Recent Posts

Beetroot & Goats Cheese Ravioli, Beetroot Crisps

Beetroot & Goats Cheese Ravioli, Beetroot Crisps

inspired by The Albert Arms There is light at the end of the tunnel! There’s a lot to take in after the Government’s announcement of the new road map out of lockdown. For many in hospitality May seems like a long wait. Some would argue…

Root Vegetable Crisps

Root Vegetable Crisps

inspired by The Spread Eagle Think of pub food and you might think of fish and chips, burgers and pies. A Sunday roast or a scotch egg. What do all these things have in common? Definitely not vegan. But as more people want a plant…

Blueberry Pancakes

Blueberry Pancakes

inspired by The Ebrington Arms All this pub food and talk of pubs has got me thinking. We know what makes great pub food. But what actually makes a pub a pub? And what makes it great? Think about it. There is actually very little…

Scotch Egg

Scotch Egg

inspired by The Bull & Last It’s finally February! For most people this is cause for a huge sigh of relief. They can finally give up on their diets, detoxes and dry Januaries. They have been good. Now they can enjoy themselves. Any pub usually…

Caramel Kuli Kuli Chicken Wings

Caramel Kuli Kuli Chicken Wings

inspired by Chuku’s This pandemic has well and truly killed the buzz of a restaurant opening. Being one of the first customers to try new dishes, to be guinea pigs for orders of service and staff training – that used to be an amazing experience.…

Flat Iron, Roasted Roscoff Onion, Jerusalem Artichokes

Flat Iron, Roasted Roscoff Onion, Jerusalem Artichokes

inspired by The Duke Of Richmond Food has been getting rather political lately. At least the lack of food has. The number of people living in poverty in this country has only increased since the pandemic began. For months we’ve been hearing stories of parents…

Westcombe Cheddar Rarebit on Fruit Loaf

Westcombe Cheddar Rarebit on Fruit Loaf

inspired by The Pony & Trap Last but by no means least we have my cheese course for my fantasy seven course, seven restaurant menu. I love cheese. It’s a bit of an addiction really. There’s always far too much of it in the fridge.…

Tarte Tatin

Tarte Tatin

inspired by Wilsons For the dessert course we are leaving London and I am taking inspiration from further afield. I’m heading to Bristol, without leaving my kitchen. Lockdown friendly imaginary travel only at the moment. Do you ever get a sense that you will love…

Beef Wellington

Beef Wellington

inspired by Holborn Dining Room Chef Calum Franklin has become something of an Instagram sensation recently. Not only does he make the most exquisite looking pies, he’s now released a cookbook so it seems that every home cook out there is having a go and…

Lasagne of Crab with Beurre Nantais

Lasagne of Crab with Beurre Nantais

inspired by Galvin La Chapelle It’s time for the fish course in my fantasy seven course menu. I had to think long and hard about this course. Part of me felt like a fish course, part of me thought I should just carry on with…