Wine & cheese in Cambridge

The Cambridge Wine Merchants have an area for people to sit and drink wine, with a small range of foods to go with it.  Of their cheeseboard I chose Suffolk Blue, Suffolk Gold and Godmanchester cheddar – all good cheeses.  It was a pleasure to see oatcakes, rather than bread and crackers, provided with chutney. […]

Marscapone ravioli

Flying out on British Airways to Boston via New York, I chose their marscapone ravioli for my main course, and was glad I did so. The pasta was al dente, and the filling delicious. It went down very well with rosé champagne…

Loose Cannon at the Punt Yard

When I visit the Punt Yard in Cambridge’s Quayside, I often seem to order their “Loose Cannon” pizza.  It features tomato sauce, mozzarella, Wiltshire ham, wild mushrooms, olives, oregano, and I always put some chilli oil on it to give it even more spice. It’s a big plateful, and I often cut the edges off […]

Frittata

I made myself a rather nice frittata. It took 4 eggs, whisked up with half a cup of goats’ milk, two big spoons of yoghurt and some cream. I put in bacon pieces, chopped red and green peppers and onion, plus seasoning. Crucially I lined the oven with a piece of baking parchment cut to […]

Seafood bisque

A seafood bisque is a creamy stew of crustaceans, typically lobster, langoustines, crab, shrimp and crayfish. It’s a way of using up ones that are imperfect or not considered good enough to market. Typically the crustaceans are sautéed in their shells before being strained and cooked with cream and spices. The word ‘bisque’ may have […]

Bavette at the Loose Box

A most welcome dish has been added to the menu of the Loose Box in Horseferry Road, Westminster. It’s a Hereford bavette steak, served with skin-on fries, roasted tomato and rocket garnish, and a peppercorn sauce. It’s very nicely done, served in thick slices and medium rare, as I asked. It went superbly with the […]

Steak on a stone, or not

Steak & Co, just off Leicester Square, offers steak you cook yourself on a hot stone.  They supply it in raw slices ready to cook, with side dishes. Most diners choose this, but I prefer to receive it cooked, because then I can have it medium rare, difficult to achieve in thin slices on a […]