Eating out: Naamyaa

Interior of Naamyaa Cafe

What happens when two culinary heavyweights join forces to create a new kind of Thai-inspired restaurant? This was the burning question on a first visit to Naamyaa, the brainchild of Alan Yau and David Thompson. First, the CVs. It’s easy to forget how much Alan Yau has changed restaurant dining in the UK. I recall my [...]

Eating and drinking in L’Esquerra de L’Eixample, Barcelona

L'Eixample district in Barcelona

L’Eixample is a district of Barcelona that can be hard for the visitor to get a handle on, but it’s really worth the effort. L’Eixample means ‘the extension’ and was built as the city expanded in the late 19th Century. Its streets were designed in a grid pattern by the architect  Ildefons Cerdà. The grid pattern, [...]

Too girly girly

Viognier de Rosine

Just fifty years ago you could only find the Viognier grape in a 35 acre patch of the northern Rhone. Now, the grape is grown in virtually every major wine producing region throughout the world. Perhaps it caught on because Viognier produces such distinctive, perfumed wines. Descriptions of Viognier-based wines usually include apricots, peaches and flower blossoms. One [...]

Eating out: Roka Canary Wharf

Canary Wharf

In High Rise, a novel by the late JG Ballard, the author describes the affluent tenants of a 40-storey tower block who are hell-bent on an orgy of destruction. The inhabitants of this fictional building reverse the rules of society as they create a new system based on the primal laws of the jungle. The novel starts with [...]

‘Ullo John! Gotta new motor?

Alexi Sayle likes his food

I had the pleasure of seeing Alexi Sayle’s first stand-up show for 17 years last week. He was brilliant, jaw-achingly funny. Go and see him if you get chance! He’s definitely a food connoisseur, he talked about his burning quest to find Britain’s cheapest all-you-can-eat restaurant (Indian Veg in Chapel market, London N1 if you’re interested, £3.95). [...]

Jamon croquetas

The last of the jamon

The cured shoulder of iberico pig bought last year is coming to an end but some scraps were salvaged from near the bone: Added to a thick bechamel sauce: And transformed into ham croquetas: Recipe from Pizarro, Spanish Seasonal Food, by Jose Pizarro.


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