Audience Eats Sandwich
Commiserations to the organisers of a Tehran food festival, who spent two days building what they hoped would be the world's longest sandwich (made of ostrich meat).
Unfortunately, the crowd of spectators rushed to eat it before anyone had a chance to measure it.
Over 1,000 volunteers worked on the 1,500 metre sandwich, which contained a tonne of ostrich meat and hundreds of loaves.
The organisers will send video footage and photographs of the sandwich to Guinness officials, to try to convince them to include it in the record books.
Monday, October 20, 2008
Tuesday, September 23, 2008
Croydon Food Festival
Croydon Food Festival
Croydon is holding a food festival this October, full details can be seen on the Food Festival website.
The festival promises "a wide range of exciting events and promotions", including a Continental Chocolate Village Market, a Black History Food Fayre and a Team Fantastique Continental Food Market.
Croydon is holding a food festival this October, full details can be seen on the Food Festival website.
The festival promises "a wide range of exciting events and promotions", including a Continental Chocolate Village Market, a Black History Food Fayre and a Team Fantastique Continental Food Market.
Tuesday, September 09, 2008
Cashing in on Rising Prices
Cashing in on Rising Prices
Despite the pretence of offering "discounts", supermarkets have been exposed as nothing more than spivs as they take advantage of rising food prices by adding a little extra increase for themselves.
The Producer Price Indices show that the larger chains have seen a 11.4% increase in the cost of food from the manufacturers in a year. However, families have seen their grocery bills increase by 12.3% (as per the Consumer Price Index); ie the supermarkets have added another 0.9% for themselves.
Mervyn King, the Governor of the Bank of England, has warned that he is concerned about companies that use the jump in inflation to "camouflage" an increase in prices.
Canny shoppers should beat the supermarkets at their own game, and only buy those products that offer real value for money.
Despite the pretence of offering "discounts", supermarkets have been exposed as nothing more than spivs as they take advantage of rising food prices by adding a little extra increase for themselves.
The Producer Price Indices show that the larger chains have seen a 11.4% increase in the cost of food from the manufacturers in a year. However, families have seen their grocery bills increase by 12.3% (as per the Consumer Price Index); ie the supermarkets have added another 0.9% for themselves.
Mervyn King, the Governor of the Bank of England, has warned that he is concerned about companies that use the jump in inflation to "camouflage" an increase in prices.
Canny shoppers should beat the supermarkets at their own game, and only buy those products that offer real value for money.
Sunday, August 31, 2008
Albert's Table
Restaurant
Albert's Table
49B South End
Croydon
CR0 1BF
Phone 0208 680 2010
Website www.albertstable.co.uk
Overview
Eva and I visited the newly opened (so new the smell of paint was still in the air) Albert's Table a fortnight ago, and gave it a "test drive".
Albert's Table opened on the site of a Chinese restaurant on Tuesday 29th July, and serves, to quote their website:
"..dishes created from quality British ingredients chosen when they are in season and at their best. There are so many farmers in the UK producing world class meat, dairy and vegetables and these are the ingredients that we will be using at Albert's table.
The style of food is very much British, but with a slight modern take to include some of the best influences from Europe.
Our fish is all British and delivered daily. We work with the fishmongers very closely to ensure that we get the freshest fish every day and when we use farmed fish it is always organic."
Joby Wells, the head chef, has worked at some top restaurant in London including; The Square and The Orrery.
Ambience
The restaurant is bright, white, spacious and modern. Decoration is minimalist, and the room is well lit. When we went there is was reasonably busy, which gave the place atmosphere.
As with some other restaurants Albert's table suffers from excessively cold air conditioning, I am of the view that less is more.
Menu
The menu offers meals of two and three courses for £25 and £27.50. The dishes offered include; traditional raised Middlewhite pork pie, warm duck salad, short crust tart of Dorset crab, chicken breast with lasagne and pork belly dry marinated in lemon.
Service
The service was very efficient, and extremely attentive. The bizarre issue over the mashed potato (see below) was resolved by our waitress, who persuaded the chef that the customer has a say in what goes on the plate.
That being said, there seemed to be a rather lengthy delay between the first and second course; newly opened teething problems in the kitchen I assume.
Food
I began with the traditional raised Middlewhite pork pie, served with cider jelly & gooseberry compote. The pie was first class, a quality pork lightly seasoned with herbs surrounded by a light pastry. However, the compote that accompanied it was far too strong, and totally overpowered the dish. I believe that good quality dishes such as this do not need their taste destroyed, they are good enough to stand alone on the plate.
My advice would be to either tone down the compote, or present the pie with a small salad, or quail's eggs.
My main course was saddle of lamb which, according to the menu I could not have this with mash (even though mash was available with the beef) which I wanted. I was told that the chef only allocated a certain number of pritons of vegetables per day, and does not like to swap the vegetables between dishes.
Quite ridiculous!
It was highly unlikely that there would be sudden rush of new customers at that time of the evening. Additionally, I am of the view that the chef is there to serve the customer not the other way round.
Our waitress managed to persuade chef to allow me to eat mash with the lamb.
That issue having been resolved, I settled down to enjoy my main course when it arrived. I am pleased to say that the lamb was first class, succulent and tender with just the right amount of fat to add flavour; as was the mash.
Eva began with baby artichokes poached in white wine and olive oil, with shallots, Parmesan and a poached egg. Absolutely delicious!
She chose the organic roast salmon with potato gnocchi, leek hearts & grilot onions with béarnaise sauce for her main course. This was excellent, the salmon was cooked and flaked to perfection and was well complemented by the gnocchi and leeks.
We, rather rarely for us, then chose a dessert (the posset). The posset (a mixture of cream, egg yolks and booze) was a delight, and was accompanied by fresh raspberries.
The meal, which included a bottle of Chablis and some coffees/liqueurs, came to £104 including service.
Overall Opinion
In our view the food is first class, once initial teething troubles (eg air conditioning and mash servings) are addressed, this restaurant is worth visiting.
Albert's Table
49B South End
Croydon
CR0 1BF
Phone 0208 680 2010
Website www.albertstable.co.uk
Overview
Eva and I visited the newly opened (so new the smell of paint was still in the air) Albert's Table a fortnight ago, and gave it a "test drive".
Albert's Table opened on the site of a Chinese restaurant on Tuesday 29th July, and serves, to quote their website:
"..dishes created from quality British ingredients chosen when they are in season and at their best. There are so many farmers in the UK producing world class meat, dairy and vegetables and these are the ingredients that we will be using at Albert's table.
The style of food is very much British, but with a slight modern take to include some of the best influences from Europe.
Our fish is all British and delivered daily. We work with the fishmongers very closely to ensure that we get the freshest fish every day and when we use farmed fish it is always organic."
Joby Wells, the head chef, has worked at some top restaurant in London including; The Square and The Orrery.
Ambience
The restaurant is bright, white, spacious and modern. Decoration is minimalist, and the room is well lit. When we went there is was reasonably busy, which gave the place atmosphere.
As with some other restaurants Albert's table suffers from excessively cold air conditioning, I am of the view that less is more.
Menu
The menu offers meals of two and three courses for £25 and £27.50. The dishes offered include; traditional raised Middlewhite pork pie, warm duck salad, short crust tart of Dorset crab, chicken breast with lasagne and pork belly dry marinated in lemon.
Service
The service was very efficient, and extremely attentive. The bizarre issue over the mashed potato (see below) was resolved by our waitress, who persuaded the chef that the customer has a say in what goes on the plate.
That being said, there seemed to be a rather lengthy delay between the first and second course; newly opened teething problems in the kitchen I assume.
Food
I began with the traditional raised Middlewhite pork pie, served with cider jelly & gooseberry compote. The pie was first class, a quality pork lightly seasoned with herbs surrounded by a light pastry. However, the compote that accompanied it was far too strong, and totally overpowered the dish. I believe that good quality dishes such as this do not need their taste destroyed, they are good enough to stand alone on the plate.
My advice would be to either tone down the compote, or present the pie with a small salad, or quail's eggs.
My main course was saddle of lamb which, according to the menu I could not have this with mash (even though mash was available with the beef) which I wanted. I was told that the chef only allocated a certain number of pritons of vegetables per day, and does not like to swap the vegetables between dishes.
Quite ridiculous!
It was highly unlikely that there would be sudden rush of new customers at that time of the evening. Additionally, I am of the view that the chef is there to serve the customer not the other way round.
Our waitress managed to persuade chef to allow me to eat mash with the lamb.
That issue having been resolved, I settled down to enjoy my main course when it arrived. I am pleased to say that the lamb was first class, succulent and tender with just the right amount of fat to add flavour; as was the mash.
Eva began with baby artichokes poached in white wine and olive oil, with shallots, Parmesan and a poached egg. Absolutely delicious!
She chose the organic roast salmon with potato gnocchi, leek hearts & grilot onions with béarnaise sauce for her main course. This was excellent, the salmon was cooked and flaked to perfection and was well complemented by the gnocchi and leeks.
We, rather rarely for us, then chose a dessert (the posset). The posset (a mixture of cream, egg yolks and booze) was a delight, and was accompanied by fresh raspberries.
The meal, which included a bottle of Chablis and some coffees/liqueurs, came to £104 including service.
Overall Opinion
In our view the food is first class, once initial teething troubles (eg air conditioning and mash servings) are addressed, this restaurant is worth visiting.
Thursday, August 28, 2008
Idiots
Idiots
Congratulations to the De Vere Oulton Hall hotel in Yorkshire for coming up with the most insulting and hair brained scheme I have ever seen a restaurant attempt.
They had plans to charge children's Sunday lunches according to the weight of youngsters. The intention was to weigh under-fifteens, and charge £1 per stone for their meal.
Completely daft, and completely insulting.
Needless to say having suffered a barrage of criticism Nigel Massey, a spokesman for De Vere, said that the plan would be reconsidered.
Idiots!
Congratulations to the De Vere Oulton Hall hotel in Yorkshire for coming up with the most insulting and hair brained scheme I have ever seen a restaurant attempt.
They had plans to charge children's Sunday lunches according to the weight of youngsters. The intention was to weigh under-fifteens, and charge £1 per stone for their meal.
Completely daft, and completely insulting.
Needless to say having suffered a barrage of criticism Nigel Massey, a spokesman for De Vere, said that the plan would be reconsidered.
Idiots!
Wednesday, August 06, 2008
4,000 Mc Jobs
4,000 Mc Jobs
As Britain lurches into recession, the good news is that McDonald's is launching a recruitment drive to fill 4,000 new "McJobs" following strong UK growth.
Seemingly, despite government warnings about obesity and diet, McDonald's is serving an extra two million customers a month compared with last year.
I assume that people are eating more burgers etc, as a form of comfort food as the economic news worsens.
As Britain lurches into recession, the good news is that McDonald's is launching a recruitment drive to fill 4,000 new "McJobs" following strong UK growth.
Seemingly, despite government warnings about obesity and diet, McDonald's is serving an extra two million customers a month compared with last year.
I assume that people are eating more burgers etc, as a form of comfort food as the economic news worsens.
Tuesday, July 29, 2008
The Dangers of Sandwiches
The Dangers of Sandwiches
Last night's Dispatches programme on Channel 4 delivered a stinging critique of the British sandwich industry (worth £5BN).
Dispatches showed that sandwiches from some of the top retailers contain huge amounts of salt and fat; many are also bulked up with chemicals, water and starch.
"Proper thick ham", as described on the front of one packet of sandwiches, was in reality (as per the small print on the back) formed from pork products. This being rendered meat; whereby the carcass is subjected to a powerjet that removes all fat, gristle and meat which is then reformed into textured slices.
Nice!
The programme also secretly filmed the shockingly unhygienic practices at one factory that supplies small shops and garages.
Take a careful look at the ingredients next time you buy a sandwich. It is far better to make your own.
Last night's Dispatches programme on Channel 4 delivered a stinging critique of the British sandwich industry (worth £5BN).
Dispatches showed that sandwiches from some of the top retailers contain huge amounts of salt and fat; many are also bulked up with chemicals, water and starch.
"Proper thick ham", as described on the front of one packet of sandwiches, was in reality (as per the small print on the back) formed from pork products. This being rendered meat; whereby the carcass is subjected to a powerjet that removes all fat, gristle and meat which is then reformed into textured slices.
Nice!
The programme also secretly filmed the shockingly unhygienic practices at one factory that supplies small shops and garages.
Take a careful look at the ingredients next time you buy a sandwich. It is far better to make your own.
Monday, July 28, 2008
Fast Food Ban
Fast Food Ban
Planners in Los Angeles have imposed a moratorium on the opening of new fast food outlets of chains such as Burger King and KFC in South Los Angeles, in an attempt to encourage better eating habits among the area's mainly black and Hispanic population.
The full Los Angeles council is expected on Tuesday to approve the restrictions across the 32 square-mile area of the city, where fast food outlets make up 45% of restaurants.
The trouble is that fast food is only one part of the problem. Consumers need to take responsibility for how much they eat and what exercise they take. Additionally, the fast food outlets provide much needed employment in areas of poverty and deprivation.
This is not a cure all solution for the alleged obesity epidemic.
Planners in Los Angeles have imposed a moratorium on the opening of new fast food outlets of chains such as Burger King and KFC in South Los Angeles, in an attempt to encourage better eating habits among the area's mainly black and Hispanic population.
The full Los Angeles council is expected on Tuesday to approve the restrictions across the 32 square-mile area of the city, where fast food outlets make up 45% of restaurants.
The trouble is that fast food is only one part of the problem. Consumers need to take responsibility for how much they eat and what exercise they take. Additionally, the fast food outlets provide much needed employment in areas of poverty and deprivation.
This is not a cure all solution for the alleged obesity epidemic.
Thursday, July 17, 2008
Trans Fats
Trans Fats
The San Fransisco Chronicle reports that:
"California is poised to become the first state in the nation to ban restaurants and other food facilities from using trans fats, which are known to increase the risk of heart disease, under a bill approved by the state Legislature Monday and sent to the governor.
The measure, passed with a bare majority, comes two weeks after a similar ban in New York City became fully effective. California doctor and consumer groups support the law, while restaurant groups have offered a lukewarm response. Gov. Arnold Schwarzenegger has not taken a position, a spokesman said."
All very well, but since when does the state have the right to dictate what people may or may not eat?
The San Fransisco Chronicle reports that:
"California is poised to become the first state in the nation to ban restaurants and other food facilities from using trans fats, which are known to increase the risk of heart disease, under a bill approved by the state Legislature Monday and sent to the governor.
The measure, passed with a bare majority, comes two weeks after a similar ban in New York City became fully effective. California doctor and consumer groups support the law, while restaurant groups have offered a lukewarm response. Gov. Arnold Schwarzenegger has not taken a position, a spokesman said."
All very well, but since when does the state have the right to dictate what people may or may not eat?
Monday, July 07, 2008
Stop Waste
Stop Waste
It is rare indeed that I find myself agreeing, in part at least, with Gordon Brown. However, for once I do agree with him when he says that people should stop wasting food.
Britain is facing the highest level of food price rises in Europe, the negative effects of which are being felt the most by those on low incomes.
It is therefore quite right that people should stop wasting food and learn to use leftovers, as I was brought up to do.
However, whether the Prime Minister should try to micromanage people's shopping habits quite so much, by suggesting that people should plan meals in advance and that supermarkets should end three-for-two deals, is open to question.
I suspect we will soon see a "Dig for Victory" campaign.
It is rare indeed that I find myself agreeing, in part at least, with Gordon Brown. However, for once I do agree with him when he says that people should stop wasting food.
Britain is facing the highest level of food price rises in Europe, the negative effects of which are being felt the most by those on low incomes.
It is therefore quite right that people should stop wasting food and learn to use leftovers, as I was brought up to do.
However, whether the Prime Minister should try to micromanage people's shopping habits quite so much, by suggesting that people should plan meals in advance and that supermarkets should end three-for-two deals, is open to question.
I suspect we will soon see a "Dig for Victory" campaign.
Thursday, July 03, 2008
M&S Hit By Downturn
M&S Hit By Downturn
The consumer downturn is even affecting theat bastion of the high street, Marks & Spencer. Marks & Spencer issued a profit warning yesterday, stating that sales at its British stores open more than a year fell 5.3% in the 13 weeks to June 28 and noted that its upscale food business had lost market share as shoppers switched to cheaper rivals. Sales at stores open more than a year in the group's food business were down 4.5%.
M&S also announced that Steven Esom, head of food, was leaving after just one year and that it would look at more programs like its "Dine in for 10 pounds" campaign to win back customers.
M&S will look at how to adapt their food range to shoppers who are more concerned about price.
The consumer downturn is even affecting theat bastion of the high street, Marks & Spencer. Marks & Spencer issued a profit warning yesterday, stating that sales at its British stores open more than a year fell 5.3% in the 13 weeks to June 28 and noted that its upscale food business had lost market share as shoppers switched to cheaper rivals. Sales at stores open more than a year in the group's food business were down 4.5%.
M&S also announced that Steven Esom, head of food, was leaving after just one year and that it would look at more programs like its "Dine in for 10 pounds" campaign to win back customers.
M&S will look at how to adapt their food range to shoppers who are more concerned about price.
Tuesday, June 24, 2008
Taste of London
Taste of London
The Taste of London in Regent's Park, which ran from 19-22 June, has been a success.
Regent's Park was smothered in celebrity chefs, restaurateurs and foodies for the fifth festival of its kind.
The festival was a chance for foodies to sample some of London's top restaurants' signature dishes; including creamed lobster and brandy soup from Le Gavroche, squid salad with coconut passion fruit dressing from Benares, seven-hour braised lamb shoulder and mash from Tom’s Kitchen, and lemon tart from Rhodes Twenty-Four.
Guests also were given the chance to meet their favourite chefs in the Waterstone's book signing lounge, where authors such as Tana Ramsay and Jane Fearnley-Whittingstall gave Q&A sessions.
Even the weather was just about reasonable for the event!
The Taste of London in Regent's Park, which ran from 19-22 June, has been a success.
Regent's Park was smothered in celebrity chefs, restaurateurs and foodies for the fifth festival of its kind.
The festival was a chance for foodies to sample some of London's top restaurants' signature dishes; including creamed lobster and brandy soup from Le Gavroche, squid salad with coconut passion fruit dressing from Benares, seven-hour braised lamb shoulder and mash from Tom’s Kitchen, and lemon tart from Rhodes Twenty-Four.
Guests also were given the chance to meet their favourite chefs in the Waterstone's book signing lounge, where authors such as Tana Ramsay and Jane Fearnley-Whittingstall gave Q&A sessions.
Even the weather was just about reasonable for the event!
Monday, June 02, 2008
La Barca Revisited
La Barca Revisited
Top marks again to one of my favourite Italian restaurants in London, La Barca, for presenting another excellent meal, hospitality and evening.
I went there last Friday with my mother and uncle, and we had a splendid evening; my poussin was superb as was the rest of our meal.
I am very happy to continue to recommend La Barca.
Top marks again to one of my favourite Italian restaurants in London, La Barca, for presenting another excellent meal, hospitality and evening.
I went there last Friday with my mother and uncle, and we had a splendid evening; my poussin was superb as was the rest of our meal.
I am very happy to continue to recommend La Barca.
Tuesday, May 27, 2008
Greed
Greed
Not content with marking food up by hefty percentages, and adding in service charges of 10% or more, some of the country's top restaurants are accused of being excessively greedy with their mark ups on wine as well.
The Fat Duck, in Bray, Berkshire, charges £58 for a bottle of 2005 Bourgogne Aligote. However, the Telegraph contacted the restaurant's supplier, Berkmann Wine Cellars, and discovered that the purchase price was £12.12 per bottle; giving the Fat Duck a fat profit of five times the cost.
The Telegraph conducted a similar exercise at Le Manoir Aux Quat' Saisons, in Great Milton, Oxon, owned by Raymond Blanc. A 2006 bottle of Corbière La Tour Château Grand Moulin costs £26. The wine can be bought from their supplier, the General Wine Company, for £5.37 – a profit of £16.08 after VAT.
At Fifteen Cornwall, near Newquay, which was founded by Jamie Oliver, a 2006 bottle of Belisario Verdicchio di Matelica sells for £27. The same bottle can be bought for just £6.08 from the restaurant's supplier, Liberty Wines, which means a £16.20 profit per bottle after VAT.
The solution to this excessive greed is simple, use other restaurants that are more reasonably priced.
Greed will simply price these places out of the market.
Not content with marking food up by hefty percentages, and adding in service charges of 10% or more, some of the country's top restaurants are accused of being excessively greedy with their mark ups on wine as well.
The Fat Duck, in Bray, Berkshire, charges £58 for a bottle of 2005 Bourgogne Aligote. However, the Telegraph contacted the restaurant's supplier, Berkmann Wine Cellars, and discovered that the purchase price was £12.12 per bottle; giving the Fat Duck a fat profit of five times the cost.
The Telegraph conducted a similar exercise at Le Manoir Aux Quat' Saisons, in Great Milton, Oxon, owned by Raymond Blanc. A 2006 bottle of Corbière La Tour Château Grand Moulin costs £26. The wine can be bought from their supplier, the General Wine Company, for £5.37 – a profit of £16.08 after VAT.
At Fifteen Cornwall, near Newquay, which was founded by Jamie Oliver, a 2006 bottle of Belisario Verdicchio di Matelica sells for £27. The same bottle can be bought for just £6.08 from the restaurant's supplier, Liberty Wines, which means a £16.20 profit per bottle after VAT.
The solution to this excessive greed is simple, use other restaurants that are more reasonably priced.
Greed will simply price these places out of the market.
Tuesday, May 20, 2008
Britain Exposed To Food Price Rise
Britain Exposed To Food Price Rise
Ernst & Young's Item Club has issued a report today that states that the UK is "more exposed" to rising food price rises than other similar countries.
The US has a balance of food, France has a surplus whilst the UK has a trade deficit in food.
World food prices are rising as a result of population growth, poor climate in the major cereal producing nations, the growth in the production of biofuels, and the increasing wealth in developing nations which has prompted a higher demand for meat and livestock products.
This will have a negative impact on the finances of businesses and households. However, if people learn to use leftovers and stop wasting perfectly good food significant savings can be made and the negative effects of the price rises mitigated.
People need to stop being so wasteful, and learn the recipes of their grandparents eg; bubble and squeak, corned beef hash, cold cuts, shepherd's pie etc.
Ernst & Young's Item Club has issued a report today that states that the UK is "more exposed" to rising food price rises than other similar countries.
The US has a balance of food, France has a surplus whilst the UK has a trade deficit in food.
World food prices are rising as a result of population growth, poor climate in the major cereal producing nations, the growth in the production of biofuels, and the increasing wealth in developing nations which has prompted a higher demand for meat and livestock products.
This will have a negative impact on the finances of businesses and households. However, if people learn to use leftovers and stop wasting perfectly good food significant savings can be made and the negative effects of the price rises mitigated.
People need to stop being so wasteful, and learn the recipes of their grandparents eg; bubble and squeak, corned beef hash, cold cuts, shepherd's pie etc.
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