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Pairings | Chefs

Where - and what - Bristol chefs eat

Where - and what - Bristol chefs eat

Posted on September 6 2015 at 11:52

As there was so much interest in the post on where my fellow food writers eat out in Bristol I thought I'd do a follow-up with chefs.

Tags: chefs restaurants Bristol
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Cell, Berlin

Cell, Berlin

Posted on March 30 2019 at 10:47

The entrance to Cell looks like something from The Man from U.N.C.L.E, which is funny really as Berlin’s latest hot restaurant opening was conceived by a Russian chef, Evgeny Vikentev. The inspiration, we find out moments later, is not the Cold War, but the Bauhaus.

Tags: Fiona Sims chefs Berlin Cell restaurants
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Out of bread again so I rustled up a batch of flatbreads to have with a carton of homemade soup a neighbour had dropped off. ( I do have GOOD neighbours!) Why have I never thought of cooking them in the Aga hot plate? Search me! I also fancied having them with some of the lovely @shorkk.food Lebanese olives and oil I was given to try the other day, following their tip to serve them with a teaspoon of brine and a squeeze of lemon. Really delicious. #givingupstockingup. . . . #olives #oliveoil #flatbread #aga #snack #lovefoodhatewaste #giftedBit of a rubbish pic but a quick riff on the TikTok baked feta pasta adding sundried tomatoes as I didn’t have enough fresh ones. Otherwise everything from the store cupboard and fridge. #givingupstockingup. . . . #pasta #bakedfetapasta #tomatoes #sundriedtomatoes #storecupboardcooking #frugalmeals #lovefoodhatewaste #loveyourleftoversTea and cake at the very charming @ospreylondon café St Albans. Great deals on bags and purses too (which means, yes, I bought one 😉). . . . #cake #café #almondcake #tea #earlgrey #osprey #stalbansStews also act as a useful receptacle for random freezer finds. The first shot is a fish stew made from a couple of chunky fillets of hake, a few queen scallops (goodness knows how long they’d been there) and a few frozen prawns. I made a base from onion, garlic, a slosh of white wine and half a tin of chopped tomatoes, then added the fish and a few parboiled new potatoes. Oh and the magic ingredients - a few drops of nam pla (fish sauce) which boots the flavour of any fishy dish and a pinch of saffron soaked in warm water. And some of that flat leaf parsley that went into the tuna and bean salad at the end. The other dish was based on an odd chunk of meat I thought was mutton but turned out - not disastrously - to be a ham hock. I slow roasted it with onions, carrots and a bit of beer then served it with a root veg stew made from onions, carrots, swede and potatoes finished off with brown miso and a dash of soy. Took the meat off the bone and added it back to the stew. It WOULD have been better with mutton but was pretty good nonetheless. Except that I now have to think what to do with the leftover root veg as I inevitably bought too much 🙄. Useful reminder that IT REALLY DOES HELP TO LABEL AND DATE THINGS YOU PUT IN THE FREEZER. And then remember that they’re there. When I was first married I used to have a freezer book, believe it or not. Not a bad idea. What have you found lurking in your freezer lately? . . . #stew #fishstew #hake #prawns #shrimp #hamhock #rootvegetables #miso #freezermeals #loveyourleftovers #lovefoodhatewaste #givingupstockingup #frugalmeals Follow on Instagram

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