Cod, Scallop and Cockle Soup

Cod, Scallop and Cockle Soup

Ingredients 200g cod, cubed 100g queen scallops Small jar of cockles, cleaned and out of their shells 1 large baking potato, peeled and diced 1 onion, diced 100g smoked lardons Handful of chopped parsley Handful of chopped tarragon 1 bay leaf 300ml double cream 300ml milk Salt Pepper Olive oil   Method In a medium…

Apple and Cinnamon Tart

Apple and Cinnamon Tart

Ingredients 2 medium sized Apples (or 1 large cooking apple) 125g Puff Pastry 85g Unsalted Butter 3 desert spoons of Brown or Caster Sugar 1 desert spoon of Cinnamon Powder   Method Peel both apples, then quarter and core them. Chop the quarters of one apple into little pieces, as small as you can, and…

Tate Modern 2.0

Tate Modern 2.0

Since its opening in 2000, Tate Modern has become the world’s most popular museum of modern art. As quickly as the museum took off, it ran out of space. Large as it was, the museum that opened in 2000 was still surprisingly cramped, with only half of the six floors given over to exhibition space.…

Outlaw’s at The Capital Hotel

Outlaw’s at The Capital Hotel

There are fewer more respected fish chefs in the UK than Nathan Outlaw; his flagship restaurant in Port Isaac, Cornwall, has just been named the best restaurant in the UK. So there is much to be expected from his London outpost, even if it carries just the one star, unlike the two of his flagship.…

Carousel and a Taste of EKSTEDT

Carousel and a Taste of EKSTEDT

Carousel Many restaurants, and even newspapers and credit card companies, host and sponsor guest chefs, perhaps as part of a series of events or one off evenings. But Carousel was set up with the intention to be a permanent restaurant with constantly rotating guest chefs. With chefs often doing a single week’s residency it attracts…

Duck and Waffle

Duck and Waffle

Duck and Waffle has been going for a while now and has been reviewed left, right and centre, but its often worth eating at a restaurant after the initial impetus that it launched on, as that’s when you get the real service, the service given as standard when not under a microscope. It’s also worth…