The best way to explain The London Foodie Japanese Supper Club is in Luiz’ own words: “The aim of my supper club is to recreate the kind of food I used to eat at home, cooked by my Japanese family in Sao Paolo, or the cuisine I learned during the time I lived in Japan. [Read More...]

Joselito is described as the best jamón Ibérico de bellota in the world. That’s quite a claim, isn’t it? The best. In the world. Made in Salamanca, in the North West of Spain, by José Gómez Joselito, the current CEO of a family business founded by his great grandfather over a hundred years ago, Joselito [Read More...]

Sometimes I see a product and fall utterly in lust with it immediately. The intensity with which I covet said product is often inversely proportional to how much I rationally need it. Indeed, a product I may use once in a blue moon can often hold far greater appeal than one which I’d likely use [Read More...]

Bringing a taste of Barcelona’s La Boqueria  market and local cooking to London – that was the aim of Streets of Spain, a combined food market and cultural event held at London’s Southbank over the first May bank holiday weekend. Sponsored by Spanish wine producers Campo Viejo, the event saw a (fairly small) selection of [Read More...]

Though it was something of a Fulham Road institution for over 25 years, I never managed to make it to Thai restaurant Blue Elephant at its original London location. In January last year, they moved into a shiny new building at Imperial Wharf, a short distance away. We finally made our maiden visit on a [Read More...]

Last year we did Spices, now it’s time for herbs! Defined (culinarily) as the leafy green parts of a plant, either fresh or dried, herbs are usually used in small amounts to provide flavour or seasoning. They are distinct from spices, which are most commonly a product of the seeds, berries, roots, bark, flowers and [Read More...]

I knew when I set May’s #BSFIC theme as Cones & Cups, Biscuits & Baskets, Wafers & Waffles (or indeed, any other edible containers for ice cream) that it was quite a challenge. Lots of choice on what to make, lots of scope for creativity but also lots of potential for things to go wrong. [Read More...]

Roasting an enormous shoulder of lamb (1.6 kilos) for just three people meant we had a lot of leftovers. More than half, actually! All gently infused with garlic and the merest hint of rosemary. Some went into sandwiches and some into a beautifully rich and meaty ragu that Pete cooked up. The rest I turned [Read More...]

The lamb we were sent by Graig Farm is truly fabulous. The joints in particular have been a joy; one lamb leg roasted with za’atar and sumac and the other roasted plain. The lamb is as tender as could be, yet full of flavour too. When it came to the turn of the enormous shoulder [Read More...]

When I’m feeling poorly I always long for the foods of my childhood. Suddenly the familiar holds a much stronger appeal; there’s deep comfort to be found in the things we’ve loved the longest, and that applies tenfold to food. My shortlist is an assortment of my mum’s home-cooked Indian food, typical English school-dinner comfort [Read More...]