It's been a while since I last wrote a Books for Cooks article, which is odd considering I own and read so many damn books. Like previously, I am going to focus on one niche of cookbook - and an invaluable one at that - Charcuterie! And if you are like me and just got up out of your seat and did a little dance for joy, this article is for you.
Now we've gotten past opening night, everyone has relaxed a little and it's nice to see the team down at Pussey Liquor start to gel. If you haven't visited us down in East Dulwich we'd very much like to see your faces, familiar or not, but more importantly to have a chance to share our passion for good food with you. My curiously titled blog post this week is somewhat of a curveball - there will be plenty of time to answer questions and give updates on running a kitchen, and frankly R is better with practicalities - I just want to talk to you guys about fish...
Now that A has had his say on getting to spend an evening with the team behind Mac & Wild, and in keeping in the “wild” spirit; I was lucky enough to score a seat at the dinner and had a chance to meet the team while seeing what they, as competition (!), had to offer up at their popup...
I know it may not seem as though Summer will ever arrive this year, but I can promise you that, as every year, it will. And what goes more hand-in-hand with Summer than BBQ food? In the UK, chefs and home cooks, and even those that just love to eat food, have seem a real emergence of new wave BBQ food...