I have a typical London kitchen. It is tiny. It’s a lot better than some of the kitchens we looked at when we were trying to rent an apartment (one of them didn’t even have an oven) but it is still pretty small. I do take a certain amount of pride in my bad kitchen.
Taqueria is not glitzy or glamorous. It’s a no fuss Mexican restaurant but that’s how its many fans like it best. If only all ambitions in life could be fulfilled so easily as my humble ambition to eat at Taqueria in Notting Hill. You see Taqueria is less than five minutes walk from my flat
Wow. From the first bite the food at Bocca di Lupo is sensational. Tucked away in a back street in Soho as soon as you walk in you know you are in for a treat at Bocca di Lupo. The restaurant is a rush of bright white light. A huge white marble bar runs along
We almost passed for Sloaney Ponys. We were all girls, mostly blonde and we were having a leisurely Sunday lunch at The Botanist on Sloane Square. It was only if you managed to get a bit closer and hear the Australian accents and rather un-Sloane conversations that the illusion was dispelled. If you are not
What’s your secret kitchen ingredient? Mine is Panko. Never heard of it? Panko means “bread crumbs” in Japanese. It comes from the combination of pan (bread) and ko (“child of” or “derived from”). It’s a Japanese style breadcrumb that has a coarse texture that resembles large flakes. As the flakes have more surface area they
What’s not to love about a down at heel little tapas bar which has a devoted following of regulars and is cheap as chips? Certainly, Galicia in Ladbroke Grove is atmospheric. Rickety wooden tables are crammed into every corner as the regulars prop up the bar. Something of a local institution, Galicia has been at
MTV boyfriend thinks that the only reasons I love oysters is that they are expensive. I admit that I do occasionally have expensive taste but can swear hand on heart that my love for oysters is solely based on their sublime taste of the sea. As soon as I heard that The Commander, a tired
The thought of swapping sweet and savoury in dishes doesn’t really appeal to me. A dessert pizza or a sweet soup are interesting concepts but I can’t help but feel that a regular pizza or a savoury soup simply tastes superior. However, I have had to put aside my preconceptions as Ottolenghi’s crumble in the