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The Matsuri, St James, dinner

Prawn tempura, The Matsuri, St James

Menu from an (à la carte) dinner at The Matsuri in St James, London: Eel sushi Marbled tuna sushi Spicy Matsuri roll Spider roll Prawn tempura Lobster tail and black cod ginger Filet steak Fire ball ice cream with pineapple Kinako ice cream   In Pursuit of Food was a guest of The Matsuri, St…

White vanilla macaron with sakura tea ganache recipe

This is a recipe from Sakura at Sake No Hana For the tant pour tant: Ingredients: 600g ground almonds 600g icing sugar 220g egg whites Method: In a mixing machine bowl, mix all the ingredients together until smooth. For the macaron: Ingredients: 1 batch tant pour tant 220g egg whites 600g caster sugar 120g water…

Lyle’s, Shoreditch, lunch

Gull's Egg & Seaweed Salt, Lyle's, London

Menu from an (à la carte) lunch at Lyle’s in Shoreditch, East London, with food by James Lowe: Gull’s Egg & Seaweed Salt Nettle Soup, Pheasant Egg & Cured Pig’s Cheek Raw Highland Beef & Cured Sea Urchin Blood Cake & Chicory Dover Sole, Jersey Royals & Sea Beet Treacle Tart & Milk Ice Cream…

The Dairy, Clapham, dinner

Menu from an (à la carte) dinner at The Dairy in Clapham, South London, with food by Robin Gill: [potatoes] Galician octopus, tomatoes, fried bread, roof top herbs “Willy’s” Mackerel, Swiss chard, bonito butter Chicken oyster, crispy skin, wild mushrooms, English asparagus Rooftop beeswax custard, Earl grey I heard some good things about The Dairy,…

Matbaren, Stockholm, lunch

Langoustine from Bohuslän, Matbaren, Stockholm, Sweden

Menu from an a la carte lunch at Mathias Dahlgren‘s Michelin-starred food bar, Matbaren at the Grand Hôtel in Stockholm: Langoustine from Bohuslän Grilled cucumber salad with Swedish squid, ginger, lime and coriander Steamed bun of beef ribs Bake wild chocolate from Bolivia, toffee ice cream, sour cream and nuts Petit fours I stopped in…

Bocuse d’Or Europe, Stockholm, gala dinner

Forest - Salad of guinea fowl with egg, mushrooms and herbs, Bocuse d'Or gala dinner, Stockholm

Menu from the gala dinner at Bocuse d’Or Europe with dishes designed by Håkan Thörnström, Anton Bjuhr and Jacob Holmström (Urban Terroir), Klas Lindberg (Forest Terroir), Simon Laiti (Mountain Terroir), Frida Ronge (Coast and Sea Terroir), Fredrik Malmstedt (Field Terroir), and Dorotea Malmegård (Dessert): Finger food Mountain – Smoked arctic char on forest meringue with…

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