I’m due to dine out with a couple of people who I’m sure don’t want to be named, so let’s call them Bob and Jim, even though their real names are Tobyn and Leaf. I let them choose the restaurant. I do this not because it’s one less thing for me to have to think
My partner is a total tea fascist and whenever I make a pot it is never, ever right. It’s: ‘Did you use fresh water?’ Then it’s: ‘You used re-boiled, didn’t you?’ And then, with a sniffy look: ‘How long exactly did you leave this to brew?’ When I give up, think sod him, and just
First off, I should say I’m no great expert when it comes to Swedish food. First off, I should say I’m no great expert when it comes to Swedish food. Yes, I’ve been to Ikea — so many veneers, so little time! — and, yes, I’ve had the meatballs in the café but, judging by
Look, first off I’d just like to say that what follows has nothing to do with not being either hip or edgy. Look, first off I’d just like to say that what follows has nothing to do with not being either hip or edgy. I am hip and edgy. Some days I’m so hip and
My son and I are out for a night in the West End. This is unusual as he is a teenager and, usually, he wouldn’t be seen dead with me, not even after I’ve given him my word not to do funny dances in front of his friends or kiss him just as we’re passing
Pasha describes itself as a ‘Moroccan oasis in the heart of Kensington’, which you would do well to remember, as who hasn’t, at some time or other, found themselves in the heart of Kensington thinking, ‘I do so wish there was a Moroccan oasis around here’? It is just round the corner from the Albert
I try to make a booking at Dans Le Noir?, the new London restaurant where diners eat in total darkness and are served by blind and visually impaired staff, although I still don’t think I’ve quite worked out what the point is exactly. Anyway, I call and speak to a very nice-sounding Frenchman who asks
The Michelin-starred French restaurant Roussillon has just launched a ‘Mini-Gastronome’ programme. This means that on the first and third Wednesday lunchtime of every month children aged 11 and under get to eat a free seven-course menu designed to introduce them to top-class cooking while ‘exciting their palate and their eyes’. To be perfectly honest, I
After writing about how difficult it is to find a truly great steak in London, my friend Robbo calls to suggest the Guinea Grill in Mayfair, if it is still there. He says he first went to the Guinea in the 1960s, for a celebratory dinner funded by richer, more sophisticated London relatives — he