beef sandwich

Rare roast beef at Balls Brothers

There’s a branch in Buckingham Palace Road, just across from Victoria Station.  I chose the rare roast beef sandwich, which comes on brown bread with beef tomato, watercress and horseradish sauce. I asked for mustard as well as horseradish. It was good, chunky with beef, but way too much bread for my tastes. I’d prefer […]

Fyne1a

Loch Fyne’s Smokehouse Ashet

Loch Fyne restaurant serves a starter called “Smokehouse Ashet.”  It is for sharing between two persons and contain 3 salmon dishes.  There is traditional sliced smoked salmon, chunks of cold smoked salmon, and bradan rost, a cooked steak of salmon.  It is served with peppercorns and brown bread.  All delicious!

casserole

Chicken casserole

It’s not the most difficult dish.  Chicken pieces about half an inch square, seared on the stove top in oil.  Then add chopped onions, red and green peppers, plus peas, sweetcorn and mushrooms in a half pint of chicken stock from an Oxo cube.  Add chopped garlic, cayenne pepper and herb and pepper seasoning, then […]

ivy escalope

Chicken Milanese at the Ivy Market Grill

The Ivy Market Grill is on the corner of Henrietta Street in Covent Garden.  They do a huge menu featuring international dishes.  I had their brioche crumbed chicken Milanese with fried hen’s egg and black truffle mayonnaise.  It was nicely done, moist inside and with the egg yolk suitably runny.  I liked the parmesan on […]

ABOne tapas

Tapas at All Bar One

All Bar One does offer plate sized meals, but I usually go for a selection of the smaller dishes. Among my favourites are the spinach and feta bourek in flakey pastry, the chorizo and halloumi skewers, and the chicken skewers with a ginger teriyaki sauce.

gurnard

Pan-fried gurnard at Fish Works

I chose it at Swallow Street’s Fish Works, just along from Bentley’s Oyster Bar. Pan-fried gurnard served skin side up, signalling that you’re supposed to eat the skin.  I did.  It was very good, enhanced by the excellent salad.  Feta cheese. olives, cucumber, and most crucially, hardly any leaves! Brilliant.

hamper

Luxury birthday hamper

I bought a friend a hamper for his birthday. It was from John Lewis and contained orange marmalade, 3 fruit marmalade, strawberry jam, raspberry jam, chocolate chip cookies, traditional fudge, lemon curd, cranberry & port sauce, Cumberland sauce and blackcurrant jam.  Wow!  Delicious!  And after eating it all he gets to keep the hamper as […]

deux salons liver

Les Deux Salons

Located in William Street just North of Trafalgar Square, Les Deux Salons takes its name from the fact that it has a bistro at street level and a posher restaurant upstairs. It is very French in style, conjuring up something of Zedel in its ambience. I chose their calves liver, “pink, no blood,” and was […]

jesus menu

What a friend we have in cheeses

The menu for High Table at Jesus College featured quite a good deal of cheese.  There was goat’s cheese to start with, cheesecake for dessert, then a cheese board.  Even the steak was originally going to be served with a blue cheese sauce, but someone must have thought “too much cheese” and changed it to […]

ivy-fish

Ivy fish & chips

The Ivy is quite a London institution, popular with celebs at lunchtime and its tables are usually booked well in advance. The menu features many dishes you might cook yourself at home, things such as shepherd’s pie, but done far better than most people would manage at home. I had the deep fried haddock with […]

fritt'17

A rather nice frittata

I made a frittata to share at lunch with my guest, a pescatarian. So no meat or poultry, but there were king prawns, plus pre-par-cooked potatoes, green peppers, onions, tomatoes & courgettes. I whipped up four and a half eggs with two spoons of creme fraiche, two of Greek-style yoghurt, half a cup of semi-skimmed […]

saumon

Saumon en croute

I made salmon Wellington, aka saumon en croute, using puff pastry, and spreading green pesto over the salmon before I wrapped it up and brushed the pastry with egg. I actually found how to do it by looking up a 2006 post from this food blog.  I cut it for the photo in order to […]