fascinating bridge between history and modernity,” said Dr. Emily Carter, a culinary historian. “It’s not just about recreating wartime meals; it’s about reimagining Spam for today’s palates.”

Retail analysts attribute the sales boom to a combination of factors: VE Day commemorations, which include street parties and themed events, have prompted shoppers to seek out wartime-inspired foods. Additionally, Spam’s affordability in an era of rising grocery costs makes it an attractive option for budget-conscious households. At Waitrose, a 340g can of Spam retails for around £2.50, offering a cost-effective protein source compared to fresh meat.

Other supermarkets have echoed Waitrose’s findings, with Tesco and Sainsbury’s also noting double-digit increases in Spam sales. Industry insiders suggest that limited-edition VE Day promotions and themed recipe campaigns have further fuelled demand. Hormel Foods, the maker of Spam, has leaned into the moment, releasing a series of wartime-inspired recipes on its UK website, including Spam fritters and Spam hash, to inspire home cooks.

The Spam revival also reflects a broader cultural fascination with the 1940s, as evidenced by recent television dramas, museum exhibitions, and community events marking the end of World War II. For many, Spam represents more than just a meal—it’s a tangible link to a pivotal moment in history. “My grandmother used to talk about making Spam sandwiches during the war,” said Sarah Thompson, a 34-year-old shopper at Waitrose. “I bought a can to try her recipe for the VE Day party in our village. It’s a small way to feel connected to that time.”

As VE Day approaches, the Spam frenzy shows no signs of slowing. Waitrose expects sales to remain strong through the commemorative weekend, with stock levels bolstered to meet demand. Whether it’s a nod to history or a viral food trend, Spam’s remarkable comeback proves that this wartime favourite still has a place on modern tables.

Happy Pancake Day!

2025-03-04T04:31:00.000-08:00

Happy Pancake Day!

Since it’s March 4, 2025, and Pancake Day (traditionally celebrated on Shrove Tuesday) aligns perfectly, let’s whip up a classic pancake recipe for you to enjoy. This is a simple, fluffy pancake recipe that’s easy to make with everyday ingredients.

Classic Pancake Recipe

Ingredients:

1 cup (125g) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240ml) milk (whole, skim, or plant-based all work)
1 large egg
2 tablespoons unsalted butter (melted), plus extra for cooking
1 teaspoon vanilla extract (optional, for extra flavour)

Instructions:

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract (if using) until smooth.
Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined—don’t over-mix! A few small lumps are fine.
Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface.
Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Serve: Stack your pancakes on a plate and top with your favourites—maple syrup, fresh berries, whipped cream, or even a dusting of powdered sugar.

Tips:

For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Keep cooked pancakes warm in a low oven (about 200°F/90°C) while you finish the batch.

Enjoy your Pancake Day feast! Let me know if you’d like a twist, like chocolate chip or blueberry pancakes.

National Butchers’ Week 2025: Celebrating the Craft and Community of UK Butchers

2025-03-03T03:59:00.000-08:00

As the calendar turns to March, the United Kingdom gears up for a week-long celebration of one of its oldest and most cherished trades: butchery. National Butchers’ Week 2025, running from March 3 to March 9, shines a spotlight on the skill, dedication, and innovation of butchers across the nation. Held annually during the first full week of March, this event not only honours the artisans who transform meat into culinary delights but also encourages the public to reconnect with their local butcher shops—a cornerstone of British food culture.

A Tradition Rooted in History

Butchery is an ancient craft, tracing its origins back to the domestication of livestock thousands of years ago. In the UK, the trade has evolved from medieval guilds to modern high-street shops, adapting to changing times while preserving its core values of quality and expertise. National Butchers’ Week, first launched in 2007 by the Meat Trades Journal, was created to celebrate this heritage and highlight the vital role butchers play in communities. Today, it’s a vibrant occasion that bridges tradition with contemporary innovation, reminding us why local butchers remain irreplaceable.

The UK boasts some of the highest animal husbandry standards globally, with schemes like the Cattle Tracing System ensuring traceability and quality from farm to plate. British butchers are the custodians of this legacy, using their expertise to deliver ethically sourced, high-quality meat that supermarkets often can’t match. National Butchers’ Week is their moment to shine—a chance to showcase their skills and remind consumers of the value they bring.

What’s Happening in 2025?

This year’s National Butchers’ Week, kicking off on Monday, March 3, promises a feast of activities designed to engage both the industry and the public. From butchery demonstrations and sausage-making workshops to special offers and social media competitions, there’s something for everyone. The event, now in its 18th year, is hosted by William Reed Business Media, the force behind prestigious awards like the World Steak Challenge, and is supported by sponsors like Angel Refrigeration and Tican Chilled.

Butchers across the UK will open their doors to share their knowledge, offering tips on cuts, cooking techniques, and sustainable sourcing. For instance, posts on X highlight how businesses like Côte Brasserie in Chester are joining the festivities with free steak frites giveaways and discounts on premium cuts, while Scottish Craft Butchers emphasise their unmatched quality and service. The hashtag #NationalButchersWeek will buzz with activity as shops and customers alike share their stories, recipes, and innovations.

One key focus for 2025 is education. With cooking skills no longer a compulsory part of many school curriculums, a knowledge gap has emerged among younger generations about meat cuts and preparation. National Butchers’ Week aims to bridge this divide, encouraging people to “ask the expert” at their local shop. Butchers are eager to demystify their craft, offering advice that can turn a novice cook into a confident one—whether it’s selecting the perfect rib eye or mastering a slow-roasted pork belly.

Why Support Your Local Butcher?

The rise of supermarkets once threatened the survival of traditional butcher shops, reducing meat to cling-film-wrapped trays of uniform cuts. Yet, recent years have seen a resurgence, with many areas reporting over a 40% increase in local butcher patronage—a trend driven by renewed demand for quality, traceability, and personal service. Unlike mass retailers, butchers offer a bespoke experience: meat cut to order, rare finds like ox cheek or lamb shank, and insider tips you won’t find on a barcode.

Shopping locally also supports small businesses and sustainable farming. Most butchers source from nearby farms, fostering a supply chain that’s kinder to the environment and the animals. As Richard Stevenson of National Craft Butchers noted, “It’s not the cow but the how”—a reminder that the UK’s grass-rich climate and grazing lands make it ideal for raising livestock responsibly.

Innovation on the Cutting Edge

National Butchers’ Week isn’t just about tradition—it’s a platform for innovation. Butchers are pushing boundaries with new products, from artisanal sausages to dry-aged heritage breeds. Social media competitions during the week often highlight these creations, with past years seeing entries like spiced lamb koftas and gourmet bacon cures steal the show. This year, the Butcher’s Shop of the Year shortlist will be unveiled on March 7, celebrating establishments that blend craftsmanship with creativity.

How to Get Involved

There’s no shortage of ways to join the celebration:

Visit Your Local Butcher: Pop in to explore their range, ask questions, and pick up something special—perhaps a beef rump steak, the UK’s ucut according to Meat Matters surveys.
Attend an Event: Look out for local workshops or tastings in your area. Some butchers, like Aubrey Allan in years past, even invite kids behind the counter to make their own sausages.
Share the Love: Post your butcher haul or a photo of your Sunday roast on social media with #NationalButchersWeek to connect with the community.
Try Something New: Challenge yourself with a lesser-known cut—think brisket or shin—and let your butcher guide you on how to cook it.

A Week to Savour

National Butchers’ Week 2025 is more than a tribute to a trade—it’s a call to rediscover the joy of quality meat and the people who make it possible. As of today, March 3, 2025, the week is in full swing, and there’s still time to celebrate. Whether you’re a meat lover savouring a perfectly marbled steak or a curious cook seeking inspiration, your local butcher is ready to welcome you.

So, sharpen your appetite, support your high street, and raise a fork to the unsung heroes of British cuisine. After all, in a world of fast food and faceless supply chains, the butcher’s craft is a cut above the rest.

A Taste of History: The Legacy of English’s of Brighton Now Up For Sale

2025-02-22T03:25:00.000-08:00

Nestled in the heart of Brighton’s historic Lanes, English’s of Brighton stands as a timeless beacon of culinary tradition. Known as the city’s oldest seafood restaurant, its story stretches back over a century, weaving together a rich tapestry of local lore, exceptional seafood, and a parade of famous faces who have graced its tables. For generations, it has been a cherished institution, lovingly stewarded by the Leigh-Jones family since 1945. Yet, as of February 2025, this beloved establishment is up for sale—a bittersweet moment that prompts both reflection on its storied past and hope for its future.

The origins of English’s trace back to at least the 1890s, when it began serving seafood from its location at 29-31 East Street, a site originally comprising three fishermen’s cottages dating back over 400 years. Seafood has been savoured here for over 150 years, a testament to Brighton’s maritime heritage. By the time the Leigh-Jones family took ownership in 1945, the restaurant had already cemented its reputation as a go-to spot for locals and visitors alike. Under their care, English’s flourished, blending old-school charm with silver-service hospitality—a rarity in an era increasingly dominated by fast food and fleeting trends.

The walls of English’s whisper tales of its illustrious patrons. Over the decades, it has welcomed a dazzling array of luminaries, from literary giants to silver-screen stars. Though records don’t confirm Charles Dickens himself dined here—his era predates the restaurant’s known history—the likes of Charlie Chaplin, Laurence Olivier, Vivien Leigh, and Judi Dench have all left their mark, their signed photographs adorning the dining room as a “hall of fame.” More recently, the restaurant has hosted modern icons like Ewan McGregor, Jeremy Irons, and Joan Collins, alongside political figures such as Tony Blair and even Winston Churchill, who reportedly favoured a window booth now dubbed the “Churchill Table.” This roll call of the famous underscores English’s status as more than just a restaurant—it’s a cultural touchstone, a place where history and gastronomy intertwine.

The Leigh-Jones family’s stewardship has been the backbone of this legacy. Since acquiring the restaurant in the post-war years, they’ve preserved its essence: fresh, seasonal seafood, warm hospitality, and an ambiance that marries tradition with a touch of elegance. The painted frieze in the main dining room, depicting joyful diners and subtly featuring the visage of an early owner, is a nod to this continuity. Even the ghostly gentleman in a top hat, said to occasionally stroll through the kitchens, seems to approve of the family’s dedication. Their commitment extended beyond the plate—English’s was among the first in Brighton to embrace sustainability, partnering with local suppliers and achieving a “Zero to Landfill” status with Paper Round Brighton.

Yet, all eras must evolve, and the news that English’s is now on the market for £1,250,000, as listed by Carr & Priddle, brings a pang of melancholy. The Leigh-Jones family, after nearly eight decades at the helm, are stepping away—likely to retire, as some speculate, though their exact reasons remain their own. Posts on X from locals and fans reflect a shared sentiment of loss, with one noting it as a favoured spot for a “fish lunch on the terrace during conference time.” The sale marks the end of an era for a family-run gem that has weathered wars, cultural shifts, and the rise of chain eateries, all while staying true to its roots.

As we lament this turning point, there’s a fervent hope that whoever takes the reins will honour English’s heritage. The thought of this historic space—where oysters are shucked at a marble-topped bar and Dover sole is served with quiet pride—being transformed into a generic ghastly pizza parlour or burger joint feels like a betrayal of its soul. Brighton deserves better than to see one of its oldest treasures stripped of its identity. The new owner has a chance to inherit not just a business, but a legacy—a chance to keep alive the magic of English’s as a place where the past and present dine together.

English’s of Brighton is more than a restaurant; it’s a living chapter of the city’s story. As it awaits its next custodian, let’s raise a glass of crisp Sicilian white—recommended by the ever-knowledgeable staff—to its past glories and to a future where its spirit endures, unmarred by the clatter of a deep-fryer or the scent of mass-produced dough. May its new era be as rich and enduring as the one it leaves behind.

Judge a Person by How They Tip

2025-02-07T03:43:00.002-08:00

Sausage Rolls

2024-12-21T08:42:00.000-08:00

Ingredients

- sausage meat
- sage/mixed herbs
- 250g plain flour
- 250g butter
- 250mg ice cold water
- salt/pepper
- beaten egg

Method

- sift flour into bowl and season
- cube butter
- add to flour and mix roughly with hands
- slowly add water with one hand, mixing with other until dough ball is formed
- put in fridge
- mix sausage meat with herbs and season
- fry off a spoonful to check flavour
- flour working surface
- roll dough into rectangle
- fold 3 ways and turn 90 degrees then roll away from you
- repeat twice more
- roll sausage meat in between hands and place longways down the side of dough
- roll dough over sausage and brush edge with egg
- seal
- cut into size desired
- place on baking paper on baking tray
- put into pre heated oven 180 degrees
- cook for around 18 mins until brown

Gregg Wallace Steps Down From Master Chef

2024-11-28T04:20:00.000-08:00

TV host Gregg Wallace is to step away from presenting MasterChef while allegations of historical misconduct by individuals are investigated, the show's production company has said.

In a statement, Banijay UK said: "This week the BBC received complaints from individuals in relation to historical allegations of misconduct while working with presenter Gregg Wallace on one of our shows."

Wallace, 60, is "committed to fully co-operating throughout the process", it added.

The BBC said it takes "any issues that are raised with us seriously and we have robust processes in place to deal with them".

Banijay's statement said: "Whilst these complainants have not raised the allegations directly with our show producers or parent company Banijay UK, we feel that it is appropriate to conduct an immediate, external review to fully and impartially investigate.

"While this review is under way, Gregg Wallace will be stepping away from his role on MasterChef and is committed to fully co-operating throughout the process.

"Banijay UK's duty of care to staff is always a priority and our expectations regarding behaviour are made clear to both cast and crew on all productions, with multiple ways of raising concerns, including anonymously, clearly promoted on set.

"Whilst these are historical allegations, incidences brought to our attention where these expectations are not met, are thoroughly investigated and addressed appropriately."

The statement added: "If anyone would like to talk to us or raise any issues or concerns, then they can contact speakupbanijayuk.com in confidence."

A BBC spokesman said: "We take any issues that are raised with us seriously and we have robust processes in place to deal with them.

"We are always clear that any behaviour which falls below the standards expected by the BBC will not be tolerated.

"Where an individual is contracted directly by an external production company we share any complaints or concerns with that company and we will always support them when addressing them."

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