Restaurant Reviews

Restaurant Reviews and Food Musings

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Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and musings on food with you.

Monday, April 06, 2020

Shop Local - Roast Chicken






Rather than denude the supermarket shelves, and expose yourselves to the risk of COVID19 in an overcrowded supermarket, buy produce from your local shops which are plentifully stocked and are not crowded with people standing cheek by jowl.

Here is a beautiful free range chicken that I bought from my good friend Derek Stott of D and D Family Butchers, his shop operates a strict policy of no more than two people in at any one time.

I stuffed it with garlic and parsley.

The chicken was lovely, it was moist and succulent; and will feed us for many days.

Shop local!

Monday, March 30, 2020

Shop Local - Roast Loin of Pork

 




Rather than denude the supermarket shelves, and expose yourselves to the risk of COVID19 in an overcrowded supermarket, buy produce from your local shops which are plentifully stocked and are not crowded with people standing cheek by jowl.

Here is a beautiful rolled loin of Sussex pork that I bought from my good friend Derek Stott of D and D Family Butchers, his shop operates a strict policy of no more than two people in at any one time.

The loin was lovely, it was tender and succulent; and will feed us for many days.

Shop local!

Monday, March 23, 2020

Shop Local








Rather than denude the supermarket shelves, and expose yourselves to the risk of COVID19 in an overcrowded supermarket, buy produce from your local shops which are plentifully stocked and are not crowded with people standing cheek by jowl.

Here is a beautiful rolled sirloin of beef that I bought from my good friend Derek Stott of D and D Family Butchers.

It was tender and succulent, and will feed us for many days.

Shop local!


Friday, March 20, 2020

Chorizo, Potatoes and Peppers



Here is a simple one pan dish, that will brighten your day.

Ingredients

- chorizo (cut into pieces)
- potatoes sliced
- garlic chopped
- onion chopped
- long red paprika peppers chopped
- paprika powder
- cayenne pepper
- chicken stock
- olive oil
- salt pepper

Method

- combine all the ingredients in a roasting dish
- cover in silver foil
- cook at 180 for around 45 minutes
- take off the foil and brown for ten minutes

Lovely!

If you don't have chorizo, the you can use pork sausages.

Monday, March 09, 2020

Toilet Rolls Au Gratin


With the recent glut of toilet rolls, I know that many of your are wondering what to do with them; as they take up much needed space in your store cupboards.

Simply boiling or roasting them is rather a boring option. Therefore I have come up with a few recipe ideas to help add some variety to your toilet roll diet.

Here is a simple little recipe for Toilet Roll Au Gratin.

Ingredients

- Toilet rolls, I prefer twin ply as they are more succulent.
- Cheese grated
- Milk
- Butter
- Flour
- English mustard powder for added zing
- Salt/pepper

Method

- Core your toilet rolls (ie remove the cardboard tube, as this can be a little tough and chewy)
- Lay the rolls next to each other in a casserole dish (like cannelloni)
- Combine the other ingredients in a saucepan and whisk until smooth and thick
- Pour the sauce over the toilet rolls
- Pop into an oven at 180 degrees for around 30 minutes until brown and bubbling.

Serve with a light green salad and a Sauvignon Blanc.

Bon Appétit!

Monday, February 24, 2020

Beef Goulash



I bought some excellent Silverside from my good chum Derek Stott of D and D Family Butchers, and made Beef Goulash with it.

Ingredients

-Cubed and floured Silverside
-Tinned tomatoes
-Tomato purée
-Paprika powder
-Garlic chopped
-Onion chopped
-Paprika peppers chopped
-Green bell peppers chopped
-Bay leaf
-Beef stock
-Parsley chopped
-Salt and pepper
-Olive oil

Method

-Fry off the peppers, onion and garlic
-Transfer to casserole dish
-Fry off the beef
-Transfer to casserole dish
-Deglaze the pan with the remaining ingredients
-Pour into casserole and mix
-Put the lid on and pop into a 180 degree oven for about 1.5 hours

Serve with baked potatoes or rice.

Wednesday, February 05, 2020

Georgina Landemare Churchill's Cook (1940 - 1954)


Georgina Landemare was the Churchills’ cook from 1940 until 1954. She prepared his meals throughout those years of stress and food shortages, and after - when rationing not only remained in place, but became more stringent.

She was one of only 11 people named on a list of those deemed crucial to the Prime Minister if he were evacuated from London in the event of invasion.

Read the full article here.

Monday, February 03, 2020

Food Before Terror!

Tuesday, January 14, 2020

Heston Misses The Point



It depends on several factors:

1 Does the taking of the photo annoy other diners?

2 Does the taking of the photo delay/cause problems for the staff?

3 What is the reason for taking photo (eg you write food blogs, or you think it was great/awful and want to tell others)?

If 1 and 2 are not an issue, and the reason for taking the photo is not to show off, then I don't see a problem.

The real problem for restaurants is the use by diners of mobiles for social media when eating etc. 

A long established New York restaurant wondered why its serving times/table turnover had slowed down. They realised that since the advent of the mobile phone people were spending time looking at facebook etc, instead of ordering/eating the food. Hence delays in serving and table turnover. 

Photographing the food is not the problem, reading emails etc is the issue!

Wednesday, November 27, 2019

RIP Gary Rhodes


As per The Caterer

A statement from the family said:
"The Rhodes family are deeply saddened to announce the passing of beloved husband, father and brother, Gary Rhodes OBE. Gary passed away last evening, Tuesday 26 November 2019, at the age of 59, with his beloved wife Jennie by his side. The family would like to thank everyone for their support and ask for privacy during this time."
A statement from Marriott said:
"The team at Grosvenor House Dubai and Le Royal Meridien Beach Resort and Spa are devastated to hear of the tragic passing of chef Gary Rhodes OBE. Not only has the industry lost a true culinary legend, we have also lost an inspirational human being and a very dear friend. No words can express our sadness at Gary’s death or our gratitude for the opportunity to work with him. Our thoughts and prayers are with the Rhodes family."

Monday, October 07, 2019

Roast Saddle of Lamb - Boned and Rolled



I bought this lovely saddle of Sussex lamb from my good chum Derek Stott of D and D Family Butchers, which he kindly boned and rolled for me.

Simply roasted with some rosemary spuds, it was tender, succulent and delicious.

Monday, September 09, 2019

Chamuyo Argentinian Restaurant Brighton



Restaurant

Chamuyo
62 Middle Street
Brighton


☎️ 01273 748448

Overview

Eva and I only just heard about Chamuyo (slang meaning to "sweet talk" someone) last week (it has been open for almost a year), and went there for the first time on Friday night.

Ambience

Chamuyo is a lively, busy cheerful restaurant. As the autumn sets in I would recommend you ask for a table away from the door (which was open to keep the staff cool).


Menu

The menu has an excellent selection of Argentinian steaks and meats including, rib-eye, fillet, chicken etc.

Service

The service is friendly, professional and efficient.

Food

Eva started with the chorizo Spanish Red Chorizo cooked in Malbec wine, with caramelised red onions. This was piquant and flavoursome, it was an excellent starter.

She then opted for the sirloin steak, a tender chargrilled succulent piece of meat that was full of flavour. I would note that the accompanying chimichurri sauce was a tad oily for our taste.

I started with Morcilla (black pudding), a plump succulent pudding that had been braised not fried. It was lovely.

I then had the 350 gram rib-eye steak. This was exceptionally flavoursome, with just the right amount of fat. It cut like butter!

My only criticism of the rib-eye, was that it was served on a wooden platter (a pet hate of mine); this means any juices either dribble off the side or are soaked up by the wood.

The bill, which included, service, wine and several sambucas (health and safety prevent them flaming them) came to £117.

Overall Opinion

We will most assuredly be going again, but next time I will ask for my steak to be served on a plate ;).