French meets Japan supper club at Mirey’s Restaurant

My friends Gerry and Ko have set up a popup restaurant in south London, showcasing their creative talent and delicious food. The event took place in the London Cooking Project, a community-run culinary initiative in Battersea aimed at fostering budding catering talent in the area. We signed up and were provided with this tantalising menu. During a fairly manic pre-Christmas week it was lovely to … Continue reading French meets Japan supper club at Mirey’s Restaurant

Chilled scallop canapés with smoked paprika, seaweed-butter and lime

These sound fancy but they were quite easy to put together and can be made in advance, so they’re easy to serve if you’re having a party. Get about one scallop per guest (or two if you want to make it a more substantial dish than just a canapé). I love scallops. My dad was a scallop diver so they’ve never been far away from … Continue reading Chilled scallop canapés with smoked paprika, seaweed-butter and lime

The Henri Toulouse Lautrec in Kennington, 3/5

  The Henri Toulouse Lautrec is no ordinary venue. People travel here from all over the world for its live music performances. It also serves fantastic food. However – the martinis do not hit the mark just yet, but with a little re-adjustment this place could be a cocktail bar with real punch – a Moulin Rouge of south London.    I would struggle to … Continue reading The Henri Toulouse Lautrec in Kennington, 3/5

A Martini made with Absinthe

“Oh god… is my face melting?”   I didn’t invent this one. Some other crazy person did. What’s more, it’s evidently been ordered and drunk often enough to have earned itself a name: the Mystic Martini.    Absinthe is typically 45-74% ABV and therefore highly potent. Invented in Switzerland, its alleged psychoactive properties led to its prohibition in many countries for decades, before decriminalisation led … Continue reading A Martini made with Absinthe

The Gypsy Martini

A sweeter alternative to the classic martini.    This one is very straightforward.  You will need gin/vodka, sweet vermouth and a jar of maraschino cherries. The following recipe is for a 150ml glass: Add 3 teaspoons of maraschino cherry liqueur to a chilled martini glass. Add sweet vermouth to taste (between 2tsp and 30ml). Add chilled gin/vodka (between 120-140ml depending on the amount of vermouth … Continue reading The Gypsy Martini

L’Escargot Restaurant, Soho, London, 3/5

I went with some friends to this French restaurant in London, located on Greek Street in Soho. It was an occasionally perplexing and even tense experience, although the martini I drank before my meal was nice. The staff were friendly and pleasant but there was a strange, intense and even chaotic element to the service. It was difficult to book a table, despite the fact … Continue reading L’Escargot Restaurant, Soho, London, 3/5