Best meal of 2015: Ellory

Ellory exterior

I’ve come across some baffling menus recently. It throws up this recurring scene which plays in my mind. It begins with a one-arm bandit being wheeled into the kitchen one morning – a kind of gourmet fruit machine, which is put in charge of recipe development. The chefs gather round it, and pull the handle…… 

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Bespoke Offers_200 courses (1)

The 200 Club | Bompas & Parr & ‘Bespoke Offer’s’ record-breaking supper

Early last week I cooked a three-course meal. I know, no big deal, right? I usually stick to two courses though. I launch myself into the main course, and then put a pre-prepared pudding on the table. Minimum effort, maximum time to catch-up with friends. But last Tuesday night I pulled out all the stops. I served watercress and… 

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The Citadel, Montreuil, where Les Miserables is performed every year

Montreuil: 21st Century Booze Cruise

The booze cruise of the nineties played out to a set rhythm: hire a white transit van, make a beeline to a greasy spoon, then a mad dash across The Channel to Calais warehouses where the booze was piled high and flogged cheap … and back in time for tea. Hoards flocked across The Channel, fueled by 48p/litre petrol… 

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quesadillas

Aga top Quesadillas

A great thing about cooking straight onto the Aga top is how it crisps things up so nicely. Toasties are a dream. Quesadillas too. Forget the flaccid white tortilla wrap of a burrito. A few minutes on the simmering plate crisps up wraps and turns them a beautiful mottled brown, more like a pizza base.

Johnnie Walker1 x 780

Johnnie Walker City Edition: London Launch

“Mmm … the best place I’ve ever drunk whisky?” ponders Colin Dunn. As a Diageo whisky ambassador it’s not a straightforward question. “Probably Fingal’s Cave,” he says, referring to a tasting he did in on the uninhabited, Inner Hebridean island of Staffa, in a grotto known for its cathedral-like acoustics. “So much of taste is… 

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