Neil Rankin’s Temper is a buzzy place. If atmosphere is paramount on your list of restaurant criteria you won’t be disappointed. Take a seat at the counter and become part of the action, especially when the coals decide to blow their molten embers your way. A mashup of meat with […]
Shrubs. Not the small, near-to-the-ground woody plant, but the acidulated beverage that is going to be a major trend this summer. Originating as a means of preserving berries and other fruit in the off-season, a shrub is a mixture of fruit and vinegar. As shrubs developed, the liquid began […]
When an overseas visitor requests a venue for dinner that has to serve a specific cuisine, be in a specific location, and also be generally good, you feel the pressure; it has to serve curry and be near Trafalgar Square… Gone were the visions of going to Palomar, but nevermind, […]
Bacon. The UK does bacon better than anywhere I’ve been, and Bevan’s Butchers does bacon better than anywhere I’ve found; their smoked streaky bacon is unbelievable. Another delicious thing beginning with the letter b, is bourbon and why not put these two loves together and make a Bacon Old Fashioned?
Having added a sous vide to the kitchen arsenal, duck breast is going to be on the menu rather frequently. Why? Because my Partner in Crime has perfected the art of cooking duck in the sous vide. Never before have I had duck that is so juicy or full of flavour. […]
Grand Marnier is delicious. Having been trotted about at Christmas in the crème anglaise for the chocolate panettone, it’s easy to let it sit there on the shelf and be overshadowed by the gins and whiskeys. With its rich orange depth of flavour, I knew it would go well with […]
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