...then Cuba will come to the American. (In the form of a sandwich, anyway.)
In the nineties when a then-unknown artist called Damien decided to saw a shark in half, preserve it in formaldehyde, and display it as art, it was controversial, to say the least. Twenty years on and the now filthy rich, Mr Hirst offers up his art – this time a chicken riding on top of a cow – for the more conventional purpose of helping to market a restaurant.
Perhaps it’s since Spain won the European Championship, or maybe its because her brother is the vice-consul in Alicante. Whatever the reason, the Northerner and I seem to be on a Spanish roll right now. From the superb Camino Monumento a few weeks back, to one of the forefathers of London’s Spanish food revolution, Tapas Brindisa.
Whoa, we might just need to rethink our image of Reader's Digest with their recent article, The Greatest Drinking Establishments in the World.
Bored housewives around the world are rating recipes so YOU can find the best marinade.
It turns out that the Dali Lama did not actually say this quote in response to a question about what aspect of humanity he found surprising. But we like the idea. It's a good reminder of how...misaligned...our priorities can be in this day and age. Cut this out and put it on your monitor.
Match Bar was one of the new wave of cocktail bars that swept London in the early noughties. Fuelled by the dotcom and property boom, Match Bar represented a more upmarket alternative to the edgier New York influenced bars that dominated out East.
The Whoopie Pie is here.
Like the popular American self-help book advocates, “don’t sweat the small stuff”, removing the small stuff from the cooking experience can set you up for an easy and much more fun experience.
My first visit to a restaurant in the UK 20 years ago was also my first experience of tapas.
The Creme Egg’s recipe has been altered, and the shell is no longer made of Dairy Milk. But as history shows, it is possible to get confectionary giants to perform a humiliating U-turn
Frescobaldi is a new Italian restaurant that comes from an old Italian wine dynasty
In the words of Hugh Jackman, the flat white is ‘like a latte with a little less milk and more espresso’ – but it’s actually a bit more complicated (and pretentious) than that