tag:blogger.com,1999:blog-33394678980805921112024-03-19T02:03:11.099-07:00eatmynelsGuludo Beach Lodge Chef/Food and Beverage Manager live and direct from Mozambiqueeatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-3339467898080592111.post-33026847122166808242012-11-08T08:25:00.000-08:002012-11-08T08:26:33.150-08:00Fundi Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtEOKXH3AFKyFS_SM5bAtrHJvnfDHnTfweJA4ZT8DsJy2WnJiR8LX3JPEFuQ-KUgeUoYnPVGl3PXIXGiJ-1vZ9X71032ZndC1M8zgHgbdDcHjwGJFhcZbwjv4vUaruWZFYHcqxyD6FkA/s1600/Fundi_signage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtEOKXH3AFKyFS_SM5bAtrHJvnfDHnTfweJA4ZT8DsJy2WnJiR8LX3JPEFuQ-KUgeUoYnPVGl3PXIXGiJ-1vZ9X71032ZndC1M8zgHgbdDcHjwGJFhcZbwjv4vUaruWZFYHcqxyD6FkA/s400/Fundi_signage.jpg" width="400" /></a></div>
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After 10 months in Mozambique and very little blogging I'm back in the UK. My bother and I have spent the last 5 weeks building our own wood powered pizza oven.<br />
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We will be trading as Fundi Pizza from now on. Last Satuarday we officially launched Fundi and pressed the go button on the new website - <a href="http://www.fundipizza.com/">www.fundipizza.com</a><br />
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Further blogging activities will be found here, so please feel free to comment. Please be sure to follow us on <a href="https://twitter.com/FundiPizza">TWITTER</a> and spread the word - <span class="Apple-style-span" style="color: #333333; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 22px;"><i>fundi. n. person skilled in maintaining or making specialised equipment. [Swahili] fundo n. - anatomic nomenclature for bottom i.e. crust [Italian]... Fundi Pizza, wood powered pizza made with hand-built equipment</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQ7ikI-D-HIEULiVGEtWBx-Xo7XYycBzPR2902FwZjYA5oxmDd7YxEIigV0sjf9j2pAtWXVLb9GK0D1FRnCufMoX-JCQYZb-hsdRLtXfTC-w5VsIL0h1c0GuzGg_cdsCwZQrWQRfsblY/s1600/IMG_2880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQ7ikI-D-HIEULiVGEtWBx-Xo7XYycBzPR2902FwZjYA5oxmDd7YxEIigV0sjf9j2pAtWXVLb9GK0D1FRnCufMoX-JCQYZb-hsdRLtXfTC-w5VsIL0h1c0GuzGg_cdsCwZQrWQRfsblY/s400/IMG_2880.jpg" width="400" /></a></div>
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<br />eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-49974562889200458442012-07-10T05:27:00.001-07:002012-07-10T05:27:25.536-07:00Sunday Times Travel Magazine | Guludo Beach Lodge | Mozambique Accommodation<a href="http://www.guludo.com/blog/may/12/sunday-times-travel-magazine-coast-many-colours">Sunday Times Travel Magazine | Guludo Beach Lodge | Mozambique Accommodation</a>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-13299986297556521892012-02-04T07:28:00.000-08:002012-02-05T03:27:59.918-08:00Matapa<span style="font-family:georgia;"><br /></span><br /><div><br /><div><br /><div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5705304261255757122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P-ve4uHtZK5KlcSktlJCFmN1XORv8FxY14EJf3a3K1lcHqDH9ldo-xWcH5SNjag14duXdXRihKTkI9n0yeTWdgsfCbp-BhpYEm83wCFtKmOjaTRRjJRYkRvk3ncPW3XBOJD9qFhnVpw/s400/dhow.JPG" border="0" /><br /></span><br /><br /><div><span style="font-family:georgia;">As mentioned a while back on the </span><a href="http://www.facebook.com/guludo"><span style="font-family:georgia;">Guludo FB page</span></a><span style="font-family:georgia;">, Matapa, is a typical Mozambiquan dish made from the leaves of the cassava, bean or mandioca plant. The leaves are cooked down with tomatoes, spices and peanuts. The bitter, hardy leaves need a good preliminary boil to break down the bitterness before being cooked with the spices and other ingredients. </span></div><br /><br /><div><span style="font-family:georgia;"><br /></div></span><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5705609524242336050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5TKGXajr9SmatTl_NVLODVDFxDZGJGPdsMd2nmZzpV5pXixEgJ_1elFIn0Yhyphenhyphen6L6hyphenhypheno_OI9rCB94ze3zLFqfOOLYGAvBMDjaB1_1lBUNSqiQg4w6ZRiRW_-7N7UJ0w4ASqI1C8j5cXY/s400/ingredients.JPG" border="0" /><br /></span><br /><br /><div><span style="font-family:georgia;">This spicy and very filling dish is made in many deferent ways all across Mozambique but this is how we do it at Guludo. You probably won’t be able to get cassava or bean leaves in the UK but savoy cabbage would work, as would chard and proper chunky spinach. Use any deep green, gnarly looking leaves that need a bit of boiling.</span></div><br /><br /><br /><div><span style="font-family:georgia;">MATAPA - serves 4</span></div><br /><br /><div></div><br /><br /><div><span style="font-family:georgia;">Ingredients:<br /></div></span><br /><br /><br /><div><span style="font-family:georgia;"><em>Large bunch of chosen leaves ideally cassava or bean approximately 300g</em></span></div><br /><br /><div><span style="font-family:georgia;"><em>1 tablespoon of tomato paste</em></span></div><br /><br /><div><span style="font-family:georgia;"><em>1 sliced onion </em></span></div><br /><br /><div><span style="font-family:georgia;"><em>1/2 can of tomatoes</em></span></div><br /><br /><div><span style="font-family:georgia;"><em>2 cloves of crushed garlic</em></span></div><br /><br /><div><span style="font-family:georgia;"><em>1 red hot chilli or 1/2 a table spoon of chilli powder</em></span></div><br /><br /><div><span style="font-family:georgia;"><em>1 tablespoon of curry powder</em></span></div><br /><br /><div><span style="font-family:georgia;"><em>100g of unsalted peanuts, blitzed or pounded into crumbs.</em></span></div><br /><br /><br /><br /><div><span style="font-family:georgia;">Boil the leaves in unsalted water until they breakdown and loose any bitterness. Boiling to oblivion is OK is this instance, some leaves take up to 40 minutes. If using cabbage or chard, 15 minutes should be ample . Drain and let as much water evaporate as possible. Fry the onion in vegetable oil, when translucent add the curry powder, chilli and garlic. When fragrant add the tomato paste and allow the flavous to meld, then add the fresh tomatoes and leaves, mix well. Finally add the peanuts, let stand without mixing for 5 minutes.</span></div><br /><br /><div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5705609718662629778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8AQqeb5ycbDEdf6wpnO7nTFpoBlhGZ2_uyVK3N1LlM4qX6a2i5710b_6lemnoWkhXD50pn6mSC7mb1JzPf0BBZr8MwJWBfhs07ztggE3Keh8nRutZRUhEPOIgDmeFIYh6YCWc8-B2Tw/s400/peanuts.JPG" border="0" /></span></div><span style="font-family:georgia;"><br /></span><br /><br /><div><span style="font-family:georgia;">Peanuts make all the difference here, lots is never enough. They give it a deeply savoury hit and an umami flurry. Cook for a further 15-20 minutes adding more water if it gets too dry. The matapa should be thick and almost sticky when ready. Season with lots of salt and pepper and serve with basmati or chapatis. Bom.</span></div><br /><br /><div><span style="font-family:georgia;"></span></div><br /><br /><div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5705608749784867826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy00Li1djcZ1apd7RlwZKFORV1QLtbzqCwZId25AAeJJELCPMsga7WHatPTALyzQKKJelaFwIAoIZ96mBjXbGjyhRpuCJ1VfW0rDwkELWaEh_irxz-6SeUIN6CAQnYbNEojmtLVdXmCgs/s400/finished.JPG" border="0" /></span></div></div></div></div>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-65620481680984555282011-12-12T23:23:00.000-08:002011-12-13T00:42:28.069-08:00Latest Catch<div align="center"><img id="BLOGGER_PHOTO_ID_5685513464844970514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ54_wotOCb_vnkZicS8LHRBKXENeaW4mTh4zZUKw2vI161mJwaWWMNufP0ep3MICiqo2IOaQq2J8gtI82SV-OVG7yyC8l-dAFrLQBv7DcgFeuLrAB-6kiaJV5RqYVpwmJvxXzBl8Gg-k/s400/IMG_6727.jpg" border="0" /><br />Yesterday a 13kg fish landed on the beach, known locally as a Jolway. Any help in identifying the fish would be most helpful - the flesh is white with large flakes and quite meaty.<br /><br /><img id="BLOGGER_PHOTO_ID_5685516891093114898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyvhVFXziBQM6KlkMWv-gQ2xn4Zv5C9MparqzL4G9VzW1N-pKXBcP0C3MPEmGNwWI5T0ed53DFarOp9qUR4WHMQBmVBhS5ApkmOUTmp_o1WW10AIzmhuxmZYe8no4NcYxYAGpccR29bU/s400/IMG_6732.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5685518989208490178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGAZbAqQxreEq5qI3vz2gXqWVp9pqTdQs5edDlfrd-Fj8HjMfG5IHNxNb8LNuXhRt_7TtKmYqloD1gRlEmIjgxoEbzqIbvoiuUuC9BHmo8O9AnwUptGyyjo9igA7ICA6p82mlloIS-4o/s400/IMG_6743.jpg" border="0" />The kitchen crew take some time out to pose<br /><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IIM91yCP8dc5-QBfDDMai-rIkEwCUgQZ3TSxTjnp2uggXwIGfW2_FVdP9eF7w7a4u6wfmuwBtfaoR8v5xE6THiuxPDVfuxa7ny3UK-HLY96pORzU5Xi3U6ls04iPxzPX0hUzAlGzv_0/s1600/IMG_6740.jpg"><img id="BLOGGER_PHOTO_ID_5685518254063476866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IIM91yCP8dc5-QBfDDMai-rIkEwCUgQZ3TSxTjnp2uggXwIGfW2_FVdP9eF7w7a4u6wfmuwBtfaoR8v5xE6THiuxPDVfuxa7ny3UK-HLY96pORzU5Xi3U6ls04iPxzPX0hUzAlGzv_0/s400/IMG_6740.jpg" border="0" /></a><br /><img id="BLOGGER_PHOTO_ID_5685520766412393426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WaE7Vd0-qQNyfyvHAqVOysg3uxcK2DMxRs-dX8wabUc3nVZhq41ja9_6-lzNJOtr9REUQJuVgPtJaJSFiOgGrlBZH8AFa25lMk6yreCRQdphToagJOsuB4vejNesch0E7tpG2HXvAks/s400/IMG_6751.jpg" border="0" /> </div><br /><br /><div align="center">Cato butchers the Jolway in under 8 minutes</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnz1e6b9ArHoRTQU_i7DuIDJE9QcTq1UonkkacoqVXqBn4gsLjCW92c1S4UYXR0xtQjZzvOAduSigCvtCZrnCSm1FbVhcUUDCzAkWnjqaDbolM0Tg2FY3e1QMvkUou1435gS7ok98CFg/s1600/IMG_6736.jpg"><img id="BLOGGER_PHOTO_ID_5685517524752640066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnz1e6b9ArHoRTQU_i7DuIDJE9QcTq1UonkkacoqVXqBn4gsLjCW92c1S4UYXR0xtQjZzvOAduSigCvtCZrnCSm1FbVhcUUDCzAkWnjqaDbolM0Tg2FY3e1QMvkUou1435gS7ok98CFg/s400/IMG_6736.jpg" border="0" /></a> <br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SVb1kt1nRokrV497qY0en1nFmYsgVbTSpL6qO62n5DA-NJDicYWhYGmiLZ8xOuRaQNNGRCSt7LcYIPruIN0_HYX5AbKfd6pSY5KFDjsC5vP9U5f0p5wj-pIxfbWEteNseW7xtA_n_fc/s1600/IMG_6730.jpg"><img id="BLOGGER_PHOTO_ID_5685515116065932994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SVb1kt1nRokrV497qY0en1nFmYsgVbTSpL6qO62n5DA-NJDicYWhYGmiLZ8xOuRaQNNGRCSt7LcYIPruIN0_HYX5AbKfd6pSY5KFDjsC5vP9U5f0p5wj-pIxfbWEteNseW7xtA_n_fc/s400/IMG_6730.jpg" border="0" /></a> <br /><div align="center">Angelica e polvo<br /></div><img id="BLOGGER_PHOTO_ID_5685512249727992578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWUHd80RZC0T_MJHLMARWlPGh3M0Bk7d8Am5qj6-cTgzVP5ABHxZb9ntbMLJ9pRdnVRAdCP9EtdUqxCvN6_mucgwPYMfB9BCX-9nLTPQVTAoKgvXItduyClWf9U5VWUks3NhWIcONSD4/s400/IMG_6719.jpg" border="0" /><br />Crab (caranguejo) from the mangroves<br /><br /><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5685522731071716802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRqcZ9LGrUNAIqIIR3s_ODWXeKAnFkT_DCs78NMjrTIUiXN6NQV1HaPun_gFpVR7Ab7GckHJUYmHl25GjVUEU53VWvOeAKYdEdu-oSl8-xgekWsmS_cd2NhHMRIXKKS9SKnEFwsC9oQI/s400/IMG_6766.jpg" border="0" /> </div><br /><div align="center">Juicy claws<br /><br /><div align="center"><br /><img id="BLOGGER_PHOTO_ID_5685523242481699762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKQ2KqlQX31KHDqmfs3CfPUfmdJQEdapsAxYHJEZPtcOAurdtQ-CIzMg-hGKjXhBp1X7qa8O0FaGmr3pTsNpLh1XbmzaPpCNPb6WumKpeG8_UCRDFqu-Ncz7-9CEvlCEaLrE8TwFoh5Q/s400/IMG_6769.jpg" border="0" /></div></div></div><br /><p align="center">Samuel and ananas</p><img id="BLOGGER_PHOTO_ID_5685527505097083378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0cYAn0mHI5cwfjhnOCOZsGeNXVBPzAI66agEkVqBEhZh4gGWQdjPYRNL1Wkb_t2bqoSeo64aX7hXvE7gZCa4MSU1lbv-ggow2Dg7bBZLqfMfY_f6P6E89_4v4S3E1SbIQwP1grSwccM/s400/IMG_6756.jpg" border="0" /><br /><br /><p align="center">Dinner menu (click on the image for an enlarged view) </p><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5685513994525600706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBGwlZAVzq32XMOetqTBS6E9n8gqWUl_Of1oQ2hSRVqEPTTUOuxs32uCfygOX-yBpY4XTMY_V9T348p9SPYRtAtVvsZEBCCONZvOmwzX8anMRtRdvMfR7gW7UzZxYr7TVyzATfZw96dM/s400/IMG_6728.jpg" border="0" /></p><br /><p align="center">Lastly, thought you might want to see the staff longdrop</p>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com1tag:blogger.com,1999:blog-3339467898080592111.post-74613144073316063772011-12-06T00:18:00.000-08:002011-12-06T23:30:30.201-08:00Salama Guludo<div align="left"><span style="font-size:85%;">Since leaving Pemba this time last week it’s been full on - new people, long hours, exceptional heat, amazing place. The four hour drive, some 50 kilometres along sandy tracks, takes you through a handful of Mozambiquan villages. Snapshots of people getting on with daily life show women washing, children filling buckets of water, people trying to balance far too many things on bicycles. Arriving at Guludo Beach Lodge (GBL) with its raked pathways and flowering shrubs is like breaking through to the other side. A haven on the East African coast, notwithstanding several ants and some malarial mosquitoes. </span></div><span style="font-size:85%;"></span><span style="font-size:85%;"><br /><br /><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5682928583819196082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijopt8BxoF_AcE7nsOnqb0DmuCT3XcIQ0sIjJqYiJNuhC28wGZXxjfLdm9CZMOqxHoVWsQBpeh_UTA_U5Msa4y6YFAinhcy62VpfN0dBZbZdp_9S5mx5NPta3d0-4xi_KnrCpKGy8hqtQ/s400/IMG_2044.jpg" border="0" /><br /><br /><p align="center"></span><span style="font-size:78%;">The restaurant<br /></span><br /></p><span style="font-size:85%;">In work terms the days are long - the kitchen opens at 5.30 when the oven is lit for the breakfast loaves with shifts running between 6m and 2pm or 2pm until all guests have eaten dinner and we shut down the kitchen about 9.<br /><br /></span><span style="font-size:85%;"><br /><br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5682928581137477874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGVR88gXvgRX8eO5VzOUuzKueeYZaa3c1hbbnhrb-7nMktLpk5r2eZmfwAkfmSGIzB55BW9xdIzqNof5XWPr3HkfyePivkd_Y2i_Oq5DgMkz8NwFRdN2DTbKerGmTaDDIr5Hmi_AsmqY/s400/IMG_2043.jpg" border="0" /></span><span style="font-size:78%;">The office</span></p><br /><br /><p align="left"><span style="font-size:85%;">The kitchen team consists of 7 cooks, 3 on each shift with one taking a day off. This morning we have Awa and Izianna. Carlos is meant to be here too but is at his cousins funeral. Death and illness is large part of life for people in Guludo Village and absences from work due to deatha are an alarmingly regular occurrence.<br />The 4 other cooks include, Angelica, Cato, Gilli and Samuel. See proud Cato below striking a valiant pose, please note the American football boots, complete with studs. This team of 7 are very proficient cooks, some of them having worked at Guludo Lodge for 7 years. Whoever first trained these guys did an amazing job, elegant mango tarts, crab ravioli, chocolate muffins are all whipped up effortlessly without the use of a recipe or electric appliances. Cleaning and food storage could do with some work, especially since we only use gas powered chest fridges that quickly become overcrowded and disorderly. I introduced clingfilm which is still taking some getting used to. </span><br /></p><br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5682931085556113890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaaJaLYgmUTVQ8AIbKcWlJPftWebaadOh54-tKf2do-_5g0tOp2UC8N54DrqjhYp0wjp9qxJ6ck4j1aSsN8gtTx6rLXvVqjVtJJBm19VGF7rzPCMENJCxIhjEGxLiG7KOT06oaB4gCO0/s400/IMG_6702.jpg" border="0" /><br /><span style="font-size:78%;">Cato<br /><br /></span><img id="BLOGGER_PHOTO_ID_5682931871844493762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtfVFvlR1wMklcwrdMmJ5Mb1ha6rFroNILefwh7NivZZX-0ayQr367EGriXdgOWpovyw47si7001d987EUmiUwfZ5jQxk6mtRr6hjnGLoGSRCqWQJulw5UlALczCW9vxcQYAdxOyuMc8/s400/IMG_6705.jpg" border="0" /><span style="font-size:78%;">Iziania<br /></span><img id="BLOGGER_PHOTO_ID_5682932469956155154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4npy0uupQnLaN97VfMk8gbgrn0Vqc3YjgljReRX0jWa3xx_SpFZsTBFJPfRLVFtu7LKKNHdT5kC-TvCKXUUsOCq8lVQK20D7OsPSrPBjHWq6QRTxqCJfzIjF-hZYHTb39mBEPelKt4GI/s400/IMG_6709.jpg" border="0" /><span style="font-size:78%;">Carlos</span></p><br /><br /><p align="center"><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5682937672452272194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wLZ74BqQw-y3CBlNP7CwAvTYcr49MwXvdJAvUkYkWPLJRlrQQygftDBsfKaiOhpc1kdZ_Qo0KtxB-wjfvP5ufrkzYqbLDBhjH4U9TCuI-R12rtLXAar3bUhStBncAPy4llXKSB3EuGU/s400/IMG_6699.jpg" border="0" /><br />Gilli</span></p><br /><br /><p><span style="font-size:85%;">The lack of electricity and running water is a headache, but consequently we only use the bare minimum of water and gas for lighting, refrigeration and cooking is more than adequate. Amazingly, one large bucket (known in Portuguese as a 'baldi’) of water (50lt) will be enough for cooking and cleaning for one day, albeit during relatively low season.</span></p><br /><br /><p align="left"><span style="font-size:85%;">Fish is available in abundance, local fisherman arrive on the beach with their catch. Squid known as 'lula' and crab is coming out of our ears. Roughly one good sized fish is bought in a day with some lobsters and huge prawns thrown in. Compared with the produce in Pemba, this wondrous seafood is a bargain. Squid costs 50mt a kilo (£1.20), Crab 30mt and any fish comes to £2.50 per kilo. </span></p><br /><br /><p align="left"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5682937426325515026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoFwZKfGHHKAFzjDzlw1ZBgnVVhcHcmOPAGwkdVOip4r1pCl7H7QhQ0pAWgFCXXjPWhQ4KqYFPUMbqt_mJ7Yflqc0B7KW6SIfpZR-adW1_2JGwaJYFfNPhb8MZW1t99TihfiMqN5WhUs/s400/IMG_6704.jpg" border="0" /></p></span><span style="font-size:85%;">We are in the middle of kitchen renovations, working around builders had been dealt with without complaint and in a few days all works should be complete, the kitchen garden is also ready for planting. Fres herbs should grow well here with the onset if the rainy season. Dishes will love the addition of fragrant herbs. More on the food next time.</span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-44362269901887008862011-11-28T04:28:00.000-08:002011-11-28T04:57:54.408-08:00Shopping in Pemba<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEjjetuL3-ny1BoO-AL6GyfKTj8zzm3EA2-QN-Z_vJxGPDJ0nNCAQKLy-74Ik8EVcQM2S-biy0sNyGTJq83nLiXHutucZm3KHN8REWYV-X9tC_FtkGH-B3Dokn0p83boewgZwZDlz5Jo/s1600/IMG_2031.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 282px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEjjetuL3-ny1BoO-AL6GyfKTj8zzm3EA2-QN-Z_vJxGPDJ0nNCAQKLy-74Ik8EVcQM2S-biy0sNyGTJq83nLiXHutucZm3KHN8REWYV-X9tC_FtkGH-B3Dokn0p83boewgZwZDlz5Jo/s400/IMG_2031.JPG" alt="" id="BLOGGER_PHOTO_ID_5680028549956780050" border="0" /></a>This morning involved looking around the key shops and main market in Pemba. All supplies that can't be sourced from Guludo Village can be found in Pemba. Large supermarkets sell most dry store stapes as well as imported products. Soy sauce and pastas are available but they cost.<br /><br />In fact, Pamba is an expensive. At the open air market fruit and veg was much more costly than expected. The current exchange rate of meticais to sterling sits at forty to the pound.<br /><br />Water melon is about £1 a kilo, onions are£1.75/kg and cucumbers at £1.5/kg. Tomatoes have apparently just shot up to 100mt/kg, weighing in a whopping £2.5o/kg. The honey you can see in the 25cl water bottles costs 310mt, about £7.75. apparently it's like rocking horse shit - rare as hell, but much tastier.<br /><br />Fortunately village prices are much cheaper. Tomatoes are half the price at 50mt/kg and a dozen eggs are 40mt compared with about 110mt in Pemba.<br /><br />Off to the lodge at 9am tomorrow with two guests and Cassiano who will be driving...eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-13870493018248916402011-11-25T22:35:00.000-08:002011-11-25T22:54:30.085-08:00Guludo Beach Lodge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpjyYfjkw-bHEtikGN6v3aOOd_nJu23EY4Dz45PRfzoJ_tBhNm_kFrwUbcsx6dM05Pcq68AnQ5-xvNJCgq7NB_tfxUxV9uPUMALaM84uhVcWUah1YDGx_5phF1ehv_1OHg3YlPJbHjso/s1600/boat.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 125px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpjyYfjkw-bHEtikGN6v3aOOd_nJu23EY4Dz45PRfzoJ_tBhNm_kFrwUbcsx6dM05Pcq68AnQ5-xvNJCgq7NB_tfxUxV9uPUMALaM84uhVcWUah1YDGx_5phF1ehv_1OHg3YlPJbHjso/s320/boat.jpg" alt="" id="BLOGGER_PHOTO_ID_5679191964827688930" border="0" /></a><br /><span style="font-size:85%;">It's eight in the morning at Jomo Kenyatta International airport, flight KQ101 arrived from London Heathrow at 0610. I have nine hours to wait until flight TM4466 departs for <a href="http://maps.google.co.ke/maps?hl=sw&tab=wl">Pemba, Mozambique</a>, my <a href="http://www.expertafrica.com/lodge/Guludo_Beach_Lodge/map.htm">new home</a> for at least the next twelve months.<br /><br />I will be working as Chef/Food and Beverage Manager at <a href="http://www.guludo.com/">Guludo Beach Lodge </a>in the Quirimbas National Park in Northern Mozambique. The lodge opened in 2002, set up by Amy and Neal Carter-James as a sustainable tourist destination and social enterprise. The lodge intends to have limited environmental impact and act as the key source of employment in the local area.<br /><br /></span><span style="font-size:85%;">The <a href="http://nemafoundation.tumblr.com/">Nema Foundation</a> was set up alongside the lodge and receives 5% of all revenues to provide education, health initiatives and food programmes for 16 villages, currently reaching some 16,000 people.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIFISCAL6oqoH2MhJK-_jX8KsqGIv3grInAtIZ9kUqCFnkkcCGBFNlv_P37QnTDQNH1Gg3Ownycdx3dy-O0twwY_9ZPuiOz5c-r2loMrCCXQleLIWDlkISZipIUXcEHQiPA7kWFeFmCs/s1600/rest.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIFISCAL6oqoH2MhJK-_jX8KsqGIv3grInAtIZ9kUqCFnkkcCGBFNlv_P37QnTDQNH1Gg3Ownycdx3dy-O0twwY_9ZPuiOz5c-r2loMrCCXQleLIWDlkISZipIUXcEHQiPA7kWFeFmCs/s320/rest.jpg" alt="" id="BLOGGER_PHOTO_ID_5679192363260660530" border="0" /></a><span style="font-size:85%;">Seafood from local fishermen and vegetables from farming co-operatives, set up by Nema, provide most of the supplies for Guludo's restaurant. Currently no mains water or electricity is available at the lodge, but last week we heard news that power had reached Guludo Village two kilometers away. Electricity should be up an running within the next six months.<br /><br />In the meantime, its good-bye restaurant analyst office job and hello Guludo Beach Lodge. With any luck I'll have time for regular updates and eatmynels will become food blog and Guludo journal. Please like us on<a href="http://www.facebook.com/guludo"> facebook</a><a href="http://www.facebook.com/guludo"> </a>and follow on <a href="http://twitter.com/guludo_beach">twitter</a>.<br /><br />See you later London.<br /><br />P.S. I love you.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VqmLRY_VNU4EvxVBALHB_xEF13e_zaQbJjaUffBMhokxe7NXuq-BilSfTlJ_zz6teNs3QHiNYmQT5ZAwzZpYqKrqhiTTQ2zUKNB8O1SvmS5n_SE1KJfZr2fUJdKS1QGPoX901iBW86s/s1600/fish"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 172px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VqmLRY_VNU4EvxVBALHB_xEF13e_zaQbJjaUffBMhokxe7NXuq-BilSfTlJ_zz6teNs3QHiNYmQT5ZAwzZpYqKrqhiTTQ2zUKNB8O1SvmS5n_SE1KJfZr2fUJdKS1QGPoX901iBW86s/s320/fish" alt="" id="BLOGGER_PHOTO_ID_5679192181253784018" border="0" /></a></span></span></span><br /><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-8009641045503088072011-09-20T12:56:00.000-07:002011-09-20T13:43:40.205-07:00Union Jacks: Oliver’s British Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCbdeBar5lUsWcNRxXwgU3MkO0LeahptcowGIFMPhuI51fNkAk6gbiybINGyhKV_9_RgLyxaOsblXF07bzmd8xqLEPR4OPK-uZxInyQU3Q4id8jM3IfHCgiDEIp8vuPd6wzS-9qfisjU/s1600/pizza-delivery_jamie.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 221px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCbdeBar5lUsWcNRxXwgU3MkO0LeahptcowGIFMPhuI51fNkAk6gbiybINGyhKV_9_RgLyxaOsblXF07bzmd8xqLEPR4OPK-uZxInyQU3Q4id8jM3IfHCgiDEIp8vuPd6wzS-9qfisjU/s320/pizza-delivery_jamie.jpg" alt="" id="BLOGGER_PHOTO_ID_5654544079892216514" border="0" /></a><span style="font-size:85%;"><span>The latest Jamie Oliver concept, Union Jacks, has gone live online. <a href="http://www.unionjacksrestaurants.com/" target="_blank">Www.unionjacksrestaurants.com</a> is the first glimpse of Oliver’s new Anglo-Italian concept, where ‘wood-fired flatbreads meet great British flavours’. Intriguing, but not as confusing as the bra advert on the <a href="http://www.unionjacksrestaurants.com/">homepage.</a><br /></span></span><p class="MsoNormal"><span style="font-size:85%;"><span>An excerpt from the site says: ‘At Union Jacks, [we] want to take you on a journey of discovery through Britain and reintroduce you to familiar flavours, cooked and presented the Union Jacks way. Our incredible flatbreads and wood-fired cooking methods nod to traditions that are universally loved, and nearly all of the ingredients for the toppings are unabashedly local.’</span></span></p><p class="MsoNormal"><span style="font-size:85%;"><span>The Union Jacks concept is an interesting symbiosis of British food trends combined with long term consumer demand for Italian cuisine. Using of the word ‘flatbreads’ rather than pizza enables the concept to straddle two cuisine types effectively without alienating one another.<br /></span></span></p><p class="MsoNormal"><span style="font-size:85%;"><span><a href="http://en.wikipedia.org/wiki/Pizzeria_Bianco">Chris Bianco</a>, founder of the</span> <span>renowned <a href="http://www.pizzeriabianco.com/">Pizzeria Bianco </a>in the US, has been helping Oliver mastermind the ‘flatbread’ offering at Union Jacks and is a Director of the new </span>Jamie Bianco Ltd</span><span style="font-size:85%;"><span>. Biancio opened his first Pizzeria in 1987 and has since received wide acclaim for his ‘world class’ food. The presence of Bianco on these shores demonstrates Oliver’s aspiration to compete with the major pizza players in the UK, albeit with a British twist. </span></span></p><span style="font-size:85%;"><span>The roll-out of Franco Manca and the out of London expansion for Rossopomodoro are all clear signs that the UK pizza market is entering a more mature phase where multiple operators are concerned. It seems that Jamie wants a piece of the pie.</span></span><br /><br /><span style="font-size:85%;">I am certainly looking forward to seeing how the concept hangs together. With such an experienced management team, led by Simon Blagden, its hard to see the restaurant ding badly, its more a question of how quickly the roll-out occurs.<br /><br />Union Jacks: </span><span style="font-size:85%;">opening in November<br /><br /></span><div class="alt-section"> <div><span style="font-size:85%;"> <span style="font-style: italic;">Central St Giles </span> <span style="font-style: italic;"><br />London WC1H 8AG</span></span> </div> </div><span style="font-size:85%;"><span></span></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-88737618754873546052011-08-25T14:19:00.000-07:002011-08-25T14:43:45.808-07:00Meatballs at the Quality Chop House<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTO5NvUalFC1-TZECvQob4VHzggal20b6z0LSyY5-INpUi4DnOx8ZmnhbNCcumSlKIRYX3JTYHVuSL8Kr8WYe9DiciI67V_TY2aNuImal3f94osHJsxUB_5I2ZXD-9UuyLqQ-Z8YJfvg/s1600/chophouse.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 259px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTO5NvUalFC1-TZECvQob4VHzggal20b6z0LSyY5-INpUi4DnOx8ZmnhbNCcumSlKIRYX3JTYHVuSL8Kr8WYe9DiciI67V_TY2aNuImal3f94osHJsxUB_5I2ZXD-9UuyLqQ-Z8YJfvg/s320/chophouse.jpg" alt="" id="BLOGGER_PHOTO_ID_5644909397223751506" border="0" /></a><span style="font-size:85%;">The Quality Chop House at the top of Farringdon Road is an age old landmark nestled among the gastro-hub surrounding Exmouth Market. It started out as a 'Progressive Working Class Caterers' serving the local manual labourers in the 1870s. The grade two listed building has remained relatively unchanged ever since, although the previous tenants had let conditions slip. A full interior renovation has the place back to its former glory with many of the original fixtures in shiny working order. A magnificent wooden refrigerator made to fit in a narrow gap between the internal staircase and kitchen has been put back to work (see above right).
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<br /></span><span style="font-size:85%;">The work done at the Chop House could not have been undertaken by some motley start-up crew - this sensitive restoration and application of a cunningly thought out concept is surely the work of a seasoned pro. It was my intention to get to the bottom of this NYC inspired meatball concept where a portion of 3 balls is a mere £3.95.
<br /><a href="http://www.meatballs.co.uk/">
<br /></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjveyDkQL7q6wcRiKphTFadh-CJEl_v04UyqgE3s-GU1qNtUfJKWbwauO0ey19PafY6P9LSbGX4hNuBNZayC6CBn0rQTxtLr6xPnkjgXxxF9VkAeH8J6HY69dg4qVy5sKoh_sJ5ocGlXw/s1600/Meatball+Slider+Compressed.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjveyDkQL7q6wcRiKphTFadh-CJEl_v04UyqgE3s-GU1qNtUfJKWbwauO0ey19PafY6P9LSbGX4hNuBNZayC6CBn0rQTxtLr6xPnkjgXxxF9VkAeH8J6HY69dg4qVy5sKoh_sJ5ocGlXw/s320/Meatball+Slider+Compressed.jpg" alt="" id="BLOGGER_PHOTO_ID_5644909598146343650" border="0" /></a><span style="font-size:85%;"><a href="http://www.meatballs.co.uk/">Meatballs</a> is a neatly branded package; a choice of five balls made of all the major meats and a courgette version come in portions of three, but you can add an extra bonus ball for a quid. Here is the clever bit - Sliders. Stick any of the above into a cutesy brioche bun bang, it's fun for everyone. Chunky sides like pappardelle (£2.95) and parmesan cream sauce (an extra £1) or creamed spinach make this diner so amenable it hurts (note: no chips). Tailoring to taste has never been so easy.
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<br />So who's behind it all? <a href="http://www.bighospitality.co.uk/People/Business-profile-Hugh-Fowler-of-CG-Restaurants">Hugh Fowler</a> is the man with the plan, and this is just the latest ruse from the casual dining veteran whose CV is as long as your arm. Hugh's restaurant career started in the mid 70s whilst working for the global chain Pizzaland; he then assisted on the first attempt to import the Wendy's brand into the UK. After running two businesses near Tower Bridge, one cafe and ice-cream parlour and a baked potato business, he opened Cafe Pasta in 1987 with his wife Shelly. Cafe Pasta was a huge success and ten years later Fowler sold the chain to Pizza Express for a tidy sum. In 2003 he started Hamburger Union then became MD of <a href="http://www.coventgardenrestaurants.com/coventgarden/restaurants/index.asp">CG Restaurants</a> who own Tutton's in Covent Garden and the <a href="http://www.fireandstone.com/pizza/restaurant/index.asp">Fire & Stone</a> pizza brand. Fair to say that this is a man who has earned his stripes.
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<br />Meatballs at the Quality Chop House is pretty recession proof with cheap eats offered in a location that will surely have it packed from noon till night. Possibly ripe for a roll out but given the truly magnificent setting it's hard to see it working as well somewhere with less unique character.
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<br /></span><p style="font-style: italic;"><span style="font-size:78%;">Meatballs at The Quality Chop House
<br /> 92-94 Farringdon Road
<br /> London. EC1R 3EA
<br /> T: 020 3490 6228
<br /><a href="http://www.meatballs.co.uk/">www.meatballs.co.uk</a>
<br /></span></p> <p><span style="font-size:78%;"><a href="http://www.meatballs.co.uk/contact.php" title="Find us">Go to map</a></span></p><span style="font-style: italic;font-size:78%;" ><strong>Opening Friday 26 August 2011
<br />
<br />Some swell shots of the food on Sarah Kemp's blog <a href="http://foodforthink.com/2011/08/25/meatballs-at-the-quality-chop-house/">here</a>
<br /></strong></span> eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com1tag:blogger.com,1999:blog-3339467898080592111.post-89273904514854953032011-07-29T01:16:00.000-07:002011-07-29T01:24:10.927-07:00Gusta - Supperclub Web Platform<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8FeWKe5tUWJUkqTY0RpWlMbbvEm2LC4zO6M3HqMVHpag7y4pF2-CSghTqywb36OK0VXEr0yWj1oYx9X9UItUcRDyNdbhfuD0D8kdCwID_U9FiTT46X6bJBLPlJIHit3VKCJhf_Iz1OM/s1600/Screen+Shot-+Homepage.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8FeWKe5tUWJUkqTY0RpWlMbbvEm2LC4zO6M3HqMVHpag7y4pF2-CSghTqywb36OK0VXEr0yWj1oYx9X9UItUcRDyNdbhfuD0D8kdCwID_U9FiTT46X6bJBLPlJIHit3VKCJhf_Iz1OM/s320/Screen+Shot-+Homepage.png" alt="" id="BLOGGER_PHOTO_ID_5634686788208880146" border="0" /></a><span style="font-size:85%;">An exciting new platform has been launched that can help discover less traditional eating out experiences. <a href="http://www.gusta.com/">Gusta</a> is a website that presents supper-clubs, home restaurants and underground dining across the world. Currently operating in 16 cities including New York, Buenos Aires, London, Barcelona, Singapore, Berlin, Copenhagen and Paris residents and visitors can easily access the world of alternative dining.<br /><br />While the site is very much in its infancy, with only 40 underground restaurants so far, <a href="http://www.gusta.com/">Gusta</a> is destined for big things. </span><span style="font-size:85%;">High quality images taken by professional photographers free of charge highlight the restaurant descriptions and diner reviews. Fully facebook integrated, with recommendation and sharing capabilities, <a href="http://www.gusta.com/">Gusta</a> will surely go some way towards the mass popularisation of underground dining worldwide.<br /><br />I asked Carly Chamberlain, Founder of <a href="http://www.gusta.com/">Gusta</a>, if making the </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34QHhbUDCw3or4J4lR4FtLY98HK-xWLQGRBp2Pur1InQUOEuVLgaq3pP6gzfPA1QMHX2QMtEvipGK2WDD_U9xlB0d47L8ZucKt7WoG8RSw1d4iQjvYSbhEKEIImYZmsdqp_8iQ8wXuEY/s1600/Screen+Shot-+Restaurant+Page.png"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34QHhbUDCw3or4J4lR4FtLY98HK-xWLQGRBp2Pur1InQUOEuVLgaq3pP6gzfPA1QMHX2QMtEvipGK2WDD_U9xlB0d47L8ZucKt7WoG8RSw1d4iQjvYSbhEKEIImYZmsdqp_8iQ8wXuEY/s320/Screen+Shot-+Restaurant+Page.png" alt="" id="BLOGGER_PHOTO_ID_5634686919227322418" border="0" /></a><span style="font-size:85%;">underground dining scene so accessible might it not detract from the appeal and excitement of more illicit eating out experiences, she the commented that: <span style="font-style: italic;">"Every underground dining experience is unique and mysterious, the act of getting there doesn't have to be. We intend to bring new and international audiences to the supper clubs on Gusta with a strong emphasis on SEO and online marketing at scale that would not be feasible for an individual club." </span><br /><br />Cash generated through bookings via the site is the main revenue source for owners Carly and Chris. The aim is to provide a meeting place for both cooks and diners where everyone wins also meaning that the supperclub is here to stay. Explore Gusta at <a href="http://www.gusta.com/">www.gusta.com</a><br /><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-60063074084800328522011-07-19T04:10:00.000-07:002011-07-19T05:05:26.265-07:00The Capability at Syon House<span style="font-size:85%;">In the 1760s The Duke of Northumberland commissioned architect </span><span style="font-size:85%;">Robert Adam and and landscape designer Lancelot 'Capability' Brown to redesign the house and gardens of his London residence. Syon Park sits opposite Kew Gardens on the North side of the river Thames sprawling over 200 acres of elegant parkland and is still occupied by The Duke of Northumberland, Ralph Percy.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4B30MbDfT4dbuBTIkGlpEuVxYzl70PZnnuJ6yuYYVhaG8Jh-Qu-tTk39Fx21eODjg1CDzvgdSR_i6_m19CMzvE0nklsUQEYQk5Sm_77qUBpN-fz1VaABEEGYy5252H68ACNfy_jg2Q4/s1600/18+1MB.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 290px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4B30MbDfT4dbuBTIkGlpEuVxYzl70PZnnuJ6yuYYVhaG8Jh-Qu-tTk39Fx21eODjg1CDzvgdSR_i6_m19CMzvE0nklsUQEYQk5Sm_77qUBpN-fz1VaABEEGYy5252H68ACNfy_jg2Q4/s320/18+1MB.jpg" alt="" id="BLOGGER_PHOTO_ID_5631023389245592754" border="0" /></a><span style="font-size:85%;">Modernisation has inevitably come in to play at Syon, with the most significant change being the building of a new state-</span><span style="font-size:85%;">of-the-art hotel in the parkland. The Waldorf Astoria group's latest hotel hides behind Syon House in stark contrast to the 18th Century pile. The new hotel has a box fresh feel, with dark building materials and long horizontal lines reminding of traditional Japanese architecture, miles away from the neo-classic 'Adam Style' of the estate.</span><br /><span style="font-size:85%;"><br />As is fitting for a new hotel, five restaurants and bars have been created, all with quirky USPs intended to confirm the '</span><span style="font-size:85%;">destination' status. Named after the landscape architect who sculpted Syon Park back in 1762 <span style="font-style: italic;">The Capability</span> is the hotel's fine dining option and is headed up by Chef Lee </span><span style="font-size:85%;">Streeton.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigudqBhbNbmfKcuBPZpBgSQvFkADki2mcFrouj5uyb2frhLcmvNz0MoK1j4_5VGMn5d-kX16hU32hTI0oey6VhOMHfQfYebYtYt3RtQDF-KLzeWuMCAz6Zu1vTOpoUVUtdJn85PuEQNAY/s1600/TheGreenhouse_Night_HR4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 288px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigudqBhbNbmfKcuBPZpBgSQvFkADki2mcFrouj5uyb2frhLcmvNz0MoK1j4_5VGMn5d-kX16hU32hTI0oey6VhOMHfQfYebYtYt3RtQDF-KLzeWuMCAz6Zu1vTOpoUVUtdJn85PuEQNAY/s320/TheGreenhouse_Night_HR4.jpg" alt="" id="BLOGGER_PHOTO_ID_5631025083581096322" border="0" /></a><span style="font-size:85%;">It's all about the produce at The Capability; Chef Streeton has made impressive use of the grounds and its purpose built growing areas to gather the best ingredients. He says that "Every chef dreams about a restaurant with the facility to grow their own ingredients; I even have a trout lake, meat and fish smoker, n</span><span style="font-size:85%;">ot to mention five beehives to work with.” Lee says he is dedicated to using as much produce as p</span><span style="font-size:85%;">ossible from the hotel’s own orchard, herb and kitchen gardens. He will grow 24 different types of vegetables picked daily, and what he can't use will be pickled and preserved. In an inspired setting, the Chef's Table is in th</span><span style="font-size:85%;">e greenhouse where tomatoes, peppers, melons and a variety of other fruits are cultivated.</span><br /><span style="font-size:85%;"><br />Lee cooked us a tasting men</span><span style="font-size:85%;">u that showcased some of the parks produce and dishes that explain the ideology behind The Capability.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsRSI5s9YFDjRkBM1NTqRVYGnLJErqzYcSt4erV31GVRAWfNFTxfi_7s-q1E6_3KdojtEyc4zsAhEj6__pdWz7L7MuxnW_JjwpjQByGzgReOM2wibz11g-LjXCE6V19JvR7TSrRr2S4I/s1600/IMG_0917.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 143px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsRSI5s9YFDjRkBM1NTqRVYGnLJErqzYcSt4erV31GVRAWfNFTxfi_7s-q1E6_3KdojtEyc4zsAhEj6__pdWz7L7MuxnW_JjwpjQByGzgReOM2wibz11g-LjXCE6V19JvR7TSrRr2S4I/s320/IMG_0917.jpg" alt="" id="BLOGGER_PHOTO_ID_5631022392920458594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIrB9K4pB7fSUA3Odc5oECQ3Wd6cfu6fY818jw6XoO7gL0IIK7Dng89zh9jw2Oy4-E3v3vpwd_nttpbx9j8KEbUARJ7EQ5SAQTNFroLFN0z6GEKlFbUnmz9MSaAUk_GDLVq0UNTXRRCE/s1600/IMG_0918.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 143px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIrB9K4pB7fSUA3Odc5oECQ3Wd6cfu6fY818jw6XoO7gL0IIK7Dng89zh9jw2Oy4-E3v3vpwd_nttpbx9j8KEbUARJ7EQ5SAQTNFroLFN0z6GEKlFbUnmz9MSaAUk_GDLVq0UNTXRRCE/s320/IMG_0918.jpg" alt="" id="BLOGGER_PHOTO_ID_5631022165695077570" border="0" /></a><span style="font-size:85%;">Starters included a chilled watercress </span><span style="font-size:85%;">soup.</span><span style="font-size:85%;"> </span><span style="font-size:85%;">This was followed </span><span style="font-size:85%;">by</span><span style="font-size:85%;"> Dorset snails with black pudding, wild boar bacon and garlic butter. </span><span style="font-size:85%;">The flavour was full-on but </span><span style="font-size:85%;">texturally not 100% accessible to all.<br /></span><span style="font-size:85%;"><br />The ‘Waldorf Salad’ of celery, </span><span style="font-size:85%;">apple </span><span style="font-size:85%;">and pickled walnuts was a casual take on the mayo heavy kitsch number letting the freshness of the fuit and veg ring out.</span><br /><span style="font-size:85%;"><br /></span><span style="font-size:85%;">A Heritage tomato salad was my favourite dish of all, effortless. acidic </span><span style="font-size:85%;">and honest.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pM3TpTzSMyjRp8mBONbQ3epi7c7cfbC-_iTimnEQ0nVikx6JmDgRTpIk1Kli8EfZzcG8vBk0O9DWzeKF4_Ltlnxg3IWBYRKc6PYUZ5X5RvC6KRbfar3b0QvHeyUBOyVRYEqOW2rov5g/s1600/IMG_0921.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 147px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pM3TpTzSMyjRp8mBONbQ3epi7c7cfbC-_iTimnEQ0nVikx6JmDgRTpIk1Kli8EfZzcG8vBk0O9DWzeKF4_Ltlnxg3IWBYRKc6PYUZ5X5RvC6KRbfar3b0QvHeyUBOyVRYEqOW2rov5g/s320/IMG_0921.jpg" alt="" id="BLOGGER_PHOTO_ID_5631020722935862482" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zdd3UOMkPA2RoZyxV3f-5Nj3jQP7uuRqKJqrYggfPNzQ4Esma-MHjd8FfQ7B0jmHwTo7odkrOPdTLyFPudpnE773UM8_cysniwFhIAcBWduJCmepoRZo-kDOtGTvKlhpwV8a-0f0EKU/s1600/IMG_0920.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 147px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zdd3UOMkPA2RoZyxV3f-5Nj3jQP7uuRqKJqrYggfPNzQ4Esma-MHjd8FfQ7B0jmHwTo7odkrOPdTLyFPudpnE773UM8_cysniwFhIAcBWduJCmepoRZo-kDOtGTvKlhpwV8a-0f0EKU/s320/IMG_0920.jpg" alt="" id="BLOGGER_PHOTO_ID_5631021028337500050" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6r8c_SpaJhzFVO-Wg_YTCDVezLqrAvuQM5AChANV7HEI584s9k1lV_5qPEWNjHDgn3ruf24uP_AIwtiKgOFCEWQE5L8ValaHRM6mGhuPVW5xCgr_wJHkOR-oOlEA2amlOI_c477g3ClA/s1600/IMG_0919.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 146px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6r8c_SpaJhzFVO-Wg_YTCDVezLqrAvuQM5AChANV7HEI584s9k1lV_5qPEWNjHDgn3ruf24uP_AIwtiKgOFCEWQE5L8ValaHRM6mGhuPVW5xCgr_wJHkOR-oOlEA2amlOI_c477g3ClA/s320/IMG_0919.jpg" alt="" id="BLOGGER_PHOTO_ID_5631021308724606210" border="0" /></a><span style="font-size:85%;">Streeton’s smo</span><span style="font-size:85%;">ke</span><span style="font-size:85%;">d sa</span><span style="font-size:85%;">lmon with </span><span style="font-size:85%;">shaved fennel w</span><span style="font-size:85%;">as extremel</span><span style="font-size:85%;">y oaky and thick cut. Two wines were paired along side the</span><span style="font-size:85%;"> starters; a Sauvignon Blanc Domaine du Pont de Livier 2010 went </span><span style="font-size:85%;">with all the </span><span style="font-size:85%;">dishes except the snails, and a Spy Valley Marlborough Pinot Noir 2009 held up against the boar bacon and black pudding.<br /></span><br /><span style="font-size:85%;">The mains were Cornish silver mullet with mussels and</span><span style="font-size:85%;"> samphire.</span><span style="font-size:85%;"> Aberdeenshire sirloin and pigeon with chargrilled marrow and zesty gooseberries - an Alamos Malbec 2010 was lined up for this. The meat had been deftly lain on the broiler and had the smoky char of a grown up piece of meat.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFsCm5bHpb9w9m8C6NxYwnYNi_2OsDHvTDvlxayNi6JQJK5BBZRQlZ_HocxU6Kq2z8BQ9xRp3Ky1XubcEjBlyr1pb_M_k-zqGmC08WJfUPL9d7Lx6mkOf0QpDNjVlCQLQs9M3qVFRn-0/s1600/IMG_0924.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 134px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFsCm5bHpb9w9m8C6NxYwnYNi_2OsDHvTDvlxayNi6JQJK5BBZRQlZ_HocxU6Kq2z8BQ9xRp3Ky1XubcEjBlyr1pb_M_k-zqGmC08WJfUPL9d7Lx6mkOf0QpDNjVlCQLQs9M3qVFRn-0/s320/IMG_0924.jpg" alt="" id="BLOGGER_PHOTO_ID_5631019834932602802" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8Cs_HfaG_OVKpKIUsSwiE4sLZZjlniC3OnumSRQ-oWA6EVIzmyWgIWz6-GErhbOK0FnJOZSM5X7ZOd_TVFhPy2G5LzTOiveF6KZ0dWSdHdOapMOe3H-U1h_yWPgqcu4An_UQGpfGm9U/s1600/IMG_0922.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 239px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8Cs_HfaG_OVKpKIUsSwiE4sLZZjlniC3OnumSRQ-oWA6EVIzmyWgIWz6-GErhbOK0FnJOZSM5X7ZOd_TVFhPy2G5LzTOiveF6KZ0dWSdHdOapMOe3H-U1h_yWPgqcu4An_UQGpfGm9U/s320/IMG_0922.jpg" alt="" id="BLOGGER_PHOTO_ID_5631020122335099938" border="0" /></a><span style="font-size:85%;">Puddings were Bakewell tart then a selection of British cheeses with </span><span style="font-size:85%;">Meantime beer syrup along side a Maury G</span><span style="font-size:85%;">renat 2007.</span><br /><span style="font-size:85%;"><br />Being just seven miles from central London, Chef Lee Streeton is lucky enough to have unbridled access to fresh home-grown produce; I hope that he is able to continue to take full advantage.<br /></span><span style="font-size:85%;"><br /><a href="http://www.londonsyonpark.com/food-and-drink/the-capability.php"><span style="font-style: italic; font-weight: bold;">The Capability</span></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRRaVw9JHJeEt02FdNBKmdjwfipd657bOpEYYxPS0td-MEz0_29WJek44gAw3zXQsjOpKO1i8dEU1HXj3JVy8kwuEZGiS_4vEXapGdGhxVjj4D_MOjwm95XJV1OHlwZuow1NjGM4FGK4/s1600/SyonEstate_Lake_HR5.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRRaVw9JHJeEt02FdNBKmdjwfipd657bOpEYYxPS0td-MEz0_29WJek44gAw3zXQsjOpKO1i8dEU1HXj3JVy8kwuEZGiS_4vEXapGdGhxVjj4D_MOjwm95XJV1OHlwZuow1NjGM4FGK4/s320/SyonEstate_Lake_HR5.jpg" alt="" id="BLOGGER_PHOTO_ID_5631024118290201010" border="0" /></a><br /><span style="font-size:85%;"><span style="font-style: italic;">Syon Park,</span></span><span style="font-size:85%;"><br /><span style="font-style: italic;"> Brentford, </span><br /><span style="font-style: italic;">Middlesex ,</span><br /><span style="font-style: italic;">TW8 8JF</span></span> eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-77875294146604161802011-06-22T11:32:00.000-07:002011-06-22T11:53:32.025-07:00Trends and Forcasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYji4zQgFYHQB3MFeUCGutwL_EkAE5Oe7VewU_34x7ZraAjcn1GSs2uzdMdVP7EbqmMJC0nfO8U56gbz8WfTFivmI94UDGmMGMRTVpARa_PDQVM5AoKG-7MsS4LF-se3iidqaaZdtlEM/s1600/urban_farm_a280210.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 302px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYji4zQgFYHQB3MFeUCGutwL_EkAE5Oe7VewU_34x7ZraAjcn1GSs2uzdMdVP7EbqmMJC0nfO8U56gbz8WfTFivmI94UDGmMGMRTVpARa_PDQVM5AoKG-7MsS4LF-se3iidqaaZdtlEM/s320/urban_farm_a280210.jpg" alt="" id="BLOGGER_PHOTO_ID_5621118975862459218" border="0" /></a><span style="font-size:85%;"><span style="font-weight: normal;">Recessionary behavior, increasingly sophisticated technology, advanced urban dwelling and savvy consumerism are among the factors affecting the the way we run our lives but what affect do these have on food and restaurants? See below for a few top tips on whats hot and what we can expect to see coming our way:</span><br /></span><p style="font-weight: bold;" class="MsoNormal"><span style="font-size:85%;">On Food & Cooking:</span></p><ul><li><span style="font-size:85%;">Urban farming and its associated produce will be seen on menus</span></li><li><span style="font-size:85%;">New and alternative cooking methods – sous vide, oil-less frying, </span><span style="font-size:85%;">char-broiling, smoking</span></li><li><span style="font-size:85%;">Healthfulness – free-from ranges (gluten free, lactose free, veganism) </span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Hand-held foods – greater innovation in Grab-and-Go formats for on-the-go lifestyles</span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"> </span></span></span>Food by post – subscription based food delivery especially in the workplace</span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Ice – frozen items will rise in popularity from iced desserts to carved ice balls in drinks</span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Popcorn in a variety of weird and wonderful flavours to become the new super-snack</span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"></span></span></span>Bugs – snacking on insects will become commonplace as a sustainable and protein rich food<span style="font-family:Symbol;"><span></span></span></span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Tea time – a boom in tea drinking spurred on by new exotic and interesting types and origins, not least Bubble Tea<span style="font-family:Symbol;"><span></span></span></span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Modern meat – ultimate transparency and traceability in meat production, supply and preparation<span style="font-family:Symbol;"><span></span></span></span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"> </span></span></span>Artisan Pizza, cost effective, simple and authentic<span style="font-family:Symbol;"><span></span></span></span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"></span></span></span>Proper BBQ – low and slow</span></li></ul><p class="MsoNormal" style="text-align: justify; font-weight: bold;"><span style="font-size:85%;">Tech:</span></p><ul><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Cashless payments – contactless, Smart phone payment, Paypal apps, QR scanners, POS touch screens, Square, Google wallet</span></li><li><span style="font-size:85%;">Smartphone apps will become increasingly more sophisticated, restaurant locations, food ordering, deals etc.</span></li></ul><span style="font-weight: bold;font-size:85%;" >Marketing and Innovation:</span><ul><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Use of the ‘embedded story’ to add authenticity to restaurant concepts </span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"> </span></span></span>Personalisation – greater connectivity with the ‘individual’ via social media </span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Micro dining – smaller more cost effective outlets (including pop-ups and mobile units) and smaller portion sizes as people eat less but more often </span></li><li><span style="font-size:85%;">Generosity and Gifting – operators will attract custom and loyalty by creating a perception of kindliness, even greater attention paid to reputation, not least with a heightening of green credentials and corporate responsibility<span style="font-family:Symbol;"><span></span></span></span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span></span></span>Usefulness – multifunctional operations, E.G. coffee shop/diner/roastery or cafe/bike shop, endless permutations<span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"> </span></span></span>Location, location, location – despite the proliferation of big brands they will work harder to be site specific and unique by location, creating uniqueness within wide coverage</span></li></ul><p style="font-weight: bold;" class="MsoNormal"><span style="font-size:85%;">Intangibles:</span></p><ul><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"></span></span></span>Planned spontaneity – greater variety of dining options at lower prices allows for more spontaneous and flexible choices</span></li><li><span style="font-size:85%;"><span style="font-family:Symbol;"><span><span style="font: 7pt "Times New Roman";"></span></span></span>Fun – the importance of eating out as entertainment will be taken further </span></li></ul><span style="font-size:78%;"><i>Sources: <a href="http://www.trendwatching.com/" target="_blank">www.trendwatching.com</a>, <a href="http://www.lostincatering.com/" target="_blank">www.lostincatering.com</a>, <a href="http://www.morgainegaye.com/" target="_blank">www.morgainegaye.com</a></i></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com2tag:blogger.com,1999:blog-3339467898080592111.post-3705513585429890082011-06-07T13:22:00.000-07:002011-06-07T13:49:50.956-07:00Q&A With Sefano Ispani CEO of Ponti's Group<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6Rg4vzX8XwQgzPD5Lh6msksOZZcIDCJImwhddDvFDkSBeB52iYkIT1AhfnNv_GI_jmNGNy5FWGVqyBplDHTqFfe18iEHcxdzXi2I4A5ju-rdbBLuJc2CZUFz600x8Ijcmb0EhoFFS3o/s1600/Stefano.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 159px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6Rg4vzX8XwQgzPD5Lh6msksOZZcIDCJImwhddDvFDkSBeB52iYkIT1AhfnNv_GI_jmNGNy5FWGVqyBplDHTqFfe18iEHcxdzXi2I4A5ju-rdbBLuJc2CZUFz600x8Ijcmb0EhoFFS3o/s320/Stefano.jpg" alt="" id="BLOGGER_PHOTO_ID_5615577313166477922" border="0" /></a><br /><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">New Beginnings for Ponti's with the re-launch of their Italian Kitchen, I talk to </span><span style="font-style: italic; font-weight: bold;">Stefano Ispani</span><span style="font-weight: bold;"> about food, family and salame felino.</span></span></span><span style="font-size:85%;"><br /><span style="font-weight: bold; font-style: italic;"><br />Ponti's has been around since the early 1960s, why is now the time for a revamped Ponti's Italian Kitchen? </span><br /><br />My father, with the help of his uncle “Zio” Johnny, opened the first caffe in 1963 at a time when London was experiencing an invasion of Italian culture, with many Italians coming to the city to open cafés and </span><span style="font-size:85%;">restaurants. Ponti's rode the wave and did well, however, we realised by the m</span><span style="font-size:85%;">id 90’s that the old counter concept was becoming tired and outmoded.<br /><br />Sadly in September 2001 my Father passed away and a new MD took over. In 2007, understanding that customers wanted a very different experience to what the old tray style operation was able to of</span><span style="font-size:85%;">fer, we decided to make more radical changes. The previous MD left and I took charge. With a re-invigorated team we started the process of </span><span style="font-size:85%;">reclaiming the brand, focusing our efforts on what we were good at rather than trying to compete within an already crowded market. Food was the first thing we knew we could do well – so we concentrated on the brilliant produce and culinary heritage of Emilia Romagna, the region of Italy where my family comes from. The idea is to celebrate the family heritage of the business through the provenance of the food. Secondly, we knew tha</span><span style="font-size:85%;">t we had to offer a remarkable service at a level our customers would not be able to find anywhere else. We really hope that these core values shine through at <a href="http://www.p-i-k.co.uk/">Ponti's Italian Kitchen</a>. <br /><br /><span style="font-weight: bold; font-style: italic;">Ponti's Italian Kitchen is all about a more premium offering, </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh827JK9wYhX4_Ss8nIltU15NY2yTOONx3SYL0ss7-f6QRI7rmBNi6TKnY9NYknh1MX9zUGASrJj2depVITX6zcO75UuM-355iNFtoaf1Y-3n04GHJZv8m_cPzp-iUTZq0DCPVVYlUHSXM/s1600/Ponti%2527s+-+Tortelli+Piacentini.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 181px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh827JK9wYhX4_Ss8nIltU15NY2yTOONx3SYL0ss7-f6QRI7rmBNi6TKnY9NYknh1MX9zUGASrJj2depVITX6zcO75UuM-355iNFtoaf1Y-3n04GHJZv8m_cPzp-iUTZq0DCPVVYlUHSXM/s320/Ponti%2527s+-+Tortelli+Piacentini.jpg" alt="" id="BLOGGER_PHOTO_ID_5615578985042642242" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold; font-style: italic;">what makes it special? </span><br />I've already mentioned the attention we pay to the provenance of the food we serve. Produce from Emilia Romagna is exceptional; we don't serve Grana Padana </span><span style="font-size:85%;">parmesan but a sup</span><span style="font-size:85%;">erior Parmigiano Reggiano and the Salame Fellino comes from a particular producer near to where the family originates in Piacenza (the hometown of</span><span style="font-size:85%;"> Giorgio Armani!). Our Tortelli Piacentini are also individually hand-made in Piacenza. This makes all the difference, as</span><span style="font-size:85%;"> the local water, eggs and flour that go into the pasta are totally distinctive and not something you can replicate here in the UK.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-xqeHAU0RQHqTaGZrRLMG6MvGs7cgqQIzPAjZz56yf_Ll4ClHmXF4dXL671wjH8M6XnnD0Tzb0Uq9rHGy3Rjh_50A2rFMbh-_yAcvtiQ2cz-hkCEzlN-AdNThTEViAyExE5ud9Tmbhs/s1600/Ponti%2527s+Food+-+Open+Kitchen.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 178px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-xqeHAU0RQHqTaGZrRLMG6MvGs7cgqQIzPAjZz56yf_Ll4ClHmXF4dXL671wjH8M6XnnD0Tzb0Uq9rHGy3Rjh_50A2rFMbh-_yAcvtiQ2cz-hkCEzlN-AdNThTEViAyExE5ud9Tmbhs/s320/Ponti%2527s+Food+-+Open+Kitchen.jpg" alt="" id="BLOGGER_PHOTO_ID_5615579262031863698" border="0" /></a><span style="font-size:85%;">We have close ties to one of the most respected restaurants in the area, called “Il Falco di Riva Alta” with whom we exchange recipes and swap ideas - Sabrina, their head chef comes over to help with new recipes. We are creating new dishes too, new generation twists on the classics - our Italian Kitchen Burger uses award winning beef but comes with provolone cheese and Pancetta </span><span style="font-size:85%;">on a handmade roll specially imported for us from </span><span style="font-size:85%;">Italy. All our desserts and cakes are either hand-made on the premises by our chefs or by one of London’s top bakeries to our own special recipes and delivered daily. We really feel that there is no other upper mid-market Italian eatery providing the same quality of food at the prices we offer. <br /><br /><span style="font-weight: bold; font-style: italic;">Tell me what else is on the menu? </span></span><span style="font-size:85%;"><br /><br />Obviously we have great Pizza; the toppings are limited to classic and authentic </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhD6nugjUO9s1K0e1BEoUFs_bgbpVI5ASLj6s4sTbGFR8ybAvW6sepg0FUxbNr1yE6giRODn72FVvIS8sO3iQHRSENUaiWj8TK88S604ptrO9c1uKW6CtMMnQuBb8vTj3-NTszjPtmdY/s1600/Ponti%2527s+-+Affettato+Misto.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 211px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhD6nugjUO9s1K0e1BEoUFs_bgbpVI5ASLj6s4sTbGFR8ybAvW6sepg0FUxbNr1yE6giRODn72FVvIS8sO3iQHRSENUaiWj8TK88S604ptrO9c1uKW6CtMMnQuBb8vTj3-NTszjPtmdY/s320/Ponti%2527s+-+Affettato+Misto.jpg" alt="" id="BLOGGER_PHOTO_ID_5615579506949906786" border="0" /></a><span style="font-size:85%;">choices. Our Antipasti comes on olive wood boards with mixed meats like salame felino, mortadella, coppa, prosciutto crudo all from Emilia Romagna of course and carefully chosen. We have kept things simple and hope that the </span><span style="font-size:85%;">quality of the ingredients speak for themselves. We have tried to offer something for everyone. I know that Italian food can be carb heavy so we have lighter salads, soups and some freshly made sandwiches. We recognise that to be successful we have to get as much trade out of each day as possible so we serve breakfasts. You can get Italian style pancakes, our take on more classic full cooked choices, fresh pastries etc… <br /><br /><span style="font-weight: bold; font-style: italic;">Ponti's Italian Kitchen isn't just a restaurant, what else is available for customers? </span><br /><br />Ther</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaa8kW4Qd8VvShWcPudlBhQxhvsXDrzs61HvabxOygeXj4pTvFQ97Zz7gNnnQMIHeLF0xJgzLwS-q-txc-TEWGhKkY9n1L7y1gVzWT5dF0ggA-goiB0vae3UlfGkMvHzEG_N1YHaxvyU/s1600/Ponti%2527s+-+Italian+Kitchen+Burger.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 179px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaa8kW4Qd8VvShWcPudlBhQxhvsXDrzs61HvabxOygeXj4pTvFQ97Zz7gNnnQMIHeLF0xJgzLwS-q-txc-TEWGhKkY9n1L7y1gVzWT5dF0ggA-goiB0vae3UlfGkMvHzEG_N1YHaxvyU/s320/Ponti%2527s+-+Italian+Kitchen+Burger.jpg" alt="" id="BLOGGER_PHOTO_ID_5615581839280901746" border="0" /></a><span style="font-size:85%;">e is the open kitchen with its wood-stone oven and all the produce we use on display. We also sell lots of ingredients and products that are not available from supermarkets - cheese, wine, meat and olive oil can </span><span style="font-size:85%;">all be bought here. Sales have far surpassed our original expectations. Our Lavazza Tierra coffee bar is also a great feature, we do take-away coffee all day. We really are a multi-functional outfit, that can be used by customers for whatever purpose. If you want a full service dining experience of the highest quality with wine and a Grappa to finish, great, but equally, we want to serve those who want a cappuccino and pastry in the morning. Our ‘Scuola Pizza’ is very exciting, we run sessions teaching people how to make pizza our way and they get hands-on with the dough and toppings. <br /><br /><span style="font-weight: bold; font-style: italic;">What's next for Ponti's, can we expect a roll-out of Ponti's Italian Kitchens? </span><br /><br />We are focusing very much on the now with what we have here, rolling out an idea doesn't always work in every location, we are taking it one step at a time. The old style Ponti's will be getting a makeover, we have launched the new style Caffe Italia branding that will be gradually upgrading the old stock. But ultimately it’s the customers who decide whether we rise or fall, they are the people we want to impress with the quality of what's on offer. We hope that what we have done with Ponti's Italian Kitchen will provide customers with that genuine Italian experience and make us the place to go for exceptional food from the food heart of Italy, Emilia Romagna.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG-2TQR1Ners8ekXrJQfGEOvLcpGIlxyJ5SX4TY2m1jfDhiipTh7zdUgKodgA8npfIBG0uFvwAu6YAHzXBgErMThHmu-d0oed64-QRF35kwshDPLNhoPOuwKfR20dvKPr8LxNALV4KO8/s1600/pik+logo+.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 217px; height: 88px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG-2TQR1Ners8ekXrJQfGEOvLcpGIlxyJ5SX4TY2m1jfDhiipTh7zdUgKodgA8npfIBG0uFvwAu6YAHzXBgErMThHmu-d0oed64-QRF35kwshDPLNhoPOuwKfR20dvKPr8LxNALV4KO8/s320/pik+logo+.jpg" alt="" id="BLOGGER_PHOTO_ID_5615582005193564994" border="0" /></a><br /><span style="font-size:85%;"><span style="font-size:78%;"><span style="font-weight: bold;">Ponti's Italian Kitchen </span></span></span><span style="font-size:85%;"><span style="font-size:78%;"><br /><span style="font-style: italic;">54 Duke Street</span> <span style="font-style: italic;"> <br />London W1K 6JN </span> <span style="font-style: italic;"><br />Tel: 020 7629 3174 <br /><br /></span><span style="font-weight: bold;">Ponti's Italian Kitchen</span><br /><span style="font-style: italic;"> 5-7 John Princes Street</span> <span style="font-style: italic;"><br />Oxford Circus<br /></span><span style="font-style: italic;">London<br />W1G 0JN </span> <span style="font-style: italic;"><br />Tel: 020 3230 3018 <br /><a href="http://www.p-i-k.co.uk/"><br />www.p-i-k.co.uk</a><br /></span></span><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-13638095743525350882011-05-29T06:15:00.000-07:002011-05-29T06:38:48.081-07:00Pho<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnDGGP4VJLjPph73UhQ0h_AmhMSAMyhZVDsTc4rMNWfWpGklPHE7IKW1m0rkoZtMxVrTfNZ7FGD_q-eD3RB6GwCcPrVaQYyKkRjzmFBNxDeLo_bS6fUwbzN4x2GMAPCP8vmhLtL-wcV8/s1600/walls.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 280px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnDGGP4VJLjPph73UhQ0h_AmhMSAMyhZVDsTc4rMNWfWpGklPHE7IKW1m0rkoZtMxVrTfNZ7FGD_q-eD3RB6GwCcPrVaQYyKkRjzmFBNxDeLo_bS6fUwbzN4x2GMAPCP8vmhLtL-wcV8/s400/walls.jpg" alt="" id="BLOGGER_PHOTO_ID_5612129198289918866" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Food service</span> is a shitty term with horrid connotations. I live within spitting distance of most major fast-food chain restaurants and some days the combined smell is enough to turn my stomach. But a surprising number of chain operators exist that buck the trend of producing unhealthy pallid scrot. Home-grown concepts that are lovingly attended and produce food that is affordable, healthy and properly cooked. <a href="http://www.phocafe.co.uk/">Pho</a> (pronounced '<a href="http://upload.wikimedia.org/wikipedia/commons/5/59/Pho.ogg"><span style="font-style: italic;">fer</span></a>' FYI), the brainchild of Stephen and Juliette Wall, is one such emerging brand.<br /><br /></span><span style="font-size:85%;">Always an admirer of going out on a limb and risking it all, I was impressed to hear that in 2004 the couple resigned from their jobs, stuck everything in storage, rented out their flat and left the country to go traveling around South East Asia with the simple plan of researching a new restaurant concept.</span><br /><br /><span style="font-size:85%;">Stephen told me that they weren't certain what cuisine they had in mind so set out to discover whatever was out there. Falling in love with the national dish of Vietnam confirmed their choice. He explained to me that: 'we had to choose pho because of its utter addictiveness, as well as being the soul of the nation and a source of national pride; it's so </span><span style="font-size:85%;">much more than just a dish'.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Bo8ATrWW0PyzLegvcLWuNLzdWZnaTEdfDpjstT6clNFc1dOJK5Q3p3gGojdhziirc6VddlJPT1EDePk812saey5w_Q0rmeyRGMQcVKe1KUld8cwEGvORaXNQSDr4OQUX8439GTkpi6A/s1600/pho+%2528335+of+643%2529.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 159px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Bo8ATrWW0PyzLegvcLWuNLzdWZnaTEdfDpjstT6clNFc1dOJK5Q3p3gGojdhziirc6VddlJPT1EDePk812saey5w_Q0rmeyRGMQcVKe1KUld8cwEGvORaXNQSDr4OQUX8439GTkpi6A/s400/pho+%2528335+of+643%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5612129955421799106" border="0" /></a><span style="font-size:85%;">Pho is a noodle soup that comes piping hot in a generously sized bowl. Most commonly pho contains beef or chicken and rice noodles in a delicious broth. Accompaniments like basil, bean sprouts and limes come with the dish and are added by the diner. Pho is said to have originated from Vietnamese, French and Chinese origins, one theory being that the classic French pot-au-feu was a European precursor.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR2HT0zafQbIfQPS8_sBO_GNXLETF2n4McaRyaJ2b6A9toy-UWR4Z4OjlkWc8dSWFb3UB2QIDFMHTKb1dX40yylKdyjapLNtB4Rr82McN9vgQnOp5cAYexyvheaS6ZOty8n471JY1lKE/s1600/pho+%2528430+of+152%2529.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 209px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR2HT0zafQbIfQPS8_sBO_GNXLETF2n4McaRyaJ2b6A9toy-UWR4Z4OjlkWc8dSWFb3UB2QIDFMHTKb1dX40yylKdyjapLNtB4Rr82McN9vgQnOp5cAYexyvheaS6ZOty8n471JY1lKE/s400/pho+%2528430+of+152%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5612130272460338722" border="0" /></a><span style="font-size:85%;">I asked Stephen how he feels their concept fits into the UK market with such a strong representation of Vietnamese restaurants run by a large Vietnamese community and whether there is much lost in translation when adapting a traditional cuisine to western palettes. In reply he made it clear that Pho does <span style="font-style: italic;">'</span>not want to compete with the likes of those on the <a href="http://bellaphon.blogspot.com/2009/04/pho-mile.html">pho mile</a> (Kingsland Road) but instead occupy the mass market, sitting alongside the Wahacas, Busabas and Wagamamas. We see Pho as a concise operation with a specialised menu that appeals to a wide audience. The only adaptation we have had to make for western tastes is improve the quality of the meat we use. On the street in Hanoi its not unusual to get big lumps of unidentifiable meat in your bowl of pho and we have had to tweak this.'<br /></span><br /><span style="font-size:85%;">The Menu at Pho is short and to the point, they concentrate on a </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ_Q5Zl0F_L0FPVP64xWAzfEASygCam-ydIjZCutgebHMv7MiTtQhDvXhNQaHHKqzWJQ5sbdI9MBCTtyolRkS1zoJJ3ISqznav7XAtRJHMRdOmU-mri6EQDLJDXs4G1oOm4gCi9-RSnY/s1600/pho+%2528483+of+643%2529.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 209px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ_Q5Zl0F_L0FPVP64xWAzfEASygCam-ydIjZCutgebHMv7MiTtQhDvXhNQaHHKqzWJQ5sbdI9MBCTtyolRkS1zoJJ3ISqznav7XAtRJHMRdOmU-mri6EQDLJDXs4G1oOm4gCi9-RSnY/s400/pho+%2528483+of+643%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5612129696385920050" border="0" /></a><span style="font-size:85%;">few things and do them well. The starters are mainly spring and summer rolls, pork and lemongrass meatballs and <span style="font-style: italic;">Bahn Xeo</span>, a traditional Vietnamese crepe. Mains consist of <span style="font-style: italic;">Gio</span>, a hearty crunchy salad in a variety of flavours and Pho Xao, wok fried flat noodles served with a choice of three toppings - beef, prawn and chicken or tofu and mushroom. <span style="font-style: italic;">Pho</span>, </span><span style="font-size:85%;">the main event, can be ordered in a variety of combinations and with a load of additional extras, lime, chilli, basil etc. to tweak and customise the pho according to preference. Another noodle dish called <span style="font-style: italic;">Bun Noodles</span>, is a deep filled bowl that comes with fresh herbs, crunchy carrot, mooli and a choice of hot toppings, garnished with roasted peanuts, fried shallots and a veggie spring roll. The last on the list of main courses is a mild and creamy <span style="font-style: italic;">Cari</span> or curry that comes with chicken, prawn or tofu. Prices of all mains are around the £7-9 mark and are ample in size.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG51vyoOJCMj2-EpaXffqwcIOuVxoghVYHz_NzQNTICXAKxJIkUNd53heiGobswMU21W7iHKa9J7rf69S1SOEdW-78QAj18op4FYtW4JnVEh_GhrLCD-zFagHe6lWUy6fWi-TPZqASMpw/s1600/Pho+Soho-97-med.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 292px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG51vyoOJCMj2-EpaXffqwcIOuVxoghVYHz_NzQNTICXAKxJIkUNd53heiGobswMU21W7iHKa9J7rf69S1SOEdW-78QAj18op4FYtW4JnVEh_GhrLCD-zFagHe6lWUy6fWi-TPZqASMpw/s400/Pho+Soho-97-med.jpg" alt="" id="BLOGGER_PHOTO_ID_5612129530741951282" border="0" /></a><span style="font-size:85%;">The first Pho outpost opened in Clerkenwell in June 2005 but it was not until regulars, <a href="http://www.etmgroup.co.uk/">Tom and Ed Martin</a>, gastro-pub gurus joined Pho as investors in April 2007 having heard of the Wall's planned roll-out. Their investment enabled the opening of the second site at Great Titchfield Street. Pho now have 5 outlets, with one in Brighton and 2 more units planned to open by the end of the 2011. If Mr and Mrs Wall stick to the original vision and maintain standards there is no reason why Pho can't become a household name with food that is not at all reminiscent of the bilious toot evoked by the sound of food service.<br /><br /><span style="font-size:78%;"><a href="http://www.phocafe.co.uk/">www.phocafe.co.uk</a></span><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com1tag:blogger.com,1999:blog-3339467898080592111.post-38747250948918372462011-05-17T13:59:00.000-07:002011-05-17T14:31:39.290-07:00Spelt<span style="font-size:85%;">Spelt is not, as I first thought, gluten free and therefore not suitable for coeliacs but can be eaten by those with a more mild sensitivity to wheat. It is a subspecies of the closely related common wheat and has become popular and widely available in the past few years. <a href="http://www.sharphampark.com/">Sharpham Park</a> in Somerset have been working to recover the popularity of the age old grain. Spelt is their main crop where is is organically farmed and stone ground on-site.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkW-zgbgAP78w8yANpG05gtyg1QmhoCRbuUjuvPEXKCddppC_-_Rm6iLqvMfUjgvRPwJqhpY2zvEX1vqzm5sS2X_KO5kQtNHtk2Ah6tjHmVld0fX7P-OfFGW4q2cYaiFHzuvW2O4SrDA/s1600/IMG_6356.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkW-zgbgAP78w8yANpG05gtyg1QmhoCRbuUjuvPEXKCddppC_-_Rm6iLqvMfUjgvRPwJqhpY2zvEX1vqzm5sS2X_KO5kQtNHtk2Ah6tjHmVld0fX7P-OfFGW4q2cYaiFHzuvW2O4SrDA/s400/IMG_6356.jpg" alt="" id="BLOGGER_PHOTO_ID_5607797785368658946" border="0" /></a><br />This was the first time anyone had sent me flours so I was understandably delighted. Adhering to the organic and wholesome nature of the harvest I selected the 'Artisan Flour' with which to bake the first loaf. Since the days of <a href="http://eatmynels.blogspot.com/2010/08/summer-of-robin.html">Robin's</a> I've become a bit of dough-nut, especially having been versed in the bakery bible that is <a href="http://www.amazon.co.uk/exec/obidos/ASIN/1580082688/1n9867a-20">'The Bread Bakers Apprentice</a>'. This rather nerdy tome is a must for anyone who fancies getting to grips with flour based products and their production. Peter Reinhart's fetishistic approach to bread making is infectious and the writing style is patient and easy to follow.<br /><br />I half took into consideration the recipe on the side of the packed and half tried to remember what Pete said. For one smallish loaf I used:<br /><br /><span style="font-style: italic;"> 250g Sharpham Park Artisan Flour</span> <span style="font-style: italic;"><br />1 Heaped teaspoon of fast action yeast</span> <span style="font-style: italic;"><br />1 Teaspoon of salt</span><br /><span style="font-style: italic;">1 Table spoon of some crazy-ass honey I stole from my Mum's cupboard</span><br /><span style="font-style: italic;">200ml of lukewarm water<br /><br /></span><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4wBCx9S978tb8dBZpKr5wRdCMo1QWqfdWgCYJqOBTXSma9zVt8RTW9iilh2VluCSXlY1hqC898S1GAxZpSChroqHCcKbFk59I65cQOaJCNzt72_qsSKeJj_-c9rK6-K5jCXYgYoizoI/s1600/IMG_6360.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4wBCx9S978tb8dBZpKr5wRdCMo1QWqfdWgCYJqOBTXSma9zVt8RTW9iilh2VluCSXlY1hqC898S1GAxZpSChroqHCcKbFk59I65cQOaJCNzt72_qsSKeJj_-c9rK6-K5jCXYgYoizoI/s400/IMG_6360.jpg" alt="" id="BLOGGER_PHOTO_ID_5607799853574415458" border="0" /></a></span></span><br />Empty all the ingredients into a mixing bowl at once, mix to combine and let sit for five minutes. This gets the yeast going and helps to warm through the flour that will help to ease in the fermentation phase. The dough was very sticky so I made sure to balance this out with a little extra flour and a healthily dusted surface. Kneading by hand takes about 10 minutes of hard graft keeping the dough moving to free up the tightly coiled mass of protein and gluten molecules. You'll know when its ready because the dough will pass what is know as the 'Windowpane Test.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlX5JP6OYqXq8XQj6vNLuHA6_SUnnWCFD042lC7I3UKITflSpgPj8mU1Zqin4j1E6csRcmvldCbRLErEMRVS0-_QuHUX3KTjQ4dYc7hU1ivp8GK9igr8OqjaEMpK_VeFDPTroPagzcng/s1600/IMG_6365.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlX5JP6OYqXq8XQj6vNLuHA6_SUnnWCFD042lC7I3UKITflSpgPj8mU1Zqin4j1E6csRcmvldCbRLErEMRVS0-_QuHUX3KTjQ4dYc7hU1ivp8GK9igr8OqjaEMpK_VeFDPTroPagzcng/s400/IMG_6365.jpg" alt="" id="BLOGGER_PHOTO_ID_5607799691070692530" border="0" /></a></span></span></span></span><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbqPza5BqCzlZaJxy3RphtOT4HEZPHADk1w_0od3yScKpwsfkh3ktD1mYwoBLilySpskBEIOEO3bK5aEOhSNBNwViTEkQfl04gl67_cyCfsKPUE6lcutuMuY19ZapWSrNl99v1wEw58s/s1600/IMG_6368.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbqPza5BqCzlZaJxy3RphtOT4HEZPHADk1w_0od3yScKpwsfkh3ktD1mYwoBLilySpskBEIOEO3bK5aEOhSNBNwViTEkQfl04gl67_cyCfsKPUE6lcutuMuY19ZapWSrNl99v1wEw58s/s400/IMG_6368.jpg" alt="" id="BLOGGER_PHOTO_ID_5607799515697503794" border="0" /></a></span></span></span><br />The dough is pliable enough to stretch out until you can see through it. On a molecular level this means that the previously tangled gluten molecules have been straightened out into a smooth and stretchy (H.McGee 'On Food and Cooking', Harper Collins, 1991). The dough temperature should also be between 25C and 27.2C, Whoops.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T522MNPyWOnSberrT8kwmbeOaq7C89F74_rzew4aLxfAXlEuTubLBFCy41URtBWG49zKDyxKyqXXEVpcnxRqrMJAOSUuKMv7trnA9j-AAXXEPYmNWFlqGNcIi9zP9j_4z4YqbOHfnNU/s1600/IMG_6369.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T522MNPyWOnSberrT8kwmbeOaq7C89F74_rzew4aLxfAXlEuTubLBFCy41URtBWG49zKDyxKyqXXEVpcnxRqrMJAOSUuKMv7trnA9j-AAXXEPYmNWFlqGNcIi9zP9j_4z4YqbOHfnNU/s400/IMG_6369.jpg" alt="" id="BLOGGER_PHOTO_ID_5607799248074879922" border="0" /></a></span></span></span></span></span></span></span><br />At this stage I must mention timings, bread can be made from scratch and baked after an hours proofing, shaping and re-rising, but the point of proofing or fermentation is to get the culture working within the dough. The natural sugars in the flour act as food for the yeast and the aim is to extract as much flavor from the rather special flour that we are using. The length of fermentation time is therefore important as is temperature. Bakeries have special proving cabinets which are set to automatically change temperature at certain times to get the perfect time-temperature equilibrium in order to get the best results from the dough. What Mr. Reinhart suggests is, in a domestic setting, to use the fridge and rest the dough overnight, while it is a long ferment the cool temperature 'retards' the bacterial action allowing for a full flavor at the same time fitting into a normal lifestyle.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5XaumEgCQj5LkahE4EeTiiPuqvNr6dywHjvI4Mso-cPbpy66XatdjgdqloIvV9Td6m6Y4rMjS4vR0569CrmSQHkeu5Ly5dW0OKQA5W-p1AhE3p3rkE7q9qETagrgnsZ1ilRoWTQVEPQ/s1600/IMG_6370.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5XaumEgCQj5LkahE4EeTiiPuqvNr6dywHjvI4Mso-cPbpy66XatdjgdqloIvV9Td6m6Y4rMjS4vR0569CrmSQHkeu5Ly5dW0OKQA5W-p1AhE3p3rkE7q9qETagrgnsZ1ilRoWTQVEPQ/s400/IMG_6370.jpg" alt="" id="BLOGGER_PHOTO_ID_5607799020785672994" border="0" /></a></span></span></span></span></span><br />So into a lightly oiled bowl covered and into the fridge over night. I actually left mine until I came home from work the following evening then shaped it onto a baking tray lined with parchment and left for another 3 hours to get to room temperature and start the second ferment.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHHPxzCM3xZ-atGQfe0sHx-Me2IJpCbZp3YcwYwis-nxCe9i0u9R9zsFlC57BFdmjO91EnSQkBziK-5382ABh-y5JavEzYPfS1InLHhHEkdNR0FROA85inODSD1E1NVh3KOp5cONvacI/s1600/IMG_6371.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHHPxzCM3xZ-atGQfe0sHx-Me2IJpCbZp3YcwYwis-nxCe9i0u9R9zsFlC57BFdmjO91EnSQkBziK-5382ABh-y5JavEzYPfS1InLHhHEkdNR0FROA85inODSD1E1NVh3KOp5cONvacI/s400/IMG_6371.jpg" alt="" id="BLOGGER_PHOTO_ID_5607798565868431250" border="0" /></a><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPTwRVgO84J6qCwJm4QKbpoC-LmakEARZZJ9u7Oxr0R9gTld1iFQC3QSRd0O8CVm6ndNsd51Nx2w0QBaEjyiziwfqfYdudHKcw9dgseeBabSzVGqGzo-mDbl6zzTGXsaEm-y0O2viZNM/s1600/IMG_6380.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPTwRVgO84J6qCwJm4QKbpoC-LmakEARZZJ9u7Oxr0R9gTld1iFQC3QSRd0O8CVm6ndNsd51Nx2w0QBaEjyiziwfqfYdudHKcw9dgseeBabSzVGqGzo-mDbl6zzTGXsaEm-y0O2viZNM/s400/IMG_6380.jpg" alt="" id="BLOGGER_PHOTO_ID_5607798353572450658" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />Having scored it, which aids any extra expansion that happens once it hits the heat, it goes into an oven at 200C for about 40 minutes.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7qDBWXhj_75Z2TuzJTP5uIuUckn5XHvSlMri4arVfjkT-f_r13WlEZ8v7eSdyPiY3iE4DQu2E1SFlNzE9UP-b1ulzWqVjOl7UQ_xnyqRICrWqNwNvyO3d8OiNvPbz6C9jbO_lmBLwTs/s1600/IMG_6381.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7qDBWXhj_75Z2TuzJTP5uIuUckn5XHvSlMri4arVfjkT-f_r13WlEZ8v7eSdyPiY3iE4DQu2E1SFlNzE9UP-b1ulzWqVjOl7UQ_xnyqRICrWqNwNvyO3d8OiNvPbz6C9jbO_lmBLwTs/s400/IMG_6381.jpg" alt="" id="BLOGGER_PHOTO_ID_5607798163391051538" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />Having spent fifteen minutes with floury hands on Thursday night I was able to enjoy this loaf all weekend. While it was slightly flatter than I had hoped the loaf had a fragrant nutty aroma and dense and chewy crumb.<br /><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTONnX7GqLLNnKWPpDhwnytc1HY6LF1Sb4NBD821ENgZjNU9ZdegI-JX9GnP8tkH4i1pYw7FddQV5idgvr-AlBLIHo_bA-Q4dCwzBjRKU54EIGysL-d3386_W73DwuP7sAurjm_OB-9g/s1600/IMG_6387.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTONnX7GqLLNnKWPpDhwnytc1HY6LF1Sb4NBD821ENgZjNU9ZdegI-JX9GnP8tkH4i1pYw7FddQV5idgvr-AlBLIHo_bA-Q4dCwzBjRKU54EIGysL-d3386_W73DwuP7sAurjm_OB-9g/s400/IMG_6387.jpg" alt="" id="BLOGGER_PHOTO_ID_5607797931169703762" border="0" /></a></span></span></span></span></span></span></span></span></span><br />Thanks to </span><span style="font-size:85%;"><a href="http://www.sharphampark.com/">Sharpham Park</a> for the flour.</span><br /><span style="font-size:85%;"><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-60745556678794944272011-05-07T06:09:00.001-07:002011-05-07T06:13:12.554-07:00Brewed Boy Coffee<span style="font-size:85%;"><a href="http://brewedboy.wordpress.com/">Brewed Boy's</a> coffee cart arrives at seven every morning at one of the last remaining seedy corners of Soho. Twilight's, Little Amsterdam and a miscellaneous latex-wear shop not yet open for business line the quiet cobbled street as Rob Lockyear (AKA Brewed Boy) sets up his stall ready for the morning rush.<br /><br />I came across Rob quite by accident on a sunny morning while out on errands; needing a caffeine fix I got chatting to the extremely personable and well-spoken Rob whilst enjoying the best flat white (read Aussie Cappuccino) I'd ever had.<br /><br />Coffee is huge business these days. Corporate giants make millions; chain operators are inescapable on every high street, train station and airport. Costa Coffee concessions are found in gyms, pubs, hostels and the list goes on. This wouldn't be a problem if the coffee was tasty and keenly priced. Unfortunately as a population we have become accustomed to towering Grandes of milky pond-water that gives little change in exchange for a fiver. The Coffee served by Brewed Boy on the other-hand is something totally different. He describes it as an 'affordable daily luxury', micro-foam milk heated with a deft touch, poured over an oily and aromatic shot of mahogany coffee. Smooth and sweet, with hints of wood and hay hit the nose before the silky slick is swallowed down. Not only does this morning fix hit the spot like no other high street jolt it costs the same but made will care and attention and a personal edge. In terms of value for money this product is second to none.<br /><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9g8y6WzvfPzhE84yC7NOS4QBbp9F-PddphbcVwRz3j3ElCf6jva2lixyjpGrTbqL043RO_PzM1Zc0L-oxABy4Rm23R6mLpgRkedpAZSgmnWA-KHB9S0b8nSmdzzIbYDyg2POFiP43f0/s1600/brewed+boy.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9g8y6WzvfPzhE84yC7NOS4QBbp9F-PddphbcVwRz3j3ElCf6jva2lixyjpGrTbqL043RO_PzM1Zc0L-oxABy4Rm23R6mLpgRkedpAZSgmnWA-KHB9S0b8nSmdzzIbYDyg2POFiP43f0/s400/brewed+boy.jpeg" alt="" id="BLOGGER_PHOTO_ID_5603960820625698914" border="0" /></a></span><br />Rob Lockyear became a Barista having spent time in the new-wave c</span><span style="font-size:85%;">offee centre of the world, Australia. Barista's in Australia are held in extremely high regard, trainees are often not even allowed to touch the hallowed machines for up to three months after starting work in a cafe. Intensive training is important to the education of a proper Barista. This is in stark contrast to the one-day training programme your average coffee shop employee undergoes whilst being taught how to use the one-button-push bean-to-cup super-auto machines designed specifically to dehumanise the coffee making process.<br /><br />Good training is not the only secret to Brewed Boy's process, he remarks that "I talk to the same people every day who come down buy their coffee from me, it's almost as if the coffee is secondary. People love it when you know them by name and can remember their order. I have a list of regulars who I see every day, I hardly ever make money from tourists."<br /><br />The human aspect of Rob's vocation seems to be so important. Each weekday morning starts with the wheeling of the coffee cart from the lock-up 100 meters from the Rupert Street site. As no plumbing exists for the mobile unit, Rob has made fiends with local businesses who give him water to fill the boiler of the machine. He says that: "At first the guys were quite suspicious, thinking I was up to something but as soon as they get to know your face they really start to help you out. This goes for letting me use their toilets too."<br /><br />After an initial set up and half an hour waiting for the machine's water boiler to heat up the cart is set for action. Between 9 and 10 am is the 'power hour' when Rob really shifts his product; recently he has even taken on another pair of hands to help out with this manic session.<br /><br />Rob sometimes complains of the early starts in the depths of winter with the driving rain and harsh cold, "sometimes I think what am I doing? Especially when you've got drunks and drug dealers always trying to rip you off or get money out of you, sometimes the Police come down and make arrests right in front of the cart, I just wish it would all go away, but there are the great days and I wouldn't change it for the world."<br /><br />With a keen eye on the future Rob can see a general heightened awareness of those who care much more about what they eat and drink. Increasing demand for higher quality and specialisation of products is a trend that will continue to move forward at pace. When asked where he envisages himself in a few years time Rob answers: "I'd like to move off the street into somewhere more permanent and become more established. A café bar where we serve simple but really high quality food and drink. A place where people can come and hang out. The offering will the limited but amazing, I want to push things forward”.<br /><br /><span style="font-size:78%;">Rob Lockyear<br /></span></span><span style="font-size:78%;">m: 07552591125</span><div><span style="font-size:78%;">e: rob.lockyear@gmail.com<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div><div><span style="font-size:78%;">t: twitter.com/brewedboy</span></div><br /><span style="font-size:85%;"><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-17688914892172781412011-04-01T10:23:00.000-07:002011-04-01T10:28:07.454-07:00The London Coffee Festival<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4R3UzyYZPijFv9LSfTOtEkEArKPqspcthIJR5Afc5BJQ9-3BBzIfbhCEG9rR6MPdO_8a0vDZEu3-BAse87HV28nwZ_tm5J1nVS1uT-7lEpxc9xsxVyR5OCqmXsaf5UF3XfEfMnxrXE8c/s1600/London+Coffee+Festival.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 380px; DISPLAY: block; HEIGHT: 478px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590668080376339010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4R3UzyYZPijFv9LSfTOtEkEArKPqspcthIJR5Afc5BJQ9-3BBzIfbhCEG9rR6MPdO_8a0vDZEu3-BAse87HV28nwZ_tm5J1nVS1uT-7lEpxc9xsxVyR5OCqmXsaf5UF3XfEfMnxrXE8c/s400/London+Coffee+Festival.jpg" /></a> <br /><div><span style="font-size:85%;">Would you like to attend the first ever London Coffee Festival? Join in and celebrate London’s vibrant coffee and food culture on <em>8 -10 April 2011</em> at the <em>Old Truman Brewery, Brick Lane E1.</em> </span></div><br /><div><span style="font-size:85%;">The festival will feature the best the UK coffee scene has to offer, including guest visits from world class baristas, all the great coffee you could possibly drink, interactive coffee making and roasting demonstrations, delicious <span style="font-size:130%;">artisan food</span> and talks from leading experts about a variety of topics such as ethical coffee, the latest brewing methods and sustainable initiatives. </span></div><br /><div><span style="font-size:85%;">An array of live music and entertainment will feature wicked acts, including the unveiling of ‘Coffee’ the song produced especially for UK Coffee Week. </span></div><br /><div><span style="font-size:85%;">If you have not already reserved your place at the festival, please </span><a href="http://www.londoncoffeefestival.com/buytickets.aspx"><span style="font-size:85%;">BOOK NOW</span></a><span style="font-size:85%;"> to avoid missing out. </span></div><br /><div><span style="font-size:85%;"></span></div><br /><div><span style="font-size:85%;">Please use my Promo Code: CNVIP1 to get money off.</span></div><br /><div><span style="font-size:85%;"></span></div><br /><div><span style="font-size:85%;">100% of all ticket cash goes to charity!! </span></div>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-77369299348366601692011-02-26T06:40:00.000-08:002011-02-26T06:42:35.027-08:00Tapas Revolution<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCOnrmPUDzu5UALjYeYtkrvY_EO1mFpHN9VaSVGbv3a8KcyP4HdngHhCreNR2GfZwdY4mXsjvjpv6fGYDWAahyphenhyphenPJq80hDLjyQgPjYck0aSzyxwyW7kgqNft2jiqbSz9jGkt2I-1PvYsI/s1600/Tapas-Revolution-300x200.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCOnrmPUDzu5UALjYeYtkrvY_EO1mFpHN9VaSVGbv3a8KcyP4HdngHhCreNR2GfZwdY4mXsjvjpv6fGYDWAahyphenhyphenPJq80hDLjyQgPjYck0aSzyxwyW7kgqNft2jiqbSz9jGkt2I-1PvYsI/s400/Tapas-Revolution-300x200.jpg" alt="" id="BLOGGER_PHOTO_ID_5578008418997822594" border="0" /></a><span style="font-size:85%;">Tapas bars have been a part of the UK dining scene for a couple of decades. Tapas chains have seen a certain degree of success and there are many high-end Spanish operations that are held in high regard. On the whole Brits are getting good at eating Tapas. As an increasingly food fascinated population tapas works perfectly with the overall move towards eating less but more often. Grazing and sharing is a brilliant way to eat – more variety, less chance of food envy and a greater flexibility where the bill is concerned. Bring on the tapas.<br /><br />Last year Omar Allibhoy embarked on a T-shaped road trip cross the UK to promote tapas. Everywhere he visited he cooked up a storm and invited people to get involved and learn more about tapas. He has now set up the first of his Tapas Revolution bars at the Westfield shopping centre. This may seem an odd place to start but in fact it only goes to confirm that people in the UK are really pro-tapas.<br /><br />Omar’s bar, with dangling jamon, high black swivel stools and swish pewter top, sits opposite and slightly apart from the main food court as if it’s turning an arrogant shoulder. The food tastes homely, earthy and individual. The pigs cheeks in Pedro Ximenez were a reminder of a sticky winter stew, the croquetas were plump with smooth hammy béchamel centres. Boquerones or anchovies marinated in garlic and parsley were tangy and fresh served in glass jars that are topped up with extra virgin and shaken to serve.<br /><br />Five years ago the concept of a bar in a shopping centre where you snack on padron peppers and sip a tumbler of Manzanilla would have been almost laughable, even more so that it would be busy… viva la revolución!<br /><br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com1tag:blogger.com,1999:blog-3339467898080592111.post-33651591698951283892011-02-19T02:04:00.000-08:002011-02-20T05:04:00.661-08:00Absenteeism<span style="font-size:85%;">Excuse the absence, I've recently shifted employment. Three years at Square Meal came to end and 2011 is time for a new direction in the world of restaurants. I’m now at a company that deals with food service intelligence, a strategic consultancy company for big business and the coffee industry. I’m looking after this subscription based website called the <a href="http://www.restaurantportal.co.uk/">Restaurant Brand Portal</a>. It’s a natty hub of intelligence for industry bods who want to know anything there is about key players in the market. We’ve got about 100 restaurant profiles up with everything you wanted to know about them, menus, trends, news, who's who etc. Did you know that one of the investors behind the acclaimed Hawksmoor is a bloke called Paul Campbell the co-founder of Clapham House. Gourmet Burger Kitchen and The Real Greek are operated by Clapham House who were bought last year by Nando's. Fascinating stuff, I’m just beginning to scratch beneath the surface. More news soon...<br /></span>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-59707403903351219182010-11-28T10:41:00.000-08:002010-11-28T10:44:46.353-08:00Otto - Cornmeal crust pizza<div><span style="font-size:85%;">Tom and Rich quit their jobs, flew to the US, hired a VW camper and set off on a three month road trip. In Portland, Oregan they were taken to a Pizzeria which would change their lives forever. This particular Pizzeria, <a href="http://www.dovevivipizza.com/">Dove Vivi</a>, was notable for its cornmeal crust and so enamoured by this revelation the chaps saw an opportunity back in London. With the help of the pizzaiolos at Dovevivi Tom and Rich have since set up shop in Notting Hill.</span><br /><br /></div> <div><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-52.jpg"><img style="width: 648px; height: 433px;" class="aligncenter size-full wp-image-3832" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-52.jpg" alt="" /></a><br /></div> <div><span style="font-size:85%;"><br />Unlike conventional flour dough these crusts lend themselves to an altogether different pizza experience. Due the the qualities of cornmeal and the double baking the bases can be shaped into a kind of casing not unlike a quiche or tart. A lip of a centimeter or so enables the boys at Otto to fill rather than top their pizzas. Instead of relying on the dough to do the talking as with more traditional pizzas here it is the fillings that rule, heavily laden and bold seems the be the Otto mantra. 'House made fennel sausage, caramelised onion, marinated green pepper, tomato sauce and parmesan' is their best seller. Diners can even order the 'Taster' with six different flavor combos on one 12" crust. Currently the most wacky offering is a Cranberry sauce, mozzarella, sauteed kale and butternut squash bonanza. Shy they are not!</span></div> <div> <p><span style="font-size:85%;">With the extra deep filled pizza pies at 12" most would be hard pushed to cram it all in; while they are most certainly not a light meal sharing is caring and this also means you get to sample more of the constantly changing seasonal specials. A small selection full bodied wines and US caft beers have been chose to partner Otto's oozy pies. With little else on the menu save for a few choice salads and some puds Tom and Rich are keeping things simple and their eye firmly on the ball.</span></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-P1020631.jpg"><img style="width: 655px; height: 492px;" class="aligncenter size-full wp-image-3834" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-P1020631.jpg" alt="" /></a><br /></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-50.jpg"><img class="aligncenter size-full wp-image-3831" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-50.jpg" alt="" height="768" width="511" /></a><br /></p> <p><span style="font-size:85%;">Otto can be found just off Westbourne Grove, a well-to-do patch that lends itself to foot fall. The cornmeal crust is a novel extension of our beloved pizza pie and with such a new venture we will be keen to see how things pan out. Take away is available and the prices are reasonable so you've no excuse not to check it out.</span></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-DSC_5128.jpg"><img style="width: 657px; height: 443px;" class="aligncenter size-full wp-image-3833" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/LR-DSC_5128.jpg" alt="" /></a><br /></p> <p><span style="font-size:78%;"><i>6 Chepstow Road, London, W2 5BH<br />Email: feedback@ottopizza.co.uk<br />Tel: 0207 792 4088<br /><a href="http://www.ottopizza.co.uk/">www.ottopizza.co.uk</a></i></span></p> </div>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-88569177914051095872010-11-21T10:12:00.001-08:002010-11-21T10:31:58.869-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6WNoKIxLNskpHC7Tzuc4on9RLi-6lNQ3BoGwJ66ablOGKXLAIqhzfechJtI-6tUkqdUrhiLacqBYp4K2Nx3IDOdQOvoxPuVOev532M1CrhhNOdmEqDJai2dQ8tgJU4XMr5dV7_Q4dOo/s1600/heston-vanilla-mayo.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6WNoKIxLNskpHC7Tzuc4on9RLi-6lNQ3BoGwJ66ablOGKXLAIqhzfechJtI-6tUkqdUrhiLacqBYp4K2Nx3IDOdQOvoxPuVOev532M1CrhhNOdmEqDJai2dQ8tgJU4XMr5dV7_Q4dOo/s400/heston-vanilla-mayo.gif" alt="" id="BLOGGER_PHOTO_ID_5542067599688266258" border="0" /></a><br /><span style="font-size:85%;">Spotted in Waitrose, Heston's vanilla mayo has jumped from the three starred dish pictured below (<a style="font-style: italic;" href="http://eatmynels.blogspot.com/2010/04/fat-duck.html"><em>Salmon</em> poached in <em>liquorice</em> gel with artichokes & vanilla mayonnaise</a></span><span style="font-size:85%;">) to our supermarket shelves. It will be interesting to see if the rolling out of product lines from 'haute' to the mass produced gathers pace. BOGOF's on tins of <a href="http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article6336443.ece">mock turtle soup</a></span><span style="font-size:85%;"> anyone?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEije5g6S3tnKUxwVpG08469GDSHqWtNJ7NRokT7e0NRaQkXYKCzc2HsY-SET-XyLGxBpxmCPmtBEN7TEdy0ZIxJxb3Jukea-iie1AMjikKSWVnFQLTkMNIK_yBBFDtODLSSPu1Yt5GDZLc/s1600/14.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEije5g6S3tnKUxwVpG08469GDSHqWtNJ7NRokT7e0NRaQkXYKCzc2HsY-SET-XyLGxBpxmCPmtBEN7TEdy0ZIxJxb3Jukea-iie1AMjikKSWVnFQLTkMNIK_yBBFDtODLSSPu1Yt5GDZLc/s400/14.JPG" alt="" id="BLOGGER_PHOTO_ID_5542069613490530226" border="0" /></a>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com2tag:blogger.com,1999:blog-3339467898080592111.post-19018338278046718722010-11-14T04:35:00.001-08:002010-11-21T10:32:54.792-08:00York & Albany<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYQ-PytR5XC26ywdQ7CpdAucKKw0U21-m055BqnDaHpWCaKaE_WmjxSgTxNu2voiG56WExUU4d5DzWluNqCYwZqCApsrbK89qqCrWZcIPEZkTx-vimCt0UZGSASW9oScCmtVkJQBXh1A/s1600/york-and-albanny.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 297px; height: 385px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYQ-PytR5XC26ywdQ7CpdAucKKw0U21-m055BqnDaHpWCaKaE_WmjxSgTxNu2voiG56WExUU4d5DzWluNqCYwZqCApsrbK89qqCrWZcIPEZkTx-vimCt0UZGSASW9oScCmtVkJQBXh1A/s400/york-and-albanny.jpg" alt="" id="BLOGGER_PHOTO_ID_5539383262635211410" border="0" /></a><br /><span style=";font-family:Arial;font-size:85%;" ><span style="font-family:georgia;">Those well aquainted with Blackadder the Third will know that The Prince Regent was not blessed with political prowess. Instead he was more of an extravagant dandy dedicated to a lavish lifestyle resulting in life-threatening obesity and a nasty laudanum habit. Fortunately for us though some pretty spectacular architecture & aesthetic follies survive from his indulgent reign. including a coaching inn overlooking Regents Park that now houses York & Albany.</span> </span> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">I think the porky prince would have approved of this Ramsay restaurant with rooms headed up by Angela Hartnett and head chef Colin Buchan. This multifaceted operation includes three dining areas; a bar, slightly beige main area and a cosy downstairs with a view of the pass and open kitchen. Rooms are available upstairs and a deli is open next door during the day, all adding to the self appointed ‘lifestyle experience’ that is popular with a range of customers from preened waggies to business men and more casual Camden types.</span></p><p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">We ordered the quail breast ravioli with spinach, truffle and shallot along with grilled ox tongue with macadamia, carrot and pickled mushrooms. Mains might include cannon of lamb, onion purée, rainbow chard, confit potatoes & green olives or roasted pollock on toast, cauliflower purée, pine nut cream & caper beurre noisette. These dishes aren’t shy but self-assured with the main ingredient sitting proud.<span style=""> </span>Clever portion sizing means that the richness doesn’t overwhelm and there is room for pud. Location and splendid surroundings do come at a price don’t forget, with starters at around the £10 mark and mains more like £20.</span></p><p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">Attention to detail makes all the difference.<span style=""> </span>An aversion to wheat was expertly accommodated and gluten free bread was bought out. Wine by the carafe and a list organised by flavour is a real help and knowledgeable unfaltering staff bolstered the experience.<br /></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"> </span></p><p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;"><strong style=""><span style="">York</span></strong><strong style=""><span style=""> & Albany</span></strong></span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">127-129 Parkway </span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">London</span><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">NW1 7PS</span></p> <p class="MsoNormal" style="margin: 0cm 0cm 0pt;font-family:georgia;"><span style="font-size:85%;">Tel: 020 7388 3344</span></p>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-12243603623999622282010-11-14T04:27:00.000-08:002010-11-14T04:32:40.405-08:00Aces and Eights<p><span style="font-size:85%;">Brits tend not to combine binge drinking with food all that well and there are three very scientific reasons why. Eating wastes valuable boozing time before the last orders bell tolls, legend has it that solids ‘absorb’ alcohol thus preventing maximum pissedness and lastly money spent on unnecessary solids dent the beery budget too much. All these factors considered its very easy to understand why many eschew a tasty bite whilst getting silly with their friends of an evening out.</span></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/Aces-and-Eights-Interior-2.jpg"><img class="aligncenter size-full wp-image-3753" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/Aces-and-Eights-Interior-2.jpg" alt="" height="394" width="591" /></a><br /></p><p><span style="font-size:85%;">Rock, Liquor, Pizza is the strapline above the door of the Tufnell Park bar Aces & Eights and at this Yankee dive bar there is no excuse not to line your stomach with Pizzas made on-site by the crew from Il Bacio. With a cocktail list centered firmly around bourbon and some popular US beers the brothers behind Islington's <a href="http://www.slimjimsliquorstore.com/">Slim Jim’s Liquor Store</a> are on to something hot. Compared with the hassle and expense of installing a kitchen, creating a food menu and paying staff, this solution is a stroke of genius: find an existing pizza company with a good reputation and offer them your back room…</span></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/Aces-and-Eights-Interior-31.jpg"><img class="aligncenter size-full wp-image-3757" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/Aces-and-Eights-Interior-31.jpg" alt="" height="394" width="591" /></a><br /></p><p><span style="font-size:85%;">Morat the pizzaiolo resides behind his topping counter with his pin ball machine for company. Food is ordered directly from the chef and served by him, all the bar staff have to do is collect the wooden serving boards and for this small gesture they are plied with complementary pizza – Its win win for everybody. While Il Bacio concentrate on pizza Aces & Eights do the rock thing.</span></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/MG_7416.jpg"><img class="aligncenter size-full wp-image-3755" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/MG_7416.jpg" alt="" height="394" width="591" /></a><br /></p><p><span style="font-size:85%;">The extended yet classic pizza menu takes after the other Il Bacio outposts, delicious Sardinian sausage, pecorino & jalapeno is a champion choice. Odder options include the Passione d’Amore with avocado, capers, mint & aubergine. Fortunately the toppings are concise & balanced & rule over thin & crispy bases. 12" and 16" pizzas are available at £7.95 & £15.95 sit in or take away, either way no reason not to enjoy a lovingly mixed Old Fashioned while your there. If your a north Londoner its definitely worth checking out.</span></p> <p><a href="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/MG_7421.jpg"><img class="aligncenter size-full wp-image-3756" src="http://www.lovefoodlovedrink.com/wp-content/uploads/2010/11/MG_7421.jpg" alt="" height="394" width="591" /></a><span style="font-size:78%;"><br /><em></em></span> </p><p><span style="font-size:78%;"><em>156-158 Fortess Road<br />London NW5 2HP</em></span></p>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-81550891342856690462010-11-09T08:57:00.001-08:002010-11-15T11:57:52.445-08:00Hakkasan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNbQrg3V-oEiXSXRVad4iOD48zx6r4Tw844c7K0HjVDt_FLxFCsQ9GQUN0ZfMf_1UOW_ce8TFca2UFKp6yBUzWZUH3G8wf2mqEeHZvGMGQaE6d0BxIhYiAk93dkA0828WSj0sbcE3z7Q/s1600/hakkasan_logo+%25281%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 190px; height: 60px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNbQrg3V-oEiXSXRVad4iOD48zx6r4Tw844c7K0HjVDt_FLxFCsQ9GQUN0ZfMf_1UOW_ce8TFca2UFKp6yBUzWZUH3G8wf2mqEeHZvGMGQaE6d0BxIhYiAk93dkA0828WSj0sbcE3z7Q/s400/hakkasan_logo+%25281%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5537597972464034386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGbVwZVjTKspbQDfqWc5MPgW08h9FN5mq55-WCMykLjADytA7cqbUtphlG26hM9UxyuLBavLajsT9zT-pFiofCFuZeKQP_RkqmxHh0O4xKy6_kUGrasl_yu-eVldTp0WgS8lAtVHzZxI/s1600/Hakkasan+2009+-+Ling+Ling+001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGbVwZVjTKspbQDfqWc5MPgW08h9FN5mq55-WCMykLjADytA7cqbUtphlG26hM9UxyuLBavLajsT9zT-pFiofCFuZeKQP_RkqmxHh0O4xKy6_kUGrasl_yu-eVldTp0WgS8lAtVHzZxI/s400/Hakkasan+2009+-+Ling+Ling+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5537597451971933650" border="0" /></a><span style="font-size:85%;">With the new <a href="http://w3.hakkasan.com/mayfair">Mayfair</a> branch opening next week I made the overdue visit to <a href="http://en.wikipedia.org/wiki/Alan_Yau">Alan Yau</a>'s flagship on <a href="http://w3.hakkasan.com/hanway-place">Hanway </a><a href="http://w3.hakkasan.com/hanway-place">Place</a>. I tried not to get my expectations up too much, nothing is more bitter than a high-end celebrity studded hang out failing to live up to expectations, getting by on exorbitant prices and reputation alone. Hakkasan, now nearly ten year old, is a mecca for glitzy types after westernised Chinese or 'oriental inspired' fine dining. Almost weekly the tabloid spreads and lifestyle mags show images of tarted up 'slebs spilling out of the discreet side street portal. But what about all those diners who travel far and spend their hard earned on the celebration of the year, for such an expensive and well regarded restaurant they had to be able to offer something for those not on the corporate account or loaded enough not to care - especially in a time of apparent economic austerity.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslYHRGlwURWVCib32aEairJWJB1TUpFf02uO6gI5AMZdBlkIcSiiBT0VaBoDQobsl-AyPm0uRiZvi7p8mQdrCYnXCxPh9GumeFn0yJIwZT0NG-j7nG5TQZd79DH9pExcsTnUCZxyIEl4/s1600/plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslYHRGlwURWVCib32aEairJWJB1TUpFf02uO6gI5AMZdBlkIcSiiBT0VaBoDQobsl-AyPm0uRiZvi7p8mQdrCYnXCxPh9GumeFn0yJIwZT0NG-j7nG5TQZd79DH9pExcsTnUCZxyIEl4/s400/plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596835678735282" border="0" /></a><br /><span style="font-size:85%;">The atmospheric interior feels like an erotic gaol, an underground hanger has been cunningly compartmentalised in to more intimate spaces by intricately carved wooden divides. Just enough of the restaurant and other diners can be seen through the screens to make the the place feel energised but also covert and exotic. A long but narrow bar runs down the back wall serving equally long and 'feminine' cocktails. Less time spent at the bar with the less than cognizant bartenders and more table time is advisable.<br /></span><br /><span style="font-size:85%;">Large groups are made to pre-order food when booking which, irritating as it sounds, (seemingly only benefiting the well-oiled Hakkatron) is actually quite a good thing due to the sharing sized plates and the mass of offerings and we were able supplement our pre-decided dishes on the night. Some up-selling on the wine front can be outmaneuvered Christine Parkinson's recently <a href="http://www.squaremeal.co.uk/feature/louis-roederer-wine-list">shortlisted</a> list does offer some cheaper bins for the less <span style="visibility: visible;" id="search">moneyed</span>.</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">To start:</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMmanUmjgvQAk5V6gP8oVPopdS0NRnX8OIASnNX3tGnr4tkigOaP7RQNCuCsMSNKSMyRojKZXVDZtevqAMkR_t30QWZGgfcYG2iILzuK7bOT3vFCtC2lEzpO20ywGRO1VJqzoliJkLgs/s1600/squid.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMmanUmjgvQAk5V6gP8oVPopdS0NRnX8OIASnNX3tGnr4tkigOaP7RQNCuCsMSNKSMyRojKZXVDZtevqAMkR_t30QWZGgfcYG2iILzuK7bOT3vFCtC2lEzpO20ywGRO1VJqzoliJkLgs/s400/squid.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596706995094002" border="0" /></a><span style="font-size:85%;">Salt and pepper squid</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpRwIvIQgL0Bi6BLz5WJmm5dwST8kb7LTGSnVSuCimpcNE0M6fPCCMXOhteiCWCwr151IdMGS-moYHZdMLfokh-UJRwat9RaxqfR99ADgrO92JoWvzwMOAf93eCCB9IbLgYFG90p9oq4/s1600/dimsum.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpRwIvIQgL0Bi6BLz5WJmm5dwST8kb7LTGSnVSuCimpcNE0M6fPCCMXOhteiCWCwr151IdMGS-moYHZdMLfokh-UJRwat9RaxqfR99ADgrO92JoWvzwMOAf93eCCB9IbLgYFG90p9oq4/s400/dimsum.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596558661967554" border="0" /></a><span style="font-size:85%;"><br />Dim sum platter </span><span style="color: rgb(150, 150, 150);"><span style="font-size:85%;">scallop shumai, har gau, Chinese chive dumpling and shimeji dumpling</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJhTFjEA_XBIqM0Zixz88m3yFjeTYw_XBESoZ5hrNwT1ADbq5HkLDwCScFQn-NCgPQjBGcCryz8KtTBRmw5nsTlRhWkQ_YKzgUmQBoZZ_uKh5m9i6j1ok_Nm3nWfTd2KIkrI6U56KrZA/s1600/duck+salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJhTFjEA_XBIqM0Zixz88m3yFjeTYw_XBESoZ5hrNwT1ADbq5HkLDwCScFQn-NCgPQjBGcCryz8KtTBRmw5nsTlRhWkQ_YKzgUmQBoZZ_uKh5m9i6j1ok_Nm3nWfTd2KIkrI6U56KrZA/s400/duck+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596434170205234" border="0" /></a><br /><span style="font-size:85%;">Duck salad</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-5Ndv1QH2cTjXiq89nZj6nWId5DXDU-0Hbm7nDsjD581KY5yj-kKFVr8EV2KjXiKeAalWmazooG86u3Q1FFJyYlN3GpE1baQhaybX2kfdmQPTDqVxK4TIGH5IUfqnGJZ7EIrsFExHxg/s1600/ribs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 243px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-5Ndv1QH2cTjXiq89nZj6nWId5DXDU-0Hbm7nDsjD581KY5yj-kKFVr8EV2KjXiKeAalWmazooG86u3Q1FFJyYlN3GpE1baQhaybX2kfdmQPTDqVxK4TIGH5IUfqnGJZ7EIrsFExHxg/s400/ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596355963344370" border="0" /></a><span style="font-size:85%;"><br />Tea smoked ribs</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5N98AcctG-PnWEyYf2QzcQlu0kdaqel9nymTxxV4X9E7x0Q7jtbt_0akNED7QwOg34VvlWZKU5qD7pXXGf9x8Kcb45Z6LPaPl_7PD_i6__TFZ2geXYISVMrCaz1t1ri1wz8QnbumzQo/s1600/soft+shell+crab.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5N98AcctG-PnWEyYf2QzcQlu0kdaqel9nymTxxV4X9E7x0Q7jtbt_0akNED7QwOg34VvlWZKU5qD7pXXGf9x8Kcb45Z6LPaPl_7PD_i6__TFZ2geXYISVMrCaz1t1ri1wz8QnbumzQo/s400/soft+shell+crab.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596276780388674" border="0" /></a><span style="font-size:85%;">soft shell crab</span><br /><br /><span style="font-weight: bold;">Mains:</span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KKa4HqvEOtC0ZT2A0HuQYVTRkAsoRtOUXRQPglXvmmuovP0mM0VNtTbRoxdqFgWEEnMofZaS54ftyqTqTMdMu_qbB06-l9rF-lG2096ytKkgGxO7C97xOw6XINKehMwlJAUD4mrg940/s400/beef.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 354px; height: 400px;" alt="" id="BLOGGER_PHOTO_ID_5537596121939787554" border="0" /><span style="font-size:85%;"><br />Stir-fry black pepper rib-eye beef </span><span style="color: rgb(150, 150, 150);font-size:85%;" >with merlot</span><br /><br /><span style="color: rgb(150, 150, 150);"></span></div><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdDaEtFCcdCxsYLC599M34yljBZ-A-pe4X-uNLIUnP3o-hIKpPXvCL61jW8B74ps5NIMRVJJKev6ZoKqGt_39fqhGU7Q3XKGXwrygeaClBjQ8KAKAMK1Nq2xTPIRINDLcKI0LDyjACdA/s1600/cod.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdDaEtFCcdCxsYLC599M34yljBZ-A-pe4X-uNLIUnP3o-hIKpPXvCL61jW8B74ps5NIMRVJJKev6ZoKqGt_39fqhGU7Q3XKGXwrygeaClBjQ8KAKAMK1Nq2xTPIRINDLcKI0LDyjACdA/s400/cod.jpg" alt="" id="BLOGGER_PHOTO_ID_5537596003468790242" border="0" /></a><span style="font-size:85%;">silver cod with champagne and Chinese honey sauce</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi6LiH6sUcX8vH_F0uoUo_fMZPARrca9Dp5MQiV-dXYSUchk5qB9ZE1cnQeUDK0iZ7IIgg8rFIS_hYc2s3sW-z4dmFkQrpi1v4bO9AZatdYOjmEeg_UEYdmjEGbgJmj-_8OaYD37j6hI/s1600/duck.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi6LiH6sUcX8vH_F0uoUo_fMZPARrca9Dp5MQiV-dXYSUchk5qB9ZE1cnQeUDK0iZ7IIgg8rFIS_hYc2s3sW-z4dmFkQrpi1v4bO9AZatdYOjmEeg_UEYdmjEGbgJmj-_8OaYD37j6hI/s400/duck.jpg" alt="" id="BLOGGER_PHOTO_ID_5537595902771592802" border="0" /></a><span style="font-size:85%;">Duck</span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjEiI5PS0YOOqXZGeR-prJYVP4ZFQ8RBnU-f4huH9xkzYmsLS-asPAxXswBMkW91hhOxpJPbel_Ma8j5hL-wjeG_jMZc_7oElF3goo64FYyCUCL5Yk13M0LjbwUDdoasB7gRv4XNLixI/s1600/prawns.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjEiI5PS0YOOqXZGeR-prJYVP4ZFQ8RBnU-f4huH9xkzYmsLS-asPAxXswBMkW91hhOxpJPbel_Ma8j5hL-wjeG_jMZc_7oElF3goo64FYyCUCL5Yk13M0LjbwUDdoasB7gRv4XNLixI/s400/prawns.jpg" alt="" id="BLOGGER_PHOTO_ID_5537595555256282402" border="0" /></a><span style="font-size:85%;">Spicy prawn</span>s<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtTiuyghHTmnopoYm8AEDFmjM76Cqp-27pFMR1SKC3osbvUcJtoRi5kuk_jxNbFDgiv1op9ylmM65l8DY6c0eor4ZLf9Sx5G3PFZJgbb8PQSXP4YANz69uoywS_RKUF3i08YGgQb0NIo/s1600/greens.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtTiuyghHTmnopoYm8AEDFmjM76Cqp-27pFMR1SKC3osbvUcJtoRi5kuk_jxNbFDgiv1op9ylmM65l8DY6c0eor4ZLf9Sx5G3PFZJgbb8PQSXP4YANz69uoywS_RKUF3i08YGgQb0NIo/s400/greens.jpg" alt="" id="BLOGGER_PHOTO_ID_5537595422262647202" border="0" /></a><span style="font-size:85%;">greens</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjEiI5PS0YOOqXZGeR-prJYVP4ZFQ8RBnU-f4huH9xkzYmsLS-asPAxXswBMkW91hhOxpJPbel_Ma8j5hL-wjeG_jMZc_7oElF3goo64FYyCUCL5Yk13M0LjbwUDdoasB7gRv4XNLixI/s1600/prawns.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVne92U2tW5366CjC-skCBiEQbUSMu9Z4tg-Lfg1WgZKosHPe6eZNszOwufZA1I0jsebHDmaVheAQ8gnL42wdqjcq1i2Tv9PwplGXEWw4mnx5ZEwKG_cKBgSaxkOjzHjyXqT7BgLv7_kA/s400/spread.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" alt="" id="BLOGGER_PHOTO_ID_5537595650501454578" border="0" /></a><br /><span style="font-weight: bold;">Dessert:</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_YUeJJYUjAlAifFYylNCpvJasNzadd91JfWHedq6K_63vyEXxTAu6n5fO2B_rX57zXV8lAEijBV1bcE4CwKfCfqZWq4rARUagDzqdnjvBykSFMn_-muKf0Fh-Grc-DZJurnfCZbo4WA/s1600/bomb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 386px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_YUeJJYUjAlAifFYylNCpvJasNzadd91JfWHedq6K_63vyEXxTAu6n5fO2B_rX57zXV8lAEijBV1bcE4CwKfCfqZWq4rARUagDzqdnjvBykSFMn_-muKf0Fh-Grc-DZJurnfCZbo4WA/s400/bomb.jpg" alt="" id="BLOGGER_PHOTO_ID_5537595218599869186" border="0" /></a><span style="font-size:85%;">Jivara hazelnut bomb</span><span style="color: rgb(150, 150, 150);font-size:85%;" > milk chocolate and hazelnut ice cream parfait, hot chocolate sauce<br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">As a group on ten we are able to try lots of dishes; the stand out ones being the dim sum, ribs, beef and cod. Amazing precision had gone into the dim sum and on these alone I would go back for the mores extensive day time dim sum. The ribs had a wonderful tea smoked dimension and attention to the beef was on a par, spectacularly smokey and subtle. The cod came with a smile inducing sauce of champagne and Chinese honey - zesty, silky and rich. The fish was so perfectly cooked and elegant that any preconception hyped of elitist dining went out the window and left me feeling a little bit bad about having cast Hakkasan into the style over substance trough.<br /><br />Sadly a dining experience like this does come at a cost, a big one. A fifty percent discount on the total bill was available through a long serving employee and friend of mine that made the evening, which included a cocktail and half a bottle of wine, very good value at £54 including service. Had I paid the full £100+ whack it would have to have been a petty important occasion</span>.<br /><a href="http://w3.hakkasan.com/hanway-place"><span style="font-size:85%;"><br /></span></a><span style="font-size:78%;"><a href="http://w3.hakkasan.com/hanway-place"><span style="font-size:85%;">Hakkasan</span></a><br />8 Hanway Place<br />London<br />W1T 1HD</span><br /><br /><br /><span style="color: rgb(150, 150, 150);"></span></div></div>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com0tag:blogger.com,1999:blog-3339467898080592111.post-10775230560371468712010-11-04T13:52:00.000-07:002010-11-09T07:29:47.143-08:00Beer & Pork Scratchings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfzHlJ9PwWWMMIhSZufY9DhEvTXVLHkCdo47iJLK_Q8q0ia4kv_cLvRK-bgA3TFWC7aFp6V4KGKW8CxoBkQWNlNnwPoQ_YQ11bqZokUllX8kHZZKDgrMUKHelU6tZEzu0jgG6pkpnrAY/s1600/IMG_5980.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfzHlJ9PwWWMMIhSZufY9DhEvTXVLHkCdo47iJLK_Q8q0ia4kv_cLvRK-bgA3TFWC7aFp6V4KGKW8CxoBkQWNlNnwPoQ_YQ11bqZokUllX8kHZZKDgrMUKHelU6tZEzu0jgG6pkpnrAY/s400/IMG_5980.jpg" alt="" id="BLOGGER_PHOTO_ID_5535813030273950818" border="0" /></a><br /><span>The hairy bar snack is a strange and delicious thing. Skin from a pigs leg fried in its own lard with a bunch of seasoning is enough to make some balk but for the wise and initiated the porky crunch and salty fat is a filling treat, best consumed with moderation over some good beer and convivial pubby cheer.<br /><br /><a href="http://www.beergenie.co.uk/">Beer Genie</a> have taken the scratchings and beer concept pretty far and developed a six course tasting menu. Suffers of high cholesterol need not apply.<br /><br />We ate:<br /><br /><span style="font-weight: bold;">Five Scratchings</span><br /><span style="font-style: italic;">(Clockwise from top of plate) Once cooked, twice cooked, curry, p0rk crunch & leaf</span> <span style="font-style: italic;">Bank's Mild, Harvey's Sussex Best, Sol, Carslberg Export, Captain Smith Strong Ale<br /><br /><span><span style="font-weight: bold;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ7b1LwFAmPJMVhIuJtZUuswUiB1AUoJyktDx9zhYhzsfyh9tPfNAzlJvFj9b9Q5T6GKDt8YGKe0rQH8rJE5O-ffhAXLhlB-gf_DAyLiVCn2ASPBISamhsPvLuIDwbUZK-Z131tVFXko/s1600/IMG_5976.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ7b1LwFAmPJMVhIuJtZUuswUiB1AUoJyktDx9zhYhzsfyh9tPfNAzlJvFj9b9Q5T6GKDt8YGKe0rQH8rJE5O-ffhAXLhlB-gf_DAyLiVCn2ASPBISamhsPvLuIDwbUZK-Z131tVFXko/s400/IMG_5976.jpg" alt="" id="BLOGGER_PHOTO_ID_5535812924732482418" border="0" /></a></span></span></span></span><span><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwnLhXz97WUST7wlwcYKhzqp2kELAsW9WTFLNAEe8ZUNzaSOsaLOtFdbQ9YA-a_MlsquFYD1kB79S9f1nxA_KSvCOGrJmbtN4G7FLxCZzSQnRVJIAxfi3FxXjRHuV_XUKLQ0dtU22UNU/s1600/IMG_5977.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwnLhXz97WUST7wlwcYKhzqp2kELAsW9WTFLNAEe8ZUNzaSOsaLOtFdbQ9YA-a_MlsquFYD1kB79S9f1nxA_KSvCOGrJmbtN4G7FLxCZzSQnRVJIAxfi3FxXjRHuV_XUKLQ0dtU22UNU/s400/IMG_5977.jpg" alt="" id="BLOGGER_PHOTO_ID_5535812823417826130" border="0" /></a></span></span><br /><span style="font-weight: bold;">Pork terrine with scratchings </span><br /><span style="font-style: italic;">St. Austell Clouded Yellow</span><br /><br /><span style="font-weight: bold;">Ram's Horn & Crunch Scratchings with guacamole</span><br /><span style="font-style: italic;">Oakham JHB</span></span><div><span><span></span></span><i><br /></i><div><span><span style="font-style: italic;"><span><span style="font-style: italic;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlMRQmo1wvGaOUCc3z60dwHDJ4fw3Yk05Kdovb3HpzyEK-e8-pkI3Xg7xp2aUyGJto12L7b2z2TqdL9hyphenhyphenIIIxdjvQC-vXDoCFz08x5-U-HPjbJlVTz2a8T5dGsN3rt3ezuoB9InYG__U/s1600/IMG_5990.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 360px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlMRQmo1wvGaOUCc3z60dwHDJ4fw3Yk05Kdovb3HpzyEK-e8-pkI3Xg7xp2aUyGJto12L7b2z2TqdL9hyphenhyphenIIIxdjvQC-vXDoCFz08x5-U-HPjbJlVTz2a8T5dGsN3rt3ezuoB9InYG__U/s400/IMG_5990.jpg" alt="" id="BLOGGER_PHOTO_ID_5535813140439853570" border="0" /></a></span></span></span></span></span><br /><span><span style="font-weight: bold;">Ram's Horn & Crunch Scratchings with gooseberry dip</span><br /><span style="font-style: italic;">Blanche de Bruxelles</span></span></div><div><span><span style="font-style: italic;"><br /></span></span></div><div><span><span style="font-style: italic;"><span><span><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLOUAHIpaYHGXCT-9GMS2kYmQW4XWlKSA8IS7IEiFbI2BHk5rS9m7nyTbUxvFcusnV39pL99MoftlslsEmfuaSOtZR6-QSqw_VyIFffFaSm2gFyUWtmCyuhwo1gN3wqjLDGHN-DcKsbk/s1600/IMG_6000.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 240px; height: 360px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLOUAHIpaYHGXCT-9GMS2kYmQW4XWlKSA8IS7IEiFbI2BHk5rS9m7nyTbUxvFcusnV39pL99MoftlslsEmfuaSOtZR6-QSqw_VyIFffFaSm2gFyUWtmCyuhwo1gN3wqjLDGHN-DcKsbk/s400/IMG_6000.jpg" alt="" id="BLOGGER_PHOTO_ID_5535813225259181394" border="0" /></a></span></span></span></span><br /><span style="font-weight: bold;">Fish pie with gratin pork scratching top with parsnip and green beans</span><br /><span style="font-style: italic;">Goose Island 312</span></span></div><div><span><span style="font-style: italic;"><span><br /></span></span></span></div><div><span><span style="font-style: italic;"><span><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UWL8sizrii5_kN_5o_SczeD8R7v3Ga3XduRkGn-EGu4piF9_vj6F4HzUZVqkCvNyDzuthC0edrU7SQ3_ot7yW9GaCKTr_agAK337pZ2XQ8nA1QIjhHIBybPEVkkYghf7Kznqrf8Yvcw/s1600/IMG_6003.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 360px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UWL8sizrii5_kN_5o_SczeD8R7v3Ga3XduRkGn-EGu4piF9_vj6F4HzUZVqkCvNyDzuthC0edrU7SQ3_ot7yW9GaCKTr_agAK337pZ2XQ8nA1QIjhHIBybPEVkkYghf7Kznqrf8Yvcw/s400/IMG_6003.jpg" alt="" id="BLOGGER_PHOTO_ID_5535813304342560834" border="0" /></a></span></span></span><br /><span style="font-weight: bold;">Pork chipolates & vanilla ice cream</span><br /><span style="font-style: italic;">Mackeson Milk stout<br /><br /><span><span style="font-style: italic;"><span><span style="font-weight: bold;"><span><span style="font-style: italic;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8Q6H_yCwYD7sIHSDtcpTFw5GEMLSQOxkalnfXuAdZ87akS2Si-8MbgpyXOtAw8N2YD7-Ce7NefsOChPtoKRj_SAggyTSZZAKUEl2htJXFs2N1cd3cHYB2uEbaa6rJ8w_0_hmzEf1GLk/s1600/IMG_6007.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8Q6H_yCwYD7sIHSDtcpTFw5GEMLSQOxkalnfXuAdZ87akS2Si-8MbgpyXOtAw8N2YD7-Ce7NefsOChPtoKRj_SAggyTSZZAKUEl2htJXFs2N1cd3cHYB2uEbaa6rJ8w_0_hmzEf1GLk/s400/IMG_6007.jpg" alt="" id="BLOGGER_PHOTO_ID_5535813371293395874" border="0" /></a></span></span></span></span></span></span></span><br /></span><span class="Apple-style-span" style="font-size: small;">The tasting plate to start included the </span></span><span><span class="Apple-style-span" style="font-size: small;">familiar </span></span><span><span class="Apple-style-span" style="font-size: small;">'once' and 'twice' cooked scratching, the 'curry' (a hideous angry Monster Munch like mess in the mouth) the 'crunch', a delicious porky Quaver and the 'leaf ' that was described by our host Rupert as 'something ones dog would turn down'. So a mixed bag but it was very interesting to compare them with the five beers alongside. Some worked well and other less so. Bank's Mild was well matched with the salty puffy skin on the twice cooked the Harvey's bitter was mellow and allied with the bulky once cooked horn-like scratch. Oddly the curry found favour with the Mexican Sol. Carlsberg was brilliant with almost all, the strength of the lager held up well against the salt and the full bodied sweetness of the Strong ale was good with the traditional once and twice cooked.<br /><br />For the rest of this fat fest more cultivated beers were matched. The terrine studded with scratchings made for some exciting textures and the </span></span><span><span class="Apple-style-span" style="font-size: small;">St. Austell Clouded Yellow was light and summery with vanilla mixing going well with yet more pork. Inspired by Thomasina Miers the third course of scratchings and guacamole was the least interesting although the spice was nicely beaten down by the zingy Oakham English ale. As with pork and apple the gooseberry dip was a revelation with the once cooked scratching and the sweet fragrant bananary Belgian wheat beer. With stomach space rapidly diminishing the fish pie with scratching gratin was not all that welcome but room was made for the bacony topping that was lifted by the zesty lightness of the US brewed Goose Island 312 a real champion ale that will gain popularity fast in the UK. In fact this Chicago brewed wheat beer was a recent gift from President Obama to David Cameron as the result of a World Cup bet. Those of us who had made it this far were really challenged by the zany dessert of chocolate dipped scratchings with Mackleson Milk Stout. Wowzers - what a combo! Salty chocolate is good, Reese's and chocolate pretzels for example, but add some pig and this is a properly pimped out snack. Fortunately the sweet vanilla ice cream was on site to cut though the intensity when one needed to take time out. The Milk Stout's chocolaty tones was a good but not entirely essential pairing.</span></span><br /><br /><span class="Apple-style-span" style="font-size: small;">I wouldn't jump at the opportunity to guzzle that many deep fried curly ones again any time soon but to have had the opportunity to do so has opened my mind and much as it closed the arteries. Some pretty fine beers were showcased alongside a unique Midlands treasure. This was one tasting session that was definitely out of the box. Thanks to <a href="http://www.beergenie.co.uk/">Beer Genie</a>, <a href="http://www.randr.co.uk/">R&R Teamwork</a> and <a href="http://www.whitehorsesw6.com/">The White Horse</a> for hosing.</span></div></div>eatmynelshttp://www.blogger.com/profile/16624468240616285126noreply@blogger.com1