Eating in, inspired by eating out
inspired by The Other Naughty Piglet 23rd March 2021. A year since we first entered a national lockdown. I remember feeling a sense of relief when the lockdown was finally announced. Watching the TV as Boris ordered us all to stay at home didn’t feel…
inspired by The Wheatsheaf After looking at how some pubs are cutting down on meat on their menus, or going completely plant based, I thought we should look at an alternative approach to meat eating. And for that I’m taking inspiration from one of the…
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…
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…
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…
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…
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.…
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…
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.…
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…