It’s a sugar substitute albeit a remarkable one. Truvia is that Holy Grail, a zero calorie sugar that’s made from a plant discovered in Argentina called a Stevia. Plenty were around to try and the sweetness of the leaves is remarkable, albeit with a bit of nettle thrown in.
Worthy Food at Glastonbury 2011
You can wade through the mud to watch bands or you can sample the food on offer. From the dark days of beanburgers and stomach cramps, festival food has come a long way. Holly Aurelius-Haddock clambers into her wellies and takes a knife an fork to the increasingly intereresting grub at Glastonbury.
Assaggetti. A new italian restaurant in London
It’s as well that Haymarket is lined with restaurants on both sides. And what a lot of restaurants there are. Well-known chains, all catering to the Croydon crowd come up West for the night. I can slander Croydon like this because I was born and lived there until I was 16, so I know of what I slag.
Sparkling Prosecco wines from Bisol
Situated in Valdobbiadene in the Treviso province, northern Italy, Bisol process the grapes for their wines from 16 farms whose vineyards cover an area of over 45 hectares, all at an altitude of 250 to 300 metres. All of the Bisol Prosecco wines we tasted are elegant and excellent wines to have as an aperitif, as well as for drinking with desert, most would also work well in cocktails like Kir or Bellini.
Spice it Up by Levi Roots
Adding some much needed heat and spice into our dreary, sunless summer, Levi Roots is back with Spice it Up, his fourth cookbook in as many years.
Tasting chocolate at La Maison du Chocolat
Let’s face it, who’d turn down an invitation to taste chocolate at one of the premium chocolatiers in London? Alan King didn’t and apart from getting a background to the history of the company, and the sourcing of the chocolate they use, the purpose of the tasting was to introduce La Maison du Chocolat’s summer, Chiberta, range of chocolates.
Rice in the blink of a Birds Eye
Birds Eye have done it again, the have added another quick and easy frozen product to their range. Bursting with flavour and wholesome goodness, this time they have ventured into the world of rice, infusing the best rice grains with a fresh healthy selection of vegetables, herbs and spices.
Jun Tanaka cooks up a storm with his Summer Seafood Barbecues
We’d arrived to a glass of Veuve Clicquot Yellow Label Champagne, to sip before and during the demonstration, and pretty soon after Jun Tanaka was setting about the creation of five ‘simple’ dishes, in his words. And were they simple? Well, I’ll certainly try a few at home when the opportunity arises.
The Cloudy Bay Shack forages with Skye Gyngell
Cloudy Bay wine is bringing the Cloudy Bay Shack – a pop-up airstream that offers the chance to experience some of the best Cloudy Bay wines matched with bespoke food dishes.
SOCIeTY Bar and Restaurant, Blackfriars, London. Modern British restaurant and bar serving great food in modern comfortable surroundings
Opened recently SOCIeTY bar/restaurant has sharp contemporary decor, which they refer to it as ‘industrial elegance’. Although a little ‘off the beaten track’, it’s but a couple of minutes walk from Blackfriars station and City Thameslink. With great food and good atmosphere, this is absolutely a society that I’d be happy to drop into from time to time.