An early Christmas present of olives

On the twelfth day of Christmas my true love gave to me… …Nine million olives and an EU fishing quota’s worth of anchovies. When it comes to serving olives with martinis I have two favourites: Nocellara olives, which I describe here or Manzanillas, especially ones which have been stuffed with anchovies and tinned in brine. I would never normally order anchovies but the first time … Continue reading An early Christmas present of olives

Paesan Restaurant, Farringdon, London, 4/5

Cucina povera means ‘poor/poverty kitchen’, and this restaurant specialises in traditional Italian ‘peasant food’. If I was reviewing food and service this place would get full marks. So when I have to mark them down for very small (but crucial) martini points it makes me feel bad. I even added a subjective point to this rating – because they make their own in-house olive-infused gin. … Continue reading Paesan Restaurant, Farringdon, London, 4/5

This post is self-indulgent

Nibbles I don’t actually like the word ‘nibbles’. It sounds frightfully bourgeois. Nonetheless, it’s nice to have something to eat to accompany a martini, especially if it’s been a long day and you’re waiting for dinner. Here are some past examples. The root of all evil: carbs, fat and cheese flavouring, deep-fried. Langoustine with roe. Olives, of course. Nuts. You can’t go wrong with nuts. … Continue reading This post is self-indulgent