Festivals, shows and other events.


Foodies Festival run events across the UK. This summer they’ll be bringing their food and drink show back to London at Marble Hill House near Richmond (May Bank Holiday – Saturday 24, Sunday 25 and Monday 26 May) and Kenwood House on Hampstead Heath (Friday 30 May, Saturday 31st May and Sunday June 1st).

The festival will feature a Chef’s Theatre (where you can attend demos), a new Chocolate, Cake, Bake and Preserves Theatre and an opportunity for kids to learn too in the Children’s Cookery Theatre. There are plenty of places to try and buy food and drink from the producers, including a Chilli Food Market, a new BBQ arena, the Vintage Tea Tent amongst others.

Our friend, the well-known beer expert Melissa Cole will be hosting the Drinks Theatre, where you can taste a selection of beers and ales. There’s also a Real Ale and Cider Farm. And those who prefer cocktails can learn and try concoctions made by the resident mixologists.

As well as buying goodies to take home, you can eat at the festival in the restaurant arena or in the new Feasting Tent, where food will be served at communal feasting tables. Or perhaps a wander down Street Food Avenue for something more casual.

There will be live music to enjoy too.

FoodiesFestival2014 Collage
Individual images from previous events provided by Foodies Festival



Foodies Festival are offering five pairs of (standard adult) tickets to readers of Kavey Eats. Each winner of a pair of tickets will be asked to specify Kenwood House or Marble Hill House, and their preferred date of attendance. The tickets will be available for collection at the entrance to the festival.



You can enter the competition in 3 ways:

Entry 1 – Blog Comment
Leave a comment below, telling me what you’re most looking forward to at Foodies Festival.

Entry 2 – Facebook
Like the Kavey Eats Facebook page and leave a (separate) comment on this blog post with your Facebook user name.

Entry 3 – Twitter
@Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win tickets to Marble Hill House or Kenwood House @foodiesfestival from Kavey Eats! http://goo.gl/ZNlYuX #KaveyEatsFF

(Please do not add my twitter handle into the tweet; I track entries using the competition hash tag. And you don’t need to leave a blog comment about your tweet either, thanks!)


  • The deadline for entries is midnight GMT Friday 2nd May 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The five winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • There are five prizes, each of which is a pair of standard adult tickets to attend either the Kenwood House or Marble Hill House Foodies Festival 2014, date to be chosen by the winner. The prize does not include delivery; tickets will be available for collection at the entrance to the shows.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Foodies Festival.
  • One blog entry per person only. One Twitter entry per person only. One Facebook entry per person only. You may enter all three ways but do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kaveyat the time of notification. For Facebook entries, winners must Like the Kavey Eats Facebook page at time of notification.
  • Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Facebook. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.



For those who prefer to buy their tickets now, the code “FOODIES241″ gives you two tickets for the price of one. This applies for adult and concession tickets, is valid for all festivals and expires 26th August 2014.


Kavey Eats is attending the Foodies Festival as a guest of Foodies Festival.


I’ve written before about my addiction to Pinterest. I think it’s a super tool – fun to use and hugely useful too. Recently, Pinterest UK have formed a community of keen UK pinners and have been busy facilitating discussions and organising events to engage with the group.

Recently, I attended a delightful evening with Paul A Young, one of my favourite chocolatiers, organised by Pinterest and Great British Chefs. The event was not only fun but also informative and hands on. Paul taught us his signature Port & Stilton Truffle recipe, making it in front of us from scratch so we could see just how achievable it is. Once the filling was made, everyone was invited to roll and dip to finish the truffles and of course, to taste!

PaulAYoung-4834 PaulAYoung-4836
PaulAYoung-4831 PaulAYoung-4826
PaulAYoung-4838 PaulAYoung-4837 PaulAYoung-4844
PaulAYoung-4853 PaulAYoung-4855

Here’s an old post featuring a fun video interview I did with Paul back in 2011, just after he opened his Soho shop. Do watch the video, it’s wonderful to see creative forces like Paul talk about what they do – he just lights up as he talks.

Kavey Eats attended this event as a guest of Pinterest UK.


How to bring a little Kyoto spirituality home from your travels…

With a staggering two thousand Buddhist temples and Shinto shrines, City of Temples is an apt epithet for Japan’s former imperial capital. One of the delights of a trip to Kyoto is not only visiting the famous ones in all the tourist guides but stumbling unexpectedly across so many others as you explore the city and surrounding prefecture.

But don’t worry about becoming “templed out” – not only are these places of worship and prayer compellingly beautiful, they are also hugely varied, endlessly fascinating and an excellent way to gain an insight into Japanese culture. For many Japanese, religious practices are as much about tradition and custom as they are about worship. It’s not uncommon for Japanese people to practice both Buddhism and Shintoism, for which they visit both temples and shrines on special occasions, to remember their ancestors, and to ask for help in specific matters. For a first-time visitor, it takes a little knowledge to distinguish the temples from the shrines.

Japan KFavelle Previews-2621 Japan KFavelle Previews-3170 Japan KFavelle Previews-2941 Japan KFavelle Previews-2950 Japan KFavelle Previews-3032 Japan KFavelle Previews-3168 Japan KFavelle Previews-2858 Japan KFavelle Previews-3203

Shinto shrines are sacred places in which to pray to one or more of thousands of different kami (spirits). Created as sanctuaries for the kami, the shrines are designed to blend in with their natural surroundings. Many are associated with specific spirits; worshippers often seek out kami that can help with particular issues they are experiencing. There are shrines for pregnant women wanting a safe delivery, shrines where one can pray for a good harvest, shrines for requesting success and wealth in business, shrines to ward off evil spirits and even shrines dedicated to relationships and sexual gratification. A particular highlight of our first visit to Kyoto was a visit to Yasui Konpira-gu Shrine, where we watched a long line of young girls pass through a hole in an enormous paper-covered boulder known as The Stone of Breaking and Bonding. Wriggling through in one direction breaks bad relationships and crawling back in the other direction creates new, positive ones. Simple thatched wooden buildings echo the design of storehouses and prehistoric dwellings and are usually surrounded by a sacred grove of trees. Thick ropes hung with shimenawa (tassles) and gohei (white paper) cordon off sacred corners – they are often tied around a sacred sakaki tree known as the heart post. Entrances to Shinto shrines is usually through a torii (gate) which marks the transition from the profane to the sacred. They are often guarded by statues of lions or dogs, though at Fushimi Inari-taisha, you will find messenger foxes. This shrine is also famous for its senbon torii, paths of hundreds of torii gates snaking up the hillside, one after another. Painted bright red, they are individually paid for and donated by worshippers praying to Inari, the kami of fertility, rice and industry. Visit at sunset for the most spectacular play of light and shadow between the gates’ red pillars. The first stop for worshippers is the chozuya (water basin) to purify hands and mouths, using the long-handled ladles provided, before proceeding to the haiden (main shrine). There, a front porch features a rope, a bell and a collection box; visitors usually clap, ring the bell and make their prayers.

Japan KFavelle Previews-5291 Japan KFavelle Previews-2984 Japan KFavelle Previews-2521 Japan KFavelle Previews-2516 Japan KFavelle Previews-2821 Japan KFavelle Previews-2950 Japan KFavelle Previews-3233

It is also common to write prayers or messages for the kami. Originally, horses were given as votives, to represent the divine steed, but over time, boxes painted with their image were given instead. Nowadays, these have been replaced with wooden plaques called ema, on which personal messages are written before they are hung onto hooks provided. Ema come in different shapes – though rectangular ones are most common, we also spotted octagon, heart, rice-paddle, torii and ruler shaped plaques – the designs are varied; often colourful, intriguing and occasionally even startling! Sales of ema help support the shrines financially, so staff are very happy for visitors to buy ema as souvenirs to take home with them. They cost from 300-1000 Yen each (£2-7) and each shrine has its own designs to choose from. Shrine visitors also make small payments in exchange for o-mikuji – paper slips revealing their fortune. These can either be tied to walls of strings provided, for the resident kami to influence, or taken home.

Japan KFavelle Previews-2730 Japan KFavelle Previews-3398 Japan KFavelle Previews-5236 Japan KFavelle Previews-2375 Japan KFavelle Previews-2502

Buddhist temples are devoted to worshipping Buddha and the many gods within the Buddhist pantheon. As well as a main hall, where one or more statues of Buddha are located, some temples feature impressive multi-storied pagodas, a few of which – such as Yasaka Pagoda – permit public entry to the upper levels. Temples may also have kodo halls, where monks study and chant, and kyozo depositories, where sacred texts are stored. In the grounds, the many groupings of Jizo statues are impossible to ignore. Jizo is the patron of travellers and children and is most strongly associated with helping the souls of babies ­who were aborted, died during birth or as young children. Depicting a short, round, bald man the simplistically styled statues are often decorated with bibs and woolly hats in red and white. Some temples have a dedicated graveyard with family gravestones, many in the traditional gorinto (five ringed tower) form. You may also spot an enormous bell, rung to mark the New Year and other occasions. Outer and inner gates to the temple are usually guarded by an array of fierce animals, warriors or gods who ward off evil spirits. Some Buddhist temples also have torii, but these are usually smaller and less prevalent than in Shinto shrines. Visitors pray by making monetary offerings (thrown into a saisen-bako box), lighting incense and candles and leaving food and drink offerings. Like Shinto shrines, ema and o-mikuji are often on sale for leaving messages and discerning one’s fortune.

EmaTree-4293 EmaTree-4301 EmaTreeTinsel-4328 EmaTreeTinsel-4338 EmaTreeTinsel-4330 EmaTreeTinsel-4331

During my two trips to Kyoto, I have amassed a beautiful collection of ema from many different temples and shrines. The pale wood, red and white cords and colourful images (also featuring lots of red) make unusual and memory-laden tree ornaments, and look lovely shown off against the green branches of a traditional tree or hung onto a more modern metal spiral one.  I’m delighted at how well they have helped me bring a little Kyoto magic into my home this winter.


This piece was written for Good Things Magazine, a new food, travel and lifestyle magazine launching to consumers in Spring 2014. Content will be available via the website soon, or follow @GoodThingsUK for the latest news.


To celebrate their fiftieth year in the UK, kitchen appliances brand Miele commissioned a trend forecasting agency Trendstop, to predict what technology we might be using in the production and cooking of our food and drink, another fifty years in the future.

Trendstop CEO Jaana Jatyri handed over a report with a list of suggestions including scanners that monitor a variety of measures of health and dictate changes to our diet to improve and maintain good health. Personally, I think we already have most of the knowledge we need to improve our diets, and this particular prediction may also require a sea change in societal values to put a greater emphasis on health over hedonistic enjoyment. I’m certainly not clamouring for a little machine that will warn me every time I’m eating something deleterious to my health!

Another prediction foretells of living walls of green in our home to increase the production of oxygen and hydroponic technology to let us grow more fruit and veg at home too; this is something I love the sound of, and have bookmarked several examples of people creating these in their kitchens right now. It’s also likely that we’ll want to reduce the energy wasted in transporting food from farm to store to home even further; the report’s talk of advanced technologies that work on cellular and atomic rather than mechanical levels” immediately made me think of the Star Trek replicators that can synthesise anything that’s been analysed and entered into the database. “Earl Grey tea, hot!”, anyone?

Whilst I can’t imagine we’ll see replicators in my lifetime, I’m already amazed by current advances in agricultural methods that turn centuries, even millennia, of traditional growing methods on their heads. I saw an exhibit demonstrating how to grow plants without any soil at all, at one garden show I attended last year!

Edible food packaging sounded like a laudable idea, though I wondered if it would too susceptible to bruising during transit, and the grime accumulated during the journey would need to be very thoroughly washed away before I’d be willing to add it to my cooking pot.

Insects becoming a standard source of protein is something I do think will happen. It’s already the norm in many other parts of the world, and it’s really just a cultural aversion to the idea that stops many Europeans from giving it more credence even today.

To bring some these ideas to life, Miele asked chef Ben Spalding to create a Feast To The Future, with a menu of dishes he anticipated might be popular in 2063. He noted the prediction for food cocktails – single drinks or dishes that contain all the essential vitamins, minerals, and macro-nutrients people need to survive. “Five-a-day will be old hat, and-10-a-day juice drinks will be the new craze.” And he was excited about all the new flavours people would have available; there are plants that don’t suit current farming methods but which might come to the fore in a world of home-growing; and just as now, there would be new super foods from all around the world, such as the jamblung fruit he had us try and, in my case, spit straight back out again!

Like my friend Rejina, the dish that blew me away most of all was Spalding’s 30 ingredient salad; the plate a cacophony of colours, textures and tastes that was utterly compelling. Every mouthful was exciting, the entire table were animated with excitement, calling out questions to Spalding about the various ingredients we were encountering as we ate.


One of the elements was cress that Spalding had grown in a prototype Evogro Farmino, a machine which uses LED lighting and hydroponics, controlled by specially written software, to create and maintain optimum growing conditions with very low energy requirements.

MieleSpalding Collage

Taking a note from the current love affair for East Asian fermented products, we started with a fermented elderflower and apple drink.

Puffed pork skin was dusted with paprika.

Dark malt bread toasts came with crisp shards of chicken skin, butter creamed together with sugar and crunchy chewy rice cakes.

Next we tried shrivelled jamblang fruit; far too sharp for me but some loved the complex flavours.

Cucumber and vodka was served on our hands, to be licked off, for a more interactive experience!

The brains dish worried a few diners, but most of us loved the Asian-style steamed veal brain and kimchi dumpling served in individual bamboo steamers. It was paired with a ten-a-day cocktail including ingredients such as bramley apple juice, green tea, carrots, tonka bean, lime zest, horseradish salt and a slick of tune mayonnaise puree around the lip of the glass. Odd!

After the 30 ingredient salad came a tiny spoon of intense caviar oil, enjoyed by those of us with a taste for fishiness.

Pork belly cooked in a steam oven with a sweet, sticky glaze was served with equally sticky rice. Delicious!

Then came a microwave cake served crumbled with lemon thyme ice, a fruit jam and muscovado custard.

MieleSpalding-1745 MieleSpalding-1749 MieleSpalding-1748

Another prediction from Trendstop was that socialising in the future might be courtesy of holographic technology; we would get together with our friends in real life much less often. Does this mean that dinner with our mates will become a think of the past? I hope not!

Do you have any predictions on where our eating and cooking might be in fifty years time?


Kavey Eats attended Feast To The Future as a guest of Miele.


It’s been a long time since we had a war that really touched ordinary Brits; a war that threatened us on our home ground. More than 60 years, in fact.  So perhaps it’s easier now than it was back then for people to feel disconnected to our armed forces; out of sight is out of mind. The arenas of war in which our military fight now are far removed and unfamiliar; we see them daily on the TV and in the papers, but it’s hard to really understand what our soldiers are doing, why they are doing it and what they are going through, on our behalf.

But whatever you think about the rights, wrongs or justifications of any given military action; what you think the role of our military ought to be; your opinions on the global socio-economic-political environment in which we (and our military) operate and the best ways to make the world a safer place… none of this should stop you from being thankful to the men and women who put their lives on the line because our country asks them to.

I can’t imagine the life of a soldier, in combat or not.

Nor can I imagine what it’s like, for both serving and retired soldiers (and their families), to discover that your country is unwilling or unable to give you all the support you need during and after your time of service.


ABF The Soldiers’ Charity is there to fill that gap, whether it’s financial assistance when in need; help in organising and funding training, education and support to secure employment after leaving the army; practical (and emotional) help in adapting to physical disability, including modifications to homes and transport; top up grants to cover the costs of care homes for elderly veterans…

ChelseaPensionersABFLunch-132113 ChelseaPensionersABFLunch-130255
Great Hall, Royal Hospital Chelsea; Dan, with whom we shared a wonderful chat over lunch

Last month, I was privileged to attend an event to launch ABF The Soldiers’ Charity Big Curry, the charity’s now annual fundraising campaign which invites supporters to host their own Big Curry events across the UK, to help raise money for the charity. The launch event saw an eclectic group of professional chefs, food writers, bloggers and random celebrities attend a wonderful Big Curry lunch with the Chelsea Pensioners. Cooked by Gurkha master chef Pemba Lama (author of The Ultimate Nepalese Cookbook), the feast was served in the Great Hall at the Royal Hospital Chelsea.

It was an enormous pleasure to take our places amongst the pensioners and join them for this lunch. I was also delighted to meet Pemba Lama and his publisher Annie Watsham, having posted a review of The Ultimate Nepalese Cook Book, sales of which support the Gurkha Welfare Trust .

The Soldiers’ Charity has been supporting our soldiers and their families since 1944. If you’d like to step forward and help them with their work, read more about how you can contribute, here.

If you’re thinking of cooking a big curry feast at home, here are some menu planning tips from Mamta’s Kitchen.


Hyper. Adjective: Obsessively concerned; fanatical; rabid (about a given item, idea or activity). Prefix: a loanword from Greek, usually implying excess or exaggeration. Noun (American, informal): a person who promotes or publicizes events, especially one who uses flamboyant methods.

Japan: An island nation in East Asia. An archipelago of 6,582 islands of which the four largest are are Honshu, Hokkaido, Kyushu, and Shikoku. The characters that make up Japan’s name mean “sun-origin”, hence Japan is sometimes referred to as the “Land of the Rising Sun”. A country with a long and rich history, a unique culture and cuisine and one of the world’s strongest economies.

HyperJapan: Self styled as the “UK’s biggest J-culture event“, “dedicated to bringing you cute, cool and contemporary about today’s Japan.” Aimed at those who are hyper about Japan, obviously!


Pete and I went along to this year’s summer event. Our interests are more towards the traditional cultural exhibitors and the food and drink, though we enjoyed sharing the event with eager otaku – cosplay, anime, manga, karaoke and gaming geeks obsessed with various elements of Japanese pop culture. As expected from the event’s publicity materials, much of the event was given over to these pop culture themes with huge areas for karaoke and gaming and large numbers of stalls selling an enormous variety of merchandise – costumes, jewellery, toys, models, artwork, swords, books, specialist food and drink and much more. There were also cookery demonstrations on one stage and singing, dancing and other performance entertainment on others.


There were lots of people in great costumes – entertainers, stall-holders and many of the visitors themselves.

A major highlight for us was the Sake Awards, in which we made our way round stalls manned by 11 Japanese sake breweries, each one of which told us about their business and products and guided us through tastings of 2-3 sakes each. The quality and variety was amazing.

I was also ridiculously thrilled to make my own pair of chopsticks using a small plane and fine sandpaper, at the Kyoto Nantan City stand.

HyperJapan-1161 HyperJapan-1166
HyperJapan-1168 HyperJapan-1169

We had planned to taste sushi made by the finalists in the Sushi Awards but queues were slow moving for the all-too-brief first session and we left before the afternoon one started.


The general food stalls were a bit of a let-down; several served food that had been cooked in advance to handle the volumes of customers; the downside to that was that the food was often tepid and a little soggy. Of course, I didn’t try all of the stalls by any stretch (though I did take tasters where offered) and there were no doubt several gems I missed. I had wanted to get some takoyaki (octopus and batter balls) but queues were just too long. I did enjoy my roast oolong bubble tea very much.

As is always the way at Earl’s Court, there was far too little seating for the visitor numbers. Many squatted on the floor right around the walls of the event space.


And speaking of visitor numbers, my lasting impression is that HyperJapan sold far more tickets than the venue could accommodate. When we left in the early afternoon (after nearly 4 hours inside), an enormously long queue snaked away from the entrance and I later spoke to ticket holders who waited two hours without gaining entry, before giving up and going home. When I put this to HyperJapan’s organisers, they responded as follows: “we can assure you that we didn’t oversell the advance tickets and what you heard about overselling should have been a rumour. We have warned on the HYPER JAPAN website that you should plan ahead and allow enough time as it may be necessary to wait to gain entry during busy time even though you have purchased advanced tickets. On the day, as we feel for the people waiting on the queue under the sun, we offered free water to those people then. We are currently investigating the real cause of the queue issue.” But I’m not convinced by their answer. Once the venue reached capacity, a ‘one out one in’ policy was in operation and since those inside showed no inclination to leave, those outside were stuck outside. For some shows, organisers can safely sell far more tickets than the venue’s capacity, secure in the knowledge that most visitors will stay just a couple of hours before making way for others. For pop culture events like this, it’s obvious that a large number of visitors will stay a lot longer, so ticket sales need to be proportionately lower.


With a second trip to Japan in the planning in the offing (and easy access to Japanese groceries from my neighbourhood branch of Atari-ya or from Japan Centre) I didn’t bother buying specialist ingredients or trinkets but I indulged in some dorayaki from Wagashi Bakery and bought a lovely calligraphy T-shirt for Pete, designed by artist Yasunobu Shidami. And I drooled over the latest range from ceramics specialists Doki, but resisted as I already have some of their lovely pieces at home.

Although I’ve always wanted to visit Japan, it’s only since our first visit that I have become more focused on learning more about the country, cuisine and culture. HyperJapan was a fun way to gain an insight into the pop culture side of Japan.

Kavey Eats attended HyperJapan courtesy of organisers, Cross Media.


Basic CMYK

Curry for Change is a fundraising and awareness campaign by charity Find Your Feet.

Find Your Feet is a small organisation currently working in the most remote areas of India, Nepal, Malawi and Zimbabwe. They help poor rural families improve their agricultural practices so they can grow enough food; support them in finding their voice so they are better able to speak up for themselves when it comes to defending their rights, dealing with injustice and corruption and claiming any meagre grants or benefits that might be available; and help them to create income streams which allow them to find their feet.

The Curry for Change campaign aims to raise awareness of the charity’s projects in India, through a celebration of Indian cuisine and by doing so, hopes to raise £10,000 towards it’s projects in all four countries.


The Indian project office is based in Lucknow in Uttar Pradesh, which is where my mum grew up and where most of her family still live. She had the great fortune to be born into a family that lived in comfort, ate well and could afford to educate all their children to university level and give them the best start in life.

But many in the state don’t share that good luck and live lives of hardship, poor health, grinding poverty, prejudice and injustice.

Find Your Feet, through their Curry For Change campaign, are asking you to help them improve the lives and prospects of communities that are isolated, marginalised and struggling to survive


There are two prongs to the campaign:


Dine Out

A number of Indian restaurants (including charity patron Atul Kochhar’s restaurants) have committed to asking diners throughout the month of June to add donations to their bills. Visit any of the partner restaurants any time in June, enjoy a wonderful meal and contribute to Curry For Change at the same time.

Other restaurants on the list for 2013 Atul Kochhar’s Benares and Indian Essence, Vivek Singh’s Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho, Cyrus Todiwala’s Cafe Spice as well as Roti Chai and Regency Club. Hopefully, that list will be even bigger by the time June 1st rolls around.


Cook a Curry

Find Your Feet is calling on you to organise your own Curry for Change event to raise funds for their many projects.

Bring your family and friends together, ask them to buy tickets or donate during the evening and see how much you can raise.

It’s much easier than you think to cook a fabulous Indian feast at home and share with it family and friends.

When you register online, you’ll receive a bag of Indian spices, some great recipes from Atul Kochhar and Anjali Pathak, invitations and thank you notes for your guests, and a donation form and envelopes to collect contributions. And everyone who hosts a Curry for Change event will be entered into a prize draw for a personal cookery class with Anjali Pathak.

Mum and I have put together some Mamta’s Kitchen menu suggestions for you here. Or you can put your own selection of dishes together, we have hundreds and hundreds at mum’s site, Mamta’s Kitchen.

You have until November 30th to take part, so plenty of time to plan, invite, host and return the donations.


I’m posting today to give you a heads up and encourage you to get involved, either by visiting one of the partner restaurants during June, or hosting a fundraising curry night between June and November. Thanks for reading!


ChocTours-0082 ChocTours-0085

My friend Jenn is the founder of Chocolate Ecstasy Tours, a company dedicated to helping people enjoy great chocolate.

She (and a team of dedicated guides) run chocolate-themed walking tours in Mayfair and Chelsea during which they lead the (small) group between a number of carefully picked specialists. During the tour, you learn more about how chocolate is made, the different types available and how to taste chocolate properly. At each shop you are treated to some specialities ranging from hot chocolate to frozen yoghurt, filled chocolates, plain bars and even macarons.

Jenn has also negotiated discounts in many of the shops, so you can buy your favourites for a little less.

ChocTours-0089 ChocTours-0084
ChocTours-0104 ChocTours-0096
ChocTours-0105 ChocTours-0106ChocTours-0107 ChocTours-0110

A nice extra touch is that as a history enthusiast, Jenn is able to share many fascinating stories about the history of London, as you walk from place to place.

My ticket was a very thoughtful birthday gift and I must say, these tours are a fantastic gift idea for those who enjoy chocolate, especially those who are hard to buy for as they have all the socks, vases, books, games, jumpers, posh chutney they need!

Thanks to Jenn for a wonderful day!

Mar 202013

Camden High Street, the stretch between Camden and Mornington Crescent stations, suffers a dearth of decent places to eat.

Back in the late ‘90s – early ‘00s, I worked in the beautiful “Black Cat Cigarette Building” opposite Mornington Crescent station, more formally known as Greater London House. It was once a cigarette factory owned by Carreras and the two sleek bronze statues of black cats that flanked the entrance reflected the logo of their main brand, Craven A. The cats had disappeared by the time I started working there, but were re-possessed and returned to their original spots in a huge refurbishment that took place while I was there. That’s when they restored the pretty Art Deco paint colours too.

When looking for somewhere decent to eat out, my colleagues and I rotated between El Parador (still going strong), Café Delancey (long since closed), Pizza Punani (yes really, and no it didn’t last long), two rather excellent local sandwich caffs (both gone too) and a couple of pubs (which don’t even have the same names anymore). There were a few places that were so bad we avoided them altogether, even when we sometimes grew a little bored of the ones that were good enough.

I haven’t been back much since I left in 2002 and when I have it’s mostly been to El Parador, which is still a lovely tapas restaurant, run by the same team as it was back then.

Recently, I received an invitation to visit The Forge & Foundry in Camden. Strictly speaking, these are two distinct entities – The Forge being a music and performance venue and The Foundry being a restaurant and bar. As soon as I saw the address, I knew they were in the location of my old favourite, Café Delancey and was keen to see what had become of the place.

The Forge is a not-for-profit organisation opened in 2009 by musicians Adam and Charlotte Caird. They were keen to create an intimate venue specially designed with natural acoustics for live music. It hosts small concerts and other performances and is also available to book for rehearsals, recordings and other art-based activities.

Also in the same property is The Foundry, a restaurant and bar that is connected to the performance space by a an airy glazed courtyard. The courtyard boasts a beautiful living wall  of plants, the first inside a UK restaurant. I think it would be a lovely space to book for a private function, as there’s plenty of light and space, and it would be perfect if you had a band or musical act booked to play for your guests.

The first time we visited was a special blogger event during which we learned about The Foundry’s Espresso Martini, made with coffee roasted by their neighbour, Camden Coffee Shop. A couple of weeks later, Pete and I went back to see the venue at its best – for dinner followed by the Friday night gig.

On Friday nights, you can either book a regular ticket to enjoy the performance, or one of the handful of dining tables that are set up within the performance space. Tickets for the performance cost £11 (in advance, online). A three course dinner during the performance is £25 and you need to book that via phone.

When we organised our visit, those tables were already taken, so we enjoyed our meal in The Foundry’s dining area. They have a £10 Lunch and Pre Concert menu available from 12-3 pm and 5-7 pm but we ordered from the à la carte menu.

Foundry-5120 Foundry-5135

It was refreshing to be able to choose from an appealing list of cocktails, all priced very reasonably at around £7.50-8. There were also several wines available by the glass, at very reasonable prices, and of course by the bottle.

Cocktails were served in enormous jam jars, jumping on a tired bandwagon trend, but they were very good and generous too. I loved the balance of flavours in the Cherry Drop cocktail of the month and Pete’s Virgin Apple Mojito was similarly very well judged. (The espresso martinis we had on our previous visit were also excellent).


Pete’s Burrata with Parma ham, cherry tomatoes, mixed leaves and a balsamic reduction (£9.50) was decent. The burrata was creamy with a rich lactic flavour and the other elements were as you’d expect. It was a touch pricy given that it’s a pretty pedestrian set of ingredients, but enjoyable.

Foundry-5125 Foundry-5126

I went for one of the “Gourmet ploughman’s platters”, all of which are served with homemade bread, pickles, onion marmalade, apple, grapes and salad. My Seafood platter (£9.50) came with a generous serving of hot smoked trout, smoked mackerel pate and smoked salmon, all of which were very tasty. However, whilst I must point out how very good the homemade onion marmalade is, I felt it and the pickled gherkins and fruit were far better suited to the Cheese & Meat and British Cheeses platters, and didn’t really work very well with the fish. Instead, for the Seafood platter, I’d rather have a good homemade mayonnaise or aioli, and some much lighter pickles such as soused cucumbers.

The platters also come in a larger size and make lovely shared nibbles if you’re just planning to pop in for drinks and music.

Foundry-5133 Foundry-5134

Pete’s Duck breast with orange cream, cocoa powder and plantain chips (£15) was mixed. He’d really enjoyed the same dish on our previous visit, when the quality and cooking of the duck was perfect. This time, while it was still cooked pleasantly pink the breast hadn’t been properly butchered and had a tough tendon running through every piece and the fat was chewy rather than crisp, as previously. The orange sauce was tasty, with a nice balance between sweet and sharp. The plantain crisps were as strange as the first time though – sandwiched together with an intensely sweet banana cream, they were much more of a dessert pastry than a savoury side.


My Fillet of beef with foie gras, crostini and madeira sauce (£19.50) was also mixed, though I thought the steak itself was excellent for the price. My beef was correctly cooked, tender and full of flavour. The foie gras on top was decent, though should have been warmer. The sauce was tasty, though again, not hot enough when served, resulting in an almost solid gelatinous texture. The crostini underneath was so butter-soaked it was actually sickly and I couldn’t eat it. And this from someone who often smears an outrageously thick layer of butter onto bread or fruit cake!

Overall I enjoyed the dish, but it needs a few tweaks to shine.

My side of french fries were anaemic and needed longer in the fryer. The green beans were better.


Pete chose Homemade ice cream or sorbet (£6), and opted for three scoops of sorbet – lemon, orange and pear. These were very good, with a noticeably smoother texture than many we’ve been served elsewhere and rich, intense and fruity flavours.

Foundry-5138 Foundry-5140

I was pretty full but so glad I let manager Samuele tempt me with the Tocino del Cielo (£6), described as an “authentic Spanish crème caramel served with vanilla cream”. The cubes of rich crème caramel were so good, definitely the dish of the day for me. Rich, sweet, and – like the sorbet – incredibly smooth; and they looked so pretty with the gold leaf on top. The vanilla cream was not too sweet, which worked well against the cloying crème caramel. The blitzed caramelised sugar looked pretty, but as it had been left on the slate for too long before serving, it had solidified and become a bit chewy.

This dessert also made me realise why the Spanish like their coffee so dark and strong – the bitterness is needed to cut through all that sugar, but the match is very good. This was a superb finish.


Service was patchy though I wouldn’t describe it as poor. Manager Samuele was excellent, both in knowledge and enthusiasm about the food and drinks menus and in anticipating diners’ needs. The rest of the staff were certainly friendly, but we found them lacking in training and not at all attentive, even when the restaurant was virtually empty during the earlier part of the evening. Smiles made up for some of that, but service did let the experience down somewhat.


After our meal, we moved into The Forge for the performance. It was fully booked and there was a great buzz to the space.

As Pete was feeling ill, we weren’t able to stay for the whole of Ayanna Witter-Johnson’s performance but we saw enough to appreciate the beauty of her voice and her unique style. Some of her material we enjoyed more, and some less, but appreciated being able to see her perform live in such a small and well-designed space.


Within a short walk of both Mornington Crescent and Camden tube stations, The Forge and The Foundry are really easy for us to get to, so I’m planning to keep an eye on the Events list. A few cocktails, a shared platter or two, some fine music and that crème caramel would make for a fine evening!


Kavey Eats was a guest of The Forge and The Foundry.

Nov 122012

When The Living Room launched their new menu recently, rather than holding a run-of-the-mill event, they invited a small group of us to a Blind Supper Party, where we tried bite-sized portions of several dishes on their menu, blindfolded, and then answered questions about them, pub quiz style.

IMG_9743 IMG_9757

It was a fun thing to do, and surprisingly difficult – even when you recognise flavours, it’s not easy working out just what the ingredients are. On some questions I did pretty well, in others, I was completely hopeless. I did kick myself when, on a number of occasions, I thought, oh it’s x or y, wrote down x and it turned out to be y. Doh!

IMG_9769 IMG_9855 IMG_9858 IMG_9849

Eating blindfolded is strange! You find yourself using your fingers like a mole’s whiskers, questing through the dark to identify the shape and location of the food, before carefully transferring it to your mouth. I opted for a bib, knowing my clumsiness even when sighted!


That one’s slightly obscene, isn’t it?

IMG_9740 IMG_9741 IMG_9848 IMG_9790

Amongst the dishes we tried, there were some winners and some losers. I really liked the butternut squash, Dolcelatté, walnut and honey tart, the Moroccan spiced lamb, the coconut and passion fruit crème brulée, and the “Basil Grande” – an Eton-mess like dessert made from Grand Marnier, strawberries, meringue, cream and basil. I wasn’t blown away by the Toulouse sausage, the pork burger or the Glamorgan sausage and I actively disliked the sickly sweet and slightly grainy raspberry cheesecake.

I also thought the quality of the cheese board particularly underwhelming. When trying to identify the cheeses, I put some blue cheese in my mouth and immediately thought “that’s either a cheap Stilton or a Fourme d’Ambert”; it had an odd bitterness that really good Stiltons just don’t have but which I’ve often detected in this French blue. I gave the benefit of the doubt and chose the latter, but sadly, it proved to be the cheap Stilton I’d initially thought of. The hard cheese we started with was lacking in age; my choices were between a young Gruyere or a Manchego, again I chose the wrong one, though I don’t think it was a great example of this fine Spanish cheese. Even the Brie was distinctly average.

Although the food was hit and miss, it was broadly acceptable with some definite highlights. However, the venue was so incredibly noisy that, especially later in the evening, we really struggled to hear ourselves speak. Music was loud, as was the volume of all the other diners, no doubt shouting like us to be heard. When I eat out, a big part of the evening is to chat to my dining companions, and on that basis, I simply can’t recommend this venue, fun though our evening was.


Kavey Eats attended The Living Room Blind Supper Party as a guest of The Living Room. All images courtesy of Katherine Sparkes.

© 2006 - 2014 Kavita Favelle Suffusion theme by Sayontan Sinha