The Bells, The Bells of Jura
When you wake in your hotel room in the beautiful green mountains of the Jura, in Eastern France, you may hear, for the first time,...
Alpine Feast by the Thames
Côte in Kingston. I am an unashamed supporter of Côte. ‘But it’s a chain,’ I hear my dear reader cry! Yes, it is and it’s...
Celebrate Black Tot Day with Rock Rose
It is Navy Strength Gin Day on 31st July 2022. It’s Black Tot Day on 31 July, marking the moment in 1970 when Royal Navy...
Figgy’s Christmas Pudding
There can be nothing more iconic at Christmas than the pudding. One might argue that the turkey should have that festive accolade, but let us...
There’s no smoke without … a Saint-Claude pipe
You, dear reader, will be unusual to say the least if you own one; your father probably didn’t have one, either; more likely your grandfather...
Ozeki Dry Sake – drinks review
If we are new to sake we will likely be looking for a mild flavour and a light sake. Yes, sake does indeed have a...
Forman’s Restaurant, Hackney – review
London is moving east. There has been much investment in an area that already had good transport links. New building for both housing and commerce...
Shirataki Shuzo Atoaji Kiriri Uonuma Junmai Sake – drinks review
The quality junmai sake, made in Uonuma City in Niigata, is a pure sake made of just 100% Japanese rice polished to 65% of its...
Sake: The History, Stories and Craft of Japan’s Artisanal Breweries – book review
I was told to expect a book. I was told to expect a big book. I was told to expect a coffee-table book. What I...
Taruzake Sake – cedar difference – travel review
Sure, the world of sake is new and mysterious to most of us. Japan’s national beverage is made of few ingredients but there are many...
Sake in situ – the overlooked tourist attraction in Japan – travel review
A dream came true for me recently and it was courtesy of the Japanese Ministry of Forestry and Fisheries (MAFF). That might sound unlikely when...
Lancashire Hot Pot
From BBC Food The Hairy Bikers’ slow-cooked classic Lancashire hot pot is perfect for a hearty, family meal. Ingredients 2 tbsp olive oil...
Traditional Scottish Stovies
By Donald Russell Those who hail from south of the Border might not know what stovies are: think bubble and squeak, but minus the...
Koichi Saura – Samurai for Sake – interview
We, at least in London, are becoming more familiar with Japan’s iconic national beverage. We are tempted to take our first sips in the increasingly...
Washoku – Japanese cuisine recognised by UNESCO – travel review
We in the West might consider that we know all about Japanese food and indeed all about Japan. It is, I guess, a consequence of...
Andaz London for Afternoon Tea – restaurant review
Originally designed by Charles Barry and his son, Charles Edward Barry, the hotel opened in 1884, after ten years in construction. It was extended in...
Furoshiki – The art of wrapping with fabric by Kumiko Nakayama-Geraerts – review
Furoshiki is an ancient practice that seems to be very trendy now in Europe. I first came across it when a friend arrived from Marseille....
The Sari by Mukulika Banerjee – review
This wasn’t, to be honest, what I expected. It has a bright and evocative picture on the front cover but this isn’t a book about...
India Color – Spirit, Tradition, and Style by Mitchell Crites
Can there be a land that has given more to style than India? I admit I have a bias but it is evident that we...
The Lyle’s Golden Syrup Cookbook by Paul Hartley – review
There are some products that evoke memories. Dr. Pepper root beer reminds me of my friend Carolyn in the US, HP Sauce reminds me of...