I’m not a snob about food, but I can be a purist at times. With a Risotto I’ve gone through something of an evolution and have listened carefully to the advice of a whole range of exponent’s from renowned chefs to your ‘genuine Italians’. So I’ve tried the whole bake it in oven method and the “there is no need to stir it”, and “you can use a stock cube” and they are all true I suppose. However, for me there is now a tried and tested route to the more delicious outcome and it does involve making some stock up (even if you partially cheat) and it does involve stirring so this is usually a Saturday evening ‘non time’ pressured activity for me. Continue reading Saturday night risotto
My brother Karl-Heinz is an epic cook and is probably responsible for having fired my interest in cookery when, as the older teen, he began his culinary journey worshiping at the feet of the legendary Keith Floyd. A really happy memory for me from years back is Karl-Heinz’s rendition of Floyd’s chicken cooked in beer served with tagliatelle….happy days…. Continue reading Karl-Heinz and The Minx
The anticipation of the meal out, knowledge of a convivial time to come, the escapism, the little surprises on the menu, or the first sips of your arrival drinks.
I love the whole experience. Continue reading It’s the little things…..
I try to cram all my hours into 4 days so as to have the luxury of Friday off ( it doesn’t always work) which also means that I can give a little time to the Petit Cherie our little dog and to Maman (my mum) both of whom get a bit lonely throughout the week. What this means in reality is a) I’m exhausted by Thursday night b) Thursday is the new Friday and in spite of the fatigue, I always want to go out on a Thursday… Continue reading About Thursdays
…with delusions of opening my own food business – a deli to be precise. I’ve bored everyone rigid with the finer details of my imagined emporium – still haven’t got it going though. On this long journey of not really doing much but cooking, eating and travelling when I can, I thought I’d share my gastronomic ramblings, and particularly my passion for British seafood and the industry. I might share a restaurant tip or a recipe along the way… Continue reading I’m a mad foodie