Theo Randall at the Intercontinental
Theo Randall deals in rusticity. His cooking philosophy is simple: source the best ingredients to create authentic Italian dishes that would make mama weep for her homeland.
Browsing: The Foodie
The Factory House Supper Club
“You can see Copenhagen’s balls from here!”. Excuse me? “What on Earth are you talking about” I said to Mr P, who was stunt double for Lady Stirling this particular evening. “Copenhagen, his balls, you can see them quite clearly from here”. He was right.
An Easter Offering: Preparation
Easter is usually a far less angsty holiday than Christmas – all that really matters…
Meat Mission
“How’s the meat situation?” – This enigmatic question was graffitied onto a work top at my old university and is, bizarrely, permanently etched in my mind.
Braised Pigs’ Cheeks
‘Everything but the squeal’ is what used to be said about how much of a…
Tullamore Dew: An Irish Odyssey
“Picture the following scene. I’m standing in the top room of a Dublin pub, late on a Thursday night. Nothing that unusual about that, but there’s a coffin in front of me.”
Hawksmoor Air Street
Parquet floors, like steaks, require meticulous care. My grandmother knew this with clarity, and as a boy I used to visit her every Saturday to gorge on steak and chips.
Blackwood’s at Nira Caledonia
“What is the most annoying sound in Edinburgh? Clue: it has nothing to do with football or rugby. You got it? No? Okay, another clue: it can be heard during the day and night? Anything?”
Chocolate & Espresso Charlottes
We’re halfway to Easter, folks. This weekend is the mid-point of Lent. Otherwise known as…
Bellamy’s
Tucked neatly away at the far end of a mews off Berkeley Square lies Bellamy’s Restaurant. I suspect there’s a strong argument to state that Bellamy’s might be the most civilised dining room in London.
Le Quinzième, Paris
“Celebrity chefs are somewhat rare in France, a country that takes its food very seriously. Culinary masters should be slogging it out in the kitchen rather than gracing television screens, many would agree.”
Pork Tenderloin in Parma Ham with Fennel
Should you ever need to get hold of me on the first weekend in May,…