Like many bankers, Resting Banker Girl (RBG) has not set foot in the environs of London’s Liverpool Street for some time. Having had her faith shattered by several Data Base Operatives - also known as recruitment agencies - she prefers to keep as far away as possible from working bankers.
After several failed attempts, my husband and I boarded a train at London Bridge and got off at Wandsworth Common, and finally discovered what makes Chez Bruce one of London's 'best loved' restaurants.
Tucked away like a local's secret off of Chiswick High Road, Sam's occupies the interior of a reclaimed paper factory, a bright, modernist space containing both a bar and a brasserie with discrete tables for two as well as larger tables for bigger groups.
Ms Robinson does not understand the theory and purpose of corn chips. The idea of actually paying for a dish of corn carbs glued together with bright yellow cheese, and then eating it, is truly bizarre. Like wearing Crocs really.
Now I am certain. The Cinnamon Kitchen is one of my favourite restaurants in London.
Many Americans in London are carnivores. And many of them have been missing the institution that is the American steakhouse.
A fool's mind is in the gutter. We're talking sausage and mash here.
My friend and I decided to meet for dinner at the somewhat-new Botanist in Sloane Square, where she had eaten (happily) before. But we were both shocked at the extent of the scene that spilled onto the pavement. Was it the weather? Or was it just the new place to be?
Ms R can just remember when Hoxton was a place so feral you wouldn’t go there without an armed guide. Pop socks anyone? Of course, once the West London media contingent got excited about it - “Darling, I ventured to the other side today” - all that disappeared.
Nachos are one of the titans of trash food. But do you serve them with chilli or pulled pork? Drown them in cheese sauce? Or grilled Monterey Jack? And can you share your nachos or is that a surefire recipe for divorce?
Every Sunday night, I make a quantity of salad dressing in an red-and-white-topped Bonne Maman jar, and lovingly place it in the fridge.
I’m a bit of a cook and a bit of a baker, but I never considered myself a bit of a candy-maker.