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Category Archives: New Chefs
Going Undercover Dining in Hoxton
A morning of delight and discovery as I take a route across London on a new-to-me train through smart clean stations – is this really London I ask myself. Get off at Hoxton Station, through the empty barriers and, in less … Continue reading
Posted in Alcohol, American Dishes, Baccala, Coffee, Comforting Foods, London Dining, New Chefs, Perfect Eggs, Phoney Cooking, Salad, Salad and Digestion, Salt Cod
Tagged 'In Search of TASTE' Magazine, Andy Lynes, Brandade, Chef James Ferguson, Fergus Henderson, Herdwick Lamb, Kohlrabi, Menu de Marche, Metro Newspaper, Onglet, Panna Cotta, Picpoul de Pinet, Polenta Cake with Blood Orange, Rochelle Canteen, St John Bakery, The Beagle in Hoxton
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Press(e) on to Bresse
Eurostar to Paris, a noisy RER to Gare de Lyon, then a drink for old time’s sake in the crowded salon of Le Train Bleu and lastly, as night had fallen, onto the two tier TGV to Dijon – that’s how my trip … Continue reading
Posted in AOC, Blue Collar Gastronomy, Burgundy, Capon, Caponisation, Chicken, Foie Gras, Food Influencers, Food Marketeers, French Markets, French Regional Foods, French supermarkets, Great Chefs, New Chefs, No Compromise Shopping, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Terroir
Tagged AOC, AOP, Bourg-en-Bresse, Bourgogne Tourisme, Caponisation, Chapons, CIVB, Gastronomy, Henri IV, La Gauloise de Bresse Blanche, Le Poule au Pot, Les Glorieuses de Bresse, Louhans, Montrevel-en-Bresse, Pont de Vaux, Poulardes, Poulets de Bresse, Volaille de Bresse, White Maize
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Carrette & Schtick
Ah the joy. I met a young Michelin-starred chef recently in Tournus. His cooking was all we’d expect from a boy who come through Peter Kromberg’s kitchen in London to then finish his training at the eminent Troisgros restaurant in Roanne, with … Continue reading
Posted in Alcohol, AOC, Burgundy, Capon, Chicken, Foie Gras, Food travel, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, London Dining, Memories, New Chefs, Perfect Eggs, Pigeoneau, Poulet, Poulet Fermier, Speciality Chicken, Terroir
Tagged AOC Poulet de Bresse, Champignons de Paris, Cote Loisirs, Cotes de Maconnais, Jean-Michel Carrette (Chef), Jura, Les Eleveurs de Bresse, Les Freres Troisgros, Morels, Morilles, Peter Kromberg, Reidel Glass, Restaurant Aux Terrasses, RN6, Tournus, Troisgros, Vin Jaune
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Guild and Save the Corniotte
I told you about Les Corniottes, the speciality from Louhans (Bresse). I brought as many as my luggage could hold – along with my treasured Poularde de Bresse en Roulé - back to London and even No 19 (my family) couldn’t … Continue reading
Posted in Alcohol, AOC, Blue Collar Gastronomy, Burgundy, Food travel, Great Chefs, Left Overs, New Chefs, Simple Food
Tagged Burgundy, Corniottes, Jean-Michel Carrette (Chef), Left Overs, Les Corniottes de Louhans, Madeira, Marsala, Panetone, Passito di Pantelleria, Restaurant Aux Terrasses, Talmouse, Tournus
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Ambassadors with Molto Gusto
Let me share with you a little known secret. In the lower ground floor of a fine townhouse in one of London’s most exclusive squares, there is a tiny restaurant which completely changes its theme near monthly. Two flags hang above … Continue reading
Posted in Alcohol, Basil, Best Pasta, Blue Collar Gastronomy, Ligurian, New Chefs, Nonna's Cooking, Origins of our food, Real Italy, Rice, Simple Food, Southern Italy, The Moors, Wine Making and Viticulture
Tagged Albergo's, Carlo Presenti, Culatello, Farinata, Gelati, Genoa, Italian Cook Schools, Italian Cultural Institute, Italian Kitchen, Italian Provinces, Italian Regions, Liguria, Ligurian Olive Oils, Ligurian Wines, Nino Bergese School (Genoa), Over-run American style Ice Cream, Pesto alla Genovese, Pinoli, Ragu, Ravioli, Salsa di Noci, Sicily, Tocco, Trofie, Via Sotto Ripa
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Marco’s ‘Blonde on Blonde’ at 33
There’s one thing about interviewing a superstar; there’s quite another when you discover such acreage of common ground it gets as scary as it is exciting. So I stood back, drew breath and took inspiration from what I knew and … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Coffee, Food Influencers, Great Chefs, Gull's Eggs, London Dining, New Chefs, Simple Food, Wild Food
Tagged 'Blonde on Blonde', Anthony Blake, Blue Collar Gastronomy, Bob Dylan, Channel 5, Charles Barrier, Chef's Tea, Chris Corbyn & Jeremy King, Ferdinand Point, French Foreign Legion, Great Chefs of France, Gull's Eggs, Jacques Pic, Marco Pierre White, Marco Pierre White's Kitchen Wars, Paul Bocuse, Plover's Eggs, Prosecco, Quentin Crewe, The Caernavon Arms, The Caernavon Arms Highclere, The Wolseley, Troigros Brothers, Wheeler's of St James
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Wish List 2012. This Boy’s Up for Hire.
I could go a bit crazy at this point. Why, because I want everything I wish for to come about. Believe in it enough they say and it will happen. So I am believing myself into each of the situations set out … Continue reading
Posted in Archaeology and Food, Bauhaus, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food travel, French Markets, French supermarkets, Great Chefs, Ingredients, New Chefs, Nonna's Cooking, Norway, Origins of our food, Real Italy, Simple Food, Southern Italy, Spanish Cooking, Terroir, The Food Business, The Moors, Wild Food, Wild Funghi
Tagged American Newspapers, Anthony Bourdain, Blue Collar Gastronomy, Food from the Baltic and Germany's Countryside, Iran (Persia), Lebanon, Les Halles Cookbook, Middle Eastern Cuisines, Monocle, Southern Italian food and cooking, Syria, The Spectator, Yemen
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