Recipes, reviews, farms and tables
"It was everything it should have been, flavoured with butter and the sex organs and protein-rich filtration system of a now pulverised poultry liver"
"Golly. Chefs collaborating to celebrate European camaraderie. Trés Bon"
"I won’t bang on about anchovies now, it isn’t the place, but I’m a fanatic for them"
"Yes, gimmee some of that carbohydrate overload, rivers of vegetable oil and gloopy cheesy-bean combos"
"This summer, I popped into The Bloomsbury Hotel’s Coral Room to witness people so happy to be out of lockdown that the scene was literally Bacchanalia"
'The Green Star means, well, I don’t actually know. Who does? The whole eco-green thing is a mainstream perversion right now'
"Most new restaurants desperately fashion social media-friendly dishes but Brutto eschews such frippery"
"Mum sighs a defeatist sigh, the bread having caught up with her. Instead, she sneaks the choccy orb into her handbag for later"
"Back then, it was a riotous and unlawful place, a lethal cocktail of soldiers, sailors, whores and booze"
"How best to define this restaurant? Don’t bother"
