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Pairings | Fris��e aux lardons

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I love putting together my annual cookbook round up which is not so much a ‘best of’ as an attempt to match them to the right recipient. So many great books this year, some of which I just haven’t got round to acquiring but thankyou @bru.tto (what a legacy, Russell 💔) @_alex_jackson @dianahenryfood @sabrinaghayour @5oclockapron @joe_woodhouse @jennychandleruk @thesedeliciousthings @kitchenbee @paulflynnchef @fuchsiadunlop @vonbremzen for the pleasure you’ve added to my kitchen (and bedroom tbh as I love to read cookbooks in bed) You can find the post on my Substack - link in bio. . . . #cookbooks #cookerybooks #giftguide #bookloverSo women do drink beer, strong beer at that. @jennychandleruk sneakily snatched this shot of me in what she dubbed my Mrs Thatcher cardigan at @the.portcullis annual Belgian beer festival yesterday along with fabulous landlady Dee. Love the fact one of the beers we were drinking was called Cuvée des Trolls. We also got to share the impossible-to-find Westvleteren which Paul goes over to Belgium to collect in person. Doubt they’ll have any left today but they should have some of the other amazing brews. Head down there if you’re local . . . #beer #belgianbeer #westvleteren #theportcullis #pub #drinklocal #clifton #bristolThere are pictures of Russell Norman all over instagram - everyone is so shocked at his sudden and untimely death. Everyone has a story to tell of his warmth and kindness. He lived and breathed hospitality. So here’s a taste of his genius, the £5 negroni he served at the wonderful @bru.tto. Not just ANY negroni of course - the gin was one he’d developed with Luca de Vita from Alla Testiere and the amaro Select rather than Campari. He could have charged at least double that for it but he didn’t. You sat down with it and all was right with the world. Except now it isn’t. He will be and already is so very much missed.Proper swish old school French cooking @64goodgestreet yesterday with wines to match. They’ve taken off the lobster vol—au-vent but this crab raviolo in the silkiest of seafood bisques is a more than worthy substitute. Roast partridge incredibly delicious too. Thanks @thaneeprince for a massive treat. (We treat each other to a slap-up birthday meal which gives us the excuse to go somewhere flashy. Don’t say happy birthday - it was several months ago. Doesn’t have to be on the day!) . . . #crab #ravioli #partridge #finedining #cheninblanc #redburgundy #pinotnoir #foodandwine Follow on Instagram

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