Travel tips-Restaurant reviews-Recipes
Mark and his brother Philipp are now joint Managing Directors of Mosimann’s, one of the most prestigious dining clubs in the world, and opened by their father, the famous chef Anton Mosimann OBE, in 1988. Mark also runs Mosimann’s Academy, based in a converted Victorian school in Battersea, which offers a wide range of cookery […]
Read MoreWhile enjoying my bloggers’ day at Fallowfields last week, I asked head chef, Shaun Dickens, if I could interview him for my Top Ten Cookery Books series. So, a week later, I was heading up the M40 again and looking forward to hearing more about Shaun, his career – and, of course, his book choice. […]
Read MoreBrula was a runner up in the ‘Best Restaurant’ category of the recent Observer Food Monthly annual awards. And being a runner up to Heston Blumenthal’s new restaurant, Dinner, can only be an indication of how special this little French restaurant in St Margarets, Twickenham is. It opened on its present site in 2000 and has […]
Read MoreI met Katie Caldesi this morning to talk about her Top Ten Cookery Books at Caffe Caldesi in Marylebone Lane. We’d exchanged a few emails and phone conversations setting this up and it was great to finally meet Katie and also to enjoy the welcoming ambience of Caffe Caldesi. Katie and her husband, Giancarlo, opened […]
Read MoreI recently wrote about Joe Allen in Covent Garden being one of my Favourite Haunts, and so it was great to meet head chef Marc Brown today and talk with him about his favourite cookery books. Marc has been at Joe Allen for fifteen years, having previously worked at restaurants like RSJ and Bank. Marc […]
Read MoreTim and Camilla Healy opened the A Cena restaurant in Twickenham in 2001 with the aim to serve high quality yet simple Italian food set in an elegant but relaxed friendly atmosphere. This is an aim wonderfully achieved for A Cena serves some of the best Italian food in London and its sophisticated yet simple […]
Read MoreHow to choose? I love listening to Desert Island Discs and because food and cooking is always so much on my mind, I often find myself – when listening to it – wondering which of my cookery books I’d choose to take (making the big assumption of course that there would be an unlimited supply of […]
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