Q. A divorced male friend, renting in Notting Hill, has had no historic experience of cooking but has discovered Lidgate pies and started giving lunches. His dining table seats 12, he provides good wine and cheese and the ambiance, the quality of guests and the (fake) log fire make for a superb atmosphere. His morale has been considerably boosted. But sadly the pies (potentially fabulous) are always lukewarm by the time the food is on the plates. Am I alone in thinking that hot plates are essential when serving hot food? If so, how can I say something without undermining his new confidence?
– B.B., London W11
A. Well done for flagging Lidgate pies which are ready cooked and you reheat. Re cost: a lamb, leek and apricot pie, serving 12, costs £124 but hot plates are essential. As food and wine sensualist Rory Ross points out: ‘Stone-cold plates kill hot food. If bourgeois manners are adhered to and no one starts until everyone has been served, the unlucky person who is served first will likely eat cold food. An inexperienced host, serving himself last, will not realise that while his pie is still hot, no one else’s is.’ You can buy a roll-up plate-heating pad for £50. Taking advantage of the fact that men can’t see things in cupboards, plant one, find an excuse to rummage and then declare: ‘Oh look! Here’s a plate-warming pad. Let’s use it!’
Q. In an attempt to matchmake two single young men who we thought would have a lot in common – both rarefied ‘young fogies’ – my friend and I arranged a drinks party at my house.
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