The power of the P word
A recent exchange on Twitter reminded me how excited we all get about the word pudding. No sooner had someone mentioned one than we all piled in exchanging tweets on…
Fun at the Hart & Fuggle
The problem about pop-up restaurants is that by the time you hear about them they’re gone. Or are totally booked out as was the case with Hart & Fuggle which…
Eclairs: the new cupcakes?
There’s nothing a food writer likes more than the sniff of a new food trend so when my colleague Scandilicious sent me a link to a write-up of an eclair…
Cut price pink fizz
It may be a cliché but pink fizz is a good buy around Valentine’s Day whether you’re making a romantic gesture or not. True, the discounts are not all they…
Bristol Beer Factory's Milk Stout
Bristol, I’m coming to the conclusion, is a pretty good beer city, the latest evidence being the Bristol Beer Factory who the other day sent me a sample of their…
Suffolk Heritage apple juice
One of the advantages of getting out into the country is that it increases your chances of drinking good apple juice. This russet apple juice from Suffolk Heritage Orchards was…
Seaweed caviar
Having spent the past couple of days writing about caviar – and bemoaning the fact that my budget doesn’t run to even the less expensive farmed stuff (which in fact…
Time for a pink peppercorn revival
It’s funny how things go in and out of fashion. There was a time back in the 80s (I think) when every dish seemed to incorporate pink peppercorns. Then a…
A bin end bonanza
If there’s one thing that beats raiding the reduced items in the supermarkets for bargains it’s doing the same thing in a posh shop. Harvey Nix to be precise where…
The problem with bin ends
Having crowed about my bargains on Saturday, yesterday brought me down to earth with a bump: the Cuilleron Marsanne was badly corked. There’s nothing for it but to take it…