If you’re considering buying Roku gin, the read this first. I’ll give you a full review of Roku, including tasting notes, first impressions and how best to drink it.Continue reading
I found this excellent recipe for Bengali Salmon Parcels years ago on BBC Good Food. Sadly it’s no longer listed there, but this is the dish I make now from memory. This is a great way to use up salmon fillets that are languishing at the bottom of your freezer and it’s also quick enough to make during the week with minimal stress.Continue reading
London is one of the most famous cities in the world, packed with iconic sights like; red double decker buses, black cabs, Big Ben and the most iconic store in the world, Harrods. Harrods is eponymous with luxury and fabulous service and serves the most fabulous Harrods Afternoon Tea.Continue reading
Hello, I’m Mystic Meg and I’m peering into my crystal ball and predicting what the food trends for 2019 will be! These are my educated guesses based on economic drivers (like Brexit, changes to trade regulations and the impact on the food industry) and also social impacts, particularly in points 4 to 6, where people will turn to comfort food during times of increased political uncertainty. Read on and see what surprises I predict are in store!Continue reading
I don’t mean to blow my own trumpet, but my mac and cheese has become the dish of legend! I can’t tell you how many times I have been asked for my mac and cheese recipe over the years. Well, here it is! This is definitely the best mac and cheese recipe that I‘ve created. I made it for a three-course mac and cheese party that I held for my girlfriends and this one was definitely the favourite! If you want to know how to make the best mac and cheese then read on…
Listen up mac and cheese fiends, I have a story to tell! Last week I was lucky enough to be invited along to The Mac Factory’s Pop Up Launch Party at Debenham’s Oxford Street and it was a cheesy, carby, gourmet adventure into the world of making the best quality mac and cheese from scratch!
There’s a famous film called The Good, The Bad and The Ugly, which stars Clint Eastwood. This will give you an idea on how this restaurant review is going to go, and no, it doesn’t mean I’m going to announce that I’m becoming the Mayor of Carmel (you better get that reference or I swear to God…), but I am going to be a bit blunt about Sushi Samba…
This blog post is dedicated to the memory of Larry the Fighting Lobster, and his partner in the pot, Loretta and it is a true tale of how it feels to kill and cook a live lobster in your own home.
In this post I’m going to diverge from the world of food that I normally write about and have a bit of a go explaining the Instagram shadowban. Have you heard of it? It’s essentially a black mark against your account that causes your engagement (likes, comments, saves) to drop dramatically and for your followers to one-by-one start deserting you.
Bottomless brunch has become a massive trend in London this year. If I could pinpoint where the trend comes from, I would say we could thank our American cousins, (who are nuts for a bottomless brunch, check out brunchsf to see what I’m talking about) and also the mad, day-long bottomless brunch extravaganzas that take place in the Middle East. Anyway, I digress. Let me tell you about Avenue restaurant.