It’s December tomorrow. Seriously? I know me, you and everyone we know is saying the same thing but HOW IS IT DECEMBER TOMORROW?! It just freaks me out how quickly this year has gone. With December comes party season and with parties comes at least one fancy ass cake. I like to think this would be a great addition to any dessert table this Christmas. It’s dark and chocolatey but perfectly flavoured with orange and a hint of cardamom. Cardamom is hands down my favourite spice and I’ll find a way to work it into most desserts if I can. Continue reading
NR2 is an area blessed with a little food world of its own, with numerous pubs, cafes, and produce shops.
Part of the same family as Chambers, W&F is one such little gem. It’s a pub, but not as you know it – think plenty of sunny spots, classic cocktails, and bottomless brunch.
Goodness, what a brunch. W&F steps the traditional eggs benedict up a notch, with the poached egg perched atop home-cooked smoked ham hock.
The main menu will have a little bit of what you fancy*, whether that’s a light tartine or a grazing board to playfully bicker over. There are full mains too, of course, and a reliable dessert menu.
…did we mention the eggs benedict?!
* Vegan options are thin on the ground, here – see our vegan category for more suitable options.
When they left the Fat Cat a few years back, focusing instead on taking their buns on the road, Bullitt left a burger-shaped hole in our lives.
During their adventures, they’ve done numerous festivals across the UK, but the burgers have stayed every bit as excellent as they were last time we got our mitts on them – it was worth the wait.
It’s one of those menus that has you umming and ahhing and asking for just a couple more minutes to make a decision…a few times. It caters to every hunger level, starting at “The Truth”, a fairly plain burger, and escalating to “Ichor”, the double-everything stack that requires some inventive attack methods. A veggie option and available vegan-friendly tweaks mean it’s not just for the carnivores, too, although the quality beef is a big part of what makes the burgers so good.
In collaboration with London’s Five Points Brewery, they’re even serving up beer tasting menus that explore flavour pairings with beers and ciders.
It’s not just about the burgers, though: they’re also doing wood-fired Sunday and festive roasts, with the latter launching at the end of November and taking place from Thursday to Sunday. Think succulent local meats, an abundance, and, of course, Yorkshire puds.
With an emphasis on local, free-range produce and eco-friendly details, Bullitt really care about what they do. We’ll be making the most of them being in the city centre before they hop off to explore once again.
Please note Bullitt will only be at the Mash Tun until the end of 2018! Continue reading
In the UK, we get pears in season for a good portion of the year – but winter is when it really kicks off, with varieties ranging beyond the faithful Conference. There are around 550 types in Britain, and a lot of them sound like something you’d expect to find in Care of Magical Creatures class, but the shelves are dominated by just four. As imported varieties typically test highly for pesticides, it’s worth making the most of the UK’s pear seasons while it’s here. So what do we make with them? Continue reading
These violet coloured gems were cobbled together from a batch of leftover pastry, and the remaining whites of an egg that I used to brush over Tom Kerridge’s milk buns recipe. I’m not trying to go off focus, but if there is ever a bun that needs to accompany your dinner, let it be Tom’s buns. Continue reading
I’m really bad for avoiding pastry and it’s so so easy that every time I make it I wonder why I avoid it. I think most bakers have something that they avoid making for no reason. To be honest, there are many many things I avoid doing for no reason 🙂 Continue reading