‘Beautiful’. The Humble Onion’s salted focaccia, the taut, fragile bronze breaking apart for its airy crumb to be dredged through herby, grassy oil and its thick, sweet plug of balsamic. ‘Just…beautiful.’ A rolled lamb breast which combines a light crust with the wanton wobble of rich fat, a scattering of little cubes of pickled cucumber,Read More
I won’t try to sell you any hand lotion, exercise programmes, coffee syrups or Patagonian nose flutes. You won’t find tips on dating, ‘wellness’ or yoga mats.
I write because I love it (and food, as indicated by my increasing girth). Greed happens to be my Deadly Sin of choice, but at least it is never shy of providing me with subject matter.
A simple thing, then: all you get is me wittering on semi-coherently about places I’ve eaten at; hence a ‘restaurant blog’ rather than a ‘food blog’, although there are a few recipes scattered throughout.
From mezze to Michelin ‘fine dining’ and all points in between.