Gail’s Kitchen

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  Taleggio Toasties   As founder of my university cheese and wine society, my love of Taleggio began during my formative years and has stayed with me. Gail’s has branched out from bakery/cafe to a fully blown restaurant kitchen at the new branch just off Tottenham Court Road. The first thing I read on the… Read more »

The Art of Blending

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  In November 2012, Johnnie Walker hosted the first Art of Blending, an event to illustrate the beauty of blending, organised by Story PR.  The hero of the evening was master distiller, Dr. Jim Beveridge. Dr. Jim has worked for Diageo for over 30 years. Other blenders presenting workshops included the mixologist Nick Strangeway, tea blender… Read more »

“Organic” – free from horse

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Jamie Mitchell and I used to work at innocent together. Both of us believe passionately that it is possible for everyone to eat better food. He now runs Daylseford Organic and has written a good post about “Horsegate”.   http://blog.daylesfordorganic.com/2013/02/12/organic-free-from-horse/  

Preserving the Weekend

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Preserving has suddenly become the coolest thing to experiment with in the kitchen. From Diana Henry’s ‘Salt, Sugar, Smoke’ book, to Meat Liquor‘s deep-fried pickles, it’s taking London by storm. Armed with a recipe from Anna Colquhoun (Culinary Anthropologist and Riverford pickling guru) I tried my hand at Marmalade and Preserved Lemons, following a very successful batch… Read more »