Tsuru is a burgeoning chain, with two outlets so far, one in Bishopsgate and the original in Borough. The food is sushi, and broadly similar to what you might find at the bigger chains on the High Street. But at Tsuru, everything is made in-house, including their curry sauce, egg tamagoyaki and even down to the chicken stock.
El Pirata, Mayfair
I did panic at first when I walked in and it appeared that nothing had changed in 14 years, but perhaps this is exactly why they are still open, doing great trade and serving locals as they were years ago. Sometimes change isn’t such a good thing, as the old adage goes ‘If it ain’t broke, don’t fix it” and El Pirata most definitely ain’t broke.
On track with Tracklements
The great thing at these sort of cooking class turnouts is to make sure you mark your efforts clearly before they go in the oven. That way you avoid having to eat yours when they come out and can instead feast on far better efforts made by your fellow cooks.
Sunshine Sweetly Captured
His mother being Genoese, Douglas Blyde was particularly interested to attend a workshop by Liguria’s most esteemed confectioner, ‘Pietro Romanengo fu Stefano’. He headed to Richmond’s most esteemed greenhouse, ‘Petersham Nurseries’, to find out more…
Try a refreshing Perrier cocktail this summer.
Now that the warm weather has arrived – at last!! Why not try one, or all, of these new and refreshing cocktails created using Perrier sparkling mineral water? A great addition to your summer drinks menu, each of the three cocktails, below are easy to make, so you can enjoy all of these refreshing drinks with friends on lazy summer’s days.
Minestrone alla Genovese
Just about every region of Italy has its own minestrone. Filippo Berio has created a delicious Minestrone Alla Genovese packed full of tasty vegetables, this recipe is perfect for lunch or as a starter.
The Depot, Barnes
Never let anyone convince you to take to the road on a bank holiday weekend; you’re asking for trouble if you live in a city like London, urban or suburban, it really makes no difference these days. Unless, of course, there’s a damn fine meal at the end of it; then, it’s worth the 15 miles = 1.5 hour schlep.
Green asparagus and artichoke salad with Castillo de canena arbequina pesto and pizza bread
One of three recipes using the fabulous olive oil of Castillo de Cana.
Grilled bonito tuna over escalivada and olive vinaigrette and castillo de canena picual oil
One of three recipes using the fabulous olive oil of Castillo de Cana
Thyme sorbet and Castillo de Canena Family Reserve Arbequina
One of three recipes using the fabulous olive oil of Castillo de Cana