tag:blogger.com,1999:blog-47013577923390340772024-03-18T08:28:24.430+00:00bellaphonbellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.comBlogger358125tag:blogger.com,1999:blog-4701357792339034077.post-90079332600957809572012-09-16T08:00:00.000+01:002012-09-16T08:00:15.177+01:00Duck & Waffle<div class="separator" style="clear: both; text-align: center;">
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<b>Less of the waffle and here’s a vid I made earlier-</b></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Ml1aUyeGrSQ?feature=player_embedded' frameborder='0'></iframe></div>
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<b>Heron Tower </b><br />
<b>110 Bishopsgate</b><br />
<b>City of London</b><br />
<b>London </b><br />
<b>EC2N 4AY</b><br />
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<b><a href="http://duckandwaffle.com/" target="_blank">duckandwaffle.com</a></b><br />
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bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com22110 Bishopsgate, City of London, EC3A, UK51.516334230378547 -0.081313848495483451.516025230378546 -0.0819308484954834 51.516643230378548 -0.080696848495483392tag:blogger.com,1999:blog-4701357792339034077.post-25873268090244243062012-09-10T19:46:00.001+01:002012-09-10T19:48:41.305+01:00Point-and-Shoot Meal #2<div style="font-size: 0.8em; line-height: 1.6em; margin: 0pt 0pt 10px; padding: 0pt;">
<a href="http://www.flickr.com/photos/bellaphon/7972632306/" title="Point-and-Shoot Meal #2"><img alt="Point-and-Shoot Meal #2 by bellaphon" src="http://farm9.staticflickr.com/8456/7972632306_a7190a22f9.jpg" /></a><br />
<span style="margin: 0pt;"><a href="http://www.flickr.com/photos/bellaphon/7972632306/">Point-and-Shoot Meal #2</a>, a photo by <a href="http://www.flickr.com/photos/bellaphon/">bellaphon</a> on Flickr.</span></div>
bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com0Notting Hill, City of Westminster, London W2 4AB, UK51.5140839 -0.193962851.5116134 -0.1988983 51.516554400000004 -0.18902729999999998tag:blogger.com,1999:blog-4701357792339034077.post-63128217687336320552012-09-08T19:52:00.001+01:002012-09-10T20:15:35.625+01:00Point-and-Shoot Meal #1<div style="margin: 0pt 0pt 10px; padding: 0pt;">
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<span style="margin: 0pt;"><a href="http://www.flickr.com/photos/bellaphon/7957002948/">Point-and-Shoot Meal #1</a>, a photo by <a href="http://www.flickr.com/photos/bellaphon/">bellaphon</a> on Flickr</span></div>
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bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com0City of Westminster, London W1D 3SE, UK51.5134215 -0.13270951.510951 -0.1376445 51.515892 -0.12777349999999998tag:blogger.com,1999:blog-4701357792339034077.post-2749964652177111692012-09-06T08:05:00.000+01:002012-09-15T21:25:17.575+01:00The Sportsman<div class="separator" style="clear: both; text-align: center;">
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<b><i>The following is a guest post reviewed by one of my dining companions-</i></b></div>
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<b>Tasting Menu at The Sportsman, Seasalter.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3FGI2PCSfOWS8yRCf6ut4y753aPcPBxeNPMvyvZZmcNQYj_zMQcUejHW31Ouoo88WYkzFo1_5yCzKeJ9Bd6tVnMjdBwXzwCODxEoD_9M12q53QiKO_2aTH_MflrYpVq2IkVH1PwWigg/s1600/The+Sportsman,+Seasalter+CT5+e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3FGI2PCSfOWS8yRCf6ut4y753aPcPBxeNPMvyvZZmcNQYj_zMQcUejHW31Ouoo88WYkzFo1_5yCzKeJ9Bd6tVnMjdBwXzwCODxEoD_9M12q53QiKO_2aTH_MflrYpVq2IkVH1PwWigg/s400/The+Sportsman,+Seasalter+CT5+e.jpg" width="400" /></a> </div>
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<b>On arrival, we were greeted by the sight of a very unassuming slightly weather worn, white painted pub, hmm, methinks this could be interesting.</b></div>
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<b>The relaxed friendliness and warmth of our greeting was the first sign of the good things to come, as were the amuse-bouches, which titillated our taste buds with tomato cheesiness and apply sweetness married to home pickled herring, yum.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWxbbqGPec-Fn0Tw6eQK-V2Pr10ZP5uPDP8-L9myZqTUfT6_34K-BPffM6W3xHy-H7uoFl-rcrZH3yg1XyL2LFcLETDRhpJJ-_NdpDPI-PgBM1Sj4Bd1m0f22qhR1Az5iKxCiiwrP1ao/s1600/The+Sportsman,+Seasalter+CT5+h1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWxbbqGPec-Fn0Tw6eQK-V2Pr10ZP5uPDP8-L9myZqTUfT6_34K-BPffM6W3xHy-H7uoFl-rcrZH3yg1XyL2LFcLETDRhpJJ-_NdpDPI-PgBM1Sj4Bd1m0f22qhR1Az5iKxCiiwrP1ao/s400/The+Sportsman,+Seasalter+CT5+h1.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cahvks5xweIdLcYsitkWWwHmcSPiKO1I_t1MUmcJ9Fx4UgD_sLijSOGJK1wrW00rbKOe5WxCMcaraj3CSAyHE2vdX6z_4-IDp45tE5MqYEpk6b0SCo2ey5yNTUdxQ6G-2T9JfJT_0Ws/s1600/The+Sportsman,+Seasalter+CT5+k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cahvks5xweIdLcYsitkWWwHmcSPiKO1I_t1MUmcJ9Fx4UgD_sLijSOGJK1wrW00rbKOe5WxCMcaraj3CSAyHE2vdX6z_4-IDp45tE5MqYEpk6b0SCo2ey5yNTUdxQ6G-2T9JfJT_0Ws/s400/The+Sportsman,+Seasalter+CT5+k.jpg" width="400" /></a></div>
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<b>The artisanal breads and home made butter with local Seasalter salt were just a revelation, and for one who normally eschews the delights of eating too much bread due to it’s usual appalling quality and awful taste, the Foccacia and Soda bread with the homemade pork scratchings and aforementioned butter were simply divine!</b></div>
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<b>Though being of the sensible persuasion, I decided to partake of these delights only sparingly, we were here for the tasting menu after all and I could see that we had at least another seven courses to go, it just wouldn’t do to gorge oneself lest one becomes a gros gourmand and eschews the delights in favour of gluttony.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Cp3wy8ehyphenhyphenygbLWbu7-gNkx_DBi9AV8x0OTKcOpmxC1RQGoP44_eUGRd0ZmzfLcTDtMDYs_OHKF2822MndKV0WWyTtqX0XP_zamqCYFpFERZJUHh7osLL8eSQFdi7RwUP9QwQwzGnSTE/s1600/The+Sportsman,+Seasalter+CT5+i2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Cp3wy8ehyphenhyphenygbLWbu7-gNkx_DBi9AV8x0OTKcOpmxC1RQGoP44_eUGRd0ZmzfLcTDtMDYs_OHKF2822MndKV0WWyTtqX0XP_zamqCYFpFERZJUHh7osLL8eSQFdi7RwUP9QwQwzGnSTE/s400/The+Sportsman,+Seasalter+CT5+i2.jpg" width="400" /></a> </div>
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<b>Ha! Oysters with a pink grapefruit granita were simply beautiful and simply overshadowed the oysters that followed even though they were delicately enrobed with a beautifully executed sauce.</b></div>
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<b>The chilled courgette soup was quite delectable, but alas I would have preferred less of the milk foam atop the soup, very light, palate cleansing and delicious nonetheless, I was by now beginning to really look forward to the rest of the taster menu with some excitement and anticipation…</b></div>
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<b>By now our little party had came to a clear understanding of why the Sportsman had insisted that we arrive at 12 midday, rather than our preferred 1pm for the tasting menu, we were in for a relaxing yet intriguing and at times sublime journey through the culinary skills of the chef patron.</b></div>
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<b>The Crab, Carrot and Hollandaise was simply sublime in it’s simplicity, yet absolutely scrummy and totally moreish, the understated title did it’s best to disguise a truly delectable dish of sweet local crab with beautifully flavourful carrot julienne all topped of with a perfect hollandaise, this truly was a dish that was simplicity itself in it’s elegance and honesty, the sign of a chef who really knows his ingredients and is well able to maximise their delights.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKrSxUjthvob9EOoXfIgdICKXBH_NTxuNdCUHnLszmOCung9dNDn_wYHssM6Z4Elf3wdFkQ5bQacx5wosPGpIhLxIvBuStptvK8vIxyfFC-3LoWXcKlhQOt54lttR5vLZB9xh2DZREcw/s1600/The+Sportsman,+Seasalter+CT5+n1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKrSxUjthvob9EOoXfIgdICKXBH_NTxuNdCUHnLszmOCung9dNDn_wYHssM6Z4Elf3wdFkQ5bQacx5wosPGpIhLxIvBuStptvK8vIxyfFC-3LoWXcKlhQOt54lttR5vLZB9xh2DZREcw/s400/The+Sportsman,+Seasalter+CT5+n1.jpg" width="400" /></a> </div>
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<b>On again, my dear friends to the house signature dish of slip sole in seaweed butter, the sole was just superb, sweet and succulent leaving one wanting more, the sign of a truly well conceived signature dish, this dish alone is worth the trip to The Sportsman! </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJUhOY5U_Lq3vIU_Iw_lhoRyggPC4Bc8Kd43J0VE_9kFYdZUNLIAb7YwYDgAT3EllbDhB_ioi9kPLSba_-KyDq2aW9awqNDfd6PetG5J7zg1Omy15bB_An-rx0I9O3yUGnLk30xB5sWo/s1600/The+Sportsman,+Seasalter+CT5+n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJUhOY5U_Lq3vIU_Iw_lhoRyggPC4Bc8Kd43J0VE_9kFYdZUNLIAb7YwYDgAT3EllbDhB_ioi9kPLSba_-KyDq2aW9awqNDfd6PetG5J7zg1Omy15bB_An-rx0I9O3yUGnLk30xB5sWo/s400/The+Sportsman,+Seasalter+CT5+n2.jpg" width="400" /></a></div>
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<b>What more can I say, I just loved the superbly executed, brilliantly conceived simplicity of this dish and I was in hog heaven and judging from the appreciative sounds emanating from my dining companions they also thought the dish worthy of the being the signature dish.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcHIIbZz3UHGqg_ySWXneCYJvW_mezPVUXUsi_p-SluBsyi4MIrSV_vM4kFYf7hF4Ye4GUGix-oiGM-LG-zA31sa4VnjqU4NNHWKjlv7mTHM67zbf8pR2jtflty9g_6oI-b6KrP86RjA/s1600/The+Sportsman,+Seasalter+CT5+p2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcHIIbZz3UHGqg_ySWXneCYJvW_mezPVUXUsi_p-SluBsyi4MIrSV_vM4kFYf7hF4Ye4GUGix-oiGM-LG-zA31sa4VnjqU4NNHWKjlv7mTHM67zbf8pR2jtflty9g_6oI-b6KrP86RjA/s400/The+Sportsman,+Seasalter+CT5+p2.jpg" width="400" /></a> </div>
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<b>Then along came the Turbot braised in vin jaune with smoked pork, this was beautifully flavoursome, the turbot sang through, my only negative and I really am nit picking here was that...</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKz5wmroD7jpc9dzHg7OoPaVloHbwYozGfTCKQdf3yidmQ82H-aByu2pnBXS0zp0XUa3CxVqxN8I8anHdI6FXaEK0834Z3857KZCEzi4ku_Bpmpo4KB_TqodHEg_OUlhiieoAvZ6d8wU/s1600/The+Sportsman,+Seasalter+CT5+p3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKz5wmroD7jpc9dzHg7OoPaVloHbwYozGfTCKQdf3yidmQ82H-aByu2pnBXS0zp0XUa3CxVqxN8I8anHdI6FXaEK0834Z3857KZCEzi4ku_Bpmpo4KB_TqodHEg_OUlhiieoAvZ6d8wU/s400/The+Sportsman,+Seasalter+CT5+p3.jpg" width="400" /></a> </div>
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<b>I would have liked much thinner/finer green beans and those served, were for me a tad underdone as they still had that slightly steely rawness to them, otherwise a wonderful dish.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6Vckqn5wAur9vDXJ_CP659QTQBr-UTuiJx69-8vmgBPxUzbjZJg1Jb_EtWqP2IeEUxcspl97oRoK15rhDD1-BJuN0I6mrdohkrjrB15s0MUz2WbMsX7IAQzpwX6ds2eP_JYmXQYGzDA/s1600/The+Sportsman,+Seasalter+CT5+q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6Vckqn5wAur9vDXJ_CP659QTQBr-UTuiJx69-8vmgBPxUzbjZJg1Jb_EtWqP2IeEUxcspl97oRoK15rhDD1-BJuN0I6mrdohkrjrB15s0MUz2WbMsX7IAQzpwX6ds2eP_JYmXQYGzDA/s400/The+Sportsman,+Seasalter+CT5+q.jpg" width="400" /></a> </div>
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<b><i>(Freebie of lamb schnitzel slices.)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXWTSM8S4Jgwy3eSgDkhwGIuriOwd9eHXdQP9CNmsXcprxUC9o32nyJZo-fXBoYnisVhHAF6zOVZPCUUM9GZ1zfH-mLMthzEctlsH6qtMuO903jF86oyRJCKXzI3HavZwO-ktfCnNEqk/s1600/The+Sportsman,+Seasalter+CT5+r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXWTSM8S4Jgwy3eSgDkhwGIuriOwd9eHXdQP9CNmsXcprxUC9o32nyJZo-fXBoYnisVhHAF6zOVZPCUUM9GZ1zfH-mLMthzEctlsH6qtMuO903jF86oyRJCKXzI3HavZwO-ktfCnNEqk/s400/The+Sportsman,+Seasalter+CT5+r1.jpg" width="400" /></a> </div>
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<b>Now to the meat, roast Monkshill Farm lamb, this was very, very nice, not quite exceptional but getting there.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDncRZyXq4dcZUpMw2iIKjc7zk4m9IqMQge6eN_JMIN1-GTLW_0qIu-NNHy_FVfuvbIGyp_WUBq9KoUVsFFIaAZ9vr1RGKbCXKCjPTSi3TH7_uLiFTNhRbz8N4sV456_kRF5eDOrhG5A/s1600/The+Sportsman,+Seasalter+CT5+r2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDncRZyXq4dcZUpMw2iIKjc7zk4m9IqMQge6eN_JMIN1-GTLW_0qIu-NNHy_FVfuvbIGyp_WUBq9KoUVsFFIaAZ9vr1RGKbCXKCjPTSi3TH7_uLiFTNhRbz8N4sV456_kRF5eDOrhG5A/s400/The+Sportsman,+Seasalter+CT5+r2.jpg" width="400" /></a></div>
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<b>The lamb was, for me ever so slightly underdone as I personally prefer my lamb cooked until slightly pink rather than very pink and one of my fellow diners and I both felt that this was perhaps approaching Hogget rather than lamb. Though it was very flavourful and quite satisfying, just not as sublime and delectable as the fish courses!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazVK9XvN3BShMbFDpW4w7I5DP1k64eJZsVl5OWPbqgdktcbqJBoyuA4_RQapKLdlEoT6hBHT7gqUSWRCT0usVdy6MJl8Zrfm7xe0N_yyH7IYoI7cf3zBOMiAAiDvhba3Pqvkzl4Q8q6Y/s1600/The+Sportsman,+Seasalter+CT5+s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazVK9XvN3BShMbFDpW4w7I5DP1k64eJZsVl5OWPbqgdktcbqJBoyuA4_RQapKLdlEoT6hBHT7gqUSWRCT0usVdy6MJl8Zrfm7xe0N_yyH7IYoI7cf3zBOMiAAiDvhba3Pqvkzl4Q8q6Y/s400/The+Sportsman,+Seasalter+CT5+s.jpg" width="400" /></a></div>
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<b>Our wonderful waitress, told us that we would have two dessert courses and when I saw the first of Blackberry ice-lolly with creamy/milky cake crumbs, my initial thought was Yuk! A kiddie dessert! But how wrong can you be! The Blackberry ice-lolly was just simply divine, far too grown up for kiddies! And dunking it into the creamy, milky cake crumb mixture was just so much fun and tasted glorious! These were the rose tinted idyllic memories of a long lost childhood brought back through simple brilliant cooking, congratulations to The Sportsman, this one really hit the spot both epicurially and emotionally!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SnCkzUvPXD9GDTECWvAo_POfG1jN5iey2nW3Y-e1cU9v4r55E20FQoe3Hq41gh9tZNKoTMO3fsgeGE7PERobu4HZrIG7dRfP1T442dHMw6u5SbKiTwhiN5WFPB3RWlFSIbWo0rtjJLU/s1600/The+Sportsman,+Seasalter+CT5+t1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SnCkzUvPXD9GDTECWvAo_POfG1jN5iey2nW3Y-e1cU9v4r55E20FQoe3Hq41gh9tZNKoTMO3fsgeGE7PERobu4HZrIG7dRfP1T442dHMw6u5SbKiTwhiN5WFPB3RWlFSIbWo0rtjJLU/s400/The+Sportsman,+Seasalter+CT5+t1.jpg" width="400" /></a> </div>
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<b>Then came the adult desserts! </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZRvqjF3VLaJKG1-JPUCkN8WnWFrM52UrFidgFYHE4TdZbEYOynLAEtUMwEGmGxA75p98bgJ6foAAo2NmyCFg8CAetyNUawWKlHl-eqnrSH5oE4W6Sru04_66c-6_HtC54MrgmaxVadY/s1600/The+Sportsman,+Seasalter+CT5+t2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZRvqjF3VLaJKG1-JPUCkN8WnWFrM52UrFidgFYHE4TdZbEYOynLAEtUMwEGmGxA75p98bgJ6foAAo2NmyCFg8CAetyNUawWKlHl-eqnrSH5oE4W6Sru04_66c-6_HtC54MrgmaxVadY/s400/The+Sportsman,+Seasalter+CT5+t2.jpg" width="400" /></a></div>
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<b>A strawberry sandwich no less, two slices of artisanal brioche caramelised on one side till crispy and slightly caramel bitter filled with a vanilla crème Chantilly and nice ripe strawberries, one of my dining companions did struggle to finish this, but I very bravely persevered and scoffed the lot! Yum Yum!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzs6Xfn6Rld08eY2WLJ185v1JnbmtRLCa-5TrIP6HAr-38EGR-TcA4GBM4ZFQjPJCBFnvwph1nbKuSLT2N6jq9SkJIhP9bJywR1yk4UvsEfdIEFM3Mw5vTn69uIcH1NjcEH07Pqlv_Z0/s1600/The+Sportsman%252C+Seasalter+CT5+u1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzs6Xfn6Rld08eY2WLJ185v1JnbmtRLCa-5TrIP6HAr-38EGR-TcA4GBM4ZFQjPJCBFnvwph1nbKuSLT2N6jq9SkJIhP9bJywR1yk4UvsEfdIEFM3Mw5vTn69uIcH1NjcEH07Pqlv_Z0/s400/The+Sportsman%252C+Seasalter+CT5+u1.jpg" width="400" /></a></div>
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<b>At this point I thought we had done exceedingly well by managing to consume with gusto and delight all the courses offered on the Tasting Menu, but then a further little ‘trio of desserts’ was proffered, and we really just couldn’t refuse, could we?</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6KchWJJge98TX4NGk8CMqu4uIymiQopkX1wOT9D4QQ4KUb4ezR4aH6rqHNnooo6a89de-NMvXlOdYQuQC2dXWB_luHbRLryqQlo-YhOHaC6J51mm6JG9lD5Ty80kpOjp9jz46pAQfq8/s1600/The+Sportsman%252C+Seasalter+CT5+u2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6KchWJJge98TX4NGk8CMqu4uIymiQopkX1wOT9D4QQ4KUb4ezR4aH6rqHNnooo6a89de-NMvXlOdYQuQC2dXWB_luHbRLryqQlo-YhOHaC6J51mm6JG9lD5Ty80kpOjp9jz46pAQfq8/s400/The+Sportsman%252C+Seasalter+CT5+u2.jpg" width="400" /></a></div>
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<b>The chocolate mousse with salted caramel was unctuous and gloriously rich, it was however for me the one dish too far! Despite my best intentions, I had transmogrified from a happy Taster and Diner into a Gros Gourmand!</b></div>
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<b>Ah well, the best of intentions and all that…..</b></div>
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<b>My sincerest thanks go to my two dining companions for their generosity and conviviality. We all had a good time and the 4 hours spent enjoying the Tasting Menu simply flew by!</b></div>
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<b>The Sportsman is truly worth a visit, you won’t be disappointed with the sublime flavours and the unfussy, and simple yet masterful execution of the cooking totally belies the surroundings.</b></div>
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<b>By Cadillacsts.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX23qnW6AHy8kFjAp0XFrCkCAaldaECOl40WCUVCPx722emHDfdN2w08yoFqk4knBZN1muRRTBuA1LWgG5XJ7dTeX4UTN4KZhBs6iojkHej5GAG4GBw3bkhBGkxOGjqfKbrKyYiQISoc/s1600/The+Sportsman,+Seasalter+CT5+xxx.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX23qnW6AHy8kFjAp0XFrCkCAaldaECOl40WCUVCPx722emHDfdN2w08yoFqk4knBZN1muRRTBuA1LWgG5XJ7dTeX4UTN4KZhBs6iojkHej5GAG4GBw3bkhBGkxOGjqfKbrKyYiQISoc/s200/The+Sportsman,+Seasalter+CT5+xxx.jpg" width="136" /></a><br />
<b>Faversham Road</b><br />
<b>Seasalter, Whitstable </b><br />
<b>Kent CT5 4BP</b><br />
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<b><a href="http://www.thesportsmanseasalter.co.uk/" target="_blank">www.thesportsmanseasalter.co.uk</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX23qnW6AHy8kFjAp0XFrCkCAaldaECOl40WCUVCPx722emHDfdN2w08yoFqk4knBZN1muRRTBuA1LWgG5XJ7dTeX4UTN4KZhBs6iojkHej5GAG4GBw3bkhBGkxOGjqfKbrKyYiQISoc/s1600/The+Sportsman,+Seasalter+CT5+xxx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://3.gvt0.com/vi/iQB3-bzs_6s/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/iQB3-bzs_6s&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/iQB3-bzs_6s&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></a>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com1Kent CT5 4BP, UK51.3439078 0.958860651.3339893 0.93911959999999994 51.353826299999994 0.9786016tag:blogger.com,1999:blog-4701357792339034077.post-32676774294953540202012-08-29T08:19:00.000+01:002012-08-29T08:19:33.509+01:00Burnt Enz<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Been there, done that and I can finally die happy!</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdndolnHrS0cZwPI4ZVrpaJxoHrDM3l0NpF_5VEY8El6Fv0bgR9PRZZmdc1vcP6BpbWglFIXo1N5FUQetGh2o5SD9IqmzNxWEmG5R4nAa5a0yi6w_P7SF-BkmzcIS9ZOXlDsvTLtBXqn4/s1600/Burnt+Enz+a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdndolnHrS0cZwPI4ZVrpaJxoHrDM3l0NpF_5VEY8El6Fv0bgR9PRZZmdc1vcP6BpbWglFIXo1N5FUQetGh2o5SD9IqmzNxWEmG5R4nAa5a0yi6w_P7SF-BkmzcIS9ZOXlDsvTLtBXqn4/s400/Burnt+Enz+a.JPG" width="400" /></a></div>
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<b>So what is or to be precise, was Burnt Enz? </b></div>
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<b>Well, digest the following and you’ll get the idea:</b></div>
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<b>i) Superb ingredients</b></div>
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<b>ii) No frills, home-style outdoor cooking</b></div>
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<b>iii) London’s homage to the legendary <a href="http://asadoretxebarri.com/default.asp?2" target="_blank">Asador Etxebarri</a> (but at a fraction of a cost).</b></div>
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<b>iv) Barbie-meister extraordinaire, David Pynt.</b></div>
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<b>v) Perking up our gone-to-the-pan summer.</b></div>
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<b>vi) The most temporary of all pop-up restaurants.</b></div>
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<b>Skinny geezer and hefty stone ovens.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMznyYg45SzHA9uJbTwtIPiu639LDhbI06lzPF8RUYoxDR391sGLqN8gkh3DoyRWZr_qr6hvIzpStqZBXtzq3GYWdVnt_qTr7yPKR-y9OdqSmXuVn8UyoQVbglZf8B-R5Ffa3q9LhAOQ/s1600/Burnt+Enz+c.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMznyYg45SzHA9uJbTwtIPiu639LDhbI06lzPF8RUYoxDR391sGLqN8gkh3DoyRWZr_qr6hvIzpStqZBXtzq3GYWdVnt_qTr7yPKR-y9OdqSmXuVn8UyoQVbglZf8B-R5Ffa3q9LhAOQ/s400/Burnt+Enz+c.JPG" width="400" /></a></div>
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<b>Child friendly.</b></div>
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<b>Beyond spoilt-for-choice menu.</b></div>
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<b>Prep till you drop.</b></div>
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<b>White coals and nowt but the whitest!</b></div>
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<b>I thought about Babe and therefore; </b></div>
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<b><i>“There was a time not so long ago when pigs were afforded no respect, except by other pigs; they lived their whole lives in a cruel and sunless world. In those days pigs believed that the sooner they grew large and fat, the sooner they'd be taken into Pig Paradise, a place so wonderful that no pig had ever thought to come back.”</i> </b></div>
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<b><i>I’m pretty sure this piglet was an utterly happy and boisterous free-ranger, and he did go to heaven after all. </i></b></div>
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<b>Leeks and elephant garlic aioli</b></div>
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<b><i>Not exactly the same as partaking in a calçotada but the cooking procedure was essentially the same.</i></b></div>
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<b>Hot and spicy chicken wings.</b></div>
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<b><i>Sublimely juicy and tender, beautifully spiced but not chilli-hot enough for me.</i></b></div>
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<b>Fore rib of beef.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBJB6cjgtT5G4ekwV8vA8EGkCyxn7APHUconElYhYOhrT5_8w9nnabc19ySqOISI_oWseOXqvDFaPIm4EjMx0n1AUuoWpW5T7WHIpCdBtZdMEW9wh2XijuyOu7_8lcja3q3gBTy1eQlc/s1600/Burnt+Enz+l3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBJB6cjgtT5G4ekwV8vA8EGkCyxn7APHUconElYhYOhrT5_8w9nnabc19ySqOISI_oWseOXqvDFaPIm4EjMx0n1AUuoWpW5T7WHIpCdBtZdMEW9wh2XijuyOu7_8lcja3q3gBTy1eQlc/s400/Burnt+Enz+l3.JPG" width="400" /></a></div>
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<b><i>Served only medium-rare or go home and cry for mummy instead!</i></b></div>
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<b>Charred gems and onions.</b></div>
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<b>Black cod, samphire and fennel.</b></div>
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<b><i>Nobu charges 42 quid for his version with miso. </i></b></div>
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<b><i>Burnt Enz’s own was only £8 and it had three times more fish portions than the former…I digress.</i></b></div>
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<b><i>Couldn't finish the 1kg beef, cancelled the famed sanger of brisket, onions and watercress, and made my own sandwich instead of leftover beef, sourdough bread, gem lettuce and mustard there and then to take away.</i></b></div>
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<b>Let us keep our fingers crossed and hope that Burnt Enz reappear again next summer. Highly recommended.</b><br />
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<b><i>Where’s the receipt? BE doesn't do receipts as cash is the undisputed king so there you have it!</i></b><br />
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<a href="http://www.facebook.com/BurntEnz">http://www.facebook.com/BurntEnz</a>
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bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com2tag:blogger.com,1999:blog-4701357792339034077.post-90004684543707184082012-08-25T08:05:00.000+01:002012-08-25T08:06:15.673+01:00Brasserie Zédel <div class="separator" style="clear: both; text-align: center;">
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<b>Brasserie Zédel reminds me of a huge and upscale dining room which belongs to an ocean liner (I’ve never been on one but I’ve seen The Poseidon Adventure countless times). Thankfully the class tradition of the latter has been done away with at BZ. Here, the relaxed and egalitarian dining experience prevails as expected of any worthy brasserie. </b>
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<b>Authenticity relating to Parisian brasseries is admirably maintained by the predominantly French speaking waiting staff wearing “le rondin (a black waistcoat with many pockets) and the long white apron”, white linen on tables, assured service and of course, “le menu”. The menu is of the love-at-first-sight category, tantalisingly embrace-able and excellent value for money (some of the dishes are cheap as chips). </b></div>
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<b>Oh, if the likes of tomatoes & shallot salad or cold poached fillet of salmon sound more sophisticated and romantic than salade de tomate à l’échalote or Saumon ‘Belle-Vue’ et sa macédoine respectively then your prerogative is granted. A menu in English exists for that reason.</b></div>
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<b>I've</b><b style="text-align: left;"> been here a few times now, so the low-down about the grub follows-</b></div>
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<b>Breads- </b></div>
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<b><i>Uncouth I may be but I thought the baguettes were more memorable than a Poilâne Loaf!</i></b></div>
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<b><span style="font-size: large;">Entrées: </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxdbOd9c1Kb9FNigRAROwzEa7Q72dMAqORrtQvM0ST3ONjlav-_D8OswPNc6m_wNR1sS8fDjHwJrlAODLjIrm2UEtlVSDlUvyhCk4xm11LpYLtUo5-fzD6pSOF6UfwNRnn6HuoPWTY9g/s1600/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+c1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxdbOd9c1Kb9FNigRAROwzEa7Q72dMAqORrtQvM0ST3ONjlav-_D8OswPNc6m_wNR1sS8fDjHwJrlAODLjIrm2UEtlVSDlUvyhCk4xm11LpYLtUo5-fzD6pSOF6UfwNRnn6HuoPWTY9g/s400/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+c1.jpg" width="400" /></a></div>
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<b>Cuisses de grenouille.</b></div>
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<b><i>Two pairs of legs, they were tender, sweet and propelled immeasurably by the garlicky and intense parsley sauce. There was none of the usual watery-chicken texture I normally associate with frog legs detected here.</i></b></div>
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<b>Soupe de poisson et sa rouille</b></div>
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<b><i>Brilliant fish soup. Who needs the Provence when one can delight in a faithful rendition of a definitive Mediterranean dish at 15m below sea level in grubby London Town instead!</i></b></div>
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<b>Soupe du jour. </b></div>
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<b><i>Of leeks and potatoes, can’t go wrong with that, be it canned or freshly made.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7T7VW0b7Yz3uSMBpNZIhyphenhyphen8Rm9kl6CKK2-HTWjd5BDqKtHN1Vhk119s1-EypR4AEmz2ivYpJGcyuBUvcT2fXc9UCMAiowgyIO6jSuowr_m1wJgXqL2WgMPacUfxovm-ooX1TTUgOeexo/s1600/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7T7VW0b7Yz3uSMBpNZIhyphenhyphen8Rm9kl6CKK2-HTWjd5BDqKtHN1Vhk119s1-EypR4AEmz2ivYpJGcyuBUvcT2fXc9UCMAiowgyIO6jSuowr_m1wJgXqL2WgMPacUfxovm-ooX1TTUgOeexo/s400/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+n2.jpg" width="400" /></a></div>
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<b>Escargots au beurre persillé</b></div>
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<b><i>There was no middle ground present in this dish, the parsley separated on its own like an antisocial bugger, the snails tasted like previously-chewed-flavourless-and-thus-discarded-fruit gums and there was the despondency surrounding the neat Pernod. The latter was somewhat just chucked in huge quantities and not flambéed; the whole dish ended up unnecessarily intoxicating as well as a big fail. </i></b></div>
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<b><i>Talking of snails, my daughter was freaked out by the presence of the winkles and whelks on the plateau de fruits de mer. But she did enjoy the briny oysters, plump prawns, “I Do Like To Be Beside The Seaside” cockles, sweet Palourde clams, the muscley mussels and the all-important mignonette sauce. I thought the platter was an absolute bargain!</i></b></div>
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<b><span style="font-size: large;">Mains:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5VaVm0T_HzAeVn161g0q1nMcb-FxwFOdLd5cWbe1SX3T9RGFL5ne4ZJriOF70oJoCGHorv32F1Txf5BKdGtPJDIFnEEGB3XDbas3vPQD3az5W3VWHFE1RoBUCiT420AWG_qxoqVopOw/s1600/Brasserie+Z%25C3%25A9del%252C+Sherwood+Street+W1+e2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5VaVm0T_HzAeVn161g0q1nMcb-FxwFOdLd5cWbe1SX3T9RGFL5ne4ZJriOF70oJoCGHorv32F1Txf5BKdGtPJDIFnEEGB3XDbas3vPQD3az5W3VWHFE1RoBUCiT420AWG_qxoqVopOw/s400/Brasserie+Z%25C3%25A9del%252C+Sherwood+Street+W1+e2.jpg" width="400" /></a></div>
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<b>Confit de canard, pommes sautées à l’ail</b></div>
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<b><i>It was really good as it gets. In other words the duck was crispy, robustly flavoured and the meat falling off the bone with ease.</i></b></div>
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<b>Choucroute alsacienne</b></div>
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<b><i>A marvellously well proportioned dish that was additionally generous and effectively bargainous. The choucroute was quite possibly my second most favourite dish at BZ after the malodorous but majestic Andouillette de Troyes.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUdJ711MXZVuAeiTDry6pPnDn2e_rhlHUpeuaiycw6zz7TCHxTpwaMSXvMw1ujsj4FHGDHFTW4YU4CHPwaSeaoFPVxrrzDUfAsS372ZVLEMl4zbL6VRIf-NoR9r7MbgPrdKRx8teRFCE/s1600/Brasserie+Z%25C3%25A9del%252C+Sherwood+Street+W1+f3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUdJ711MXZVuAeiTDry6pPnDn2e_rhlHUpeuaiycw6zz7TCHxTpwaMSXvMw1ujsj4FHGDHFTW4YU4CHPwaSeaoFPVxrrzDUfAsS372ZVLEMl4zbL6VRIf-NoR9r7MbgPrdKRx8teRFCE/s400/Brasserie+Z%25C3%25A9del%252C+Sherwood+Street+W1+f3.jpg" width="400" /></a></div>
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<b><i>The choucroute garnie consisted of the following-</i></b></div>
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<b><i>Belly of pork served two ways; cured (deliciously fatty and buttery) and smoked (crack-like slices of Montbéliard sausages). </i></b></div>
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<b><i>An alarmingly incandescent-looking frankfurter that was otherwise quite out of this world.</i></b></div>
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<b><i>Boiled spuds- they were proper and all.</i></b></div>
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<b><i>Sauerkraut- far too much in quantity for yours truly to finish. It was less acidic than the German variety and so by default, certainly less of an acquired taste. A win-win situation I’d say.</i></b></div>
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<b>Steak haché, sauce au poivre et frites.</b></div>
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<b><i>Technically a well-cooked and well-seasoned burger served without a bun. It came with a bowl of average fries (would’ve been hugely better if <a href="http://www.rexra.com/about-us" target="_blank">Corbin and King</a> replaced them with Le Caprice's</i></b><b> <i>celebrated pommes allumettes instead) and the most amazing pepper sauce I’ve tasted for a long time. </i></b></div>
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<b><i>Incidentally this chopped steak dish is also BZ’s cheapest mains on the menu at £7.50.</i></b></div>
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<b>Thursday’s plat du jour of boudin noir aux pommes.</b></div>
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<b><i>It was just ok, an extra sausage wouldn’t go amiss and besides one and a half apples on the plate were way too sweet for comfort. </i></b></div>
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<b><i>I might be biased but no boudin noir will ever compare to the coarser, full-bodied and more delectable black puddings of Bury and Stornoway any day.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwzGACY8UKfxlL-NMMbyrgFTdzTFyZtAF-3wSQuvZ_ue7jqLBFsmQKLOL0Iw_xLUgHB8dDM4bAf-THb7lQJ-jIoIqt0R-cS5Zl4uqIVu41T897hqMAeC3YOLx1BK73yZlGvMirVqoSyM/s1600/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwzGACY8UKfxlL-NMMbyrgFTdzTFyZtAF-3wSQuvZ_ue7jqLBFsmQKLOL0Iw_xLUgHB8dDM4bAf-THb7lQJ-jIoIqt0R-cS5Zl4uqIVu41T897hqMAeC3YOLx1BK73yZlGvMirVqoSyM/s400/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+p.jpg" width="400" /></a></div>
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<b>Friday’s plat du jour of marmite de poissons.</b></div>
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<b><i>It was lamentably bland and positively dull. It was a dish created for those poor souls who suffer from a fear of flying and given the chance to taste the plainest of plane food without the need of experiencing airport security or let alone put their seatbelts on. </i></b></div>
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<b><i>Poor, poor, poor beyond belief!</i></b></div>
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<b>Carrelet meunière, pommes vapeur</b></div>
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<b><i>No plaice like chez BZ…the French are good at cooking fish. Perfect.</i></b></div>
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<b><span style="font-size: large;">Pâtisseries et Desserts:</span></b></div>
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<b>Baba au Rhum.</b></div>
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<b><i>It wasn’t as moist or as drowned as the ones found lurking next to the skewers of raw meat in a kebab joint but at least it had real rum. </i></b></div>
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<b><i>For that reason alone, it was entirely passable.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG14lrQr7yNYVMEgu8NY49VpncrVq4n09akT8XIqZYEJUKDIYjfsNmzGRkgedM6f6X-bewJESocKC6njomsGcTzrf13f31_JnXz1GzhNmggyk_A59-1SdrqHV7CrkLDrdmMlWoPM1CU4M/s1600/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG14lrQr7yNYVMEgu8NY49VpncrVq4n09akT8XIqZYEJUKDIYjfsNmzGRkgedM6f6X-bewJESocKC6njomsGcTzrf13f31_JnXz1GzhNmggyk_A59-1SdrqHV7CrkLDrdmMlWoPM1CU4M/s400/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+q.jpg" width="380" /></a></div>
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<b>Profiteroles au chocolat chaud</b></div>
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<b><i>A nigh on magnet of a dish to attract the lurch of tourists meandering in and around Piccadilly Circus! </i></b></div>
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<b><i>BTW, the cream puffs were stonkingly good!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ooAJ7g4E3omhSQspIDtOybi491PCcNPJJtEQdjmhPDAIHvMcFO5kSz-sQcIbI0VE_dF6dI4vcLuAoxYvGyAQhkhGi4pdh9yv8k2ne04xO_Wzzk780dM5jjXCnGou2aEI1_J2DKUqnQA/s1600/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+r2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ooAJ7g4E3omhSQspIDtOybi491PCcNPJJtEQdjmhPDAIHvMcFO5kSz-sQcIbI0VE_dF6dI4vcLuAoxYvGyAQhkhGi4pdh9yv8k2ne04xO_Wzzk780dM5jjXCnGou2aEI1_J2DKUqnQA/s400/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+r2.jpg" width="400" /></a></div>
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<b>Millefeuille à la vanille</b></div>
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<b><i>The two layers of crème pâtissière were too thick and heavy going, and the icing on top was preposterously replaced! </i></b></div>
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<b><i>Tant pis!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0fw0M4JiUitezQ8SymTyPdRuJ4XFdKUggl_RFwXYwwlU5a3Cy6Ehv4YHvZ2LD_yG5vX0Lalk88atLBuMuNppLn53DoNBLs2NknouqQn8m9EAPt4F_5Q_xe0BqPlrEIyq6Ruyo97iZAo/s1600/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0fw0M4JiUitezQ8SymTyPdRuJ4XFdKUggl_RFwXYwwlU5a3Cy6Ehv4YHvZ2LD_yG5vX0Lalk88atLBuMuNppLn53DoNBLs2NknouqQn8m9EAPt4F_5Q_xe0BqPlrEIyq6Ruyo97iZAo/s400/Brasserie+Z%C3%A9del,+Sherwood+Street+W1+h.jpg" width="400" /></a></div>
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<b>Paris-Brest</b></div>
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<b><i>BZ is also the home of the best praline éclairs this side of Paris.</i></b></div>
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<b>Brasserie Zédel is good. And that means it’s good enough to give <a href="http://en.wikipedia.org/wiki/Caf%C3%A9_Rouge" target="_blank">Tragus Limited</a> sleepness nights if Messrs Corbin and King have aspirations about expanding BZ to places like Manchester, Leeds, Bristol, and Edinburgh. Recommended.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRP_MllQmxIATY-uAuBimU2Aw8pjOM1xdR3LPCVd14uUpM7wRl4P0xaE_uSFB9rN-mW1hdZ6JVLppr80GB8oLia1P8-Mk8biBGajqdOYiVmVEk2-6zuq5V_yiIyGwyUIEwnHlM_t6NP_w/s1600/image0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRP_MllQmxIATY-uAuBimU2Aw8pjOM1xdR3LPCVd14uUpM7wRl4P0xaE_uSFB9rN-mW1hdZ6JVLppr80GB8oLia1P8-Mk8biBGajqdOYiVmVEk2-6zuq5V_yiIyGwyUIEwnHlM_t6NP_w/s200/image0.jpg" width="111" /></a><br />
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<b>20 Sherwood Street</b><br />
<b>Piccadilly Circus </b><br />
<b>London W1F 7ED</b><br />
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<b><a href="http://www.brasseriezedel.com/" target="_blank">www.brasseriezedel.com</a></b><br />
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<br />bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com42-5 Sherwood St, City of Westminster, W1F, UK51.510425176938 -0.1354247331619262751.510116176938 -0.13604173316192628 51.510734176938 -0.13480773316192626tag:blogger.com,1999:blog-4701357792339034077.post-35043302406566131652012-08-05T21:32:00.001+01:002012-08-05T21:36:43.622+01:00Global Feast 2012<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/iA9vBggwMfw?feature=player_embedded' frameborder='0'></iframe></div>
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<a href="http://www.globalfeast2012.com/" target="_blank"><b><span style="font-size: large;"><cite>www.globalfeast2012.com</cite></span></b></a></div>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com2tag:blogger.com,1999:blog-4701357792339034077.post-13941905300038397392012-08-04T07:57:00.000+01:002012-08-05T12:17:30.073+01:00The Hand & Flowers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrp-QDJ030mdJ2KR_V4Ubm0WuwZi0JGzk2bFYXS2-LlFz9fWToInEbzWKl-59YbZ2CNXcvhrHxp6Uoatep4Ww62wG233U8UaPGiMFW5Dsr978BzFFzJqOtmaofXlCcTKYVlv8bi1xj84/s1600/The+Hand+and+Flowers,+Marlow+b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrp-QDJ030mdJ2KR_V4Ubm0WuwZi0JGzk2bFYXS2-LlFz9fWToInEbzWKl-59YbZ2CNXcvhrHxp6Uoatep4Ww62wG233U8UaPGiMFW5Dsr978BzFFzJqOtmaofXlCcTKYVlv8bi1xj84/s320/The+Hand+and+Flowers,+Marlow+b.JPG" width="320" /></a></div>
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<b>If Michelin can award <a href="http://www.flickr.com/photos/bellaphon/7693011380/" target="_blank">Lonesome George</a> three stars just for moulding mounds of rice and piggybacking pieces of raw fish on them then I have absolutely no problems with the same accolade being bestowed on pubs in Blighty serving decent food. Let’s be honest, creating a Scotch egg from scratch requires more Einsteinian skills than a horrendously costly piece of otoro sushi. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbSAsychtrRiJdybDenmMXm-pzV46zjAozbBMZtDoE2tlO3jaR5AGvE2Ll0e3FxYfiCqPMFK3O6vVivIB8zyYNOeQJrlaj_R7cGH1wjfI5s9kC7MCCosSbPPZ_kiJlEUbbY5-49bqbJ4/s1600/The+Hand+and+Flowers,+Marlow+c.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbSAsychtrRiJdybDenmMXm-pzV46zjAozbBMZtDoE2tlO3jaR5AGvE2Ll0e3FxYfiCqPMFK3O6vVivIB8zyYNOeQJrlaj_R7cGH1wjfI5s9kC7MCCosSbPPZ_kiJlEUbbY5-49bqbJ4/s400/The+Hand+and+Flowers,+Marlow+c.JPG" width="300" /></a></div>
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<b>Don’t be shy about ordering a pint as The Hand and Flowers is </b><b>after all </b><b>a pub.</b></div>
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<b>First disappointment- </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNy8-3GNDD9EL9Ug3nEl0BtJYAnW5US2-XcicAe0JG05nhq8_0vWO6tSJdTNWZM5QHKDx5el2fLNrdJc4v-hUZlqns-Lko5w5h7lvzSC1kHzNEeOGU90cX3lH_gBgKyVn3NHlZBVQ0XGY/s1600/The+Hand+and+Flowers,+Marlow+d.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNy8-3GNDD9EL9Ug3nEl0BtJYAnW5US2-XcicAe0JG05nhq8_0vWO6tSJdTNWZM5QHKDx5el2fLNrdJc4v-hUZlqns-Lko5w5h7lvzSC1kHzNEeOGU90cX3lH_gBgKyVn3NHlZBVQ0XGY/s320/The+Hand+and+Flowers,+Marlow+d.JPG" width="320" /></a></div>
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<b>Enticing menu but Chef Kerridge wasn’t in the kitchen. </b></div>
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<b><i>%&*#!!!</i></b></div>
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<b>The subsequent absence of the chef de cuisine in the kitchen clearly resulted in the hits and misses I experienced during my meal here.</b></div>
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<b>Service was polite and terribly well spoken (young Tories and all).</b></div>
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<b>Ambience was basically a pub but without the big screen or the usual bad smells.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVjwLuPbqHrLV-w3fDylia16SRwg7-5NivFi6iR7EZLR7OG1z0Bkm2CtUWvApg7XtuVktuk_y4aOgo1Te_TPJWcEk3X_PkIBw5_Px2ORxzs7auEmKmyohV5N3n6ECucAPACMbZTsFDrA/s1600/The+Hand+and+Flowers,+Marlow+e2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVjwLuPbqHrLV-w3fDylia16SRwg7-5NivFi6iR7EZLR7OG1z0Bkm2CtUWvApg7XtuVktuk_y4aOgo1Te_TPJWcEk3X_PkIBw5_Px2ORxzs7auEmKmyohV5N3n6ECucAPACMbZTsFDrA/s320/The+Hand+and+Flowers,+Marlow+e2.JPG" width="320" /></a></div>
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<b>Freebies of sprats and bread courtesy of the absent chef.</b></div>
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<b><i>The whitebait was fresh and crispy but undeservingly underseasoned whereas the breads were simply divine.</i></b></div>
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<b>Second disappointment- </b></div>
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<b>Parsley Soup with Smoked Eel, Bacon and Cheddar Tortellini.</b></div>
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<b><i>The soup had far too many complexities and strong tasting ingredients applied to it. It managed to baffle the taste buds and corrupt them enough to render the whole bowl pointless and sadly unappetising. This was one soup worries wouldn’t go down better with!</i></b></div>
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<b><i>NB (1) Why were the flowers there?</i></b></div>
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<b>First marvel- </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k2Vws0NObVNZUAkz92H2BLxmTho37sHO_YtGq8Kfw2We6qC1EDtwFYRO2Zo5E-eFjfpx5nFzYgOtvU1SL02hWC2w2lOhvtxiy5Bmp4HMgU3nKp0pdMoc_Vg1Pkt7uA9pZHeiVofMkZU/s1600/The+Hand+and+Flowers,+Marlow+g2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k2Vws0NObVNZUAkz92H2BLxmTho37sHO_YtGq8Kfw2We6qC1EDtwFYRO2Zo5E-eFjfpx5nFzYgOtvU1SL02hWC2w2lOhvtxiy5Bmp4HMgU3nKp0pdMoc_Vg1Pkt7uA9pZHeiVofMkZU/s320/The+Hand+and+Flowers,+Marlow+g2.JPG" width="320" /></a></div>
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<b>Glazed Omelette of Smoked Haddock and Parmesan.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0t462Z6I8GAMmUYviT5niArODLsRWAh2QnYk7laPXdgmcqTri_k-iGRFDjG5YbRZfhH5663gtnR_l39I51niVCdVMElcH4uuP2gyeK9hoxtw5WzI_C_gV9RHA3oX5NhicoCREsKWj5p0/s1600/The+Hand+and+Flowers,+Marlow+g4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0t462Z6I8GAMmUYviT5niArODLsRWAh2QnYk7laPXdgmcqTri_k-iGRFDjG5YbRZfhH5663gtnR_l39I51niVCdVMElcH4uuP2gyeK9hoxtw5WzI_C_gV9RHA3oX5NhicoCREsKWj5p0/s320/The+Hand+and+Flowers,+Marlow+g4.JPG" width="320" /></a></div>
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<b><i>A superb starter or an Omelette Arnold Bennett by any other name. </i></b></div>
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<b><i>This dish had a lovely lightness and delicacy touch to it and that’s despite the use of heavyweight ingredients like smoked haddock, eggs, butter, béchamel, Parmesan, etc. </i></b></div>
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<b><i>It was pure eggy goodness that can be engorged without restraint!</i></b></div>
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<b>The second marvel-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoblKgYz8YEMi1arCQcJ4Y0WpPpwTW50p6ZT_UCMIgtJoaMMNaMi1fvBZCTDvbsuDsA8MWx0takoE1F6kP-OkOT1EG0f9sVYeZPRI64fycSF6srR0ucO5r4yWnZfIHGc2FFZ-d5tEkQ9k/s1600/The+Hand+and+Flowers,+Marlow+h1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoblKgYz8YEMi1arCQcJ4Y0WpPpwTW50p6ZT_UCMIgtJoaMMNaMi1fvBZCTDvbsuDsA8MWx0takoE1F6kP-OkOT1EG0f9sVYeZPRI64fycSF6srR0ucO5r4yWnZfIHGc2FFZ-d5tEkQ9k/s320/The+Hand+and+Flowers,+Marlow+h1.JPG" width="320" /></a></div>
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<b>Salt Baked Potatoes with Garlic and Parsley Butter.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrGfmmcrCdOv4RCxCC_byGraDC5B0K1XxXGRcXWRl_dYsSrCBVaY_Ak7AUa0kSh3uTQ2ss8kwetJUK1w0YEjeCSlHKRivuelJJB1JTmAcAebQ2iif2q0tld5IaplNIdvgzqVi2itNaRU/s1600/The+Hand+and+Flowers,+Marlow+h3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrGfmmcrCdOv4RCxCC_byGraDC5B0K1XxXGRcXWRl_dYsSrCBVaY_Ak7AUa0kSh3uTQ2ss8kwetJUK1w0YEjeCSlHKRivuelJJB1JTmAcAebQ2iif2q0tld5IaplNIdvgzqVi2itNaRU/s320/The+Hand+and+Flowers,+Marlow+h3.JPG" width="320" /></a></div>
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<b><i>What initially resembled like a stone of an avocado was in fact one of those rare Heritage potatoes (and just in case you were wondering, two further ones were burrowed inside). This was a wondrous creation and almost a hearty dish unto itself. It more than championed a certain Ms Winfrey’s quote of- </i></b></div>
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<b><i>“My idea of heaven is a great big baked potato and someone to share it with.”</i></b></div>
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<b>The third marvel-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvbGHvTh_gmbg_xcz2XvbS7VQ7MkYFqOrc95NTqw3sZpiRgG89qEJZ0KKObtRQcjNBXgULdOWoL2WJjxVaQ6GDU4RJeE2LcNQcC2Y7ViZTB5duEP0BOiKN7bC4waW_ECXo_RE27Bb8hw/s1600/The+Hand+and+Flowers,+Marlow+i2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvbGHvTh_gmbg_xcz2XvbS7VQ7MkYFqOrc95NTqw3sZpiRgG89qEJZ0KKObtRQcjNBXgULdOWoL2WJjxVaQ6GDU4RJeE2LcNQcC2Y7ViZTB5duEP0BOiKN7bC4waW_ECXo_RE27Bb8hw/s320/The+Hand+and+Flowers,+Marlow+i2.JPG" width="320" /></a></div>
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<b>Line Caught Cod with Pastrami, Morels Herb Crust and English Asparagus.</b></div>
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<i><b>It was a near perfect dish except for-</b></i></div>
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<i><b><br /></b></i></div>
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<i><b>NB (2) Why were the flowers there again?</b></i></div>
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<b><br /></b></div>
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<b>Third disappointment-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwFH7cK0YOYEEIxGWHKPID_5pqAxUo4lgGCO4wJJvDeW2wJLeX5VyQwQdabQCiZzE8YRDjQU0mQtgnF5QNlKQKi4kETlKR_pePBJA4TWRnEaq7_-rOxiLUiMA0Np8sKx4m5WZfNLSGp8/s1600/The+Hand+and+Flowers,+Marlow+k1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwFH7cK0YOYEEIxGWHKPID_5pqAxUo4lgGCO4wJJvDeW2wJLeX5VyQwQdabQCiZzE8YRDjQU0mQtgnF5QNlKQKi4kETlKR_pePBJA4TWRnEaq7_-rOxiLUiMA0Np8sKx4m5WZfNLSGp8/s320/The+Hand+and+Flowers,+Marlow+k1.JPG" width="320" /></a></div>
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<b>Essex Lamb “Bun” with Sweetbreads and Salsa Verde.</b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQA9oks50z40AUMQE4g3R0VaI4LaV_23j-CGUcxKbLlJZEItwBCmFt3EwPkNr0QDsTzbXy0gXiUv4TWrl-6r77tE8BFLarm2Q2q7tAO_dd-33yLnPgApKIzM-KfNcUl4jTkDQBV653pM/s1600/The+Hand+and+Flowers,+Marlow+k2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQA9oks50z40AUMQE4g3R0VaI4LaV_23j-CGUcxKbLlJZEItwBCmFt3EwPkNr0QDsTzbXy0gXiUv4TWrl-6r77tE8BFLarm2Q2q7tAO_dd-33yLnPgApKIzM-KfNcUl4jTkDQBV653pM/s320/The+Hand+and+Flowers,+Marlow+k2.JPG" width="320" /></a></div>
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<b>Good points- </b></div>
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<b><i>The lamb cutlet was gorgeous, tender and as expected of a starred joint, rightfully pink.</i></b></div>
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<b><i>The accompanying gravy was nothing short of amazing.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZNDmPjE6M93RnoAxRg9Wjl8dNPV0sjy8d0eDeJKn7n8T21LbRFnZooDZ_osc9L5z6n3mR0qRg51EB2pYn-TlJplehLWC3ouMBJ8k9NeHvpt5BO0EI2EAvPNZl80jbBfFXM7L-fqZ1wY/s1600/The+Hand+and+Flowers,+Marlow+k3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZNDmPjE6M93RnoAxRg9Wjl8dNPV0sjy8d0eDeJKn7n8T21LbRFnZooDZ_osc9L5z6n3mR0qRg51EB2pYn-TlJplehLWC3ouMBJ8k9NeHvpt5BO0EI2EAvPNZl80jbBfFXM7L-fqZ1wY/s320/The+Hand+and+Flowers,+Marlow+k3.JPG" width="320" /></a></div>
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<b>Bad Points-</b></div>
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<b><i>The pastry was as hard as rock, unsophisticated and utterly inedible. No wonder the word bun was adorned with inverted commas!</i></b></div>
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<b><i>Whatever barding that was involved in the cooking the lone piece was lamb was equally disappointing. The combination of the cabbage, forcemeat and shreds of poultry were stringy, crude and disconcertingly challenging to the palate.</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>Exceedingly poor value at £23.50!</i></b></div>
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<b><br /></b></div>
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<b>Fourth marvel- </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FsTlg66NW-CXYSjoEE6rLpeovE8WPA__SAgFRRDcatVFga9bP9qH3m3JeAgd5qk89_x91o4Iz-0zOLp2EF8eeXhhtmV2MJjWJ-DKT3S38B9Eh8Zt_lQ54WNWOKEE1yxBTuSycry3XTw/s1600/The+Hand+and+Flowers,+Marlow+l.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FsTlg66NW-CXYSjoEE6rLpeovE8WPA__SAgFRRDcatVFga9bP9qH3m3JeAgd5qk89_x91o4Iz-0zOLp2EF8eeXhhtmV2MJjWJ-DKT3S38B9Eh8Zt_lQ54WNWOKEE1yxBTuSycry3XTw/s320/The+Hand+and+Flowers,+Marlow+l.JPG" width="320" /></a></div>
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<b>Warm Pistachio Sponge Cake with Melon Sorbet and Marzipan.</b></div>
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<b> <i>This was one conversation-killer of a dish, my dining companion enjoyed his dessert in silence and gobbled the whole thing in less than five minutes. He smiled and suggested that the entire meal was to some degree, redeemable.</i></b></div>
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<b><br /></b></div>
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<b>Fifth marvel-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWyBgEuLuj5R9Xu4BGsVmj6DF9NInhUZy5GfF0oAFIM4iY_76Hbw611hKKUN_7c6-T4eYQPMgJvkmt3YKFw3739bS86xtfcE7ac8lHAcUMgWsrW5J-NvK7fDoWjnwe4n8PlI2sCbeiqk/s1600/The+Hand+and+Flowers,+Marlow+m2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWyBgEuLuj5R9Xu4BGsVmj6DF9NInhUZy5GfF0oAFIM4iY_76Hbw611hKKUN_7c6-T4eYQPMgJvkmt3YKFw3739bS86xtfcE7ac8lHAcUMgWsrW5J-NvK7fDoWjnwe4n8PlI2sCbeiqk/s320/The+Hand+and+Flowers,+Marlow+m2.JPG" width="320" /></a></div>
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<b>Hand & Flowers Chocolate Cake with Salted Caramel and Muscovado Ice Cream.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOjSrY2C8iOb8jA4ykPpKWT7ntinke0qhuyrPLliVfwQFdZOwmVw1cDejzlmdQyZ192mphJFdzURI2kLvS81vJhbM457x9RpL5JlcRs6MgArCQ4CluCrseCfne20UD0Vfh5aXaG7ScbU/s1600/The+Hand+and+Flowers,+Marlow+m3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOjSrY2C8iOb8jA4ykPpKWT7ntinke0qhuyrPLliVfwQFdZOwmVw1cDejzlmdQyZ192mphJFdzURI2kLvS81vJhbM457x9RpL5JlcRs6MgArCQ4CluCrseCfne20UD0Vfh5aXaG7ScbU/s400/The+Hand+and+Flowers,+Marlow+m3.JPG" width="300" /></a></div>
<b><i>This was my highlight of the meal and that’s saying something from someone who’s not an advocate of the pudding course. It was sinfully calorific but blissfully scrumptious! It was without doubt one of the best non-sneaky-fag courses I’ve ever had after a main dish.</i></b><br />
<b><br /></b><br />
<b>The Hand and Flowers has the ability to serve astonishingly good pub grub and yet fails when it tries too hard. And what with the two Michelin stars? Well all I can conclude is that the food here is nice but flawed.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-xVnA-exhPXWqGYm55UthO34coV1Oh8nov48FleTZkYT81rGkxyEs_xjLQoGVm7CNUBPSS02UMDA_T3sXFW8Bof3smWfYryMmhaCUapxn24RZ3HV2NTmg2HsQ0JlB7loLp9S_fCuTcs/s1600/Image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-xVnA-exhPXWqGYm55UthO34coV1Oh8nov48FleTZkYT81rGkxyEs_xjLQoGVm7CNUBPSS02UMDA_T3sXFW8Bof3smWfYryMmhaCUapxn24RZ3HV2NTmg2HsQ0JlB7loLp9S_fCuTcs/s200/Image1.jpg" width="90" /></a><br />
<b>126 West Street</b><br />
<b>Marlow</b><br />
<b>SL7 2BP</b><br />
<br />
<b><a href="http://www.scoresonthedoors.org.uk/business/hand-and-flowers-p-h-marlow-461526.html" target="_blank">scoresonthedoors</a></b><br />
<b><a href="http://www.thehandandflowers.co.uk/" target="_blank">www.thehandandflowers.co.uk</a></b><br />
<div>
<br /></div>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com3tag:blogger.com,1999:blog-4701357792339034077.post-25912249073981350482012-07-21T08:11:00.000+01:002012-07-21T08:13:34.615+01:00Tramshed<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMsOqD9xG-hVIkyrG9ZmRkLVhBjV6qLzwnnOKXZ5qw8hhxem0aEewECy-gHce0CDs6krHBC5rTvuhZxiY9d1mGkaVd9K4jV8Gv0eD8u-WSwvVnhLSHUPPL0PchTTexP_uL1gPDTipnHQ/s1600/Tramshed%252C+Rivington+Street+EC2+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMsOqD9xG-hVIkyrG9ZmRkLVhBjV6qLzwnnOKXZ5qw8hhxem0aEewECy-gHce0CDs6krHBC5rTvuhZxiY9d1mGkaVd9K4jV8Gv0eD8u-WSwvVnhLSHUPPL0PchTTexP_uL1gPDTipnHQ/s320/Tramshed%252C+Rivington+Street+EC2+a.jpg" width="320" /></a></div>
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<b>“Please refrain from taking photographs in the restaurant, thank you”</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKZM-4Tcy52V_UJ-qY2myvhdspvYaOeaHa_mHzZ66cq9XMMtU8u3-MxAHc4LBVdpg2WwFDvk9qfJv9fFxxLj5h6aQ7O4hAciWSE1yBzfJK1I5zsZBbcmD6-LLlLMUXSuzUEBSWYyNju0/s1600/Tramshed,+Rivington+Street+EC2+b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKZM-4Tcy52V_UJ-qY2myvhdspvYaOeaHa_mHzZ66cq9XMMtU8u3-MxAHc4LBVdpg2WwFDvk9qfJv9fFxxLj5h6aQ7O4hAciWSE1yBzfJK1I5zsZBbcmD6-LLlLMUXSuzUEBSWYyNju0/s320/Tramshed,+Rivington+Street+EC2+b.jpg" width="320" /></a></div>
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<b>This is because Mr Hirst doesn’t approve of it, as the blue formaldehyde should never resemble the colour of urine if your camera misjudges the white balance.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYS4PbldzDuOkR37DLlAmxq1LJ2UyR_nY9XopFaQ61d64hEwAC2EykEmBFNDS_PHG2KR9WRp-CJ61tSueVRoFufNpl9EEBC_79pmgL6x551hVqLQgTafw9n7yLqHjL77G6_GgidPM7Vg/s1600/th_Tramshed,+Rivington+Street+EC2+cbb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYS4PbldzDuOkR37DLlAmxq1LJ2UyR_nY9XopFaQ61d64hEwAC2EykEmBFNDS_PHG2KR9WRp-CJ61tSueVRoFufNpl9EEBC_79pmgL6x551hVqLQgTafw9n7yLqHjL77G6_GgidPM7Vg/s320/th_Tramshed,+Rivington+Street+EC2+cbb.jpg" width="320" /></a></div>
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<b><i>Well, FTFAL.</i></b><br />
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<b>Tramshed (the autospeller kept insisting on ‘thrashed’ instead which then led to my reoccurring dreams of train-wrecks) is a restaurant that only serves only chicken and steak as its main courses. It’s done up in such a way that only the mature scenesters are worthy of flocking in.</b><br />
<br />
<b>This post is not about the cow because once you’ve been to...</b><br />
<br />
<a href="http://www.youtube.com/watch?v=mOS0QA3lT4s" target="_blank"><b>Plan A</b></a></div>
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<b>or</b><br />
<a href="http://www.flickr.com/photos/bellaphon/6086778934/" target="_blank"><b>Plan B</b></a></div>
<div style="text-align: left;">
<br />
<b>...then everything else sucks. </b><br />
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<b>I came to Tramshed for the cluck. A roast chicken dinner evokes an unparalleled feeling of culinary completeness. And I’m happy to declare that Tramshed did indeed fulfil that desire.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingBIjL8mobwSBK95woCq4g-0MHP8DiHGlUgf_AtLKRoC0DQJo9AVu-eXuBHgJQs_HXS-rGFLDWOxgZ1TqjXO1D94kNIZtA6BEkRgYuLrvMTsh8SvmOOpLYOcNLEvNAXvPWftzQPnsboI/s1600/Tramshed,+Rivington+Street+EC2+d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingBIjL8mobwSBK95woCq4g-0MHP8DiHGlUgf_AtLKRoC0DQJo9AVu-eXuBHgJQs_HXS-rGFLDWOxgZ1TqjXO1D94kNIZtA6BEkRgYuLrvMTsh8SvmOOpLYOcNLEvNAXvPWftzQPnsboI/s320/Tramshed,+Rivington+Street+EC2+d.jpg" width="266" /></a></div>
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<b>Clover Tea Club<i> </i></b></div>
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<b><i>Plymouth gin, lemon, raspberry syrup, and chilled earl grey tea. £9.75</i></b></div>
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<b><i>Except that the above was virgined, sans gin- ½ price at only a fiver.</i></b></div>
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<b><i>The Virgin Tea Club lived up to their drinks’ menu commitment of-<br /><br />“Our long drinks can be created in sympathy to the drivers, the impending mothers, those who have consumed too much, those that are not yet able to consume, and finally those whose religion, culture, or mother forbids them to imbibe. Please ask your waiter.”</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeHku0vNNB_tHHQImzJoOzSJEbzMYfpCRNnrukQSX8AF-kwoAPG0s5cv-mFXXfEDkKpPqQRrrRgu3fMHcyZtZtSqX2IMN6wGdgAUk4QU06g_Re6LwKzKSuwif8EsJaAu5Lkar_Y__y6Y/s1600/Tramshed,+Rivington+Street+EC2+f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeHku0vNNB_tHHQImzJoOzSJEbzMYfpCRNnrukQSX8AF-kwoAPG0s5cv-mFXXfEDkKpPqQRrrRgu3fMHcyZtZtSqX2IMN6wGdgAUk4QU06g_Re6LwKzKSuwif8EsJaAu5Lkar_Y__y6Y/s320/Tramshed,+Rivington+Street+EC2+f.jpg" width="320" /></a></div>
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<b>Chicken and Chips.</b></div>
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<i><b>The service courtesy of this engaging chap alone (we were allocated at the bar) was quite brilliant.</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44DpLmtma81gTFF022rNOXiy_SdU0U28GudxtCOYySafs80SnKW77UAJ9bfyWjJGnLgW73kbMiTdMn-pgKdacymVf44wCm_tMv96w2jHYasVU5s-3UeMS9n8jIxub3bBsXrr1HF_vHlg/s1600/Tramshed,+Rivington+Street+EC2+h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44DpLmtma81gTFF022rNOXiy_SdU0U28GudxtCOYySafs80SnKW77UAJ9bfyWjJGnLgW73kbMiTdMn-pgKdacymVf44wCm_tMv96w2jHYasVU5s-3UeMS9n8jIxub3bBsXrr1HF_vHlg/s320/Tramshed,+Rivington+Street+EC2+h.jpg" width="240" /></a></div>
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<i><b>Goes without saying that a majority of Gweilos have queasy issues about them feet. But I don’t mind and besides I prefer the feet like served like <a href="http://www.flickr.com/photos/24696776@N06/4847211096" target="_blank">this</a>.</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjk295HMktEQ5JvRK2zMYk34JESfLVtK3NX-YRqSXjSfzwF4UxbHTX_n44cr7Gfh68bP4oQnpAZUC9CngbO9gkvAG4uezmKQ0RxUukL-KAle9mJiOoF2YiZKiS9Hxome7RYq0bBVmH7o/s1600/Tramshed%252C+Rivington+Street+EC2+i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjk295HMktEQ5JvRK2zMYk34JESfLVtK3NX-YRqSXjSfzwF4UxbHTX_n44cr7Gfh68bP4oQnpAZUC9CngbO9gkvAG4uezmKQ0RxUukL-KAle9mJiOoF2YiZKiS9Hxome7RYq0bBVmH7o/s320/Tramshed%252C+Rivington+Street+EC2+i.jpg" width="320" /></a></div>
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<i><b>But you have to admit it’s more of an oil painting than its <a href="http://www.bbc.co.uk/food/chefs/mark_hix" target="_blank">creator</a>.</b></i><br />
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<i><b>Engaging chap initiates the ceremony by jointing the leg.</b></i></div>
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<i><b>An excellent and most perfect roast chicken Simon Hopkinson would approve of. </b></i></div>
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<i><b>Chips were pleasant enough but were perhaps too chickeny as rightly suggested but undeservedly lambasted by a certain ‘divine and rubicund’ restaurant blogger.</b></i></div>
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<i><b>I’m a leg man every time!</b></i></div>
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<i><b>Waste not, want not. </b></i></div>
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<i><b>Doggy bag the carcass and proceed home with the chicken soup recipe provided by Hixy.</b></i></div>
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<b>Ronnie’s apple pie with custard</b></div>
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<b><i>It was dull as ditchwater. </i></b><br />
<b><i>Ronnie has obviously never tried one of Maccy D's apple pies!</i></b> </div>
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<b>At least for me, roasting a chicken at home is a major hassle so if I were you I would rather leave the whole kerfuffle to Tramshed instead. £25 for a delicious bird that has been happily reared and with more than enough chips you’ll ever need to scoff in one sitting can only be excellent value for money.</b><b>Tramshed gets my vote for the ambience, service at the bar and that mighty chicken. </b></div>
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<b><i> Below is a plug for ''The Roast Chicken'', a poem by Robin Becker:</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6S6-l_U7pmCXQpvstbkceL9R5rr3XVxWSM1h3OjzCpuoaJy_VGZWu3THOKHpWh5kAbegpOTg7bQtZWKJRXz_l20oNfH7G5oVWDQSD-jC2yTO7QYNgx2mqvEBGZ1fCqCtgqRn2Rqrz78/s1600/image0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6S6-l_U7pmCXQpvstbkceL9R5rr3XVxWSM1h3OjzCpuoaJy_VGZWu3THOKHpWh5kAbegpOTg7bQtZWKJRXz_l20oNfH7G5oVWDQSD-jC2yTO7QYNgx2mqvEBGZ1fCqCtgqRn2Rqrz78/s200/image0.jpg" width="93" /></a><br />
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<b>32 Rivington Street<br />London EC2A 3LX<br /><br /><a href="http://www.chickenandsteak.co.uk/">www.chickenandsteak.co.uk</a></b>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com140 Rivington St, Hackney, London Borough of Hackney, EC2A, UK51.526007398636587 -0.08151769638061523451.52538989863659 -0.082751696380615233 51.526624898636584 -0.080283696380615235tag:blogger.com,1999:blog-4701357792339034077.post-3285723355637242932012-07-11T07:00:00.000+01:002012-07-11T10:48:45.418+01:00Tonkotsu<br />
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<b>Before Tonkotsu came into fruition the proprietors have already done their <a href="http://www.tonkotsu.co.uk/53/">R&D</a> and the ‘guinea pig thing’ with friends and bloggers. The general consensus, especially the latter, suggested that Tonkotsu are on to a winner! So, no excuses for any teething problems I’d say.</b></div>
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<b><br />My thoughts-</b></div>
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<b>Chicken Karaage </b></div>
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<b>Greasy chicken pieces callously fried with the blandest coating imaginable. If Tonkotsu were using free-range birds then they’ve obviously mastered the art of how to make any chicken taste resolutely like the battery variety. It was <strike>Frank Chickens</strike> frankly poor and unnecessarily expensive</b></div>
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<b>Oinky Gyoza <br /><br />Woefully under seasoned and in need of immediate troubleshooting. </b></div>
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<b>Have you ever wondered why pork remains pink when presented before your eyes?<br /><br />a) When it is undercooked.<br />b) When it is Iberico pork, because God said it was ok.<br />c) When it is cooked from frozen.<br /><br />The answer for the above pic is c.<br /><br /><br />Tonkotsu fell short with their Karaage and Gyoza, they need to take a leaf out of the below-</b><br />
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<b>If one’s not too fussed about food being reheated in microwave ovens then Arigato (the Japanese supermarket on Brewer Street) knows a thing or two about dishing out tasty snacks at bargain prices. £2.40 for 5 pieces of deep-fried chicken (always brown meat and never the sacrilegious white) and likewise for a pack of the most passable pork dumplings (and never served pink). </b><br />
<b>Rank amateurs, they are certainly not.</b><br />
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<b>The ramen-</b><br />
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<b> The Tokyo Spicy.<br /> </b></div>
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<b>I think it’s fair to say that we’ve all accepted that Japanese curries are devoid of any red-hot chillies. The above bowl of noodles, faithful to the said curry, possessed a similar Scoville rating of nearly no significant heat either. The condiment of chilli oil provided was toddler fodder and hopelessly mild as well.<br />That said, the ramen itself was rather good (i.e. the bite was there) and the stock was seriously well concocted.</b></div>
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<b>The Tonkotsu<br /> </b></div>
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<b>Like the Tokyo Spicy, these guys have perfected the soup stock. The entire bowl tasted quite delicious and that included vacuuming the last julienne of shinachiku (bamboo shoot). </b></div>
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<b>But my qualm lies with its price. Eleven quid for a not substantial bowl of noodles is taking the proverbial p*ss!</b></div>
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<b>Whereas, MSG withstanding, <a href="http://www.flickr.com/photos/bellaphon/6111998978/">this generous bowl</a> of noodle heaven was only £5.50! <br /><br />Or put the scrooge hat on-</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfGE6-vGx-YAqbP2o9BQviG1ikFfPjMmsYhrGZu70gaRPnRqN4Om84OvaPcCU9Qpm9QYMqcQhnkUtDUXcIuhAjmF7l1z843v50ufL-FtHGIp0wja2VnOTDlkNudP-lR4wF9dEywpV61s/s1600/Instant+Tonkotsu+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfGE6-vGx-YAqbP2o9BQviG1ikFfPjMmsYhrGZu70gaRPnRqN4Om84OvaPcCU9Qpm9QYMqcQhnkUtDUXcIuhAjmF7l1z843v50ufL-FtHGIp0wja2VnOTDlkNudP-lR4wF9dEywpV61s/s320/Instant+Tonkotsu+a.jpg" width="320" /></a><i><b> </b></i></div>
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<b>Get yourself a 39p packet of instant noodles…</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCPDPeeS7NKhqwwE7mKrxFg0OdYpQDCkhuH-3pMHLUEoZli4obpA2S7sIhP6vVGyngcqjGy9UxJ-K1ViyONys11NEmAciKLVj05JF9Jg09FyB0M04BtP0-m6kXv4TPzTL1j01nCSRioE/s1600/Instant+Tonkotsu+b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCPDPeeS7NKhqwwE7mKrxFg0OdYpQDCkhuH-3pMHLUEoZli4obpA2S7sIhP6vVGyngcqjGy9UxJ-K1ViyONys11NEmAciKLVj05JF9Jg09FyB0M04BtP0-m6kXv4TPzTL1j01nCSRioE/s320/Instant+Tonkotsu+b.jpg" width="320" /></a></div>
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<b><i> </i>…garnish at will and reap the rewards. </b></div>
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<b>The above serving was only a fifth of the cost of what Tonkotsu charges for their effort.</b></div>
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<b>So thumbs down for Tonkotsu and besides, if I'm hankering after better bowl of ramen in London, I would come <a href="http://www.flickr.com/photos/bellaphon/7269681160/">here</a> instead.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4NuXrJnmWYbUBD3xATTB7k76-7l2B3IUQxzfoZL3w_JO_XzNTfvfyR8wh7aK9hYYn8OoluNiGqZlxCVr78JNIkBsKcjnEtWQPm53-8ad4gkVKcQZX33nAHk7hjwjTpUeUSvKfHwQn0M/s1600/image0-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4NuXrJnmWYbUBD3xATTB7k76-7l2B3IUQxzfoZL3w_JO_XzNTfvfyR8wh7aK9hYYn8OoluNiGqZlxCVr78JNIkBsKcjnEtWQPm53-8ad4gkVKcQZX33nAHk7hjwjTpUeUSvKfHwQn0M/s200/image0-001.jpg" width="98" /></a><br />
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<b>63 Dean Street<br />London W1D 4QG</b><br />
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<a href="http://www.tonkotsu.co.uk/"><span style="font-size: small;"><b>www.tonkotsu.co.uk</b></span></a>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com4tag:blogger.com,1999:blog-4701357792339034077.post-19898291625288054052012-05-27T12:07:00.000+01:002012-05-27T12:34:56.971+01:00Zucca<div style="text-align: left;">
<b>I’d like to think I’m a deft hand with <a href="http://www.flickr.com/photos/bellaphon/5063226493/" target="_blank">pasta</a> <a href="http://www.flickr.com/photos/bellaphon/5998448497/" target="_blank">dishes</a> and I’m not even Italian.</b></div>
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<b>But I’ve tasted the best bowl of pasta ever. Hats off to the chap who concocted it and he’s not Italian either.<br /><br />The chap in question is Sam Harris and his restaurant Zucca is quite possibly one of the main reasons why London is currently the most exciting gastronomic capital of the world. Zucca serves food à la The River Café style but without The River Café’s atrocious prices. <br /><br />My best tip to secure a lunch reservation would be to skip breakfast and go for the 12 o’clock sitting; otherwise you could be waiting weeks on end for a table.<br /> </b></div>
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<b>Food-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggURO5eKRvZWM8iyP3-V6GfhVO9NZUHwWaEfNRpsnRdqOSCIjpyf0gcAek3vNexWUFSUVxR3XVK879TsZCh1a0pp5O0BTNZEd6gux87eDnrDRhquMLuYzy1ytIwbz5dijHLAVUih1_6GY/s1600/Zucca,+Bermondsey+Street+SE1+c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggURO5eKRvZWM8iyP3-V6GfhVO9NZUHwWaEfNRpsnRdqOSCIjpyf0gcAek3vNexWUFSUVxR3XVK879TsZCh1a0pp5O0BTNZEd6gux87eDnrDRhquMLuYzy1ytIwbz5dijHLAVUih1_6GY/s400/Zucca,+Bermondsey+Street+SE1+c.jpg" width="400" /></a></div>
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<b>Breads of the gods.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAPJuabkL9t0sEbu78kk0yR6oRaHWv7P_0AjlB9MzxrIbqX_-6aEvgWHNbmLkDxjeIJ87Nh1hQad3SrcA7l83R2Vse8X5n11YzsdNe-T17tNpXOuuSjtPPk-2wCTNoVGGRT3D3nprUFg/s1600/Zucca,+Bermondsey+Street+SE1+f.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAPJuabkL9t0sEbu78kk0yR6oRaHWv7P_0AjlB9MzxrIbqX_-6aEvgWHNbmLkDxjeIJ87Nh1hQad3SrcA7l83R2Vse8X5n11YzsdNe-T17tNpXOuuSjtPPk-2wCTNoVGGRT3D3nprUFg/s400/Zucca,+Bermondsey+Street+SE1+f.jpg" width="400" /></a></div>
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<b>Chef’s complimentary brown crab bruschetta.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJny2NTDKIxWguk-9jksb21Vz7pusVsOJZZsAyKb5Jers9i-ZsEj66ik9EH1l3wPCiEKOVejG8f-ALFe590JqDACQQBEqoUOq3_hJ-6-aQXFTYVVryCbCakpDnC6eRY15ORY69_vcd7M/s1600/Zucca,+Bermondsey+Street+SE1+g.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJny2NTDKIxWguk-9jksb21Vz7pusVsOJZZsAyKb5Jers9i-ZsEj66ik9EH1l3wPCiEKOVejG8f-ALFe590JqDACQQBEqoUOq3_hJ-6-aQXFTYVVryCbCakpDnC6eRY15ORY69_vcd7M/s400/Zucca,+Bermondsey+Street+SE1+g.jpg" width="302" /></a></div>
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<b>San Daniele ham with Red Cow Parmigiano Reggiano*.<br /><i>*(It’s costlier and more life enhancing than regular Parmesan)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB8uzqBTzDIGxq5x6mzfZHBjaKx2nzkRxmq3KDmTyYDWCzqs21vbgEThLGhLMSM8MQlYrPCOcHbasGQhfD3N45CMCgKzg6fylbs069M_wBTstTWet0hddNtSorS13mPM5IoSUYRrJ1Xo/s1600/Zucca,+Bermondsey+Street+SE1+i.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB8uzqBTzDIGxq5x6mzfZHBjaKx2nzkRxmq3KDmTyYDWCzqs21vbgEThLGhLMSM8MQlYrPCOcHbasGQhfD3N45CMCgKzg6fylbs069M_wBTstTWet0hddNtSorS13mPM5IoSUYRrJ1Xo/s400/Zucca,+Bermondsey+Street+SE1+i.jpg" width="400" /></a></div>
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<b>Rigatoni, venison ragu and Parmesan.<i> </i></b></div>
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<b><i>The said best bowl of pasta ever. </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZN9PDjxLvqCgF_E5taqPOcATaLZ9Tz_hKbbeVpqzQXcgFumx8516jtMCpFQvfeflhU2wHyp_HLEa22C4nyxPegjseq7Q5VGMMtP6XolRi1dXjnXbAenlZWu0nwe9Tq4VZkEnPI-xIfs/s1600/Zucca,+Bermondsey+Street+SE1+j.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZN9PDjxLvqCgF_E5taqPOcATaLZ9Tz_hKbbeVpqzQXcgFumx8516jtMCpFQvfeflhU2wHyp_HLEa22C4nyxPegjseq7Q5VGMMtP6XolRi1dXjnXbAenlZWu0nwe9Tq4VZkEnPI-xIfs/s400/Zucca,+Bermondsey+Street+SE1+j.jpg" width="400" /></a></div>
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<b>Roast cod with borlotti beans, clams and ransom.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWEEcBESbEf30l9XApX4d5EFulaW14BIRTMzxZpEgKceCCARKjI6SWxx8wNp5jrjZ-PBRgk9R-tmKTIDpHqZwD1NSsNyllCZteGlOOIV7RJvhojCtBaJr1AXBkcVbk1RXvHr0GkocGHc/s1600/Zucca,+Bermondsey+Street+SE1+k.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWEEcBESbEf30l9XApX4d5EFulaW14BIRTMzxZpEgKceCCARKjI6SWxx8wNp5jrjZ-PBRgk9R-tmKTIDpHqZwD1NSsNyllCZteGlOOIV7RJvhojCtBaJr1AXBkcVbk1RXvHr0GkocGHc/s400/Zucca,+Bermondsey+Street+SE1+k.jpg" width="400" /></a></div>
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<b>Veal chop with spinach and lemon.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3Lv-d9dAJlc-q-9MUlc7d4XdOSUSxo6fZ3KWbNlUZGEvNfghBfU37m208XgkPCNEVuxYhPkBgisM9GwlGBe6K2Bm7TdO-Gl0GWNkk2rb5_eHvWRyxMv3sCW8CNjJ6ujN9RAsLjWmJSk/s1600/Zucca,+Bermondsey+Street+SE1+l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3Lv-d9dAJlc-q-9MUlc7d4XdOSUSxo6fZ3KWbNlUZGEvNfghBfU37m208XgkPCNEVuxYhPkBgisM9GwlGBe6K2Bm7TdO-Gl0GWNkk2rb5_eHvWRyxMv3sCW8CNjJ6ujN9RAsLjWmJSk/s400/Zucca,+Bermondsey+Street+SE1+l.jpg" width="400" /></a></div>
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<i><b>If the pasta dish was legendary then the above was historic.</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL91HM3lNMzZeGkz4qwkG_Lvlwp_0S6_gpezBqgSHlWcxZDJXG-7Fnrcj5jfscoP59mmNWjt-IM4MLy9eE3vMIqqVthh-H4lldZ08g8YFJFL07Pca1-Bc6kXCPScESN82c8c7lbPvoeZc/s1600/Zucca,+Bermondsey+Street+SE1+m.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL91HM3lNMzZeGkz4qwkG_Lvlwp_0S6_gpezBqgSHlWcxZDJXG-7Fnrcj5jfscoP59mmNWjt-IM4MLy9eE3vMIqqVthh-H4lldZ08g8YFJFL07Pca1-Bc6kXCPScESN82c8c7lbPvoeZc/s400/Zucca,+Bermondsey+Street+SE1+m.jpg" width="400" /></a> <b>Affogato.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpUDowCCw2du8DkM0PQEosqsWhzIEl0YmcY80gZ0_8KOtgcKYkZP907AutObxCsiI1hMZnXQGdC461CWX5DmzdJ1b42YrH6XD8Tr8vmjvbjHj8e9Al-yIJ7vu6m7teuhO3N0iKGEP4Ag/s1600/Zucca,+Bermondsey+Street+SE1+o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpUDowCCw2du8DkM0PQEosqsWhzIEl0YmcY80gZ0_8KOtgcKYkZP907AutObxCsiI1hMZnXQGdC461CWX5DmzdJ1b42YrH6XD8Tr8vmjvbjHj8e9Al-yIJ7vu6m7teuhO3N0iKGEP4Ag/s400/Zucca,+Bermondsey+Street+SE1+o.jpg" width="400" /></a><b>Bonet<br /><i>Think semifreddo.</i><br /> </b></div>
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<b>Zucca is outrageously good. Highly recommended.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOrzp0PK5R_J_ZeDJP-Rc_c1RGlx3KYiWSItLwP33_s6DNQKUR2GsVJ1Pn4BHoCHCW00okAVfwqG82DeA_1vcBL6QqF1SRu3A1zB8xYaJhE-ihKHLD4gLfTE1g2KDqRYEqRwNYFbqe_w/s1600/image0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOrzp0PK5R_J_ZeDJP-Rc_c1RGlx3KYiWSItLwP33_s6DNQKUR2GsVJ1Pn4BHoCHCW00okAVfwqG82DeA_1vcBL6QqF1SRu3A1zB8xYaJhE-ihKHLD4gLfTE1g2KDqRYEqRwNYFbqe_w/s200/image0.jpg" width="126" /></a><br />
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<b>190 Bermondsey Street <br />London <br />SE1 3TQ<br /><br /><a href="http://www.zuccalondon.com/">www.zuccalondon.com</a></b>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com0190 Bermondsey St, London Borough of Southwark, London SE1 3TQ, UK51.498805141862064 -0.08130848407745361351.498496141862063 -0.08192548407745362 51.499114141862066 -0.0806914840774536tag:blogger.com,1999:blog-4701357792339034077.post-42308403193187678582012-05-23T08:36:00.000+01:002012-05-23T08:39:49.373+01:0010 Greek Street<div class="separator" style="clear: both; text-align: center;">
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<b>Oh no, not yet another review of 10 Greek Street! Ok, less of the text but the following is worth noting-</b><br />
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<b>The negative-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK7A8_ua3IwmndSW6ezSzBv54VXTkqMAxS8HEHJGWgImeYajqFkyqnV-PCEFUkzBcXtcckOZs-rXfaXJqH7sqPQxjQJB4EnT3Bfq_JPEo4xy2mDXfKQEXA-BalHZ8b9L3gaGS0Fm3dqQ/s1600/10+Greek+Street,+W1+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK7A8_ua3IwmndSW6ezSzBv54VXTkqMAxS8HEHJGWgImeYajqFkyqnV-PCEFUkzBcXtcckOZs-rXfaXJqH7sqPQxjQJB4EnT3Bfq_JPEo4xy2mDXfKQEXA-BalHZ8b9L3gaGS0Fm3dqQ/s400/10+Greek+Street,+W1+a.jpg" width="400" /></a></div>
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<b>Onion bread- is it a bread or cake? </b></div>
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<b><i>Doughy, stodgy, sometimes wet, sometimes dry and ultimately unsatisfying. It also happens to be their 'in ting' from the in-house bakery.</i></b><br />
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<b>The positives-</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_lxamcEpRgT3xlAkNHL2MXtWX_CZLlcM1NCnmc0S0IM5vTf10RWCQnoRtbDpeSufhEVfp95Idcr6SgsxSmmMZUYe1kIdMZgIdCZw7kHoawYvynNDN-86QAyYTR7HoUMdXqadSUjEroU/s1600/10+Greek+Street,+W1+b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_lxamcEpRgT3xlAkNHL2MXtWX_CZLlcM1NCnmc0S0IM5vTf10RWCQnoRtbDpeSufhEVfp95Idcr6SgsxSmmMZUYe1kIdMZgIdCZw7kHoawYvynNDN-86QAyYTR7HoUMdXqadSUjEroU/s400/10+Greek+Street,+W1+b.jpg" width="400" /></a></div>
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<b>Ambience.</b></div>
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<i><b>Our Dave can chillax here anytime without a bovver</b></i></div>
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<b>The folks who work here treat you like a friend of a friend of another friend i.e. pleasant and never overbearing.</b><b> </b></div>
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<b>Unheard-of pricing with reference to the wine list. Where else can one enjoy either a bottle of Ata Rangi Célèbre or Leung Estate Pinot Noir for thirty quid? I’ll tell you where, at home!</b></div>
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<b>Unavoidable small plates like-</b></div>
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<b>Padron peppers.</b></div>
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<b>Burrata.</b><b> </b></div>
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<b>Well-executed first courses like-</b></div>
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<b>Potato, leek and nettle soup.</b></div>
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<b>Lamb sweetbreads, artichokes, peas and Marsala wine.</b></div>
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<b>Grilled squid </b></div>
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<b><i>Admittedly plated up to appease the restaurant’s accountant.</i></b><b> </b></div>
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<b>Excellent mains-</b></div>
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<b>Tiger prawns and saffron aioli. </b></div>
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<i><b>Not as impressive as <a href="http://www.flickr.com/photos/bellaphon/6783315290/" target="_blank">this</a> but still very good.</b></i></div>
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<b>Grilled sardines. </b></div>
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<b><i>The best of its kind in London</i>.</b></div>
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<b>Tamworth pork, chick peas and purple sprouting broccoli. </b></div>
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<b><i>Beware of embarrassing and projecting shrapnel moments when attempting to portion the excellent crackling with cutlery, use your hands instead. </i></b><br />
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<b>The afters-</b></div>
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<b>Cheese board.</b></div>
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<b> Salted chocolate and caramel tart with crème fraiche.</b></div>
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<b></b><br />
<b>So what kind of cuisine should 10 Greek Street be classified as? </b><br />
<b>Methinks ‘de saison’. </b><br />
<b>10 Greek Street is a tremendous place. Add to your list and enjoy.</b><br />
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<b>10 Greek Street<br />London<br />W1D 4DH<br /><br /><a href="http://www.10greekstreet.com/">www.10greekstreet.com</a></b>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com111 Greek St, London, Greater London W1D 4DJ, UK51.514394676440546 -0.1310634613037109451.513159676440544 -0.13353096130371095 51.515629676440547 -0.12859596130371093tag:blogger.com,1999:blog-4701357792339034077.post-23390946534665685522012-05-18T08:27:00.000+01:002012-05-18T08:28:21.737+01:00Mirch Masala (Commercial Road E1)<div class="separator" style="clear: both; text-align: center;">
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<b>During my recent ten day visit to <a href="http://bellaphon.tumblr.com/" target="_blank">Lahore</a> the head of the delegation would often insist on wrapping up the daily proceedings at one of the restaurants of the hotel we were staying in. It was always a choice between the Chinese, Japanese, International and Barbecue; they were all dreary, overpriced, shit and took the Mickey out of when in Rome… <br /><br />Head of the Delegation- Right tonight we’re having Italian at the Avari and we can discuss the ‘way forward’.<br /><br />Me- What! Can’t we have something more authentic and savour local dishes like Nihari or Haleem?<br /><br />Head of the Delegation- No, you can have Pakistani back in London!<br /><br />And so I did.<br /><br />Mirch Masala is a largish chain of restaurants based in London. Its East London branch is located in the same vicinity as the two giants offering excellent Pakistani Punjabi grub in London:<br /><br />It’s not that I’ve abandoned the two restaurants altogether, I suppose they’ve both become too popular for their own good and the quality of the food served can be alarmingly average at best. And whereas <a href="http://www.flickr.com/photos/bellaphon/3306449984/" target="_blank">Wong Kei</a> in Chinatown has more or less given up their legendary offhanded service, New Tayyabs seems to have taken over its mantle and relishing in it. <br /><br />Mirch Masala ticks all the right boxes for me- great authentic Punjabi dishes, laid-back atmosphere, relatively warm service (believe me that’s bloody brilliant for a restaurant of its ilk), never too packed and downright affordable too. The crux is, and that might annoy a lot of other bloggers, Mirch Masala beats the proverbial out of both New Tayyabs and Lahore Kebab House! </b><br />
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<b>Lahore Kebab House</b></div>
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<b>New Tayyabs</b></div>
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<b>I’ve been going to the Commercial Road branch of Mirch Masala for more times than I can count and that’s partly due to my preference of lunching alone on Sundays, so what better than a relaxed curry luncheon whilst reading a fine broadsheet. I decided to post the review as a way of alerting any potential pilgrims heading to Tayyabs or LKH whom might experience a disappointing time at either place. Tourists, Londoners and Lahoris for that matter, please mark my words- Mirch Masala is magnificent.<br /><br />What I’ve enjoyed eating here-</b></div>
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<b>The grilled stuff</b></div>
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<i><b>The lamb chops are a must- greaseless, tender and stupendous. Four chops for £6.50, outrageous value!</b></i></div>
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<b>Karahi Aloo Saag </b></div>
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<b><i>Spinach and potatoes. Actually I have to be careful with the issue of spinach, I once met a Bengali chef in Shoreditch who informed me that saag, six out of ten times, is made with common spring greens instead of spinach because the latter is too expensive. Two of my regular dining companions and one including my feisty daughter can never get to grips with the texture of the annihilated spinach. But I love it nonetheless.</i></b><br />
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<b>Karahi Aloo Corn </b></div>
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<b><i>Potatoes with sweet corn. Every time you complete the order of your meal the waiter would ask whether you want your dishes cooked medium or spicy. The above was spicy and I lost a litre of sweat just gloating at it!</i></b></div>
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<b>Karahi Fish</b></div>
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<b><i>Excellent sauce but perennially let down by the overcooked fish!</i></b></div>
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<b>Stick to this instead, Mirch Masala Fish. </b></div>
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<i><b>Spiced-up battered fish and suitably wondrous. Think of fish and chips but Punjabi style and without the spuds.</b></i></div>
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<b>Deigi Methi Chicken </b></div>
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<i><b>Chicken curry served on the bone. Fenugreek heaven! Ever so bitter but intoxicatingly aromatic and terrifically spicy. The chicken (something about halal meats) was tender and ultimately first-class. This is a world class dish, order at will!</b></i></div>
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<b>Nihari.<br /><i>Lamb shank curry or the national dish of Pakistan. If cooked long enough, like 10 hours or more the meat should pull of the bone with ease and ‘melt’. If you’ve sampled this dish at its best then the usual suspects of Lamb Bhuna or Rogan Josh simply pale into insignificance. Mirch Masala’s effort is to be applauded with.</i></b></div>
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<b>Haleem<br /><i>If anything this lentil and lamb dish is considered sacred. Haleem involves a long, long cooking process and the binding all the ingredients is aided with the addition of wheat and barley. </i></b><b><i>When concocted properly it should be thickset and paste-like. </i></b><b><i>It’s acquired and not for everyone. If one can tolerate porridge and make do with trebling its consistency then Haleem is right up your street. It’s a sinful dish, full of ghee and protein-packed, but also one that’s memorably heroic. Haleem represents the Indian subcontinent deliciously in one bowl.</i></b></div>
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<b>I believe that any Pakistani national visiting the capital of Englandstan would be impressed by their cuisine that’s currently on offer. Mirch Masala is one of those joints to do so and it comes highly recommended. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt07oK1lsb3_EXulyGOka2XpoMHuqaLB4BFZUSfmTg7G517EQDAJrm3XCPAgOsbF60HEMcL39NjKm4dV-vUdouc5JoPs3A-MB6D3b0lytiUQdpVwkoD5zxmucoUtQ1wK9QnpVdEPnKjTM/s1600/Mirch+Masala,+Commercial+Road+E1+i.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt07oK1lsb3_EXulyGOka2XpoMHuqaLB4BFZUSfmTg7G517EQDAJrm3XCPAgOsbF60HEMcL39NjKm4dV-vUdouc5JoPs3A-MB6D3b0lytiUQdpVwkoD5zxmucoUtQ1wK9QnpVdEPnKjTM/s200/Mirch+Masala,+Commercial+Road+E1+i.jpg" width="149" /></a><br />
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<b>111-113 Commercial Road<br />London E1 1RD<br /><br /><a href="http://www.mirchmasalarestaurant.co.uk/">www.mirchmasalarestaurant.co.uk</a><br /><br /><br /><a href="http://www.mirchmasalarestaurant.co.uk/" target="_blank"></a></b>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com4101 Commercial Rd, London Borough of Tower Hamlets, London E1 1RD, UK51.514812805851591 -0.06384864449501037651.514735805851593 -0.064002644495010377 51.514889805851588 -0.063694644495010375tag:blogger.com,1999:blog-4701357792339034077.post-8308536401714409972012-05-12T09:40:00.001+01:002012-05-12T09:42:25.381+01:00Blind Date with a Swedish Chef<div class="separator" style="clear: both; text-align: center;">
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<b>Blogging has its perks and one of them is befriending MsMarmitelover. We met when we both started to blog at the same time more than three years ago and we have remained chums ever since. She knows me well; I deplore and object to freebies and ‘invites’ to review restaurants but a blind date with a Swedish chef at her place sounded entirely plausible and exceptional. It rekindled memories of the <a href="http://bellaphon.blogspot.co.uk/2010/10/10-10-10-menu-at-blueprint-cafe.html" target="_blank">10-10-10 Menu at the Blueprint Café</a>.</b></div>
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<b>The above ‘date’ was organised by the folks from the <a href="http://www.vastsverige.com/en/west-sweden/" target="_blank">West Sweden Tourism Board</a> and <a href="http://www.visitsweden.com/sweden/" target="_blank">VisitSweden</a>. It was one of four dinners cooked by well-known
Swedish chefs and held simultaneously at the homes of four leading
London food bloggers: Tamarind & Thyme, CookSister, The London
Foodie and of course, Marms. It was a memorable event that I’ll treasure
to bits!</b></div>
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<b>The chef assigned to cook using Marm’s Aga was Gustav Trägårdh (Sweden’s Chef of the Year, 2010). He’s Sweden’s definitive fish guru and a classically trained chef who plies his trade at <a href="http://www.sjomagasinet.se/en.aspx" target="_blank">Sjömagasinet</a>, a famous seafood restaurant in Gothenburg.</b></div>
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<b>The meal-</b></div>
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<b>First course. Contrary to what the menu suggested a medley of sill (herrings) was served instead of prawns. But the latter was retained as a kind of a token dish to break up the monotony of the pickled clupeids.</b></div>
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<b>It came with a basket of wonderful crisp breads and the mother of all rye breads. The rye bread was reminiscent of our malt loaf but tasted fresher and less stodgy.</b></div>
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<b>From the horse’s mouth- </b></div>
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<b>Chef Trägårdh’s own hand-written description of what to expect of the first course. Can I just add that chefs write like GPs do, i.e. illegible and indecipherable.</b></div>
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<b>1. Inlagd sill- plain pickled herring. Please do not confuse this with the rollmop crap one finds at Tesco’s or Asda’s!<br />2. Senapssill- mustard sauce herring.<br />3. Prästost- literally priest’s cheese and has been matured for three years.<br />4. Kaviar matjes- herring in cod roe mayonnaise, I believe.<br />5. Basilika- basil sauce herring.<br />6. Rökt tomat- herring with smoked tomatoes and made even more enticing with the addition or fresh miniature tomatoes. <br />7. Räksallad- literally prawn salad. Or alternatively Skagenröra or Skagen salad with shrimps. I see it as an authentically posh prawn mayo.<br />8. Kumminost- cumin flavoured cheese loaded with additional allspice and cloves.<br /><br /><i>NB it’s worth noting the entire sill dishes listed above involve the herring being faithfully cured in a solution containing the three vital ingredients of water, sugar and ättika (strong Swedish vinegar). The Swedes call the procedure ‘1-2-3 lag’ (thanks Maria H.).</i></b></div>
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<b>The first course was served with a refreshing Riesling from the Alsace ('Les Princes Abbés' 2009 Domaines Schlumberger) and a strange beer. <br />The Lunator hails from Grebbestad on the western coast of Sweden. And it’s brewed during the first full moon night of the year. It was fruity, smooth but ultimately too lightweight for my liking, give me a pint of <a href="http://www.flickr.com/photos/bellaphon/5008111834/" target="_blank">Moorhouse Black Cat</a> any day!</b></div>
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<b>Everything on the plate tasted memorable, so much so that I’ve decided to include herrings as part of last meal. My favourites were the basil infused sill, the crack-like caviar variety and that outstanding cumin cheese.</b></div>
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<b>Main course of West Coast cod served with smoked quail eggs, golden citronette butter, Grebbestad anchovy and oysters, and not forgetting the carbs element of new potatoes. A buttery and fragrant Meursault (forgot the name) accompanied the course.</b></div>
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<b>I don’t usually order cod when I dine out, I prefer the oily varieties like mackerel or the humble sardine but if I’m forced to choose from a menu consisting only of white fish then it has to be <strike>turbot (I'm currently skint)</strike> haddock. Lobster is bland and overrated when compared to a good king prawn, well the same goes for cod when pitched against the much more flavourful haddock. The cod dish served by Gustav implicated it was time for me set my prejudices against Britain’s favourite fish aside. As expected the cod was flawlessly cooked; the richness of the herb-infused oyster, umami-laden anchovies and pickled cucumber sauce lifted the fillet to a level beyond words. <br />Oh did I mention the smoked quail eggs; well they were equally emotive as well! If I’m going to sample another cod dish in the future it has to be cooked only by Gustav, that man understands cod like no one else.<br /></b></div>
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<b>A night at MsMarmitelover’s wouldn’t be complete without experiencing one of Kerstin’s historic moments. Here Gustav was accosted and challenged. As recalled by her-<br /><br /><i>''I just remember me shouting and drinking and laughing and asking if salty liquorice gave Gustav erection problems''</i></b></div>
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<b>Gustav’s facial expression suggested all Vikings are naturally impervious to the said dysfunction. Desserts!</b></div>
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<b>The pudding- Chef Trägårdh’s signature vanilla cheese cake with a rhubarb trio and white chocolate praline filled with liquorice. It was paired with a sweet and an intense Monteolivo Moscato d'Asti.</b><br /><i><br /><b>Disclosure- I’m not keen on rhubarb but the salty liquorice somewhat contributed to me licking the platter clean.</b></i></div>
<b><br />I had a great night and it was one of the best dinners I’ve been to in a while. Thank you MsMarmitelover for the invite, big hugs and thanks to Gustav and his intern Jay for the amazing dinner. And likewise to both the lovely <a href="http://www.mariazihammou.se/" target="_blank">Maria Zihammou</a> and Anna Hjerdin from West Sweden Tourism Board and VisitSweden. As well as hey! to my two other dining companions, Maria Grist and Sienna.<br /><br />Tack och adjö, does anyone have the phone number for Saga Norén?</b>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com6tag:blogger.com,1999:blog-4701357792339034077.post-70546317292889443652012-05-06T08:20:00.000+01:002012-05-06T08:20:14.738+01:00Hanoi Café<div class="separator" style="clear: both; text-align: center;">
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<b>To love Vietnamese food is one thing but to gain more cognition about the Vietnamese people themselves goes much deeper than just a bowl of pho. Ever since I noticed the huge refugee camps in Malaysia housing the boat people back in the 80s, I’ve always been intrigued by my South East Asian neighbours. I knew that they were never allowed to settle in Kuala Lumpur because of the fact that the Vietnamese (primarily Buddhist) might disrupt an already awkward balance of ‘harmony’ dominated by the Muslim majority of Malaysia. Sadly the Vietnamese were perceived as yet another threatening Chinese tribe and like an additional kick in the teeth, they came bestowed with communist leanings (communism in Malaysia is defiled and illegal). Over the past three decades I've learned to respect and admire the Vietnamese British, the trauma of the 70s and 80s experienced by the first generation of the Người Việt Hải Ngoại only went further to enhance their reputation as a resilient sort. They’re hardly one to sit by idly or be spoon-fed by the State and end up perennially as spongebobs; no, they are naturally entrepreneurial and resourceful. And like the Chinese community before, the Vietnamese British have established themselves by setting up successful businesses revolving around the restaurant and food trade.<br /><br />The majority of the Vietnamese folks residing in Hackney and South East London hail from North Vietnam and this is the part of the country that is also responsible for such illustrious dishes like phở, bánh cuốn and bún riêu. As Londoners, we are extremely lucky with the ever-growing number of Vietnamese eateries appearing and thankfully the food served is usually reassuringly authentic. Of course, a so-called ‘Vietnamese’ dining companion or a seasoned Hanoi traveller might snootily disagree, but I don’t give a toss because I wholeheartedly enjoy going for a Vietnamese in London every week. And lest I forget, Vietnamese cuisine found in London is definitely less approximate than its Indian, Thai or Italian equivalent!</b><br />
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<b>Hanoi Café is run and owned by a North Vietnamese family. It has been around for over eight years and that’s despite its ‘homage to the 80s’ style dining room. It’s always practically empty whenever I turn up and remains the least patronised of any restaurants on the <a href="http://bellaphon.blogspot.com/2009/04/pho-mile.html" target="_blank">Pho Mile</a>. This bodes well for solo diners, agoraphobic sufferers, or cynical anti-socials like yours truly. Hanoi Café obviously know a thing or two about survival by selling only six bowls of noodles daily or could it be due to the regular flow of fully-paid and ghostly diners that turns its competitors into green-eyed monsters!<br /><br />The food served at this place is pretty much faultless and everyone of them delicious-</b><br />
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<b>Bò lá lốt- grilled beef wrapped in betel leaves.</b></div>
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<b>To find out more about lá lốt and other Vietnamese herbs please click <a href="http://www.leluu.com/2012/05/basic-vietnamese-herbs-in-my-kitchen.html" target="_blank">here</a> </b><b>for an indispensable read </b><b>.</b></div>
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<b>London’s cheapest soft-shell crab dish can be found at </b><b>Hanoi Café</b><b>.</b></div>
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<b>1 x chilli and salt crab at £3.50!</b></div>
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<b>The beef pho.<br />Beautiful broth but annoyingly let down by the cheap quality meat.</b><br />
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<b>Bún Chả cá Lã Vọng - grilled pieces of fish then pan fried and served with bún (rice vermicelli), salad and herbs.</b></div>
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<b>When it comes to monkfish for the masses, you cannot beat farmed catfish for its taste and value.</b></div>
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<b>Gà kho sả ớt- chicken simmered with lemongrass in hot blistering chilli sauce.</b></div>
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<b>Hanoi Café is as authentic as Vietnamese goes in London and it’s a great place to sample the holy trinity of South East Asian spices of lemongrass, chillies, and garlic. Its hidden service charge is not something that I endorse but nonetheless it’s my kinda secret tip off. Enjoy.</b> </div>
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<b>98 Kingsland Road<br />London E2 8DP<br /><br /><a href="http://www.scoresonthedoors.org.uk/business/hanoi-cafe-london-420973.html" target="_blank">scoresonthedoors</a></b>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com098 Kingsland Rd, London Borough of Hackney, London E2 8DP, UK51.52997887750022 -0.0770920515060424851.529670377500217 -0.077709051506042487 51.530287377500223 -0.076475051506042474tag:blogger.com,1999:blog-4701357792339034077.post-37966724530516050012012-03-31T07:38:00.000+01:002012-03-31T07:38:24.355+01:00Burger & Lobster<span style="font-weight: bold;">If I were an animal I'd be a lobster because I’m noble (self-assessed no less) and fancy a bit of negligible senescence. But then again-<br /><br /></span><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">'Tis the voice of the Lobster: I heard him declare</span> <span style="font-weight: bold; font-style: italic;"><br />"You have baked me too brown, I must sugar my hair."</span> <span style="font-weight: bold; font-style: italic;"><br />As a duck with its eyelids, so he with his nose</span> <span style="font-weight: bold; font-style: italic;"><br />Trims his belt and his buttons, and turns out his toes.</span> <span style="font-weight: bold; font-style: italic;"><br />When the sands are all dry, he is gay as a lark,</span> <span style="font-weight: bold; font-style: italic;"><br />And will talk in contemptuous tones of the Shark;</span> <span style="font-weight: bold; font-style: italic;"><br />But, when the tide rises and sharks are around,</span> <span style="font-weight: bold; font-style: italic;"><br />His voice has a timid and tremulous sound.</span> </div><span style="font-weight: bold;"> </span><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-style: italic;"><br />Lewis Carroll</span></span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />Oh dear, tremulous and whatnot, the lobster is therefore hellishly foolish and thus a condemned creature. That said; its deliciousness which will never pass into nothingness, has its ‘easy prey’ tag to thank for (or not).<br /><br /></span><div style="text-align: center;"><span style="font-weight: bold;">Lobster is an ancient creature</span> <span style="font-weight: bold;"><br />Eating lobster is a luxury </span> <span style="font-weight: bold;"><br />Luxury is an ancient notion</span><br /><span style="font-weight: bold;"></span></div><br /><a href="http://www.flickr.com/photos/bellaphon/7030129155/in/photostream"></a><div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7030129155/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGZtVDZvlaYNlUA7mGyNgg1jdAdMbgf8dic0uzD6umE_4CY0Dr55-_B84vsatoHnmmILuqJ-Mm2a10GGMQLsJFLIoWNFF119qWJLhLDe0YflChe0f80OcJu2EbMQDWJ9QsQX3X2hwg2Q/s400/DSCN1671+%2528904+x+686%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776421340147698" border="0" /></a><span style="font-weight: bold;">Burger & Lobster needs no introduction and if I’m to sum it up, it has to be one of London's best cheap eats.<br /><br />Where else can you find a lobsta dinner for less than 20 quid?<br /></span><br /></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OACGHBTphzxuZYu1buGbb82avzkuJkjHQhOMntrak9gNJ3lGt9-MV38mxlkcOaoKxKyMoBp65vgri6LY54f4-mIw8Lesrc2Oxbt41dwY5fT80-xqmtvW0P8DIowrzfchHERP74OdQh4/s1600/DSC00184a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 354px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OACGHBTphzxuZYu1buGbb82avzkuJkjHQhOMntrak9gNJ3lGt9-MV38mxlkcOaoKxKyMoBp65vgri6LY54f4-mIw8Lesrc2Oxbt41dwY5fT80-xqmtvW0P8DIowrzfchHERP74OdQh4/s400/DSC00184a.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776739725344466" border="0" /></a><span style="font-weight: bold;">There’s the Thermidor for £19.99 from Marks and Sparks...</span><br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoaeKmi_sDlcz6bdQ3d1vWPnRPntnRCBydaKlxubVlR5BVT0tXm2LIMrk3DCqOB0JDuAbS1oVBIe5BbYr_HfgW1bJ2_x7ItLF_xqb4Q0a3VwvFSFhE7XEzeFucRFkWBsraYel7TkwWc0/s1600/DSC00186a+%2528848+x+977%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 347px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoaeKmi_sDlcz6bdQ3d1vWPnRPntnRCBydaKlxubVlR5BVT0tXm2LIMrk3DCqOB0JDuAbS1oVBIe5BbYr_HfgW1bJ2_x7ItLF_xqb4Q0a3VwvFSFhE7XEzeFucRFkWBsraYel7TkwWc0/s400/DSC00186a+%2528848+x+977%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776731961543426" border="0" /></a><span style="font-style: italic; font-weight: bold;">...or the dressed Canadian for the same price.</span><br /><a href="http://www.flickr.com/photos/bellaphon/7030114217/in/photostream"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/7030114217/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 353px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JffsjgWK4vtcCxjINEuyefIq3KLAbTq1tWncIdka1-fRoV7K28q65qFZhGZriol8iqdvUdEjVcZ3Wbi6nNvUmL2ghqYrW9zwJKe9J5GjYpzPN2C6hka1xsAww8x81YA8FmsHMnDfXug/s400/DSCN1735b+%2528889+x+1008%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776726717687058" border="0" /></a><span style="font-weight: bold;">Lest I forget, the £16.80 Lobster Noodles from <a href="http://bellaphon.blogspot.co.uk/2009/02/crispy-duck.html">Hung’s</a> in Chinatown</span>...<br /><a href="http://www.flickr.com/photos/bellaphon/6884015776/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6884015776/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 353px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYbYs_Cw9sX5fRAdYBH2lF8WxmHSElA40HqMlvjykMwtsNgiAKxcoGlebxTQdTfNmo8WKQNIdt8tx7JH4LWMBBMiTGxA5vfT9LZkLtpYbn5rzOhjw7veDVEq6gEvkaE3JTGtb4uXvmlQ/s400/DSCN1731b+%2528889+x+1008%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776720194381154" border="0" /></a><span style="font-weight: bold; font-style: italic;">...augmented with enough noodles to feed more than 1 person but sadly let down by the flavourless lobster that was quite plainly harvested out of the the freezer.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7030130771/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN-ajXoGLt1TJDKS4CALcGqfaEZn1tlQO6ghqHdYVqe9H4xIW7Q7ccpCbcR3u_-4XNV8Tr1ewR1rqyslechnmArsq9ykgjffToqktQXGfFi8hdmcKt-6ROx6GAzi1x8qJwBovx7aE7KU/s400/DSCN1674+%2528904+x+686%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776414981593602" border="0" /></a><span style="font-weight: bold;">Or the most complete caboodle of joy for 2 tenners plus 12.5% service.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7030132899/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreJJ9eAqSNXJQBB6taftcrNuOG0e9z5lf2ObiC6bCupZCmLzQdwe0OdnPPFl0H_ht3SPxfXwoBcU_J9bGPBTyG26Piga66CHBzS0znMh11JVUicJMf9pocHbUQpDrjFBMfTafmw5dw44/s400/DSCN1678+%2528904+x+686%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776412931646578" border="0" /></a><span style="font-style: italic; font-weight: bold;">The lobster came with crunchy greaseless chips, a wonderfully dressed salad, and the ambrosia quality of the lemon and garlic butter. The crustacean, first steamed and finally grilled was outstanding. It was delectably sweet, fresh and generously large (it must have taken the poor so and so at least four to five years to reach the size). And to think, there I am gloating about this magnificent beast and it wasn’t even native but Nova Scotian.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6884034690/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU36_DB7o_BssmUCYBQmRINXF4KtgSDnPpAsA-8LDZZFiNwVDl6CZKMp8HPP_gi4IXEeDbtI1dhaVUE8ssodfovbs-pmsyWe-mcvycI9OSPbFg3wuUYh9QstRaoNBsXudKqjjQELrhIA/s400/DSCN1684+%2528904+x+686%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776402214872546" border="0" /></a><span style="font-weight: bold;">The Burger or a Goodman one by any other name.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7030137297/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Jj4SOvIBqot0vzNZOfxKq75FswwafKl8ANACEVeLH7Ha1jyYP6B_FrcvgclWg1qajapwRmIiUFezoI7hAhNR8Jx8MPJmpmEB9jLuZuUEBiHJvHiab_rNPMBI4e1SlAq2v_2yz1wkEnM/s400/DSCN1682+%2528904+x+686%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776393863485986" border="0" /></a><span style="font-weight: bold; font-style: italic;">It too came with the excellent chips and salad that accompanied the lobster. The burger was ordered medium rare with optional cheese and bacon requested at no extra premium (I know, the world’s your oyster for £20!). It arrived mooingly rare and was frightful enough to put my dining companion off. Which meant all the more for me and I happily scoffed the whole thing. It was a very good burger but not quite as good as <a href="http://www.flickr.com/photos/bellaphon/6329368219/">this</a>.</span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7030144993/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6VXtgMICM9vZje3COdeydqTWTGIkdsqkHmEUxoUg__OMf5EmIRe14Kz6nLjDsokOdwlV2RGI45owocCm_Ya_z71kYBWDrYkjPQOyWrXyKV1xFR9UzS0oPfcZy35htjY8BaKX3ExkcHY/s400/DSCN1689+%2528904+x+686%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5725776108878014162" border="0" /></a><span style="font-weight: bold;">If I were an animal I'd be a pig at Burger & Lobster instead. Highly recommended.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfSoDJZ08vPM9dNKo5peLCRKYcgSviMyNex1SoV5s9TG2d_U8NB1iIhAzlER6Mt_U1DGsHS3GKJCreE3dbVrEnfUzQNkw_u6Kr5l2vWsnlG13LDEnvQJZcIBaknVslU8qxZPJ0FWV0mY/s1600/Image1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 84px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfSoDJZ08vPM9dNKo5peLCRKYcgSviMyNex1SoV5s9TG2d_U8NB1iIhAzlER6Mt_U1DGsHS3GKJCreE3dbVrEnfUzQNkw_u6Kr5l2vWsnlG13LDEnvQJZcIBaknVslU8qxZPJ0FWV0mY/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5725775929372931810" border="0" /></a><br /><span style="font-weight: bold;"><br />29 Clarges Street<br />Mayfair<br />London, W1J 7EF<br /></span><br /><a href="http://burgerandlobster.com/"><span style="font-weight: bold;">burgerandlobster.com</span></a>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com1tag:blogger.com,1999:blog-4701357792339034077.post-25858379264042483112012-03-21T07:35:00.001+00:002012-03-21T19:29:09.197+00:00Busaba Eatviet<div style="text-align: left;"><span style="font-weight: bold;">Just a little over two years’ ago Viet Hoa embarked on a total re-branding exercise and abandoned the canteen-for-the-proletariat identity it had thrived on for about eight years. Whilst the majority of its contemporaries on <a href="http://bellaphon.blogspot.co.uk/2009/04/pho-mile.html">The Pho Mile</a> remained faithful to this formula Viet Hoa decided to attract more of the Hoxton’s and Shroeditch’s hipsters to its doors instead and proclaim-<br /><br />We proudly welcome fans of Aphex Twin and the Gavin Turk brigade to our family-run restaurant that serves freshly cooked ethnic food and a service which complies with your lifestyle and every whim.<br /><br /><span style="font-style: italic;">IOW- free WiFi, music playlists, exotic Beerlao, and amongst other things, the loo…a latent one that is but cunningly executed.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6855074106/in/photostream"><br /><span style="font-weight: bold;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAXx2SuhqGkF4-8-bsmPXTq9ryC2LuRdNznlQ6Re3lJU4bw1oZL7tnUZhYVDWL8PoUIKwoaScEJUVW05KViVX1iezLXD7AJ_xLzUkuw2CbyBj79Thb_6r8DvAlsrDog6_VX4_S1exuTE/s400/Viet+Hoa%252C+Kingsland+Road+E2+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5722095269626541218" border="0" /></span></a>If <a href="http://www.flickr.com/photos/bellaphon/3133493185/">Alan Yau</a> were to start a chain of Vietnamese joints then the above would be it right up his street but Viet Hoa have nipped it before he can utter Busaba Eatviet. Viet Hoa is divided into two sections, Café on ground level (where I have always dined) and the Mess in the basement, which adopts a plusher dining experience to take on the likes of <a href="http://bellaphon.blogspot.co.uk/2011/03/viet-grill.html">Viet Grill</a>. I must say that two years on it still looks pretty ok and almost none of the wear and tear that are normally associated with the use of cheap and compromised shop fittings </span><span style="font-weight: bold;">were evident</span><span style="font-weight: bold;">.<br /><br />I don’t care much now for the the rest of the food served at Vietnamese restaurants in London but at the very least the pho has to be good.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6855075426/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6855075426/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUTK-ON7ltINf6sT73nxB_enqqBMYM-YStePtm7nGP9tGRyQJmwpVO1IUwM0BoZH93wxK4crkMVf20tykdOQm7M-JmbOsCJo9hxRdvpz99-3fpcnO-tUf-fruNxy5ApEGwjSUHJ15wJw/s400/Viet+Hoa%252C+Kingsland+Road+E2+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5722095122831776402" border="0" /></a><span style="font-weight: bold;">Banh cuon-<br /><span style="font-style: italic;">It was woeful and poor. Discarded strips of nondescript hor fun </span></span><span style="font-weight: bold;"><span style="font-style: italic;">noodles </span></span><span style="font-weight: bold;"><span style="font-style: italic;">thrown in with a tiny amount of juliennes of Vietnamese sausage and a nominal ‘yawn yawn’ salad. A good and proper bánh cuốn should and always be presented like <a href="http://www.flickr.com/photos/bellaphon/5344902976/">this (cannelloni form)</a> and taste out of this world but sadly the above took the piss.</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/7001192845/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7001192845/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKJET4EWxyhnVOAYi_vubz58P0bDvfIlDBupbGal3_6KUyBqmeWII1h8BkSExsltdlgui6rbGDi-J1kYeFuYnXpnWaEpLY4yFPqe4icQ-NHlHUXtNLpNXIGfQzUnXZDUFGMMdiLjhyjs/s400/Viet+Hoa%252C+Kingsland+Road+E2+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5722095120212293746" border="0" /></a><span style="font-weight: bold;">Chả cá Hà Nội-<br /><span style="font-style: italic;">Grilled fish Hanoi style (or for the occidental diners you’ll be offered sizzling salmon instead) served with a generous rice vermicelli salad.</span> </span><br /><a href="http://www.flickr.com/photos/bellaphon/6855076298/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6855076298/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR1TjQjWYJgpORAHVNC7NQX7D2Kkzc0HR3Hjo3DVYgAnaMzFZIB1ohyphenhyphenFNoG8x5b9OAUVhCWo5Hp9GCs99-lr9HNctf0VZ2elKTice_yWFAZtEhzZJWfjr9PiMi5MzIR_LVFgE18S2S3g/s400/Viet+Hoa%252C+Kingsland+Road+E2+fb.jpg" alt="" id="BLOGGER_PHOTO_ID_5722095109772371826" border="0" /></a><span style="font-weight: bold; font-style: italic;">The fish in question, like tilapia, is one of the world’s most intensively farmed varieties otherwise known as basa, pangasius or plain catfish. The dish whilst potentially good was beautifully seasoned and ‘herbed’ but badly let down by the fish that tasted as if it had been frozen and thawed over and over again.</span><br /><a href="http://www.flickr.com/photos/bellaphon/7001193783/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/7001193783/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5APj587V2mOroULGzoWNEnDLg7u4LCoQsdt6iV4rmtn53MXtkSQZAqGvYAu_PpOWHGE4WBQKUxBi007YzyeM20ZcnZ-apy0fbpjfIUupvyGSAGJvC-wk-VpkF2oPuOrr3_ytMiOdMVYE/s400/Viet+Hoa%252C+Kingsland+Road+E2+gb.jpg" alt="" id="BLOGGER_PHOTO_ID_5722095096386880146" border="0" /></a><span style="font-weight: bold;">The pho</span><br /><a href="http://www.flickr.com/photos/bellaphon/6855077304/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6855077304/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfEJjmNZ0kc24RQrXQm6Ix-8goczj7NWTPyb9W98FTeqkNJdsF3iAHjBv5P9Y4hThi1y3dyPrW2WlPcJiNI5yX54yEgGN4n0muRkRsMQMrS0iIgMeDtsddNHYTYP5vWzlqChr3hFp_vw/s400/Viet+Hoa%252C+Kingsland+Road+E2+hb.jpg" alt="" id="BLOGGER_PHOTO_ID_5722095093057241618" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">A good visual test for a half-decent bowl of pho is that the broth should exhibit a hue that’s similar to jasmine tea. And when it comes to matters regarding the olfactory perception and tastebuds, the bowl should also possess a perfect balance of savoury-beefy yang and aromatic fresh-herbs yin. So good things abound; for there was the depth of flavour, good beef chucked in, al dente hor fun, freshness of the ingredients as a whole, wedges of lime instead of shortcuts like lemons…it was simply a dish worth slurping loudly and deliciously.</span></span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br /><br />The pho at Viet Hoa is very good but that’s all.<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTLR_lhQWOTQxeAWSmxTEf3IeK-gv8mFqgJpekzjXHjS1tE6xtqxi_zkLjQFDkL3K0SQs0Lu20Jo-owmbwWNRs6m4FH6SChv1lle_Gubz3O7wkZbonTgnDjeEGBBmNQH51xjUtc9_iXY/s1600/image0.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 122px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTLR_lhQWOTQxeAWSmxTEf3IeK-gv8mFqgJpekzjXHjS1tE6xtqxi_zkLjQFDkL3K0SQs0Lu20Jo-owmbwWNRs6m4FH6SChv1lle_Gubz3O7wkZbonTgnDjeEGBBmNQH51xjUtc9_iXY/s200/image0.jpg" alt="" id="BLOGGER_PHOTO_ID_5722094847787309426" border="0" /></a><br /><br /><span style="font-weight: bold;">70-72 Kingsland Road<br />London E2 8DP<br /><br /><a href="http://www.viethoarestaurant.co.uk/index.html">www.viethoarestaurant.co.uk</a><br /><a href="http://www.scoresonthedoors.org.uk/business/viet-hoa-cafe-london-420905.html">scoresonthedoors</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com0tag:blogger.com,1999:blog-4701357792339034077.post-73761351683455749742012-03-10T08:37:00.001+00:002012-03-10T08:42:54.044+00:00New Fook Lam Moon<span style="font-weight: bold;">New Fook Lam Moon is a longstanding Cantonese restaurant in London’s Chinatown and to the Chinese the name conjures up and preserves a degree of assurance; ‘fortune arriveth at the door’. The restaurant’s strong reputation, as acknowledged by its large and loyal following of Chinese customers, is based purely on the consistently good <a href="http://en.wikipedia.org/wiki/Siu_mei">roast meats</a> it excels in. Unfortunately a majority of the above only come in to takeaway their favourite siu mei as opposed to dining in to avoid the dull and formulaic Cantonese dishes that only the gweilos would embrace wholeheartedly.<br /><br /></span><div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6967901283/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FJ2KZBitrqncSsKApXQU2HslciCUWhyphenhyphengLHANMyccJHmLO5ZW5MJkL6xaV4x4OSdu97cJ4Jl48-9gAO_xysXcqwxRI5RgIMl9Grk51rXgP7p997zJDi5Cqy2TM-CuQuI3rEE8Wd6KuSo/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+1aab.jpg" alt="" id="BLOGGER_PHOTO_ID_5718033366117978338" border="0" /></a><span style="font-weight: bold;">Thankfully the owners possessed enough foresight and invested in the talented abilities of the Malaysian Chinese kitchen staff to include a chef’s special section of predominantly but enticing Malaysian dishes like <a href="http://pissingprawn.blogspot.com/2009/09/200909.html">Mamite Prawns</a> and Asam Curry. This post reflects the specials’ menu.</span><br /><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">Few pointers-</span><br /><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">This is a smallish restaurant and it's ideal for solo diners.</span><br /><span style="font-weight: bold;">Service is pleasant for Chinatown and never condescending.</span><br /><span style="font-weight: bold;">Like <a href="http://www.flickr.com/photos/bellaphon/2907307815/">Wong Kei</a>, tea should be gratis and that’s regardless of one's race, creed or colour.</span><br /><span style="font-weight: bold;">Service charge at 10% duly noted.</span><br /><span style="font-weight: bold;">Slices of oranges served free at end of meal.</span><br /><span style="font-weight: bold;">The final bill is always itemised, clear, precise and never dodgy.</span><br /><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">What I’ve eaten here-</span><br /><span style="font-weight: bold;"></span></div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/4283269952/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPB8Vh4vaAWLSf24NhmNQiTvRCur_5ymXWklxidGJEhmtuSj0zm8pGGpLNKvllyQ4hI-4u6puSp0I1sOTU-jpWY265Cn0PQBAtQQYvBepMZQGiIA7S6SuE_ltu7V5LOdg8um3X71ePUc/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+aa.jpg" alt="" id="BLOGGER_PHOTO_ID_5718033722668413250" border="0" /></a><span style="font-weight: bold;">Takeaway of excellent roast duck and luminescent but moreish cuttlefish on rice. £6.50<br /><br /><span style="font-style: italic;">NB the roast pork here is absolutely outstanding and they’re unusually chopped up finely instead of the usual unwieldy chunks found elsewhere.</span><br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6967901761/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhuxVMXPD9LkMmoJVAQxO5vkL9a3oi6xhBaVx_Oz9D3_ToA_xutAUYnbkcYy-bQH1ONHC4c49EySlcndTrecrFbw3XiSxl9wj3V0K0sm2X2HNrVv-N-3Ge6cpA0GT9SWc1NIq6Plk4Jg/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5718033360663962290" border="0" /></a><span style="font-weight: bold;">Singapore Laksa at £7.50<br /><br /><span style="font-style: italic;">One can specify yellow egg noodles or rice vermicelli or both. The laksa here was ok but it lacked the usual richness (coconut milk gone awol) and the frightful looking pieces of overdone aubergine didn’t bode well. The best laksa in London still resides <a href="http://www.flickr.com/photos/bellaphon/4538317731/">here</a></span>.<br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821779232/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35slHzhfFz1R7UjVJyt-ckpds1pREvNCuzj8PVWZaHxEEbHQjRnd9Sb8WlYa0-OnztkknhinB6YIW9wjmF9Qy051K0EEsrV4byTM3TcXHIqafvqgvrUCjyx_RzsYKx36xtsym7QWz2yU/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+a2ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5718033354196881410" border="0" /></a><span style="font-weight: bold;">Hainanese Chicken Rice at £6.50</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821779492/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-tOQSa0CdiFaTUDODWRAM0AZvq7e9YZs41itSVdTtFASAKPesUU9ZokMRwnT43IgSju6wHqkkPskmK9V94UzEMbo8E7-AlyLfIEzZ7Ee9mrJup1Y3bCtIhpSo5F2-NhOARy7qyRkxfo/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+a2a2b.jpg" alt="" id="BLOGGER_PHOTO_ID_5718033351696507074" border="0" /></a><span style="font-weight: bold; font-style: italic;">This dish is off-menu. The sight of the slightly pink flesh and near-red marrow spells all kinds of mad panic but at least it was faithful to what the original Hainanese recipe of South East Asia intended. And before you scream ‘yikes!’ I’ve never experienced any food poisoning from eating Hainanese Chicken Rice anywhere in the world. Anyway the chicken was ‘slippery’, juicy and moist but if I were to be pernickety then an older hen would be more flavoursome than the juvenile battery bird found above.<br />Hainanese Chicken Rice comprises of four components- the said chicken, the rice, the broth and the chilli dipping sauce. Disappointingly the dish at New Fook Lam Moon came soupless and the chilli sauce was lame (devoid of ginger and garlic to give a kick and zing). However the generous portion of rice was wondrous for it was sticky, oily rich and relentlessly chickeny; the golden hue comes from the addition of chicken fat. For the all-defining chicken rice experience you’ll need to go to Malaysia, Singapore or Thailand but the one at New Fook Lam Moon is pretty commendable for London’s standards.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821779926/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwjZizFZyGvUxqCzOCyJw9s9pWGGO5zcgg4z8zt2iSxz6ulbh34UG8L_2cp5D4S_J-sSH40WjDaSSdSZsBZfvXLqUjZVojcQyczsqAimxqC31hSdlDpaXUo-ZDdXRM-XE1IU23b1vXLk/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+a2acb.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032931654556722" border="0" /></a><span style="font-weight: bold;">Nyonya-style Fried Noodles with Prawns at £7.00<br /><br /><span style="font-style: italic;">It baffled me as to why the restaurant chose to call it so as it was basically <a href="http://en.wikipedia.org/wiki/Char_kway_teow">Char Kway Teow</a> spiced up with loads of <a href="http://en.wikipedia.org/wiki/Belacan#Belacan_or_terasi">belacan</a>.<br />In fact there’s even Goulash on their menu and that should read classic Cantonese braised beef brisket instead (without any paprika whatsoever but soy sauce, star anise, etc.). These guys don’t do themselves any favours!<br />That said the above dish is potentially one on the most authentic Char Kway Teows I’ve come across in London -smoky, lardy, and unlike an overrated example like <a href="http://www.flickr.com/photos/bellaphon/3364324436/">here</a>, it was deliciously fulfilling. Furthermore, the inclusion of six juicy king prawns was enough to make the above excellent value for money.</span><br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821780318/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mUsogtmlxOKXxMwL7tixg1pqjfFNrMtNcziScBzfGlauOkQMJYcgYXpZqrGf9zTIlzMyagTkq7rSRo2cVQv-xzBtruj_hbZmLZgeiwPIqko-iWy4nmPLExslzF10HewwCcDgpKiMglw/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+hb.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032925242915154" border="0" /></a><span style="font-weight: bold;">Bak Kut Teh served with slices of <a href="http://en.wikipedia.org/wiki/Youtiao">fried dough sticks</a> and a large bowl of rice at £8.50</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821780678/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYHxpWQdUQrenPPotxp2XNF61625K-UlzG5SnYaAhU9Qu3pfCx9CYl17RNruGaGqQhcpheWipWr2nBP3y3jneGLKl1aOuLFNnLlw4PHf_oh9XOT2xNMDVK_a8scC4bMU_1YovNrVyRwA/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+ib.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032921102259378" border="0" /></a><span style="font-weight: bold; font-style: italic;">This classic ‘meat bone tea’ soup-dish is vehemently revered by my tribe, the Hokkiens. I’m not going to dwell on it but you can read about it <a href="http://en.wikipedia.org/wiki/Bak_kut_teh">here</a>. In brief Bak Kut Teh is an acquired taste that’s brings together the porky nirvana and the alarming decoction of a traditional Chinese herbal prescription in one pot. The version here was ok; a tad too sweet and so obviously made with the aid of a ready-mix herb and spice packet that can be purchased in Chinese supermarkets.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821780918/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxfaaql52Ccb4orKRjL40pJ1Gmik9tokvBN2WR8OYr6kJ1s-29krnwKOrJbn4rv_JtZ-zBNew99WTPb9C7smbiAdGczzojdzcfBagmHS9i2hOC1WOACasjN8Wa_LH-a0v06Hu7KbNRwo/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+bb.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032915124716914" border="0" /></a><span style="font-weight: bold;">Petai Beans and Minced Pork in Sambal Sauce at £11.50</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6967905185/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVByzTMzy8UPvuJ51jpKKj9-4Y5W60U-2_zPb8DkYqy5v0z-CR7HIoamHDCsZDYM453gEKzOBuW5wd5qRbIhUOuKMh7KsevXU6vpPCMz25u2B7OYakazxMQ-GEnvWO3vHhWojAD3HNF0/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032918763577618" border="0" /></a><span style="font-weight: bold; font-style: italic;">Has Anthony Bourdain tried petai beans, no I don’t tink so! In all, this pungent and spicy dish was an accomplished one- the beans were buttery, bitterish and nutty; the pork whilst not maddeningly spicy was quite luscious. You’ll need loads of rice to soak up the excellent sambal sauce. Loved it.<br /><br />A note about the little known <a href="http://en.wikipedia.org/wiki/Parkia_speciosa">Petai Bean</a>-<br /><br />Its permeating properties make the aftermath of eating asparagus positively fragrant, the petai beans are responsible for the mother of all offensively malodorous consequences when burping, urinating, farting and pursuing number twos. Or in other words it’s a sure-fire way to be excluded from society… permanently! Best of luck pals!<br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6967905509/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVKdXukXAq5_nRokwvFTA5mDa0NsrVcype5hEZ8jLviqklos4u1cI7aPjX785QIVrWYYy7NK5vNTLO_oxWk8CLv1zcTeUYPjeYXhUWEHZFsasFUW1T53vdR433uEfCTJEs-NFeDA0TGc/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032586543432450" border="0" /></a><span style="font-weight: bold;">Deep-fried King Prawns with Butter and Egg Threads at £13.50</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6821782972/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJnrIYh1bQN42quLxv9ZDRrC_GIj8k4FBEvy7_igCjpaAz70xbqN8wBSJhuk4w-0qIodZhASrXEtlO4IpwVBm6HgPbdg8FH-N4ZXbzMCDyI29H5m7t9_hfcmGk8G3VoTBFZ1fEE8yZIE/s400/New+Fook+Lam+Moon%252C+Gerrard+Street+W1+gb.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032584778496066" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">Best known as plain Butter Prawns. This is one of the best dishes introduced by the Malaysian Chinese and it was only conceived during the latter part of the last century. Whole prawns fried with a coating of butter and egg yolk and topped with eggy shreds, desiccated coconut and aromatic curry leaves. If you want it spicier then the bird's eye chilli on the side is there for the taking. It was a dependably exact dish that can be described as a ‘home from home’ effort. If 10 Greek Street charges £15 for 6 simply-grilled prawns (same size and I daresay provenance) and <a href="http://www.flickr.com/photos/bellaphon/6783315290/in/photostream">José’s three were 8 quid</a> then New Fook Lam Moon’s eight specimens are a massive bargain! It simply involved more work, creativity, prep, ingredients, etc…I digress.</span></span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br /><br />New Fook Lam Moon is joint that might not rewrite history but it’s still deservedly a little gem. Recommended.<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeZptOvOsSTZQGtwhOZ5NAdUgOzzlxnAwT4D0B5Ngh52rmBAdDiHMflHlxF87vAxrgymATGvVPr6ZPnEaFk49o-Egg9r-nyOSE-htdj6O_srJ3R6sUaVeqIhO7QfYbI6MiWOdCE0lmBI/s1600/Image1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 153px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeZptOvOsSTZQGtwhOZ5NAdUgOzzlxnAwT4D0B5Ngh52rmBAdDiHMflHlxF87vAxrgymATGvVPr6ZPnEaFk49o-Egg9r-nyOSE-htdj6O_srJ3R6sUaVeqIhO7QfYbI6MiWOdCE0lmBI/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5718032379310826786" border="0" /></a><br /><span style="font-weight: bold;">10 Gerrard Street<br />Soho<br />London W1D 5PW<br /><br /><br /><a href="http://www.scoresonthedoors.org.uk/business/new-fook-lam-moon-city-of-westminster-314535.html">scoresonthedoors</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com3tag:blogger.com,1999:blog-4701357792339034077.post-71891818663803024252012-02-29T23:12:00.001+00:002012-03-03T22:56:48.320+00:00Pizarro<a href="http://www.flickr.com/photos/bellaphon/6783298746/in/photostream" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtyn0lvH37FwWz6CEz4iEuu7cfQ-IiuZXWCB8TkBsFDkNxJGzD8u8qbske64NE-S0KLPvYMxErJD6qiy1G3j3h-GixsCTcf1aabTcOpRlJrz__XQDVEylBvb5ItBpDDmN6WeWmdjHkAY/s400/Pizarro%252C+Bermondsey+Street+SE1+aab.jpg" alt="" id="BLOGGER_PHOTO_ID_5714277058882629762" border="0" /></a><span style="font-weight: bold;">If I were to divulge about the top five world cuisines then Spanish wouldn’t figure. And if we were talking about the top ten instead, it would still lag behind the Japanese, Moroccans, Mexicans and dare I say the Vietnamese. Spanish cooking in general thrives on the best and freshest ingredients that doesn’t rely on unneeded complexities or the culinary rigmarole of the rest of the world’s best offerings. In spite of its simplicity Spanish cooking is also undyingly delicious. So it’s hardly a surprise that the clear majority of Spanish chefs who hold three Michelin stars have embraced rocket sciences and molecular gastronomy to achieve their respective merits globally; and to good effect I might add. Nicholas Lander, in his review of <a href="http://www.flickr.com/photos/bellaphon/5105941983/">Jeremy Lee’s</a> Quo Vadis for the FT said- ‘These are simple dishes that could be cooked at home, though they are even better when left to a consummate professional.’ Well, the statement sums up my experiences at Pizarro in its entirety.<br /><br />Quickie notes:<br /><br />To get there- crossing the Thames might be a chore too much for some.<br /><br />Ambience- a welcoming bright and airy jaunt during lunch but too dark when supping in the evening.<br /><br />Service- Smiley and pleasant but depending on where you’re sitting; if you’re allocated in some secluded corner facing Bermondsey Street then you might as well serve yourself or throw a tantrum.<br /><br />Drinks- Filtered tap water, choice of still or sparkling served free. High mark-ups on the wines and sherrys indicated a trigger-happy mentality to keep the restaurant’s bank manager smiling incessantly.<br /><br />Food-<br /></span><br /><a href="http://www.flickr.com/photos/bellaphon/6924265357/in/photostream/"></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6924265357/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QLT7s6BhoL9pkzvAb45LzIzwc17xqMYenoKV0Y9zThXpKh-GUtc9GZHZS93k7ns7ajPeyDo487TBoLtgFUbb8JkCHVqFscozCUFlol-VqjhgahVaZNfRiuy9nPGh8zlIVQO7uL273iY/s400/Pizarro%252C+Bermondsey+Street+SE1+bfb.jpg" alt="" id="BLOGGER_PHOTO_ID_5714277051956618930" border="0" /></a><span style="font-weight: bold;">The wonderful cover-charge-free enticement of radish and cauliflower was a good sign of what to expect.</span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783299936/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZJy7HTJb-kjjA67bn_lpGwNRYHdIjrcqkO2VWy5CF2qT2Hje5epUnEoGoxKoXwAmadxjBSAvqf_q3ItjxNAksP187G5v6Bke4AlDoBFHnQOsVd9A2Jk50y0O4bLyD39NvUfxEzm5iB0/s400/Pizarro%252C+Bermondsey+Street+SE1+cfb.jpg" alt="" id="BLOGGER_PHOTO_ID_5714277049040967890" border="0" /></a><span style="font-weight: bold;">Quail, Romesco</span> </div><div style="text-align: center;"><span style="font-weight: bold;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929419153/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9WY9A-BIUB7rDxXzVv8EKLre0LPWUR015vl8BVAB-gQjVDeQuIVFDBSKiZy4IsJfk24FKBbZoXkA-lxMOJ_ZgkOXFu2y3FiG1sYfzrDOR0XkaCdIpyh1ScqK2RIZB078VJ8rR1hjw9Q/s400/Pizarro%252C+Bermondsey+Street+SE1+efb.jpg" alt="" id="BLOGGER_PHOTO_ID_5714277048997746098" border="0" /></a><span style="font-weight: bold; font-style: italic;">The anaemic looking bird belied its looks. It was beautifully cooked and thus moist and succulent. The sweet nutty Romesco sauce lent itself an immense apricity to the dish.</span></div><div style="text-align: center; font-style: italic;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783305822/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONl2jn0z4309cglCTN65lhpQ63Ona8nk69DHEJrM6EC97UL0opyA5CA7vSpXnqch3ObLiVgvoGgMy5REL4qYQ1CqGSy8EZc8AG9_qrSN0UL5QraxJSNAbl4n1MEs9PfL98dJwCl1nx_Q/s400/Pizarro%252C+Bermondsey+Street+SE1+ib.JPG" alt="" id="BLOGGER_PHOTO_ID_5714277044291792498" border="0" /></a><span style="font-weight: bold;">Salt cod, white beans, and spinach</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783306442/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kDE4xNIOnKVqWPWYhOszBxIRltw-cdLpfyd0lEfUbKYhEN3uTP-nIWv3G7XM5Vc6lTdS0ppmqrPd5OE5FuU-9FxVKRs6AJ5i3UKY9DuwNV-Kqw-XdoMco-wBfD4r8Bj3lJ0pvpRNu0k/s400/Pizarro%252C+Bermondsey+Street+SE1+j2b.jpg" alt="" id="BLOGGER_PHOTO_ID_5714276795431806514" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">The way the fish flaked so easily with the slightest of fork-nudges was a joy. Simply marvellous. It was a dish that was reassuringly rewarding created out of a combination of subtle tasting ingredients. And if the pescatarian disciples of the Dukan Diet had a sacred dish in mind, this would be it.</span><br /><br /></span><div style="text-align: left;"><span style="font-weight: bold;">The next two dishes ordered are José Pizarro’s favourite dishes at the restaurant-</span><br /><span style="font-weight: bold;"></span></div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929422401/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ERJlA2Q1wMeewu170Xki5DQExlz1t7u9dUwFruK2Q4ono0Moz6_ZXycwVeoEj0OjnKvwvUCubC61X1ChyphenhyphenaBdpPmeM1FI0O5CQJJIuqMa4HKuS1MTRhq5zl5htfX7Q-yM-BH2BIfPKI4/s400/Pizarro%252C+Bermondsey+Street+SE1+ffb.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276790396812498" border="0" /></a><span style="font-weight: bold;">Duck livers, capers, Fino<br /><br /><span style="font-style: italic;">Potentially another finely concocted dish that made me wish I was a humble peasant instead of living in W2 and faffing around with sliding doors. Fresh, sharp and earthy. This dish would’ve been fit for kings except that the livers were a little overcooked for my liking.</span><br /></span><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783311794/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsbbAUafC-q1SJnxce1JX_trtFbr15ElTUctobRcMg0mko7oBXpuc7nqNUqldA8ZlsgmzlbmErPm642YUuurTZnNM4VWAbInOSIm1icYfOhNnqHC4UHPId6ufhMLpyMivRLOWR03cYyA/s400/Pizarro%252C+Bermondsey+Street+SE1+lb.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276784740156258" border="0" /></a><span style="font-weight: bold;">Lamb, lentils, radicchio</span> </div><div style="text-align: center;"><span style="font-weight: bold;"> <span style="font-style: italic;"><br />Lamb should always be cooked like the above; no more and no less. Impressive. However I was brought up on Sunday Roasts so where’s the gravy? And if the omnivorous disciples of the Dukan Diet had a sacred dish in mind this would be it.</span><br /></span><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929430255/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-xjBx9AeCnDsj-LYWAFvFZa7hAyqUnMkbhdIQVuRFnnKP8fDx0GBf89uPenAbjthm-F_QEbaUq2p5uosc7tGdmqUzLeRM7rQExFpsEwSdwXa7VBtuZ3q0_JM2QrRH9q4Zpkj_YYbvLg/s400/Pizarro%252C+Bermondsey+Street+SE1+mb.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276781629010722" border="0" /></a><span style="font-weight: bold;">Dessert of Vanilla ice cream, Moscatel grapes, PX<br /><br /><span style="font-style: italic;">Sweet as hell but devilishly momentous, so much so and for my sins, one of my crowns broke in half. I blamed the almonds and injury lawyers were as a matter of fact, not consulted.</span><br /></span><div style="text-align: left;"><span style="font-weight: bold;"><br />The second time I came back here the gaffer, José, was grafting his dues in the kitchen. Psychologically, the food can only get better and it did. Can I also say that Sr. Pizarro is my height, i.e. shortish…elation exclaimed!</span><br /><span style="font-weight: bold;"></span></div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929431105/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2yOgTPKupaKbMSIa97e1bdXp2KKavUWmpcl-gvUvM_l1x3G-DDu42hwHUb47aO1ncOWcsSwtbeVkuDPUAiTpoA6fZpFv2XtRPRJrv6-kYzMd3JbsgC8TW3sZjykGFRcNjlTVyp-NVqA/s400/Pizarro%252C+Bermondsey+Street+SE1+ob.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276779179499650" border="0" /></a><span style="font-weight: bold;">Croquetas<br /><br /><span style="font-style: italic;">José’s version was very good. Then, so too is Miguel’s, Jesús’, Santiago’s, Javier’s and Enrique’s but I love <a href="http://www.flickr.com/photos/bellaphon/2570275283/">this</a> the best because of the bacony bits.</span><br /></span><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783314432/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNpsmiMiNZbJw_UQF4oYjzzy5QcfpFB54l8s2SG5MbeFNt5GC20GjzdIFG5glVBcjQNjznjUNqiN6alAlmhlh7owEk_N4G_lX5cdNsrMawt2nCmlN7GirOt-He7xCV2JqzCj3bxvMkGA/s400/Pizarro%252C+Bermondsey+Street+SE1+q2b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276472414318482" border="0" /></a><span style="font-weight: bold;">Lamb’s tongues, red onion, gherkins</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783314864/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6Fkhwd5n6m_pvB3URqgHFI-HD6_uQhJp4vYpwvfqboXpend5uBnn1B-rAQELd69wMNheIabKjHZ7MSLCABuDGLePgCcacF3CjNJxq7QS-BsDYwhe_DzhPlmgE6oIRxcLRcR7i5k-eN8/s400/Pizarro%252C+Bermondsey+Street+SE1+q3b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276471595234018" border="0" /></a><span style="font-style: italic; font-weight: bold;">A dish whereby adjectives can do no further justice to. Memorable. A redeemable dish for those who have an aversion to lamb (taste nowt of and guaranteed) and for those who sigh about the myth that surrounds the melt-in-the mouth tedium.<br /><br />NB just don’t bite your own tongue when enjoying.</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783315290/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzt2UXeF0s6sKKWYKrkATFar9MYygkW_iumueb5kVHN2d57uOOl5N22Jldo3emDfyTgNZqKiX4etO5CqZmMD6ep1wb-yYgwHmEdCqtxSJBcOXmQRwsyefM-rxMmy3-76feAOq7nMBqG8/s400/Pizarro%252C+Bermondsey+Street+SE1+r1b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276466042595458" border="0" /></a><span style="font-weight: bold;">Prawns, crispy Serrano ham, piquillo pepper</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929433495/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSd9yTLjoJxqAu3QT_2cVoj0V35qQTdFHnx62aj21ZDr3F1mofgcaeADusJI06tcqh4ZJ8TP3-zA6bZfGGl-C-F0qcyBxR0UYFP5cLgtjS-OjYi2pF993uO7O1V0G4zQRF0HgCmz9XpI/s400/Pizarro%252C+Bermondsey+Street+SE1+r2b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276461809555746" border="0" /></a><span style="font-weight: bold; font-style: italic;">Impossible to share let alone oneself. The prawns may be not be the fabled <a href="http://adospasosdelparaiso.blogspot.com/2009/08/palamos-y-la-gamba.html">Palamós y la gamba </a> but they were one of the best I’ve tasted. Perfectly cooked and seasoned, and the crispy Serrano was beyond a tease! The only problem was…</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929434221/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLnn0BagSVVGA8vCW4aARDSwYXW94vzMDULxYzsRLCe3NkfpOJu98SM2msaayjob5vm4KJVevX1J8ToYA-KZ0JPZ1Scxiw9KuynaHnR3ZLcNxOVjk6oG3DAtDHgU5v6b7C1qCdxNPFKc/s400/Pizarro%252C+Bermondsey+Street+SE1+r4b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276460302965410" border="0" /></a><span style="font-style: italic; font-weight: bold;">…Michel Roux, Jr. has left the building!</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783317128/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTa1q6zQeguRoylIl2-8DQ-MOQtu53Nwk7rv8W0PIC6eP2pJ_GkOCw4fBqfD1qyO24Pd4WKpusUdrBA0U3h0XgD-m_G0NTKb4JV1aXcmlCjOciVCAhyphenhyphenzO2uRlO640b9nuxu9Whi16REU/s400/Pizarro%252C+Bermondsey+Street+SE1+s2b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276058637156242" border="0" /></a><span style="font-weight: bold;">Lamb, roasted winter vegetables, salsa verde<br /><br /><span style="font-style: italic;">José loves his lamb, faultless and right up there but once again-</span><br /><span style="font-style: italic;"><br />‘Love me tender,</span> <span style="font-style: italic;">love me sweet,’<br /><br />So, let's chant-<br /></span> <span style="font-style: italic;"><br /></span><span style="font-style: italic;">Gravy! Gravy! My kingdom for some gravy!</span><br /></span><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783317616/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LHHd8P1KmN1dWdpRx-0i6mP3FY5vNi076dJiY2uqv-DAw3XoIsANeKSWdEvq0fFUhI5xvdH0z1JPzT4VXwKbi2R1YDYhlUcfmoPaiNKo2C4li5Xje6PJ6RCAqCc22byDarNTTx72eqg/s400/Pizarro%252C+Bermondsey+Street+SE1+t1b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276053541239426" border="0" /></a><span style="font-weight: bold;">Iberico pork fillet, mashed potatoes, peppers, almonds</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6929435749/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc6NpAtXRK9GchQXccu1t_xuMFsXnshVeoLOS2FZyyl4z34ae0x3B4cG7JXuJZv5NkCqibwiBpFwKG8P9SUXEGvk4vRUWx8AyoXggwZJXPyrcqELnR7HVvTaE12S-asM_c4du-qMJgYg/s400/Pizarro%252C+Bermondsey+Street+SE1+t2b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276049884354034" border="0" /></a><span style="font-weight: bold; font-style: italic;">Heaven is akin to eating near raw pork without the fear of trichinosis. It was boar taint at its finest, a perfume no longer offensive but inviting and luscious. Blimey, how do the Spaniards get away with this sort of thing, I’m numbed out but overwhelmed. Although it was not exactly the much hyped <a href="http://www.flickr.com/photos/tehbus/6937988541/in/photostream">Pluma Iberica</a> it was still a brilliant dish. The mash was in itself a standout star, it was made and seasoned so well that MsMarmitelover would love and envy at the same time.</span> </div><br /><a href="http://www.flickr.com/photos/bellaphon/6783319740/in/photostream/"></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6783319740/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DdpkV3caJX2nZY3Qyrb4bWQaiItUkVbjEzwheRm_vH_kbtiVkckDLGK5J6nWfK68MMKEQBBwB6RRrMZpIT3slvfaA4caWSonT1S4BBJplsmYEIZWXJhszFwFjlfqtYq3gzgV-yblSCY/s400/Pizarro%252C+Bermondsey+Street+SE1+u2b.JPG" alt="" id="BLOGGER_PHOTO_ID_5714276048420029522" border="0" /></a><span style="font-weight: bold;"><s>Cambridge burnt cream</s> Crema Catalana</span><br /><span style="font-weight: bold;"></span><br /><span style="font-weight: bold; font-style: italic;">Words <s>desserted</s> <s>desert</s> dessert me- like a child, I liked, liked and forver will like.</span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />Simplicity at its best; that’s Pizarro. Highly recommended.<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CobX56QYa4smxnu-1igJxqBCz8oEiiq77nVyHFNMYx9FOOYzOCN8G87qtI2EIfN8AjxUtWzvxSsabYBK8xZ5oQquMReZlNQmErrHH-tQEMqijvWSJUSB35DujQx_ecwACZIkx2niFH4/s1600/Image1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 102px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CobX56QYa4smxnu-1igJxqBCz8oEiiq77nVyHFNMYx9FOOYzOCN8G87qtI2EIfN8AjxUtWzvxSsabYBK8xZ5oQquMReZlNQmErrHH-tQEMqijvWSJUSB35DujQx_ecwACZIkx2niFH4/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5714275733328318818" border="0" /></a> <span style="font-weight: bold;"><br /><br />194 Bermondsey Street<br />London SE1 3TQ<br /><br /><a href="http://www.josepizarro.com/restaurants/pizarro/">www.josepizarro.com</a><br /><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com3tag:blogger.com,1999:blog-4701357792339034077.post-65565988845562583032012-02-18T07:42:00.014+00:002012-02-18T11:46:13.072+00:00The Set Lunch at Hereford Road<div style=" text-align: center; font-family:Georgia, serif;"><div style="text-align: left; "><div style="text-align: center; "><span style="font-size:180%;"><span style="font-weight: bold; font-family:'times new roman';" ><span style="font-style: italic; "><span>'</span><span>'Poor and content is rich, and rich enough.'' </span></span></span><span> <span style="font-weight: bold; font-family:'times new roman';" ><span style="font-style: italic; "><br />William Shakespeare</span></span></span></span><br /><span style=" ;font-size:100%;" ><span style="font-weight: bold;"></span></span></div><span style=" font-weight: bold; font-size:100%;" ><br />Feeling brassic?<br /></span><a href="http://www.flickr.com/photos/bellaphon/6892868027/in/photostream" style="font-size: 100%; "><br /></a></div><span style=" font-weight: bold; font-size:100%;" ><a href="http://www.flickr.com/photos/bellaphon/6892868027/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8heEaXDTJU0JiVo71uS_Pwn2rhZNkIpys3BTfHXRQMitiVua2qMGW0MHhokdDgKIZfIYlyXiyUAT3t_KbgJ7i30eJGdkx9Xx2irs5MGdHJgrwDaGTkty9lSmaCAGKYTIywKlavuTHeHc/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184531052853810" border="0" /></a>Well let's rejoice and celebrate one of London’s best kept secrets- Hereford Road’s Set Lunch. It’s the most perfect food-lover’s respite from the tedious uncertainties to do with the age of austerity. </span><br /><span style=" ;font-size:100%;" ><span style="font-weight: bold;"></span></span><br /><span style=" font-weight: bold; font-style: italic; font-size:100%;" >Three starters, three mains and three puds- 2 courses for £13.00 or 3 courses for £15.50 and only valid from Mondays to Fridays.<br /><br />And if you’re really über skint then there’s always the Express Lunch- a main course, a glass of wine and coffee for £9.50! (In reality a tenner isn’t really enough so make sure you have 69p spare…12.5% whatnot withstanding). </span><br /><span style=" ;font-size:100%;" ><span style="font-weight: bold;"></span></span></div><a href="http://www.flickr.com/photos/bellaphon/6892868903/in/photostream/" style="font-size: 100%; font-family: Georgia, serif; "><br /></a><div style="font-family: Georgia, serif; font-size: 100%; text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892868903/in/photostream/" style="font-family: Georgia, serif; "><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cpWCvvDSTHtZIrKsFlzoEpXKuhliqmiK9bV3fa3tl8eMnLyfI7Xz6zR1hCbtZP3C9pMJsp3EUsguQFyz7YOXZkHfdGY6N96TSrGQUdybeSRGrMiMjuGfoCfLNKlYjW9KD8NusScLNXs/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+bb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184523878937218" border="0" /></a><span style="font-weight: bold; "><span style=" ;font-size:180%;" ><span style="font-style: italic; ">''...bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.'' </span> <span style="font-style: italic; "><br />Elizabeth Russell (née von Arnim)</span></span><br /><br /><span style=" font-style: italic; font-family:Georgia, serif;" >Welcoming warm bread and butter served correctly at 21ºC. Gratis and no cover charge, all sorrows disappear thereafter.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6892870703/in/photostream/" style="font-family: Georgia, serif; "><br /></a></div><div style="text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892870703/in/photostream/" style="font-size: 100%; font-family: Georgia, serif; "><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyqhYzIcpN9uZY3k_nr9HzYEjVUQ-CWV8O_9HCn8Aer1i9X5IrHi6V-LED5491GWTX3dQWG77oZV3LmXFHKC93ha_LJHZHjDdd80b5PllIQQayx9pGGNvF2jnfmeQaJqn9kQiW_xiLRs/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184521956302578" border="0" /></a><span><span style="font-weight: bold; font-style: italic; "><span style="font-size:180%;"><span>''Divine Providence has spread her table everywhere, not with a juiceless green carpet, but with succulent herbage and nourishing grass, upon which most beasts feed.'' </span> <span><br />Thomas More</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/6892871639/in/photostream/" style="font-size: 130%; font-family: webdings; "><br /></a></span></span></div><div style="font-size: 100%; font-family: Georgia, serif; text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892871639/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LGkk-gTGAS5wJeRS0CC2hyphenhyphenqni5Bl8GjJuwS6V2HhA4QTOkduuQqdsP_rWvEZMx3yTCfyuzAcXcpwqGQs8-gX6tmiie59oTzIf6LnxsEYhdg5k_fw3vV7a52ALLj17te_2Y7jFmZTxic/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184503614066994" border="0" /></a><span style="font-weight: bold;">Starter of Suckling Pig and Watercress Salad</span><span style="font-weight: bold; font-style: italic;"><br /><br />Wonderfully dressed salad with a generous amount of tender meat and take note, the raison d’être (crackling) was not omitted. Sometimes if you’re lucky enough you might find Deep Fried Calf's Brain or Lamb's Sweetbreads on offer instead.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6892873771/in/photostream/"><br /></a></div><div style="text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892873771/in/photostream/" style="font-size: 100%; font-family: Georgia, serif; "><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BlnrPbZvX3DuwsUAoZKm-ni7ypxPGVGHs8VN1HZ1A-wRYuMiNC7ymxU_118tHqDWA5J894b1qjpZc375XOrN41U6OddZ3hLRF3sgx5xPkc5nZuCgND2BSDrRXvy-qtnI0OFpiKHdYqI/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+gb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184499372905490" border="0" /></a><span><span style="font-weight: bold; font-style: italic; "><span style="font-size:180%;"><span>''My favorite animal is steak.'' </span> <span><br />Fran Lebowitz</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/6892875709/in/photostream/" style="font-size: 130%; font-family: webdings; "><br /></a></span></span></div><div style="font-size: 100%; font-family: Georgia, serif; text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892875709/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9iPyMFgsP5QeYI9XTU4dRtAnzBf4rezHidQKRdbKR28oxEnh1XJJj2LVVYbqKkfMIe7D2p-bTnrblMvpokwkXcB-9Ofaubxt_hdjb65WebPtd_Y537amlez2RiSlaQYvYXWws66sH-o/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+ib.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184089846678082" border="0" /></a><span style="font-weight: bold;">Mains of Onglet, Chips and Aioli.</span><span style="font-weight: bold; font-style: italic;"><br /><br />We call it skirt and the Yanks, hanger- but the French, as always, have a way with words like the sweeter and more euphonic sounding enticement of onglet! Despite the alien nature of the grain and being a little tougher than the usual cuts of steaks, it was packed full of beefy flavour and tasted superb. Accompaniments included great chips, a token leaf salad to comply with the 5 a Day campaign and an excellent garlicky aioli. Capital punishment applies to those buffoons who insist on having the above steak cook beyond medium-rare.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6892879077/in/photostream/"><br /></a></div><div style="text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892879077/in/photostream/" style="font-size: 100%; font-family: Georgia, serif; "><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeFF6BNZu4xBP9aIGNGoSJo8O05q0V5ywcWtTTXev-FuhALwUkG56TNavQjMKzoJGPhFgJFsI2MOoPB4iU8veH-2WHrUAdkFV9qpqmy37E2kwi__KLzzHQ5Y2lMwamJEJIEchvikN9XM/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+mb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184087978489154" border="0" /></a><span><span style="font-weight: bold; font-style: italic; "><span style="font-size:180%;"><span>''A dessert without cheese is like a beautiful woman with only one eye.''</span> <span><br />Anthelme Brillat-Savarin</span></span><br /></span></span><a href="http://www.flickr.com/photos/bellaphon/6892880029/in/photostream/" style="font-size: 100%; font-family: Georgia, serif; "><br /></a></div><div style="font-size: 100%; font-family: Georgia, serif; text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892880029/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZF6OouxEilKv2tLvQh4rQpOqDYxa5ttLCVuKN1K8vRadp6n49d4dWurzPXrb6dAIxoCJvSO9KzavtNUrm_asMIaotDbaI2b3w2zgCW6i-O3BCau8xruxtoXcxXFDJmGy5Q4GfueosAg/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+nb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184083966629250" border="0" /></a><span style="font-weight: bold; font-style: italic;">The hard to come by but excellent tasting Criffel cheese from Scotland, served with Italian <s>flatbed</s> flatbread. This was a decent sized piece of cheese on a plate and quite unlike certain rip-off artists like <a href="http://twitter.com/#%21/MsMarmitelover/status/164732744776159233">here</a>!</span><br /><a href="http://www.flickr.com/photos/bellaphon/6892877311/in/photostream/"><br /></a></div><div style="font-size: 100%; font-family: Georgia, serif; text-align: center; "><a href="http://www.flickr.com/photos/bellaphon/6892877311/in/photostream/" style="font-size: 100%; "><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8SkD3qWTV1CqWM-B7czTeKd_4_KrWiwpI-BP2vTXJDd6iSrToY4XXNq41N3v8IYyp1uD3xFbDU09jJZ7N0_baQ5IWPpBSFfQLxC1MujyostCgxk7TNCx0x1GD87Stz10f8wy-0j19eQ/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+kb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184075354046658" border="0" /></a><span style="font-style: italic; font-family:'times new roman';font-size:180%;" ><span style="font-weight: bold; ">Sex is beautiful. But at my age a good apple crumble takes precedence.</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/6892878171/in/photostream/" style="font-size: 100%; "><br /></a></div><div style="font-size: 100%; font-family: Georgia, serif; text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6892878171/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHNZPgpb-ck8WGbzmu5ym6yl-CYimiLA5BlhKch0M8is1fR5EEst6_EF_fyFG12nBg2LyzgdFTnTQVwrN7dyx20kGbkzOFNYLqdpo2OnTvNqR7udyAHhMUHZ_ceoMw906iiA6HNGTOSo/s400/Hereford+Road+Restaurant%252C+Hereford+Road+W2+lb.jpg" alt="" id="BLOGGER_PHOTO_ID_5710184076065519234" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">Apple Crumble and Cinnamon Ice Cream ordered from the main menu. It was piping hot, delectably sweet, soothing and had the crumbliest topping ever; it was with good reason the most ideal pudding to complete the proverbial last meal.</span></span><br /><span style="font-weight: bold;"></span></div><span style=" font-weight: bold; font-family:Georgia, serif;font-size:100%;" ><br /></span><div style=" text-align: center; font-family:Georgia, serif;"><span style="font-size:180%;"><span><span style="font-weight: bold; font-style: italic; ">''I would maintain that thanks are the highest form of thought; and that gratitude is happiness doubled by wonder.'' </span> <span style="font-weight: bold; font-style: italic; "><br />G.K. Chesterton</span></span><span style="font-weight: bold; font-style: italic; font-family:webdings;" > </span></span><br /><span style=" ;font-size:100%;" ><span style="font-weight: bold;"></span></span></div><span style=" font-weight: bold; font-family:Georgia, serif;font-size:100%;" ><br />Tom Pemberton et al, your restaurant rocks and long may you thrive! Thank you.<br /><br /><span style="font-style: italic;"><br />My previous review of Hereford Road as an à la carte diner- </span><a style="font-style: italic;" href="http://bellaphon.blogspot.com/2009/02/hereford-road.html">here</a><span style="font-style: italic;">. </span></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeSRgX9tDtCiyP0oTt3IIn30MYz-Z1KEUOV94O91m07p21l62HVsnqflKbnJ59zu5dzEcqSWwfcgsn4AS2vo23v2tlP3Yw-jX0BKyIZW8VJ1NzYuBnFqjU28_SZtLY57c5TcHpjxpVqg/s1600/Image1.jpg" style="font-size: 100%; font-family: Georgia, serif; "><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 93px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeSRgX9tDtCiyP0oTt3IIn30MYz-Z1KEUOV94O91m07p21l62HVsnqflKbnJ59zu5dzEcqSWwfcgsn4AS2vo23v2tlP3Yw-jX0BKyIZW8VJ1NzYuBnFqjU28_SZtLY57c5TcHpjxpVqg/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5710183659192599554" border="0" /></a><br /><span style=" font-weight: bold; font-family:Georgia, serif;font-size:100%;" >3 Hereford Road<br />Westbourne Grove<br />London W2 4AB<br /><br /><a href="http://www.herefordroad.org/">www.herefordroad.org</a><br /><a href="http://www.scoresonthedoors.org.uk/business/hereford-road-city-of-westminster-314218.html">scoresonthedoors</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com2tag:blogger.com,1999:blog-4701357792339034077.post-80230881741346007212012-02-10T09:05:00.002+00:002012-02-13T08:15:15.215+00:00Gaby's Deli<span style="font-weight: bold;">Let’s say a prayer and help save Gaby's Deli.<br /><a href="http://www.flickr.com/photos/bellaphon/6847889561/in/photostream"><br /><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 321px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGSSIqp0P3o5OgNz7jEKv5D7HFuKF9nLJTFdvt2xO1K_BEhJZaUoJmXtPsqKhJC56PVtWVlv1NWOHn77zSmAEEtcbEocBHhKgbAKqUYJL5PfikqWqvpr4BgHKckDHAqaLLwhINtyZQGo/s400/Gaby%2527s+Deli%252C+Charing+Cross+Road+WC2+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5707226678041823090" border="0" /></a>If you’ve been banged up for a consideration stretch somewhere in the Altai Mountains then you best read about the above <a href="http://www.huffingtonpost.co.uk/helen-glaberson/gabys-deli-closure-london-fight-on-more-food-chain-_b_1246229.html">here</a>, <a href="http://www.guardian.co.uk/commentisfree/2012/jan/18/in-praise-of-gabys-deli">here</a> and Norm’s biased review <a href="http://www.telegraph.co.uk/foodanddrink/restaurants/9042010/Restaurant-review-GabysDeli-London.html">here</a>.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6847892873/in/photostream/"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6847892873/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EIILs-yfglDXf-gl3EAu31LRqk-M8pu60KOQlpoSBle_iQhpaRRUXHTl9qVZ4vP9ygK95iX4nWLmWBhPp_M_4oNEzCbRpDo_rFPnZK3F-oUCWS7I6FljiCwcNmvFhY_zjo47c3lYJbQ/s400/Gaby%2527s+Deli%252C+Charing+Cross+Road+WC2+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5707226673033133314" border="0" /></a><span style="font-weight: bold;">The </span><span style="font-weight: bold;">delectable</span><span style="font-weight: bold;"> falafel that begat Gaby's enviable </span><span style="font-weight: bold;">reputation</span><span style="font-weight: bold;">.<br /><span style="font-style: italic;"><br />Although I’m no groupie of the houmous stuff- but I’ll happily scoff Gaby’s version with a malicious satisfaction every time</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/5768432994/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/5768432994/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj37E2rIfedV9umcnUUdM7H6uh3pa74SsqKow7RdJRtxR_0TFc8mSUL1ApXko2199AO1iAdA8hpdSheR_xKiCIUfFwZxkqnR6B6nM1U2Dnd0hLzHT2oH83bKqRjEPUOKPxif-_Kr-DFis/s400/th_1328813120_th_30b3b881662f73df9cc446af8f94342d.jpg" alt="" id="BLOGGER_PHOTO_ID_5707226669365915442" border="0" /></a><span style="font-weight: bold;">The salt beef.<br /><span style="font-style: italic;"><br />It too substantiated Gaby's status as an institution.</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/6847893889/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6847893889/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kfoIcjlgEO9wMAsMoObo0QNxgQlCMvSUhpUxA-uCykDutXysLVm3YFUe7nVGsKysmUmHrhdOY4s2dTqKesLui_Ze0kCWZRaeQ0f6H52JO9lCE4ilUesN_ohXUa6il1_gO6D2PVG-SyU/s400/Gaby%2527s+Deli%252C+Charing+Cross+Road+WC2+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5707226660930917314" border="0" /></a><span style="font-weight: bold; font-style: italic;">It may not be the <a href="http://www.flickr.com/photos/bellaphon/3309870740/">be all</a> and <a href="http://www.flickr.com/photos/bellaphon/2905186505/">end all</a> of salt beef sandwiches but it’s still pretty good. I suppose the ideal time to sample the above at its best is between noon and 1pm when the beef comes straight out of the bain-marie; it’ll always be succulent, moist and gratifying.</span><br /><span style="font-weight: bold;"></span></div><a href="http://www.flickr.com/photos/bellaphon/6847897139/in/photostream/"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6847897139/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjFlYAM3r3Ae9Fq48Ce9ytE6LlkiHKXiV11HLVlxzcIN8DQrNf4huH_C1gqNYDvgAP-aS_Ufc815yXVsPCGqSkF2gf3b59NBmZNxk2BOb8lNSRkBmMBOF1BnORHgaWqpKtBUgl-ZFc-I/s400/Gaby%2527s+Deli%252C+Charing+Cross+Road+WC2+hb.jpg" alt="" id="BLOGGER_PHOTO_ID_5707226656719239570" border="0" /></a><span style="font-weight: bold; font-style: italic;">The kebabs on offer here are unfortunately not in the same league as our Turkish friends’ efforts like <a href="http://www.flickr.com/photos/bellaphon/5762820975/">here</a> or</span><span style="font-style: italic;"><span style="font-weight: bold;"> </span></span><span style="font-weight: bold; font-style: italic;"><a href="http://www.flickr.com/photos/bellaphon/3884333209/">here</a> but Gaby's giant meatballs deserve a special mention for they were particularly memorable.</span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />So readers and Londoners alike, like the mother of all nudges goes- please sign the <a href="http://www.gopetition.com/petitions/save-gaby-s-deli-charing-cross-road-london.html">petition</a> and keep this place alive for years to come. Thank you.<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9BRWHbygbdq_rlDy602khu2Tajn-L_ZoVnqInJfkvoOVxXzkzzHcxv0mGTKGRlnM3f7NKS5DHhtx97ZFqy5tNYLO8gT7tQlDUgHo6-jfKR8y4iOn6x01xex8U7_PbgOFof-Sg6veyy4/s1600/Image1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 130px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9BRWHbygbdq_rlDy602khu2Tajn-L_ZoVnqInJfkvoOVxXzkzzHcxv0mGTKGRlnM3f7NKS5DHhtx97ZFqy5tNYLO8gT7tQlDUgHo6-jfKR8y4iOn6x01xex8U7_PbgOFof-Sg6veyy4/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5707226313290546962" border="0" /></a><br /><span style="font-weight: bold;"><br />30 Charing Cross Road<br />Soho<br />London WC2H 0DB<br /><br /><a href="http://www.scoresonthedoors.org.uk/business/gaby-s-continental-bar-city-of-westminster-312203.html">scoresonthedoors</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com2tag:blogger.com,1999:blog-4701357792339034077.post-5961069856183340812012-01-31T18:45:00.004+00:002012-02-02T16:42:26.476+00:00How was your Sunday?<span style="font-weight: bold;">Croydon Fun Weekend or #croydonfunweekend is the brainchild of <a href="http://twitter.com/#%21/Kake">@kake</a>. It’s an event that lasts for three days and brings together a gathering of friends to appreciate what Croydon has to offer. The inaugural CFW began last weekend and the itinerary was devoted to the pleasure of good food and drink. It was all too tempting to turn down an invite that included the likes of wine, curry houses, dim sum, sushi, pub crawls, cooking and of course great company.<br /><br />As I couldn’t make it on Friday and Saturday the following reportage is about the final day.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6794951725/in/photostream"><br /></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794951725/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ3RSelSOLUiTli7EcuGQ_b9SRnweeo9gJmE0YW5VPwhdhwpUE4dxonjdAsruMhMxbYM5rxg_voOjBvkLLdbYtjLr3bLzq92CycVjg3y8c_3HCbrQzD-Lcsj_wIEYrPS9ejSTY2X2ir4/s400/%2523croydonfunweekend+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776757992747346" border="0" /></a><span style="font-weight: bold;">Started the day with a ‘breakfast’ lunch at a greasy spoon.</span> <span style="font-weight: bold; font-style: italic;"><br />The sausages were piss poor.</span><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Grocery shopping on London Road followed-</span><br /></div><span style="font-weight: bold;"></span></div><a href="http://www.flickr.com/photos/bellaphon/6794953353/in/photostream/"><br /></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794953353/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1N5Y1o5ieVdAJAqElTDPRG_1h0YAUOfbEwcDZKPkYg_Gx8C3fj_J8o2fsHQRNjTNZWcVUdFMGaE7FLJwGpCfPRVA0AxSva69REWVmguVe4q8qnWdyTAidCZSOfwm7Rgbm1dMf8C-vEew/s400/%2523croydonfunweekend+bb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776749824291442" border="0" /></a><span style="font-weight: bold;">Palm oil<br /><span style="font-style: italic;">Apparently the Ghanaian variety is the best.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794954253/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794954253/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmly7TwcSnYvznxu76ujMGlP6rTignHeYqauP93tRqVdiL_Vcf7tD9J2x2ezOnpoDtTEyUGJ2KYzH8pbZ8rGTuw8pblG9oIUdYW-Za0Kf8ODz6pEdN7-g89QEhXmLgt3bHPnWdEHCCLmw/s400/%2523croydonfunweekend+cb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776721935381458" border="0" /></a><span style="font-weight: bold;">Head and shoulders</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794955177/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794955177/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtqc7juqWBFYJvHlaAlUVUGoLSX2seDPpLWRrCog3Lv_620vSrhPhKFwXZlpRU2Wd7x8FQorYiGp_c9evgiIsxB5lMIz7xyEKfPjrkaPc_HF7gKoPesHuX8af4_f-9urQh9iBPq6q9oA/s400/%2523croydonfunweekend+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776715881707858" border="0" /></a><span style="font-weight: bold;">Knees and toes</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794956057/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794956057/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2U_BT_hh1TvLrLH7wk3GIUxVzjW3N-2eWLCgFBCmPUo0rXUjOp8CqGGIvvZYgeh8KePyMmePbALGasDqCMo5pqGS1jr8szVFUy4UQPRS1LKINrwshBQD2tDs-H6oNL8w2lFfbO6oRYkU/s400/%2523croydonfunweekend+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776311866083794" border="0" /></a><span style="font-weight: bold;">A certain <a href="http://twitter.com/MsMarmitelover">person’s</a> idea of Hell.</span><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Back at Kake’s for the prepping and cooking-</span><br /></div><a href="http://www.flickr.com/photos/bellaphon/6794957055/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794957055/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlWci-dCT_uRNkRzsX7MlqhDgAhwby3-lXv3KrZBLDDKMM69KDwH1_J12ZSuwN-7Yw6eYbirU9wsWsWoOKkdajNd4faLO1iWvNHAmixwVIEWjHsFI5ot-WWu6vdFWH44cQjq467BHiXs/s400/%2523croydonfunweekend+fb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776302619140658" border="0" /></a><span style="font-weight: bold;">There’s nothing more laborious and tedious than removing the skins from black-eyed beans.<br /><span style="font-style: italic;">For a kilogram or so of the beans, it took the five ladies approximately 45 minutes to complete the task. So based on the National Minimum Wage, the effort alone was worth £23! I exempted myself from the chore pleading stinky hands due to being a heavy smoker.</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/6794957915/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794957915/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWorxq5NipIq271YmGc6gl2tvIW2GlZy1Lzn0F0rsQb3o6ICBesOxxOuVQ4XGQmriwOBQdy8z2VdvKU1Dtzign9p_cc_GrITZES4LVOnb-pQotoStsDyfu917OEwaOF-XDW55uaKDbNYc/s400/%2523croydonfunweekend+gb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776298972401714" border="0" /></a><span style="font-weight: bold;">Dried zobo leaves and petals (a species of Hibiscus).<br /><span style="font-style: italic;">The above is the primary ingredient of the popular Nigerian beverage also known as zobo.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794959055/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794959055/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEjoZ_BntN7iQh1oDL6phUABwLAIZ4Vyn0V_Q8zp1fDvu6c6TWTh7oAKNMFzt5oxwwbdq0rj21hf9ukRkpPqq8fxmExv5Nq-O3umVm8-mt1G7EhKn2HHjy1U_WQE4J2Ra4QdI5MZWATXecU/s400/%2523croydonfunweekend+hb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776292417438466" border="0" /></a><span style="font-weight: bold; font-style: italic;">What goes in the blend.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794959675/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794959675/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCq6_zSd7EECy_bYpkw_hjIPjNYrtD4Jve2AEgdpYhgTEDb4whyphenhyphenyN1vvu34xFptQDKOvGiOUqFUKRD3OjtjVCJLmOpC6mX0tiM8KMDGWcdPINANq2RkWeuZ_yR_sV_LIrcUMdfCU_kL0/s400/%2523croydonfunweekend+ib.jpg" alt="" id="BLOGGER_PHOTO_ID_5703776291638986818" border="0" /></a><span style="font-weight: bold; font-style: italic;">The zobo tasted essentially of a non-alcoholic fruit punch.<br />Refreshing when iced cold and heart-warming when hot.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794960421/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794960421/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuua4vsdJiXHTW9kkANxuPCdBVCUPSDZ-T7OuYKpzovTWGd5KspE86P2IT6lNEt6Lcjiq5kaViRgYKEKiiU7DCpkIh3qoPUHhA47stKdGd9gbgHbmfaboK3z2rhVfi5BU5ufvR-TqGTU/s400/%2523croydonfunweekend+jb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775977755129058" border="0" /></a><span style="font-weight: bold;">Kake’s fridge.<br /><span style="font-style: italic;">It was like an exhibit being showcased at the Tate Modern. The individual labels remind what’s currently in her fridge/freezer and further depicted by the quantity left of each item!<br />I can see Damien Hirst ripping this off.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794961263/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794961263/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fO3bRkrqX6Ub3H8V-6cxXhKlIBzT7pLvY0KqWn3n7o1IaSZrhTmu5o_o4mL1zY6W2lhyphenhyphenqji38GsBKQxIlD__MJn20Dm8TQpm-XKidAYCqbPRBva_z_HomyTOWVTF-qcc-OeHz90Mq7w/s400/%2523croydonfunweekend+kb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775970306233778" border="0" /></a><span style="font-weight: bold;">Rinsing the meat<br /><span style="font-style: italic;">I had to include the picture because I’m fully paid member of the Tripe is Beautiful Society.</span><br /></span><br /><div style="text-align: left; font-weight: bold;">Akara (black-eyed bean cakes) time-<br /><a href="http://www.flickr.com/photos/bellaphon/6794962007/in/photostream/"><br /></a></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794962007/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYhrTdsXhtHM_6YsMXixiCDUk5gikw9PLL-nPocfTUDbVcGZJtDe6FJ7fiJeIWJ3he8kLE8srFpIRwDhP5POZtCZkJf8KBwRRiTvZYANgjyOuGNHfrvZnOhi5LvIAe6sTIubCh6VK_UU/s400/%2523croydonfunweekend+lb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775966367001970" border="0" /></a><span style="font-weight: bold;">Blend of peeled black-eyed beans, onion, scotch bonnets, sweet peppers, and seasoning.<br /><a href="http://www.flickr.com/photos/bellaphon/6794962701/in/photostream/"><br /></a></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794962701/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNkooiCq33TxoaFsikrz8shPuB7YXMMeCazQg8hU79MlPgLWZXXmZPn8SGqwsSlSCqZ_oFmCd4D-cQObRiXNOly8J2x6JWxaPx9axWIz3OyjfGz_bOm3l2x3OEHPGDsMfplZpupgaY6Y/s400/%2523croydonfunweekend+mb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775961896644386" border="0" /></a><span style="font-weight: bold;">Blitzing the mixture</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794963515/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794963515/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbCBk65l-F9pPFXq_PTWCLKwM9t2voYZeIH69AUTOqKq68SllPL7idfdOOti_FL7Pp4FAw7K32mdZ8HpXAzfj0vYi8Yf0x-zfz3yCqeo89thF72N5kJbHEEG89ADRNH-kq7ZGfa-SKFY/s400/%2523croydonfunweekend+nb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775961307963954" border="0" /></a><span style="font-weight: bold;">Meanwhile the other dishes are on schedule</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794964235/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794964235/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SG6IUIyTUM9TfNvCr8vyEh9asp1UOJuFVDdN_a3Kt9Zix1zqdalk-viWxabJLzbdMif5Oo0Xr43udWMRfW5_UhnsMdShsTK6S8Drww0H2eItNtpB_zafHHyHc5hsoAmP8WOu8AeUTKc/s400/%2523croydonfunweekend+ob.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775659527576850" border="0" /></a><span style="font-weight: bold;">Here’s another painstaking task, this is Pern mashing the Iyan or pounded yam.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794965027/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794965027/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuCPj9QHRdgve8G_VktzCmHfR-LaEJcJbBX02EgfXm6spBGtEBulqsV5UUVj50RFUf_IUG0B4YsLpDTlLJ-D6QzFJkBPGoSFrRhOWmQhvI48nQ7gqtHNxCU4j4vIxa4cV1yqUV5ZdyEE/s400/%2523croydonfunweekend+pb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775655546704162" border="0" /></a><span style="font-weight: bold;">Deep frying the akara</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794965761/in/photostream/"><br /></a></div><a href="http://www.flickr.com/photos/bellaphon/6794965761/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YD5C1W46D19iT5FEBhdELj0xXrRSxVAhVS7Ue3RK56kUrvZ0He-6Q7SC25PXJP8_HQodoxENhCXvuxLC3-AMiVPpcf5nGDDgwidbWkszotZ4XXsLtjuWc-PsUPykjfyOs5ScKn-1K10/s400/%2523croydonfunweekend+qb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775651387482930" border="0" /></a><a href="http://www.flickr.com/photos/bellaphon/6794967529/in/photostream/"><br /></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794967529/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0aVRGalrV73F8H-tSXgaKdhu4CNP7jhzjeq0H0a68lKA3xEqwcoVQ9ZfurVqm-U0Fy0NpA8nECcIjgbqys0iT8iYGUtfWFBJOzQpNspCIkx4ooPdCrcgQBIt8i2H3-aJBRMXBLEOWjA/s400/%2523croydonfunweekend+sb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775652854148370" border="0" /></a><span style="font-weight: bold;">Et voila, the golden bean cakes.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6794976973/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794976973/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTnvXoJXDEXtNDeRmYpnqHCGPTW4WcCZhs4oulerr4yo7en1hCI-sc4NfPQgyidzSSvvgrEk7wstDGyaxqGQeSVALUHaB9effqLXPCLCkNrOA01NGHbgSjAa_PFZKqA2DqkkORRZhojA/s400/%2523croydonfunweekend+ub.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775646397562242" border="0" /></a><span style="font-weight: bold;">The Spread<br /><br /><span style="font-style: italic;">NB notice the bottled drinks on the top left corner, well I can’t put it better than the following- ''</span><span style="font-style: italic;"><a href="http://www.yorubagirldancing.com/2010/07/13/black-people-dont-camp-and-white-people-dont-drink-supermalt/">If you had to look up what a Supermalt is, you’ve proven my point. One time, I saw a white dude drinking a Supermalt. It was like… like… seeing a unicorn...</a>''</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794978573/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794978573/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NXLn757JVL-6hJKgUmLeT69-UUnVPpmsLE8Imy7uc1gSGXahXXrec8UsssTgsnOvOK9-0oeYfm8HoUUJkTvGp7inmUGmLXaSGDR1WLGBDjx9h-Nu-U1pYeq9S3Dq-Dh6uSIR4ZghNG8/s400/%2523croydonfunweekend+wb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775325502750386" border="0" /></a><span style="font-weight: bold;">Tomato Stew (comprising of chicken and lamb)<br /><span style="font-style: italic;">Don’t fall for the plain jane name, this delicious dish is not for the chilli sissies.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794980421/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794980421/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUYMt8DJOA1CKQNWhyzEoQCNIHlytzgzjMdItP3RYtB4JoRSx_Po6M8YcGSyMGP5vD9RGKHkI3H05C-CjEeDEv-4rUqKmgcLFhlU1ss-q1dcTqGgK57ffn-oWbkAZGslabaNYyuZYrD4/s400/%2523croydonfunweekend+xb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775322564404434" border="0" /></a><span style="font-weight: bold;">The Draw Soup flanked by the bowl of pounded yam and fried plantain.<br /><span style="font-style: italic;">The soup is made with okra and Ogbono seeds (bush mango) and whilst tasty it was rather challenging to eat, it had the same kind of consistency as a <a href="http://www.misslazy.com/_borders/drool5.jpg">bloodhound’s drool</a>.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794981267/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794981267/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lkfevuuii2ntQNjBnrojVhiTTbP-WEQHdMDFgY1NMh1xUyRMdP9zP-rAThLo0JntiCmMAWwxqRPc6nEb9xITTm4QneE7NphW3SZz284cWhQB7x1INJVSyBDGTiKerjWpZJ7ymER8Sw0/s400/%2523croydonfunweekend+yb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775319364439442" border="0" /></a><span style="font-weight: bold;">Egusi Soup<br /><span style="font-style: italic;">An amazing tasting protein-rich dish of goat, oxtail and tripe generously thickened with dried melon seeds. The addition of the bitter leaves was IMO, sensational.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794981953/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794981953/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-icifTeTp4CEC1in0m_TAk9ZM23h2JcjH8TBawpAfXd9jgFJHrxETIV96RKYjF_Mi7WKM_0JocKNCqkdlGgj7Mmjp4UZ92yaJEGT_LxYr9n4PLZDAObD8VaIx2Rw49u2o2EiUSLKe6a0/s400/%2523croydonfunweekend+zb.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775314749154338" border="0" /></a><span style="font-weight: bold;">Pepper Soup<br /><span style="font-style: italic;">With oxtail and tripe. This was the standout dish of the evening. It was herby, spicy and meaty. I’ll certainly try and attempt to cook it at home.</span><br /></span><a href="http://www.flickr.com/photos/bellaphon/6794983197/in/photostream/"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6794983197/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 304px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi182KQi7V3muXTi6J7oPCMvjIm29622ynN3ZPcpRFktfEEt3r7m76v6T8KKZKkaMiMDYz1Uu-sYlzgSedo5gvl1003CM1d_nZJIffLIHkDgBgmRY-aOYvOy4gu2irGU0kMVLRha-hbczc/s400/%2523croydonfunweekend+z2b.jpg" alt="" id="BLOGGER_PHOTO_ID_5703775307938037106" border="0" /></a><span style="font-weight: bold;">The young ladies who led the kitchen</span><br /><span style="font-weight: bold; font-style: italic;">Denise (sous chef) and Rafee (chef executive)</span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />My first foray into Nigerian cuisine and I’m hooked. I’ve also learnt that the Indians and Thais are not the only ones who have a total disregard to the Scoville scale when it comes to spicing their dishes, the West Africans are right up there with them. And not forgetting the use of cheap cuts of meat and justifying it to its full potential, Nigerian cooking is perhaps the original soul food with heat.<br /><br />Fun can be found in Croydon. Thank you Kake.<br /><br /><br /><span style="font-style: italic;">Additonal thanks to-</span> <span style="font-style: italic;"><br /><br />Rafee and Denise- great dinner and I shall retain the seeds in future when cooking with scotch bonnets.</span> <span style="font-style: italic;"><br /><br />Pern- your work ethic in the kitchen was mightily impressive.</span><br /><span style="font-style: italic;"><br /><a href="http://twitter.com/#%21/AlisonW">@AlisonW</a>- for suggesting I’m still young at 47 and giving me lift back to the West End. </span><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com8tag:blogger.com,1999:blog-4701357792339034077.post-64875167153251426472012-01-19T10:22:00.001+00:002012-01-21T13:24:23.050+00:00Granger & Co<span style="font-weight: bold;">Of late I’ve been solo dining a lot less as I’ve recently rejuvenated my dinner dates with <a href="http://www.blogger.com/profile/07595882288876011436">MsMarmitelover</a>. Of my entire regular dining companions she’s the most fastidious nitpicker and quite rightly so for she’s a prolific and thoroughly informed cook. Through her supper club and book, she has become influential and therefore deserves her place on the pedestal. But she’s also one who wears her heart on her sleeve and doesn’t suffer fools gladly…ask her a stupid question and she’ll hit you well below where it hurts with a snappy answer. She has a simple and very certain opinion about food related things, she’s my kinda pal.<br /><br /><a href="http://www.flickr.com/photos/bellaphon/6716174229/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYHcU693wg8VUXQQ0jN3i_5w-JcVRdzppqYx0UzHD4264q9mZWmqtcf6hFR9rc7tflxlaIRo14gH5lF-2kOo_DY3VEyEGEm7yfVgj-Okio66-0Hw9S0MMWGW75j2M_mStMtVkvgnxXAE/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091467675412322" border="0" /></a>My intense craving for eggs one Sunday morning led to my initial suggestions of either <a href="http://www.flickr.com/photos/bellaphon/5559133073/">this</a> or <a href="http://www.flickr.com/photos/bellaphon/5615672551/">this</a>, but they were vetoed because she’d ‘been there and done that, where else?’ We ended up at Granger & Co, we'd fallen for the rage about it.<br /><br />In a manner that doesn’t encourages a longwinded prose, we both found Granger & Co disappointing. In fact MsMarmitelover more so than I, she felt let down by the blandness of the food and the lack of feedback from the waiting staff. Personally I thought the service was more than ok, the white T-shirt-clad staff were still acclimatising and burning in, they were polite enough to all the diners and I daresay worryingly too meek to report back about our disgruntlement to their managers as well. This is after all an allegedly all-perfect but casual eating joint created by an all-perfect geezer (who can do no wrong) for the near-perfect chi chi luvvies of Kensington and Chelsea. Like Daylesford Organic and Nicole Farhi’s 202 on the same road, Granger & Co has become a sacred hangout of the Notting Hill fraternity and so to speak negatively about it would result in immediate deportation from the area.<br /></span><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716175163/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasIG4ax9L1qVg9PyICqG_qZ7O1hy14ApMFDJl-XclQwxcQVkL4BOGGwOzM9o7tx_M5rFoaEAts1DqFrIi5jS5CDa5GhMwnDsQqR7EOq8R2O5VaAOmWOCbTX-ExH8hVy1E0wKMyTaJ8-k/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+bb.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091464223161794" border="0" /></a><span style="font-weight: bold;">Bill’s Bloody Mary with Belvedere vodka.<br /><br />Fr<span style="font-style: italic;">igging expensive at £8.50 a glass! Any tomato juice bought off the shelf should have at least 20% salt in it to give it bite but the juice utilised at Granger & Co was probably of the usual organic sort sanctioned by the health-nazi brigade with absolutely no extras added; it tasted diluted at best</span></span><span style="font-weight: bold;"><span style="font-style: italic;"></span></span><span style="font-weight: bold;"><span style="font-style: italic;">. And as for the posh vodders - being forever and unashamedly uncouth that I'm, I couldn’t tell the difference between it and <a href="http://www.tesco.com/groceries/Product/Details/?id=260987390">this</a>. Incidentally my favourite Bloody Mary resides <a href="http://www.flickr.com/photos/bellaphon/4945789293/">here</a>. </span></span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716175809/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYggSHbyOaYQKg6ZoJi_MrNG4s0ndHY9JXqYCnXhmS0haS64rIetIDb1hDozMGj1mKSXHFxU6yUIZA_vZw4miNMrBuSWegmDNDWjPYKgNYVYD0xTaBhI75S9gA5GazjlnwO3fvkdpdow/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+cb.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091463232045586" border="0" /></a><span style="font-weight: bold;">MsMarmitelover’s ricotta hotcakes with fresh banana & honeycomb butter.</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716177675/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIvZTQHliLb8ytu_SREUFQAlQ2y6bp8KlabI2yH74iz74EKANKusyuqChmsA8j24aSH97CcInfML7j_4cnbLGTwn_LI08MEO07maZUoiwMzZ_JCX5d39Gei4R6QPHmREgTtA1hGOfZVo/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091282352672210" border="0" /></a><span style="font-weight: bold; font-style: italic;">This was a dish Lisa Markwell for The Independent described as ‘sweet pillows of joy’. Most pillows, whether as a slumbering accessory or purely edible, are a joy anyway but not the above. It was sadly less satisfying than this humble <a href="http://www.mcdonalds.co.uk/ukhome/product_nutrition.breakfast.134.pancakes-syrup.html">effort</a>. And what took the final piss was the total absence of Ms Markwell’s ‘unadvertised but very welcome jug of syrup’ to go with her pillows…MsMarmitelover, you’ve been undeservingly denied!<br />Poor.</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716180491/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjV0Syj-MukATacebiBb-mTlRkoQOxSkuCPSYki0pLDgu6OHzFTa3ypORzv1FN442tX1dP4RYyCfJajtafBRJGYPbataccwliYz8joTx8mJM9XbRWb5sdJzlnXze3l0YSIQpWN9wUEKHM/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+gb.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091282004057682" border="0" /></a><span style="font-weight: bold;">Fragrant fish curry with jasmine rice & cucumber relish.<br /><br /><span style="font-style: italic;">First and foremost, the cucumber relish was simply pathetic and lamentably perfunctory. The curry itself was Indian-inspired but the omission of fenugreek, garlic and additional chillies was hugely disappointing. I’m not denying that the dish was fragrant enough, the sprinkling of the fried shallots and coriander leaves were enough to assure one’s olfaction was still sound. This was one slapdash creation of mercurial proportions that took the piss of out my taste buds and wallet. </span></span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716181673/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfCdVWiRwpPfcxuWKlq_pG4-cElan-8Ps_9nOAdGPn6uXim-u35iUnWSiTchhr1ve5SreDQxhcyYiNvnRjpMWBMeZgAd01ZjTVoELX1ql6dGK2YSFgiPBiHOJ02EAoHSAQpWLwDVlk-k/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+hb.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091276996728770" border="0" /></a><span style="font-weight: bold; font-style: italic;">White Men Can't Jump and nor can they make a curry. If Bill’s intention was to create the best curry that’s both virtuously mild and bland then he’s been beaten a long time ago by the Japanese. He’s better off borrowing a few recipes from the Aussies’ neighbours of South East Asia or since he’s living in London now, traipse down to Southall and sample some proper masala fish.</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716178573/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOdZwbpI5HPHYJkDeS_P213L6RKtXo5yDljnypp_eqa_DccpzW_KlOHHc2u0z73ezClcT6LPOmspGfE4zCtMGTVHfZQc8WQruK7giXlYkpBJyMUgtGNmmkY162k_BiNCPy9rJ2iVdWmQ/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091273542790786" border="0" /></a><span style="font-weight: bold;">Scrambled eggs with sourdough toast.</span><br /><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6716179529/in/photostream/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP-Smol1jRnXL40MScOu-KWB9CqFjWGQlZT0DLQCNev0rcBgyYXm3w6zkollE6c1s7Gb-PPYnO9T8jBReDXiogxBJlnLErBLu84HsSZgjBNQDZVobRjQ3GHBL9bCYVN7kgnEkH_HHqPg/s400/Granger+%2526+Co.%252C+Westbourne+Grove+W11+fb.jpg" alt="" id="BLOGGER_PHOTO_ID_5699091273968552498" border="0" /></a><span style="font-weight: bold; font-style: italic;">I left the saving grace till last. Bill, the redoubtable ‘egg master’ managed to live up to his tag. It was the silkiest, creamiest and eggiest egg dish I’ve eaten. It was fantastic. When it comes to scrambled eggs, the man’s a genius!</span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br /><br />But would I come back, no not unless someone’s footing the bill. Granger & Co is affectedly trendy, fashionable, unavoidably pretentious and indignantly expensive.<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCRtpLfCe3ddS8WdNYJOi_TjTPIzKlF19tmKuHxqXO4N10S4bqcscZAqQPiWAzYYdfbiSW9NaJ88_86uMlAL4mB2p52jzZBkxmGpKFV5tQgHptjdROjuVinUWuVBzVZlSn22T05hCHso/s1600/Image1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 106px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCRtpLfCe3ddS8WdNYJOi_TjTPIzKlF19tmKuHxqXO4N10S4bqcscZAqQPiWAzYYdfbiSW9NaJ88_86uMlAL4mB2p52jzZBkxmGpKFV5tQgHptjdROjuVinUWuVBzVZlSn22T05hCHso/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5699090523535046834" border="0" /></a> <span style="font-weight: bold;"><br /><br />175 Westbourne Grove<br />London W11 2SB<br /><br /><a href="http://www.grangerandco.com/#">www.grangerandco.com</a><br /><a href="http://www.scoresonthedoors.org.uk/business/granger-and-co--436655.html">scoresonthedoors.org.uk</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com8tag:blogger.com,1999:blog-4701357792339034077.post-21432841630634622672012-01-08T11:31:00.000+00:002012-01-08T11:31:49.355+00:00Grand Imperial<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636676127/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm657qJQN254wJxrDiyDvNScOB40em2IrnlUfdG6B4o1t6hWqWD4Phs0rD3xHwtMJvXmk_bRMj2T4PBIDLpQxduaZD04Ksoq0RPGGC4QJ0JFV_cd_WrFuGA7w1zecVsk0vk6gf5EA9jwo/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+ab.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016885821827586" border="0" /></a><span style="font-weight: bold;">I remember a time when Golden Wonder Cheese and Onion Crisps were the bee's knees, when Bovril actually gave you strength with its original recipe, when a can of regular Lilt contained no artificial sweeteners but good old sucrose and when green-top milk was sold at corner shops. I am of course talking about a period that was a little over two and a half decades ago. Sadly for me these foods don’t taste the same to me now; they suck. They have either succumbed to the pressures imposed by government policies which ultimately led to a revision and overhaul of the respective ingredients used or in the case of the unpasteurised milk, totally removed from shops or supermarkets. Thankfully the song remains the same with the traditional Dim Sum chow I’ve grown accustomed to courtesy of Chinatown’s stalwarts like Joy King Lau and Harbour City. The Har Gau and Siu Mai served at these places still taste essentially the same today as they did back in the late 80s when I first had them, it’s perhaps the expectation, consistency and the underrated mediocrity of the related dishes that tempt me back time and time again. What I detest most is when people start to moan about the authenticity of ethnic foods served in the capital like the genuine articles are only to be found in their spiritual homes</span><span style="font-weight: bold;">. Well fuck that for a laugh, I’m grounded here in London and I have to make the most of it. Londoners, trust me, we are blessed with restaurants out there serving bloody good Dim Sum (and as good as the ones found in Hong Kong) such as Harbour City’s ethereal <a href="http://www.flickr.com/photos/bellaphon/6178129899/">White Flower Fish Maw Dumplings</a> or this highly divisive <a href="http://www.flickr.com/photos/bellaphon/3732671859/">Xiaolongbao</a> and not forgetting the <a href="http://www.flickr.com/photos/bellaphon/6067104572/">great all-rounder</a>.<br /><br />On New Year’s Eve and as nobody likes me I chose to elect solitary confinement for myself. I snacked on worms that were long, thin, slimy ones; short, fat, juicy ones as well as the itsy-bitsy, fuzzy-wuzzy varieties. And all ably digested with the help of a magnum of third growth claret. I fell totally intoxicated before I had a chance to pop a bottle of Clos du Mesnil (a blessing no less) and inevitably missed the countdown to 2012. As a testament to good wines quaffed, I welcomed the New Year without a hangover and proceeded with my usual routine of <a href="http://bellaphon.blogspot.com/2009/06/what-i-sort-of-ate-and-stumbled-upon.html">breakfast</a> and planning my usual Sunday lunch of Dim Sum.<br /><br />I’ve been meaning to go Grand Imperial since its opening a few months ago. I came here not so much for its fine dining concept but was simply intrigued by the name of the chef; not Randall or Randy (witty remarks withstanding) but abruptly Rand, yes Rand Cheung! So take heed, to disregard macheteed first names like Lol Jenkins, Geo.F. Trumper, Malc Elliot and now, Rand Cheung would be churlish.<br /><br />Grand Imperial is conjoined to the west wing of Victoria Station. It’s the flagship restaurant of the Thistle Grosvenor hotel; to me the Thistle Group spells two stars and the name Grosvenor, an esoteric five stars which makes the hotel 3.5 stars. The restaurant displayed a fair bit of opulence and grandeur, but since it’s a Chinese restaurant Sarah Lund jumpers and Simon Cowell's V-Neck will not be frowned upon. The service hierarchy is based on the Brave New World’s caste system-<br /><br />The suited Beta males are highly selective about who they serve (it was probably them who gave Giles Goren a nosebleed because he was ‘being white in ANY chinese restaurant’- Twitter 4/1/12) and they absolutely don’t engage in small talk.<br /><br />The black-uniformed Gamma males were simply there to honour your whims, top your drinks, hold your hands or clear the tables. They were efficient and friendly, and enlightened the diners with a weensy bit of small talk.<br /><br />Deltas were unfortunately an all female affair clad in off-white cheongsams. Their job is to deliver the dishes from the kitchens into the dining room and transfer them to the Beta males who gently plonk what you ordered on the table with a sanctimonious sigh. The Delta ladies were sadly an entirely muted lot.<br /><br />I’m confident that kitchen elves exist for a reason so Epsilons don’t figure at the Grand Imperial.<br /><br />And what of the Alphas? Well there can only be one and that’s Rand Cheung.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6636677053/in/photostream/"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636677053/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EE8wfBnF1Rq9A_1pYv4Pq58LySzI276RL097ejf9WbnLYsw6neP4WO07IDMrtjcm2F_S7Uf1jIhNqEwzkMQTsQcZ7BCDbkINj371joVpXBRBGCz2caWJzU-qXpKOyvWoYqiRLGDQrsc/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+bb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016783785811794" border="0" /></a><span style="font-weight: bold;">Grand Imperial currently offers eat-as-much-as-you-like Dim sum lunches for £16.80 (weekdays) and £18.80 (weekends) per person. One’s presented with a short but tempting menu of Dim Sum dishes and a self-tick order form of what you desire. Can I just remind everyone to be responsible and not go nuts about ticking every single box, I suggest four to five dishes per person initially and if you’re still up for some more then you’ll be welcome to polish off the rest of the menu till you drop. Grand Imperial is not a registered charity therefore any requests to do with a doggie bag are profanely sacrilegious.<br /><br />If you’re au fait with the following-<br /><br />Thicker pastry skins than usual.<br />Fillings that are densely packed (not machine-ground but hand-chopped).<br />More steamed varieties than fried.<br /><br />Then Grand Imperial answers your prayers and you’re in for a treat.<br /></span><br /><a href="http://www.flickr.com/photos/bellaphon/6636677609/in/photostream/"></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/bellaphon/6636677609/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAMmxhjXzVYC7wqnJ-ZZQ_3Nd_I_2qVui3zmvL5DcdlBk9uaN9Wy_L1nclcDDJV0hsLccsC8Z2zpZdh4FrlXaQAc-ajBb29dT4oWubZDfCQL_hXIhBxyz8DyUa9YWPed-xUDLSKlMmLg/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+cb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016784983480674" border="0" /></a><span style="font-weight: bold;">Prawn Cheung Fun</span><br /><span style="font-weight: bold; font-style: italic;">OMG moment...the start of something brill! The big fat prawns and the sweet soy sauce were responsible for the above.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636678241/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nz4oO0c-73CDfhKtRl0m86mhVIRNitVvIzVKMVsw8dzHDKIxWV4E9o7-tk6R3tsD1JOWf1qfhThi7H_YqF_25zLMA4ZbE8XzkTsmp6HkeudnHm0gNDLlKcfem2cddPV6421y-g2J7Ic/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+db.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016777189389122" border="0" /></a><span style="font-weight: bold;">Steamed black cod dumplings<br /><span style="font-style: italic;">I wasn’t convinced this was the ‘slippery’ black cod as suggested, it reminded me more of the usual haddock or plain cod instead. But whatevs’ it was unmistakably fresh and exceedingly delectable.</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636678755/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaISs6BWchENDE4GY3LhbsJbSV1fooZcr4qxnFKPo2uTFXsNrdUe499MsRzavtUDrdkTVjMXXiu38gapcvu7i-BovZcEeMPJBIvdvOy3B8gDHynKN5RnNQizj_8hSPticPAGiePa-QdMM/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+eb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016765101517106" border="0" /></a><span style="font-weight: bold;">Stir-fried turnip cake with egg, bean sprouts and XO chilli sauce</span><br /><span style="font-weight: bold; font-style: italic;">The majority of <a href="http://en.wikipedia.org/wiki/Turnip_cake">Lo Pak Koh</a> served elsewhere reminisce of rancid poo but the above was beyond moreish. </span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636679265/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjD29H3lQYyXtC-1qHri4GOK2qn4ExKk8RwoY17TbCcJSqzZ1QaPZfxlWK1ZccHhgs6Itt7cmXWugPkNb1EUItpk5YueIhiOJ7Yck1uB-_AuNERu1bYm25DDpidEBGkMKe8x2not-MOi4/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+fb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016765300535154" border="0" /></a><span style="font-weight: bold;">Har Gau<br /><span style="font-style: italic;">Very nearly the Mother of them all.</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636679997/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOXYZQwNSwkV6QDR8qRHEr3ZEKrs8ZCUz5xoX6i6zwk_evyTrPydF2uJG0iZ5hEtMWUjJiH63qxtS1R6KRWXzuQNnIjdOlEmhurPgJWIreszJAZoJVWIvrGaqCOBxAPDzLIEtpWl8n5c/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+gb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016569913602034" border="0" /></a><span style="font-weight: bold;">Pan-fried foie gras and beef dumpling.</span><br /><span style="font-style: italic; font-weight: bold;">An absolute waste of effort, the foie gras was totally obliterated by the five-spice seasoning and sickly sweet beef. </span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636680637/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oP6kfivP6Dv1zrw_KTlR30knspsVMRA90_W4wW29D2YD98hjfVU3Eq_ZZSJdfKXHY70WCnBL3yxXwWZEb6sKPxLNJbQE12iV2NHlH9v93BAGciYJJ61i0Br10kcTqK-xx_lEWhFJQYA/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+hb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016564691387794" border="0" /></a><span style="font-weight: bold;">Dim Sum is best enjoyed with three or more persons.<br />Solo diners need not apply.</span> </div><br /><a href="http://www.flickr.com/photos/bellaphon/6636681437/in/photostream/"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636681437/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jUGEFkHsvHpknahWaOaZ2GuZ6rskRvgawkYRVcgr-Qddbj04syv97oNhEi2kqem20I7jS0iclBKxb_GQo281jIJr0sA9Ew35M3ueP-Q7_gZzewiB3XMLkUTLqZa3aUj4bA4cq7-WqOo/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+ib.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016559355349474" border="0" /></a><span style="font-weight: bold;"> Shumai (hate that wiki spelling!)</span><br /><span style="font-weight: bold; font-style: italic;">Brilliant and on par with <a href="http://www.flickr.com/photos/bellaphon/6196373232/">this</a>.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636682105/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Mby8qDIK_boCVgILdEIiMj9pkT1zejuhTG8C_PbFj5kQQYfBC7Xuy1pQkz7yCr6Lo-sUO1fiOUIkFl_K_50bu5iU0aD-7N9rRN9Cag_gQBNx1VW9Au4l4bipMLT0RVDwyk5p6BjffI/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+jb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016556376312162" border="0" /></a><span style="font-weight: bold;"> Lotus leaf rice<br /><span style="font-style: italic;">Beautiful succulent chicken pieces and perfectly cooked rice. Exceptional. </span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636683381/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bIG-GEWVQbOqu3Uf1CrSWDWsbkcz3-HUtCJT978ebQupv0Qkhfp4MYYBZcv0HLjOAixIeKs9_3YBAH9hZucrqY_ktwdGMFfCWUEm4Wv6VwN-x_TKqXexFVmeo2QpfFhWBx3Q84TRdn4/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+lb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016551256692274" border="0" /></a><span style="font-weight: bold;">Barbecued pork pastries<br /><span style="font-style: italic;">Not as good as Harbour City's but still praiseworthy .</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636684129/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWQlOeY5co0c0zDCOlRkyon-0WBm7qBD1Y7VT0QEkFzUvNsu_x5edXYFwTjM1lUaXQ2V_sHuicPyxVny7nmv6mEYWt5DxEVRercDmDruPFp9F37Z4jVfVZaOuNGP97bc7I6Ofa0wy6Ts/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+mb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016302726588130" border="0" /></a><span style="font-weight: bold;">Pokey poke time …this is strictly <a href="http://en.wikipedia.org/wiki/Yum_cha">Yum Cha</a> time.<br /><span style="font-style: italic;">We’re not at Ping Pong or Yauatcha now so don’t order any fancy pants cocktails or anything alcoholic for that matter, stick to tea please! There’s none better than the above; kook poh tea (blend of Pu-erh tea and chrysanthemum). </span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636684653/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvHINMnCHuUQKNBxBOxq17QDcz6PtHazQ1D5no5kBHIjZVUbQeGFjJe4fMNQmK2J5r2fSIkcFUyKWSXqpvePI_jh3jzlgf-fqRrOQHmldBNB5BKFXX2LvllfNvGUgYhX4mYFvZXg7LgU/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+nb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016298210510706" border="0" /></a><span style="font-weight: bold;"> Congee with shredded chicken and conpoy</span><br /><span style="font-weight: bold; font-style: italic;">When it comes to a bit of cheering up the Jewish have <a href="http://www.flickr.com/photos/bellaphon/3432596304/">this</a> and the Cantonese have the above or chook. Thank you <s>Mum</s> Rand!</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636685411/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtFMgUkGh-pwMlvWnKMc3louW_WK2vaqB9eCxA0g-Pwe6cUpCkB5jOeqnZG-0WUaqOwmWqR0s0_kLvOPuckZSIZD0EiPHiAy0t6tMg9RYUumz4W4h1J14YHuSd9UPdWTKUZj2797i4ac/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+ob.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016290152813426" border="0" /></a><span style="font-weight: bold;">Congee with century egg and pork<br /><span style="font-style: italic;">The best 'chook' in London, sorry </span><a style="font-style: italic;" href="http://www.london-eating.co.uk/3631.htm">Richard</a><span style="font-style: italic;">!</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636685931/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMb08oqA5Sb8dG26arw067mBsC0HMo6Y9uSwRfnZL9H34N5kSsKweSJj35AtsChyKk7DzTGXSIuwGK7ZgRXuxc72q1AQq0Z5MCtcSRIjuoUExJ63Ly42KIDHpTY9EKKQnZUYxMIU1C78/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+pb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016289292402562" border="0" /></a><span style="font-weight: bold;">Steamed prawn dumplings with <a href="http://en.wikipedia.org/wiki/XO_sauce">XO chilli sauce</a><br /><span style="font-style: italic;">The best of any dumplings I've had in yonks. Spicy and mind-blowing.</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636686589/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3o5o3H2ykhUTErIXdWdd3_HG5B0JpQJ9Wvw9N2GWot8dLDMw1C3W9dOnSlC3U1nMCxC5Om9HyaAW8wbImza18_L8YWJosOMHYYGqcGBtxrj78qIoHlJBD9tN5mwfQTqEpf3kEsdfqSc/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+qb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016284162157570" border="0" /></a><span style="font-weight: bold;">Beef with coriander Cheung Fun<br /><span style="font-style: italic;">This might finally sway Mr Noodles.</span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636687095/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPndRIhMc9j1_EeNfOfHK_eGnP_Yt4Uh4ZhZd63iZ6DAU0tGuyz4XIGAS24QmcALBhn7g9bKeQTy6EhqcNchMc4XvbJSC5N15-ygL2BqNrkw9R9Q4e2zESTb8XXHBPFNDN-IfP-5QyPw/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+rb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016068726764546" border="0" /></a><span style="font-weight: bold;">Spare ribs and chicken feet rice</span><br /><b style="font-style: italic;">Emmanuel!</b>*<br /><span style="font-size:78%;"><span style="font-style: italic; font-weight: bold;">I couldn’t work out the atheist equivalent :(</span></span><br /></div><br /><a href="http://www.flickr.com/photos/bellaphon/6636688007/in/photostream/"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636688007/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMKxkjld1Cdr3pGXKKQ9ovO6959TevofLPrPYQnzbdmbdgCNqUZKKQzV2c831JxMiVsw7RlcTbeXmR3g0ECAyS89HavLPz515twO1SCvx_FZkEyuHGYheQ1eU4lN-2SspyJ7OkWMo-m8/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+sb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016064720695090" border="0" /></a><span style="font-weight: bold;">Steamed spare ribs in black bean sauce<br /><span style="font-style: italic;">Proper Cantonese peeps love their pork fatty and this fulfilled. Salty, spicy and shamelessly oleaginous. </span><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636688535/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7aVZp7DymevXJ9IBEhWIbvxZ5RPQusyh9kn2qBjQGjR7XlsKopRxe4d7uZPz5vIIfqZRJAS7hFMyyg55Wn0BvV2Rht2ooTDbZ8bD1uFd6WOCkurM2OoXUGe__ed9XLqV0MjjfTkwr8k/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+tb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016059288597250" border="0" /></a><span style="font-weight: bold;">Xiao Long Bao with Crabmeat<br /><span style="font-style: italic;">Despite the near absence any soup seeping out when the dumplings were punctured, they were still excellent. The profusion of crabmeat provided an additional but wonderful sweetness. </span></span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHq_97RSCdKOClbfIB1HPx7qqFWKSVB8L0fznY7N6xWAAcoWFrQFM5MtFoF7_-tXOJANLHjl2qZ2vCfq9PKuwHHGwTqxe5VRCjJAH3EmUqEJxHqSUMl28FzbN0v4mg3XZbFHeBUujBZlY/s1600/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+ub.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHq_97RSCdKOClbfIB1HPx7qqFWKSVB8L0fznY7N6xWAAcoWFrQFM5MtFoF7_-tXOJANLHjl2qZ2vCfq9PKuwHHGwTqxe5VRCjJAH3EmUqEJxHqSUMl28FzbN0v4mg3XZbFHeBUujBZlY/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+ub.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016052247595858" border="0" /></a><span style="font-weight: bold;">Deep-fried chicken straws (or spring rolls)</span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Not brilliant, it was too heavy tasting and both the curry spices and fish sauce were unnecessary. The kitchen would've been better off with good old Vietnamese spring rolls instead.</span><br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6636689759/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NLLX0lmNI20OVKfmA8C1mfUi1MuPAK131iYqMjQLlLJwbMdkFyqnzAx8MXsRFrLU58hDnEwdt1S39fR1LkRLdRJDyIn6Mh6SxXjVtEZTUnDHivB31RejVInmlwKvf_ogmHAUwU4T6vU/s400/Grand+Imperial%252C+Buckingham+Palace+Road+SW1+vb.JPG" alt="" id="BLOGGER_PHOTO_ID_5695016049269017970" border="0" /></a><span style="font-weight: bold;">Char Siu Bao<br /><span style="font-style: italic;">Eat while it's hot and savour the delicious pillow-soft buns at its almighty best.</span><br /><br /></span><span style="font-weight: bold;"></span></div><span style="font-weight: bold;">When it comes to Dim Sum I’m decidedly old school and I deplore intrusions that embrace a twist of fusion. So apart from the two ‘misses’ on the menu, the Dim Sum dishes I had at Grand Imperial were astoundingly good and this could well qualify the restaurant as one of the finest in the country serving the best dumplings and more. Highly recommended and especially so before they change their minds about the eat-as-much-as-you-like offer.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfToMBGiptVEGkYUN-t1uKVUtzJxHYcrDIljs4vYL65pbynSuC09gMWANJQBhKsMIp8-WYyhnmJ64c33uEEGml7JoNJ7F93POCRa2nMdJBM-B9RXrzL9Y4LzD5wr1dCRiZcP6IyrPHrFY/s1600/Image1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 98px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfToMBGiptVEGkYUN-t1uKVUtzJxHYcrDIljs4vYL65pbynSuC09gMWANJQBhKsMIp8-WYyhnmJ64c33uEEGml7JoNJ7F93POCRa2nMdJBM-B9RXrzL9Y4LzD5wr1dCRiZcP6IyrPHrFY/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5695015772056059362" border="0" /></a><br /><span style="font-weight: bold;"><br />101 Buckingham Palace Road<br />London SW1W 0SJ<br /><br /><a href="http://www.grandimperiallondon.com/">www.grandimperiallondon.com</a><br /><a href="http://www.scoresonthedoors.org.uk/business/the-grand-imperial-restaurant-city-of-westminster-313299.html">scoresonthedoors</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com6tag:blogger.com,1999:blog-4701357792339034077.post-81305959773896155502011-12-23T08:33:00.000+00:002011-12-23T08:34:18.626+00:00Medlar<div style="text-align: center;"><div style="text-align: left;"><span style="font-weight: bold;">Julia Child once said ‘You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.’ By virtue of the three best meals I’ve eaten this year the following restaurants reflect Ms Child’s quote unwaveringly. They are <a href="http://bellaphon.blogspot.com/2011/05/take-three-italians.html">500</a>, <a href="http://bellaphon.blogspot.com/2011/11/malina.html">Malina</a> and Medlar.<br /><br />I can’t exactly remember how Medlar caught my attention but it must’ve been a fleeting glance at the menu a couple of months ago when <a href="http://bellaphon.blogspot.com/2011/09/game-1.html">grouse</a> was featured. But thankfully this proved to be well-noted tick from the wish list.<br /><br />Medlar’s location on Kings Road is hardly a place that encourages any welcoming of hoi polloi and if a certain part of London was to be given a go-ahead with being entirely walled or gated then the Royal Borough of Kensington and Chelsea would be a prime contender. Keeping out the great unwashed in this part of town was decreed a long time ago.<br /><br />Medlar belongs to the ‘informal’ fine dining category. It’s gratifying not to have to hush-speak or be clinically phlebotomised by the stuffiness that’s rife in most upmarket eateries. As dictated by consent, abattoir* or shabby chic is a no-no; </span><span style="font-weight: bold;">Medlar's</span><span style="font-weight: bold;"> dining room is properly done, properly kitted out, properly comfy and thus properly proper. The lunchers in their droves were mainly more mature than I am (and that’s saying something) and quite obviously not short of a bob or two. However I felt smug enough that I was allowed in wearing my <s>back-to-front baseball cap</s> moth-eaten beret, trademark distressed jeans and moon-stomped to the table with my pair of worn-out bovver boots.<br /><br />The service was exemplary and never clingy. The Front-Of-House (was he Irish or from somewhere oop north?) was a total diamond geezer and he would’ve sorted <a href="http://bellaphon.blogspot.com/2008/11/totd-7.html">Robert Dupea</a> out in no time, diplomatically of course.<br /><br />The concept at Medlar is simple enough, prix fixe for three courses only and if an aversion to puddings prevails on your behalf then auf wiedersehen, Pet…oh there’s always the cheese trolley that could soothe your soul instead!.<br /><br />Most of the readers of my blog are non-foodies so I shall relief them of overused and poignant adjectives (but only for this post mind you). Therefore I shall only stick to one adjective and perhaps enhanced by the odd adverb of a numerical manner.<br /><br />What my Dining Companion and I had-<br /></span><a href="http://www.flickr.com/photos/bellaphon/6556063069/in/photostream"><br /></a></div><span style="font-weight: bold;"><a href="http://www.flickr.com/photos/bellaphon/6556063069/in/photostream"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2lp0-cRTnvar2oGLMUgyvtMDzbr_RU8BXxaLaJ-kV8AbMVs9-WI7kEyV4kvx6tHPIS3etFeM2lwKAA_OTwwB436_xDTxxiw6PYVQNDs5T6DO3h0_tPs_VElM6BwuqSS0UOK2DwSRnIQ/s400/Medlar%252C+Kings+Road+SW10+ab.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082726326696658" border="0" /></a>DC’s starter of white onion soup with sautéed chanterelles, braised chicken wings and cheese straw.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6556061337/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556061337/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_-yXTsVeGGrO_7d2DV6V2ivvRAVQ1O_THB3-8yomezH5yQOZP49WLjwAPETdeWmyp__x5XxwkT-j5qhKwe4rRjMDa39-8Au2G7EcHXPWXQWskkklvKUnveLZs4jf5508FE6be2lMdj0/s400/Medlar%252C+Kings+Road+SW10+eb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082626449317122" border="0" /></a><span style="font-weight: bold; font-style: italic;">It was delicious.<br /><br />The chicken wing was memorable.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6556062707/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556062707/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLS_itL6L-b2dD_vIVmLN79H50uQccjrhrJ9dynm03_J6pLqYKoF7_buCmcg0ExHybkEXYmnC-fN6-rcsuMA83elVBlSHQ36pFEzb2csA5o2_Rk96eYAYaPrPGEgEwsKt2S3oqKrXVcNg/s400/Medlar%252C+Kings+Road+SW10+cb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082616300043378" border="0" /></a><span style="font-weight: bold;">My braised tripe with soft polenta, tomato, fennel, paprika, bacon and gremolata.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6556061695/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556061695/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGMtYGWjJDA6kdyBxR-ePA7vodA0CrTneYvd6RJJ5la2xyT_qInRjPbAscvHqYLe9sXSfZaHTQ_2uZxGlAFYGypOtG2sE1oPrOBVjKjEkVLtpuSoHpDNyvQSTdwqOso19XUai4G_H5S4/s400/Medlar%252C+Kings+Road+SW10+db.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082611497028322" border="0" /></a><span style="font-weight: bold; font-style: italic;">This too was delicious.<br /><br />I love tripe- so much so it was probably one of the reasons why my veggie GF and I are no longer an item.</span><br /><a href="http://www.flickr.com/photos/bellaphon/6556060949/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556060949/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AVrM5OpvKZDz3DvLdf4Q_2WWTgvOnU6efPUcjyKWbAFFI9Bn9Fwv6_SX32lqJyHntVMtjwed8VsbxCTgzx4FyzdXPnKHahzrk0tpWjQF9vIIIDFXMaj5NY0kLjqSDBw48SrLSw6Acf4/s400/Medlar%252C+Kings+Road+SW10+fb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082611812268322" border="0" /></a><span style="font-weight: bold;">DC’s second course of hake with a bacon and parsley crust, Jerusalem artichoke puree, rainbow chard and autumn truffle. </span><br /><a href="http://www.flickr.com/photos/bellaphon/6556060561/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556060561/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCGAV9BmT4d9DYWw6tqXvKQtZi8xkpJB7BNDivmnohbRHe8J2ImHnIrVcz3Te4Ne8AR8SEZvN3nwUh0_9ArqJPHaQzlVPgDrXGvwWxZSGk1v9bnr90Ob4g_ZIUjeLsxEYdWp8gd66roc/s400/Medlar%252C+Kings+Road+SW10+gb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082607579825618" border="0" /></a><span style="font-weight: bold; font-style: italic;">We both agreed the dish was doubly delicious (except for the odourless and pointless truffle).<br /><br />Slight rant- the Spanish and Portuguese gobble up a substantial amount of hake landed by our fishing fleets, we should learn to embrace this fine-tasting fish more as it’s a viable alternative to cod and certainly a million times more tasty than the guilt-free but boring pollock.<br /><br />EAT HAKE NOW!</span><br /><a href="http://www.flickr.com/photos/bellaphon/6556060201/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556060201/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOO34JT__wZPg7XgY0l6jjpuX9OohAT6yt2WsL20V2Tt3UiPehuODEjZP_J_ChW8CIGmo_pzEwc92Fs-1G7KYl9wzghYNgzurNijJnsDNmhisUqCP19V-jmyXbJqbtH9vNQujUulP86-A/s400/Medlar%252C+Kings+Road+SW10+hb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082398242455874" border="0" /></a><span style="font-weight: bold;">My roast partridge with confit leg, pearl barley, foie gras and kale.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6556059677/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556059677/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYf1S8Cn5Rd_1YczOZhRKuJg4vB4X-Fxv0MKaasi_taet6p4hCMJrBrUoZJy6EcgZCAymP8c3LkYVNAoPxRyIQV3WN6pu27bPTyIyqOBxyTEangdFMpTM6Yh7-Vfet8rX9mPEQmj7It0w/s400/Medlar%252C+Kings+Road+SW10+ib.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082390624919842" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">It was triply delicious.<br /></span></span><span style="font-weight: bold; font-style: italic;"><br />This dish carried a three quid supplement but was not made aware on Medlar’s online menu. However the generous and delicious slice of foie gras more than made up for it.<br /><br />The bird was probably hung longer than Hughie would’ve liked but I loved it and anyway he has morphed into a <a href="http://www.guardian.co.uk/lifeandstyle/2011/aug/26/hugh-fearnley-whittingstall-vegetables">pseudo veggie</a>, so good riddance to him.<br /><br />The single confit leg also suggested that Medlar managed to pull off an exclusive by serving only one-legged partridges.<br /></span><a href="http://www.flickr.com/photos/bellaphon/6556058475/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556058475/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1TX3g6SzR1MoPDg9mD_kjod4yvT_q3cwAC9x2S3NDS3kmOWeIlM5DBVPWw0Co707NlFufq3PgOlQrwGyPUZrYNeCkNFkHhKESVBgOx3MxHMCCW3monwCwjKfInKsjDSPrO7pnX8LIfI/s400/Medlar%252C+Kings+Road+SW10+mb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082383497844386" border="0" /></a><span style="font-weight: bold;">Tarte tatin with crème fraîche ice cream<br /><span style="font-style: italic;"><br />A pudding course that was deemed quadruply delicious and possibly beyond.</span></span><br /><a href="http://www.flickr.com/photos/bellaphon/6556057463/in/photostream/"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556057463/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSUFdw45hha6jh0rVynJ1lCXtDOC6BdhFYU-7gkUujGYUlgzo0hXPGQ_4X3JAj_-FypixBPtcvhC1ZOxD2MMQubL2PVavD_gqteKBoJVejc-k49LuYFYvRZlDAGhgzlOhNM8pIBSB6-8/s400/Medlar%252C+Kings+Road+SW10+ob.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082378794460242" border="0" /></a><span style="font-weight: bold; font-style: italic;">The dessert was off-menu but my insistence acquired the better of me, the FOH gracefully relented and advised that discretion should be adopted when diving into the tart. Otherwise all hell would break loose if the other diners noticed we scoffing on something so enticing it would even sway the lotus-eaters.<br /><br />Meanwhile the two ladies who were lunching next to us were enjoying their cheeses from the board noticed what appeared on our table. Thereafter a considerable ruckus occurred between them and the FOH. It was a case of ‘we want tarte tatin!’ to ‘sorry we’ve ran out of apples’ to ‘rubbish, they’re having it so we’ll have it as well!’ to ‘but they ordered it a day in advance’ to ‘but that gentleman wielding the camera noticed it on your menu online’ and to finally ‘Madame, that’s only a sample menu and we reserve the right to…ok (sigh), it’s only on this occasion we’ll serve you our last tarte tatin of the day but please I’m unable to fulfil the request in future’. The ladies thanked us for the heads up.<br /><a href="http://www.flickr.com/photos/bellaphon/6556058047/in/photostream/"><br /></a></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bellaphon/6556058047/in/photostream/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgyZ1zDjmYJcFY8z4bENgntQK30FCO-A2DE2Weq1e5n9UAlwK-rKh2hV7ODqrrzPmzCjfGshC5MhNPMzhoCf6vyqYC7_2onsbSIOHd2r-76JFO6kZemywV1jrqVt7rneqfqg7ebMQoWo/s400/Medlar%252C+Kings+Road+SW10+nb.jpg" alt="" id="BLOGGER_PHOTO_ID_5689082375181306434" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">The tarte tatin at Medlar deserves to be a signature dish as it was undoubtedly better than the Maman version that I had at Raymond Blanc's Manoir many moons ago. You’ve never been to Medlar if you didn’t order the tarte.</span></span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br /><br />Like <a href="http://londoneater.com/2011/12/12/my-favourite-11-places-to-eat-in-2011/">kangcaneatnomore #sonottrue</a>-<br /><br />Medlar, bless its cotton socks, is my restaurant of 2011 as well.<br /><span style="font-style: italic;"><br /><br />* First coined by <a href="http://bellaphon.blogspot.com/2011/12/meatliquor.html">MsMarmitelover</a>.</span><br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLH5k6-hniJAXFpallQRqRX3PObYUQhADtnIgPG6xMFqGi24Vsp-w0WucTY_9o47t0aPoK5ODhfIVRhYnCEUdUWRUZ5R0G7u0KLSg4Gf1rTwqUu4CL-h_UEAHUO4l0BFpY27UNPiEhLk8/s1600/Image1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 108px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLH5k6-hniJAXFpallQRqRX3PObYUQhADtnIgPG6xMFqGi24Vsp-w0WucTY_9o47t0aPoK5ODhfIVRhYnCEUdUWRUZ5R0G7u0KLSg4Gf1rTwqUu4CL-h_UEAHUO4l0BFpY27UNPiEhLk8/s200/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5689081984762928754" border="0" /></a><span style="font-weight: bold;"><br />438 Kings Road<br />Chelsea<br />London<br />SW10 0LJ<br /><br /><a href="http://www.medlarrestaurant.co.uk/">www.medlarrestaurant.co.uk</a><br /><a href="http://www.scoresonthedoors.org.uk/business/medlar--450217.html">scoresonthedoors</a><br /></span>bellaphonhttp://www.blogger.com/profile/09659024295552292245noreply@blogger.com6