Johnnie Walker City Edition: London Launch

From left to right: view from The Eye; chinnock above The City; Sunset from the Shangri-La pool at The Shard

From left to right: view from The Eye; chinnock above The City; Sunset from the Shangri-La pool at The Shard

“Mmm … the best place I’ve ever drunk whisky?” ponders Colin Dunn. As a Diageo whisky ambassador it’s not a straightforward question. “Probably Fingal’s Cave,” he says, referring to a tasting he did in on the uninhabited, Inner Hebridean island of Staffa, in a grotto known for its cathedral-like acoustics. “So much of taste is linked to experience,” he says…. 

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Buttermilk panna cotta

Buttermilk Panna Cotta

I wouldn’t usually choose panna cotta from a menu. When it’s effectively set-cream it’s a really rich dessert. Introduce buttermilk though, and it’s a different beast altogether. It brings a lovely tanginess to the dish, and is just delicious. This recipe is so quick and so easy. If you have people coming for dinner, then take 15 minutes to rattle… 

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Temple Street Pistachio 3 door electric aga

8 Reasons to buy a New Generation AGA

An AGA is very different to conventional oven, so I’ve put together a list which highlights its benefits and hopefully helps clarify some of the differences. It relates specifically to the new generation, electric Total Control AGA (pictured above), which is the model I have here in London, and which is perfect for city living…. 

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Aga smelting1

Coalbrookdale Foundry: visiting the Aga factory

It’s a bright spring morning, and I’m stuck in stalemate. The taxi I’m in is refusing to budge, and neither is the red-faced man in front of us, waving his arms out of his Toyota window. The two cars are nose to nose on a single-lane country road which was never meant for more traffic… 

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Granola cranberries flax seed

Granola with cranberries and linseeds

  I’ve posted a recipe for homemade granola already. It wasn’t just a recipe, but a lesson in the economics of granola-making which resulted in me whittling down my recipe to 46p/100g. At the time I was catering some corporate breakfasts though, and margin seemed paramount.