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Chilli Champ Carl Clarke Cornish Grill at Redhook, lunch

IPOF holding image

Menu from the second, monthly, Cornish Grill pop-up lunch at Redhook to sample Cornish produce, with ingredients supplied by Cornwall in your kitchen, food by Chilli Champ Carl Clarke (also of Hix) and selected wine matching: Grey Goose aperitif – Ruby Red Royale (Grey Goose vodka, Ruby Red grapefruit juice, elderflower) Grey Goose Bloody Mary buffet (DIY your favourite or bartender’s…

The Leiths Diaries: What I’ve learnt so far

Knife skills at Leiths

This is a post in The Leiths Diaries series. Read more here. In January I started the Two Term Diploma at Leiths School of Food and Wine. It seems that after 12 years at school, three years at university and six months training to be a journalist, I was back to where I started: at school….

Degò, Soho: Wine by trade, Italian by nature

Scallops with hazelnut cream and amarone apples at Dego, London

Degò, Portland House, 4 Great Portland Street, London W1W 8QJ www.degowinebar.co.uk An exploration of wine led me to Degò; an Italian restaurant and wine bar that’s so far removed from its Oxford Circus surroundings it leaves you disorientated. How do you explain its concept? “Devil’s in the detail” perhaps, which is what might be invoked when your…

The Leiths Diaries: Cooking for 50

Empty plate with knife and fork

This is a post in The Leiths Diaries series. Read more here. Cooking for 50 is not something you want to think about let alone do in the first three weeks of a cheffing course. But there’s nothing quite like being thrown in at the deep end to acclimatise. Within a week of starting at Leiths, we…

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