Cassoulet

Cassoulet

Cassoulet, that most classic of classic French peasant dishes. It’s beans, meat and fat, what could be more simple? Well if you’ve ever read the full recipe for a traditional on in the bible of French cooking Larousse Gastronomique, you’ll know it’s far from simple, encompassing numerous steps and hours of cooking. Beautiful as a…

Blacklock

Blacklock

Since opening a few years back in Soho (and last year in The City) Blacklock has been almost permanently packed; hardly a surprise when their Instagram feed (the modern route of marketing for restaurants) leaves you drooling. The concept is simple: meat, predominantly chops, from the grill and cocktails. It’s easy to miss the entrance…

Recipes from an Italian Butcher

Recipes from an Italian Butcher

First published in 1950 with recipes taken from the length and breadth of Italy, The Silver Spoon has become the de facto bible of Italian cooking. Since the first English language publication by Phaidon in 2005, it has spawned a series of related books published under the authorship of The Silver Spoon Kitchen. The latest…

The Perfect Steak

The Perfect Steak

It’s probably the most instinctive food we eat, taking us back to our days as hunter gatherers, there’s almost something Pavlovian in it. Long a treat and a sign of socio-economic standing, steaks are readily available to us in any supermarket and almost any restaurant (in one form or another). The problem is that even…

CHOMP

Anyone even passingly familiar with the restaurant scene in London will be by now well acquainted with the Steak’n’cocktails concept. Pioneered stateside by big names like Smith & Wollensky, the idea had a lasting renaissance at the end of the last decade with the Hawksmoor Group, among others, in the vanguard. It’s a gratifyingly straightforward…