All posts filed under: Random

Mayfields, Wilton Way: Go, While You Still Can (You Have a Week)

This is the briefest review that I have ever written but it really just a quick heads up for all you Londoners. Mayfields in Wilton Way is closing on Saturday 27th. It is a terrific restaurant and has had nothing but rave reviews. The food (from Matthew Young ex Wapping Project) is smart, flavourful and very creative. The room is bustling, run brilliantly by Clare Roberson (ex Shacklewell Nights), the wine list (from Borough Wines) is eclectic and very affordable. When I heard it was closing I booked twice, and this speedy post is a review of those visits, and to urge you to go, while you still can. It is a reminder too for all of us that we need to support great restaurants, especially local ones, or we will lose them. These photos are from my first meal last week. Must orders: lemon sole & grouse and not pictured from last night the mushroom, egg yolk, orange & seaweed; raw razor clams; chocolate mousse and octopus with lardo and dill bobby beans. Price …

VIDEO: Cooking Salt Aged Steaks Japanese Style & Tempura Prawn and Vegetables (In Partnership with Marks & Spencer)

A few weeks ago I met up with Marks & Spencer’s experts Tom (M&S Buyer of Beef, Lamb & Game) & John (M&S Food Innovations Chef) to cook some of their award winning salt aged sirloin beef, Japanese style with some tempura prawn and vegetables. We had a great afternoon and made some terrific food that was uncomplicated and really delicious (yes, I said delicious, it was), using ingredients that are available in your local Marks & Spencer (yes, even those Japanese ingredients). I think you will like these recipes a lot, they are deceptively easy and impressive. Perfect for a crowd or a weekday evening. Check out the presentation too, I am so stealing that idea. Thanks, John! The recipes are fairly straight forward. You can see how John puts together the steak (and how easy and impressive it is) in the video. I will share the tempura recipe with you now, but take a look at the video too to see how easy it is and also to see how golden you want …

Meatopia London & Josh Ozersky’s Dirty Steaks

Meatopia rolled into town again last weekend. A US food institution and brainchild of food writer Josh Ozersky, this was their second year in London. Meatopia gathers the best chefs, butchers, artisans, evangelists and burgerati and has them cook over fire – and only fire – for the weekend at Tobacco Dock. Only the best naturally raised and ethically sourced meat is used. Chefs this year came from all over the UK, the US, Singapore & Brazil. Mixed in with all of this was an American Whisky Bar, some pretty raucous live music and dancing. Lots of fun & great food. Here are my highlights and your guide on how to cook Dirty Steaks at home. (Some of) the burgers of Meatopia – Fred Smith’s Dream Burger (made with 60% Welsh wagyu short rib beef and chuck); the MeisterShack Burger from Mark Rosati of Shake Shack; 60 day aged beef burger with American cheese & bacon in a traditional sesame seed bun from Zan Kaufman of Bleecker Burger. Charlie Carroll / Flatiron’s Whole Spit Roast …

Sunday Bacon Club at Wilderness Festival and Eat Like a Girl at Blogstock

SUNDAY BACON CLUB AT WILDERNESS Some exciting news: this year, I am bringing Sunday Bacon Club to Wilderness. Wilderness is an ace food focussed music festival (hooray!) in Oxford, and it doesn’t stop there, it also has lots of theatre, small stages with more eclectic stuff, a roller disco, a spa, yoga and wild swimming. Fun! I went last year as a punter and had a wonderful time, highlights of which were breakfasts at St John and feasts at Hix & Polpo (there were also feasts from Moro & Ottolenghi), lots of music and dancing, a fantastic French circus thing and late nights down in the woods revelling. I was keen to go back this year and happily an email popped into my inbox. Would I be keen to bring Sunday Bacon Club to the Wilderness Cookery School this year? Well, YES, I would. Tickets for Wilderness are on sale now (it always sells out so be speedy), as are tickets for Sunday Bacon Club. It is a shorter class than normal at a bargain …

Some Changes to the Blog

I posted recently some thoughts on blogging, and I have been thinking a lot since. I have been chatting to contemporaries in the UK and also on my travels about how they make things work. Sometimes, as much as I love this, I find that the work that pays my rent takes so much of my energy that I have little left to pour in here. I never expected that when I went full time. The truth is, I am a full time food bod but not a full time blogger, and when recently I couldn’t blog for 3 weeks because of other┬ádistractions, that really made me think. I have also been talking to people in advertising and business. Like every other established blogger I get pitched to many times a day and often that is exhausting too, because it is rarely beneficial and almost never relevant. But that has become smarter too, and I have recently started having conversations with a couple of agencies who get blogging and bloggers and don’t try to compromise …

Into My Eighth Year & Greetings from South Africa & #Stellenblog

I just logged on to write a post to let you know what I am up to. And then I spotted a message from wordpress, letting me know that yesterday I headed into my eighth year blogging. How exciting is that? I never remember. Blogging, and this blog in particular, has opened the world up to me, brought some brilliant people into my life and made everything that bit more interesting. Thank you for reading and your lovely comments. I really enjoy them.

Well Hello! Accidentally Wading Into Debate, Sydney, The Greening, Mudgee. And As You Were. Or As I Was.

Hello there! Pull up a seat. How has everything been with you? Where have I been? Oh… I really don’t like reading blogs that apologise for their absence. Why? This isn’t a newspaper, I don’t have an editor, I blog when I can and when I want to, and I would love to blog more. It becomes difficult though, when external pressures (book writing, bacon boxes, travel and other work that pays the rent and keeps me in Gremlins t-shirts). And here I am apologising, it seems. I just can’t help myself. I am the sole writer here, and it will always be that way. That does limit content, and that is ok, as I am a big ole control freak, and I want everything to be just so and exactly as I saw it in my brain. Plus, this isn’t a place for food and travel stories, it is a place for my food and travel stories. I want to keep it that way. Ahem. Blogging is a funny animal. When I started there was …