In celebration of National Curry Week (23rd – 29th November) and to launch a series of Anglo-Indian recipes, a county chef has created Lincolnshire’s first locally-inspired curry. Known as the Yellow-Bellied Bhuna, this medium hot mouth-watering dish includes the famous Lincolnshire sausage, Lincolnshire potatoes and other locally-loved produce combined with fresh Indian spices.
The Avalon restaurant in Balham
The launch of The Avalon, at 16 Balham Hill, was a very impressive occasion. A ten minute walk from Balham Station, and a stone’s throw from Clapham Common, this newly refurbished bar restaurant is quite imposing externally but when you walk inside, the Victorian style lighting throughout and minimalist, almost utilitarian white brick tiling to most of the walls makes the place look even bigger. The dining area has two magnificent chain chandeliers suspended from the ceiling and copies of Victorian press cuts set into the tiled walls. Named after the Isle of Avalon, from Arthurian legend there is an eclectic mix of seating and décor including a wallpaper mural depicting an Arthurian scene in the bar area.
Gourmet San restaurant in London
‘Hello? Is that the Chinese takeaway? Great, can I have Ox tendon in spicy oil, fried green beans with preserved vegetable and chilli, Sichuan style tofu and seafood, fried pork tendons in spicy salt, a skewered whole quail and the fried lamb with onion and lots of cumin and chilli. What do you mean you’ve never heard of any of that? What kind of Chinese restaurant are you?”
108 Marylebone Lane Restaurant In London
Once upon a time in a job far far away, I used to walk from Oxford Circus to Marylebone for my pub lunch and pint. This was before the ban on lunch hours in general, and drinking during them in particular, became common HR policy. Back then it seemed a cute little backwater area and really nothing has changed. Marylebone Lane still meanders pleasantly, as indeed I used to on those occasions when one pint had slipped into three. I couldn’t afford a restaurant then but I can now, especially at 108’s prices.
Felix Hunt- the gourmet that goes all the way
Greetings once again. As I get older there may come a time when I can no longer pilot the Rolls around London ‘s restaurants. At which point I will become obliged to stay at home, either in our agreeable Mayfair flat or in our modest mansion in the country. There I will survive on a diet of Waitrose and Marks and Spencer meals all brought to me by my latest young male assistant via the magic of the Interwe
Ambassade de I’ile has Christmas covered
Ambassade de l’Ile – the recently opened London outpost of two Michelin-starred Jean-Christophe Ansanay-Alex’s Auberge de l’Ile in Lyon – has introduced a range of special menus for its private dining room for the forthcoming festive season.
Goodman in Maddox Street
To Goodman in Maddox Street where the concept of a Russian steak restaurant is in full swing at a special press dinner. Named after Benny Goodman, the Russian/Jewish jazzman, it’s actually part of a chain that began life in Moscow in 2003. Of course we in the UK are used to the idea of hard people from the frozen North selling us steaks, after all we’ve had Aberdeen Angus steakhouses in London since Putin was a boy.
Filippo Berio’s Unfiltered Extra Virgin Olive Oil
If ever there was a time to really push the boat out and enjoy fine food at its best, Christmas is it. This year, truly satisfy the foodie connoisseur in you with family run Filippo Berio’s new Unfiltered Extra Virgin Olive Oil – the crème de la crème of oils.
Neighborhood grocer to stock exclusive olive oil
Muswell Hill residents can find speciality foods in their own neighborhood now that owners of the Clissold Arms gastropub have opened a grocer next door. Sleepy commuters can stop by Clissold Grocer to pick up hand-roasted coffees and teas, breakfast pastries, homemade granola and freshly squeezed fruit juices.
Boiled Szechuan Style Rippled Dumplings Recipe
The filling for these dumplings is typically Szechuan – the Szechuan peppercorns have a tingling, numbing flavour that is quite addictive. You’ll soon find yourself ladlling them over your food with abandon just like the Szechuanese!