The Great British Waste Menu Highlights Shocking Amounts of Food Waste

August 25, 2010 By 9 Comments

Tonight the BBC did a variation of the Great British Menu series with the Great British Waste Menu. The chefs had to source their produce from supermarket bins, markets and scrap that food producers throw out. The trailers with Michelin star chefs dump diving did not not make this a must watch program. They got Richard Corrigan, Angela Hartnet, Matt Tebbutt and Simon Rimmer to cook the first round from the food that they found. The winners then went on to cook a banquet for 60 people from even more waste food. Sounds impossible? It was ridiculously easy. You can watch it here.

The shocking things that this program highlighted were:

  • how much perfectly edible food the supermarkets chuck out because the packaging is dented or it’s reached the sell by date. (I know that the bigger chains sell on meat past the shelf date to smaller chains who repackage it and sell it with a different date.)
  • the amount of fruit and veg that producers reject because the supermarkets don’t want them because they are too small or too large. I personally don’t mind misshapen fruit and veg as it is natural
  • the amount of meat and offal that gets discarded because people are squeamish about the idea of offal
  • fish that is wasted because it is not cod
  • eggs that can’t be sold because they are too small – ridiculous

Come on, in this economy when everyone is complaining about rising costs, the food bill can be massively reduced if some of this wasted food can get to consumers. There are some charities who redistribute this food but I think they are hardly making a dent in the mountain of waste.

Why can’t supermarkets put this stuff on a cheap aisle. Might lower their margins per square foot, but lots of brownie points. Win win there isn’t it?

As for the fruit and veg farms, why can’t they sell them locally and let people know that they can get this stuff cheaper than at supermarkets and they don’t have to plough them back into the ground. As for the offal, there must be a way to encourage people to buy and make some creative recipes from this.

What the programme didn’t really address is how they should tackle this. Getting the average person to not throw out food that they bought from supermarkets will hardly make a difference.
Someone needs to apply some common sense here. I feel a campaign coming on.

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Review – Yuforia Soho

August 20, 2010 By 1 Comment

Yes, those are real live plants on the wall. What is this place? It’s the new branch of Yuforia, a natural frozen yoghurt place. The live plants are to highlight the fact that everything is natural, although you have to look closely to notice that they are live.

Yuforia Soho

So frozen yoghurt in London? Loads of froyo shops have sprung up in London recently and us Londoners seem to be embracing them as they are all quite busy. With Yuforia, they have 3 main flavours, plan, chocolate and a daily specials which was blueberry. To go with this, there are a myriad of toppings from fruit, nuts to caramel sauce. The chocolate flavour was very creamy and rich which tasted like a nice chocolate ice cream but with all the health benefits.

Yuforia Frozen YoghurtYuforia Frozen Yoghurt

All of the yoghurt is made with British sourced skimmed milk with added probiotics. You can choose to make up your own or pick one of the sundaes that they have on the menu. They also do frozen yoghurt smoothies too, although you have to read the menu quite closely to find them. In the winter, they sell waffles with the healthy frozen yoghurt and all the toppings. If you want a sweet treat that is healthy, this is the place.

Yuforia is the dreamchild of Leo Bedford. He came up with the idea when he worked for a stint in New York and became slightly obsessed, returned and opened the first branch of Yuforia in Covent Garden.

Leo Bedford Yuforia

Leo Bedford Yuforia

Follow them on twitter as they often do free breakfasts at their new shop.

Slow Food Kitchen was a guest at this event.

Yuforia on Urbanspoon

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In Search of Grass Fed Beef

August 19, 2010 By 3 Comments

Ever since I read these books about healthy eating (not the grass chomping sandal wearing type) and they all suggest that having more Omega 3 in your diet has loads of positive effects on your health including being anti inflammatory, which means it’s anti-ageing too.

Why do you need high levels of Omega 3 in your diet? Omega 3 oils are polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). A diet high in Omega 3 oils has been shown to prevent and reduce cancerous tumours. You can get omega 3 from fish too but if you have to eat beef, by choosing grass fed, you will increase your Omega 3 intake and reduce Omega 6. Other foodstuff that has high Omega 3 is cold pressed rapeseed oil (not canola oil which is usually a GM crop) so I have swapped my cooking oils as well.

I have been slowly switching over to produce which is supposed to be healthier or higher in Omega 3. With a couple of close friends having cancer scares prompted me to read up more on the subject on how food is medicine too. This is very much inline with the Eastern Medicinal training that I’ve done. The books that most influenced me were:

Anticancer: A New Way of Life

Omega Rx Zone: The Miracle of the New High-dose Fish Oil

Why Grassfed Is Best!

Grass Fed Beef has a  Higher Omega 3 Content

I do like a nice hunk of rare meat.

Since I’ve learnt about grass fed beef, I have been looking out for them in supermarkets, food shows and butcher shops. Waitrose sells Aberdeen Angus meat at their meat counter and they have a nice little book that tells you who the farmers are. However, it doesn’t tell you what the animals were fed on. Recently, I asked the butcher who didn’t know and he called the buyer at head office and they had no clue either. A really poor show if you ask me. So I now buy meat from butchers who state very clearly whether the meat is grass fed or not.

Here is how to identify Grass Fed Beef, a few things to look out for

httpv://www.youtube.com/watch?v=soMlXqKdkvI

Grass fed beef is more dense and it won’t fall over when it’s cut.

The marbling and fat should be ivory and not white

Grass fed beef will get gamey if it’s been hung for longer than28 days, 21 days is perfect.

Where to find grass fed beef producers in the UK

Hardiesmill is a farm in the Scotish Borders who produces top quality Aberdeen Angus Grass Fed only beef. Their herd is fed on grass only and they don’t fatten up their beef with grain like some producers, which takes about 6 months longer and results in meat that is more tender. Beef fed with grain will end up having higher levels of Omega 6, the colour of the fat will be white and will have a completely different flavour.

I met Robin Tuke at the Real Food Festival a few months ago. I was looking for a grass fed beef producers at the show and had a nice chat with Robin and his wife Alison. They won the SCOTLAND Food & Drink Excellence Awards 2008 & exhibited for Scotch Beef at Bocuse d’Or in Lyon 2009 and supplies the Orient Express.

Hardiesmill Grassfed Beef

I am off to visit the farm soon for the 10 Steak Experience where we get introduced the farm and get to taste 10 different cuts of steak. They do this once a month and details are on their website where you can buy their meat and pies too.

There are quite a grass fed producers who don’t finish their beef off with grain and I will add to the list here.

If you are a producer or know of any, do leave a comment below.

Updates: Some comments from readers:

Prunella_de_P

@SlowFoodKitchen Your site is very enjoyable (so much to explore). Re grass fed beef, find Wild Beef stall at Borough Market – excellent.

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Review – Zayna A Great Find in Marble Arch

August 14, 2010 By 1 Comment

In search of a good Indian meal around Marble Arch, I was about to go to Les Port Des Indes, which has somewhat past its sell by date. By chance, we came across Zayna on New Quebec Street.

I used to live one street away from here and there never used to be anywhere to eat nearby except for the old Malaysia Hall in Bryanston square. Now the street has several choices from Indian, Chinese to a pub.

Zayna is a great find in this part of Marylebone where there aren’t that many good eateries. It is hidden away on one of the backstreets of Marble Arch and behind the Churchill Hotel where the amazing Locanda Locatelli is.  Zayna is run by chef/ owner Riz Dar from Punjab but the cooking is described as Northern Indian or Pakistani.

As you walk in, you realise that it is not going to be the usual Indian fare. No sign of flock wallpaper, Cobra beer sponsored ornaments and the like. Here, you get a sleek modern design, wood carvings and low slung sofas for seating, very civilised. On the evening we were there, it was busy with some regular diners.

Zayna Restaurant Marble Arch

Onto the menu which is organised by how the food is cooked, the grill, the pan, the tawa, the oven, dum pukht, vegetarian and on the side. It is emphasised that they only use free range eggs and meat and it’s all halal too.

We didn’t have much time so we didn’t have starters and just had some mains. While waiting we had the usual papadums with some chutneys which came in cute little shot glass things which only held like 2 teaspoons of chutney. (We were charged £4 for the chutneys, shocking). We also ordered the mango lassi which was perfectly thick with good mango flavour. No cutting corners here.

There were some interesting things on the menu and we ordered the Ishtu (£16.50) , which is slow cooked lamb in a yoghurt, onion, garlic, ginger and mixed herb. This was delightfully tender, the meat was very well spiced, creamy and we would have ordered more if we had the time. This takes about 20 minutes to cook but was well worth the wait.

Zayna Ishtu Slow Cooked Lamb

With this we had a couple of vegetable dishes. The first was the Bhindi Karahi (£12.00) which is fresh okra mixed with sliced onions and dried pomegranate seeds. This was gorgeous as the okra was lightly cooked and there were flavours from all the fresh ingredients that you can see in the dish. Unlike the overcooked gluey mess that you normally find in flock wallpaper Indian places.

Bhindi Karahi Okra

The other dish was Shahi Palak (£9.50), spinach with sautéed paneer cooked in ground spices. Again, great depth and very distinct flavours of the spinach and contrasted nicely with the paneer.  We had a couple of order of nicely flavoured pilau rice and naan to go with the dishes.

Shahi Palak

We didn’t have that much to eat as it was a quick meal but here are the dishes that caught my eye and will be back to try : Biryani Shah Jahani, Kapora Taka Tak (lamb sweet breads cooked with yogurt, ginger, onions and tomatoes) and Gurda Qeema (Pubjabi street food of mince and lamb kidneys).

This was a delightful find, not your average “cook everything in the same nondescript sauce” kind of place but a truly above average North Indian cooking. The dishes we tried were all good, cooked fresh to order and this is reflected in the price. Service was very friendly and not rushed or pushy.  One big mistake here is the way they serve Masala Chai, made with a teabag! This was shockingly bad but seeing as this was the only issue, it is forgiveable.

The meal came to £70 which included a couple of drinks. If you would like a really good Indian meal, you need to try this place.

Zayna Restaurant Marble Arch

Zayna Restaurant Marble Arch

Zayna
25 New Quebec Street
London, W1H 7SF
Phone 020 7723 2229
www.zaynarestaurant.co.uk

Zayna on Urbanspoon

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Review – Tayyabs, something’s changed

August 11, 2010 By Leave a Comment

If it seems like I am visiting a lot of Indian restaurants, I am. From the cheap and cheerful to the high faluting refined fine dining type places. Since London has them all, it’s a constant merry go round.

There are so many Indian/ Pakistani restaurants in London and one that keeps being mentioned as one of the best is Tayyabs in the East End of London. I have been coming here for quite a few years, always with a big group of Pakistani friends because it is one of the better affordable halal restaurants. A recent visit was disappointing, the standards have dropped.

Tayyabs is like the local canteen and used to be full of families tucking into it’s  Punjabi food. On this recent visit, I brought a visitor from Washington where good Indian food is a bit harder to come by. We queued with anticipation of the authentic culinary  experience that I promised. Eventually, we got shoehorned into a table close to the kitchen end of the dining room which meant we ended with hair and clothes smelling of grilled meat. Served by a Bollywood star lookalike with only a hint of acknowledgement and a grunt. This really is the Wong Kee of curry places.

So we started off with a sizzzling dish of lamb chops and shami kebabs. The lamb chops were not marinated enough, spiced but not chilli hot and were really tough and the kebabs had shrunk in size and were really soggy. These used to be meaty, well spiced and seasoned and not soft and soggy.

Tayyabs Grilled Lamb Chops

Tayyabs Grilled Lamb Chops and Shami Kebabs

Each dish was served in it’s own wok like karahi, which was more for decor as the curries were obviously cooked in a massive pot and served in these karahis for presentation. A bit redundant really seeing as it took up so much space and on the little tiny tables, there is hardly enough room for more than 2 dishes.

This is what wikipedia has to say about the Karahi

A Karahi (also spelled Kadai, Karai, kadhi, kadahi, or kadhai (all pronounced the same, ka-rai ({IPA-en|kəˈraɪ|})is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian[1]and Pakistani cuisine. Also called a cheena chatti, kadai are useful for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish, but are most noted for the simmering of stews or posola[2][3], which are often also named karahi after the utensil. Stews prepared in a karhai include “chicken karhai” and “karhai paneer.” Stews prepared using other methods are sometimes also referred to as karhai. The word is frequently used in Pakistan, India and Nepal.

Before we made a dent in the grilled meats, the other dishes, rice and naan arrived together with our jug of over sweetened mango lassi. On the next table was a Punjabi couple and the guy was so big he looked really uncomfortable wedged in between us and the next table. They did order the sizzling keema dish which smelt wonderful and they kindly offered to share some with us.

Tayyabs Lamb Karahi

The lamb karahi was delicious, rich creamy sauce, great with the naan and not too hot either. (The place was a bit dark and I can’t seem to take decent decent pictures in that light.)

Tayyabs sag aloo

The sag aloo was a waste of time, the potato was so undercooked and still hard, it tasted like it had just been peeled and warmed through in the spinach mush.

Tayyabs Karahi Bindi

Tayyabs Karahi Bindi

The bindi or okra was done very well, just crunchy enough, nicely spiced and a very nice accompaniment to the meat dishes.

This place used to be a reliable family restaurant with decent cooking and very very cheap (like below £10 per head) . Not so anymore, the meal for 2 with the drinks totalled £30, which is still cheap by London standards but about a 50% increase from what it was for lower quality food. Time to try some new places. I hear that Mirch Masala in Tooting is a good substitute and for good halal food nearby, try the Medinah Grill a popular Turkish family restaurant across the road.

NB: If you want alcohol, it’s BYO but do check during Ramadan which starts on 11 August 2010, menus might change and alcohol might be disallowed.

Tayyabs

83-89 Fieldgate Street
London E1 1JU
020 7247 6400


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Review – Congee at Leong’s Legend

August 10, 2010 By Leave a Comment

When you are feeling under the weather the best thing to have is something light. I remember being force fed congee when I was younger and hated it. Things have changed, I can now appreciate all the different types of congee there is and it is a sort of comfort food.

Congee is chinese rice porridge which is made by boiling rice in a  lot of water for a while until it resembles a thick soup. This is usually a breakfast dish or sometimes for supper. The little shops in Hong Kong do this really well and you can usually find a couple of choices of congee on a dim sum menu. Some of the favourite flavours are raw fish congee, pork with salted ducks egg and thousand year old egg and dried oysters and dried scallops.

In London Chinatown, Dragon’s Inn used to have a massive cauldron of white congee bubbling away at the entrance next to their cheong fun steamer which was really popular for supper. Sadly, this place is gone and we have to look around for a good alternative. The Taiwanese serve congee plain, with a lot of little dishes of accompaniments like omelletes, crispy anchovies, fried fish, picked cabbage and stewed pork to name a few,  not unlike the Teochew people.

On a friend’s suggestion, we ended up at Leong’s Legend. They had 2 flavours on the menu, Oyster Congee (made with dried oysters)  or the Salty Pork and Black  egg (Thousand Year old egg) congee (£4.20). We had the pork congee with an essential side order of fried dough sticks (£2.00).

Pork and Thousand Year old egg congee The congee was nice and smooth with large chunks of the thousand year old egg and slithers of pork. Could have done with a bit of salted egg in there but not in this recipe. Disappointingly, the dough sticks were really soggy, like they were just microwaved, when they should have been crispy. For a quick meal, that hit the spot and at £6.20 was a real bargain.

Here’s a quick recipe if you want to try this at home.

Congee Recipe

150ml plain white rice, soaked in cold water for at least an hour or overnight

700ml liquid, water for the plain version or stock for a flavoured version

Add meat as required. Suggested flavours:

  • Raw fish slices added at the end of into the hot congee with julienne of ginger
  • Raw beef slice, as above
  • Minced pork meatballs
  • Pork ribs

Garnishes:

  • sliced spring onions
  • garlic oil
  • cripy fried dough cut into bite size pieces like croutons

Method

Bring to boil and then turn down heat to let it simmer. Continue boiling until the rice becomes a creamy texture, usually about 30 – 40 minutes. Alternatively, the easy route is to use the porridge setting in your rice cooker or use a slow cooker and leave it in all day. Serve hot with some soya sauce on the side.

Leong's Legends Continue on Urbanspoon

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Review – Dishoom Hot or Not?

August 10, 2010 By 6 Comments

This corner of Covent Garden along St Martins Lane has recently seen a  lot of building activity and the emergence of several new eateries including Jamie’s Italian, Cantina Laredo and Dishoom.

On a recent windy evening in London, I took a friend who was visiting London to Dishoom, the new Bombay Cafe in Covent Garden. It’s only been open for 2 weeks and have had a bit of buzz on the Twittersphere.

The decor is contemporary and the only hint that it was an Indian restaurant are the various Bollywood pictures and “aged” pictures of family and friends on the walls. All hard surfaces, so if the place is full, you won’t be able to have a conversation with anyone across the table. They have about 70 covers upstairs and a whole lot more downstairs when they get the planning sorted out.

NB. This review might slightly be biased as my friend ended the meal by throwing up.

We started with some Samosas which were unceremoniously dumped on the table as the waitress whizzed by enroute to another table. (Maybe this is what they mean when they say “Food will be dishoomed to your table as it is prepared”. It took a few more minutes to ask for some chutneys to go with that. The samosa were crispy and generous filling, tasty but the chutneys were essential.

Samosas

chutneys

Then came the mains, we had spicy lamb chops, chicken tikka, the house black daal accompanied by roomali roti and some garlic naan.

dishoom spicy lamb chops

Dishoom chicken tikka

Dishoom chicken tikka

The lamb chops were tender but overspiced. The chicken tikka was recommended by the nice lady at the door and is made with the meat from the chicken wing. We just did not like the dal, the consistency was a bit too gluey and there was no distinction in the taste. Jay Rayner agreed with me on this.

By this stage, my friend had to make a quick dash to the loo and we didn’t stay too long to sample desserts. Overall, the food was fine but nothing exceptional, the service was rushed, the staff were not overly helpful with suggestions and way too loud.

I did tweet that my friend had just thrown up at the end of the meal and an hour later got a tweet back to offer help. We had left by then and they did get back to me to say that they had eaten the same dishes the same night with no side effects and followed up with the offer for breakfast. We don’t really know what was the cause, whether it was the food there but we have not taken up the offer for the breakfast yet. I may be back later after they have had a few weeks to sort themselves out.

The meal cost about £30 for 2 without drinks.

Dishoom Covent Garden

Dishoom Covent Garden

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Review China City: Great Cantonese Home Cooking

August 2, 2010 By 5 Comments

Poons Restaurants in London used to be where we went for consistently good home style Cantonese food. In 2005, the China City group took over the chain and kept this branch and the one in Russel square. Thankfully they have maintained both the menu and the high  standard of cooking.

London Chinatown used to have a massive choice of medium priced Chinese restaurants serving good Cantonese food. In recent years, the numbers have dwindled, new trendier places with sometimes worse and more expensive food have been introduced. A recent trend is the opening of Szechuan and Shanghainese restaurants and none of these cuisines are done that well. Most of the cooking is done by non native chefs and only approximate good regional Chinese cooking.

I heard from a restauranter that quite of a few of the decent remaining places are going to be shutting down or have their menus drastically transformed due to a 30% increase in business rates by the council in 2009 and a vastly decreasing influx of diners. The restaurants that are supposed to be struggling are Fung Shing (one of the best chefs in Chinatown) and the Empress of China.

On a recent night out with some friends, we went to China City for some home cooking. The place was very quiet and the waitresses seems to have been replaced by some mainland Chinese workers like most other restaurants in London Chinatown. Unfortunately, I can’t order Cantonese dishes in Mandarin very well and although the waitress did speak Cantonese, albeit with a strong Mandarin accent, she misheard my order 5 times and brought us a wrong dish. This was duly rectified by the manager who replaced the dish without hesitation.

Bitter Gourd and Turbot in black bean sauce

Bitter Gourd and Turbot in black bean sauce

Poons was famous for it’s wax meat rice cooked in clay pot ( Lap Mei Fan)  which is normally a winter dish. However, my friend from out of town wanted to order it for sentimental reasons. We started with a mix waxed meat rice which consisted of waxed duck, liver sausage and chinese sausage, cooked in fragantly  flavoured rice in the clay pot. They serve this with a cooked soy sauce which you then add to your own portion in the bowl. Chinese wax meats is a type of preserved food that has been salted and cured, but not with wax as the name suggest.

Clay pot wax meat rice

Clay pot wax meat rice

Chinese Sausages and wax meat

Chinese Sausages and wax meat

As we were doing a home style meal, the other dishes to share were Bitter Gourd and Turbot in black bean sauce, stir fried baby pak choi, peipa tofu, steamed mince pork with salted fish. We were also offered the complimentary house soup which is usually a soup with either the roast duck carcass, ribs or miscellaneous cuts of meat, some dates, vegetables to sweeten it. Most Cantonese meals are incomplete without one of these soups served either with the meal or at the end of a meal and is also one of the anti ageing secrets to Chinese cuisine.

Peipa Tofu

Peipa Tofu

Stir Fried Baby Pak Choi

Stir Fried Baby Pak Choi

Steamed mince pork with salted fish

Steamed mince pork with salted fish

House soup

House soup

Every Chinese meal is meant to a balanced, hence we will have a bit of meat, fish and vegetables. We almost never have just one dish each as this would be so boring and also not nutritionally balanced. All the dishes were done very well and the portions are quite substantial and definitely needs to be shared and would be a bit too much for an individual portion. Average costs -£15 per head.

Cantonese Home Cooking

Cantonese Home Cooking

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Lunch with Prosecco Riccardo at the Old Hat Supper Club

August 1, 2010 By 6 Comments

Red Pepper Bottarga Canapes

Prosecco Riccardo sponsored a lovely lunch at the brand new supper club, The Old Hat Club. A bunch of food and wine bloggers were invited along to lunch be introduced to the new range of Prosecco from a small producer from the Prosecco region in Northern Italy.

Eschewing the traditional model of selling wine, Ritchie Tomadin has decided to use some savvy Social Media Marketing strategies and leveraging the power of twitter and blogs.  As a result, he is introducing his wines to the UK by inviting  food and wine bloggers to Riccardo Prosecco sponsored meals at supper clubs in London.

The Azienda Riccardo is a 100 year old vineyard in the Veneto region of Italy. They are the first company to guarantee their products with the food chain product traceability certification. You can trace the history and the grapes used of each bottle by the tags on each bottle. Here is a Ritchie introducing the wine.

httpv://www.youtube.com/watch?v=l1pT5AnqEvw

The great thing about supper clubs is the informality of the setting and also the brings out the voyeur in people. The Old Hat Supper Club is in a newly converted house in Islington and is run 4 friends, Amy, Emma, Harry and Tim. They have created a lovely space to host these events and on this warm summer day, the lunch started out in the garden. Harry had built himself a wood fire oven in the garden and much of our lunch was cooked in there. We started with some canapes and a very strong cocktail of vodka, strawberries, black pepper and of course prosecco.

Wood fire oven

So we learnt that scowlers are the Cornish name for sardines, which we had grilled and stuffed with herbs and served on a tomato bruschetta for the starter. This was paired with the first of the wines, the bubble free Prosecco Vino Tranquillo.
Cornish Scrowlers on Tomato Bruschetta

Prosecco Vino Tranquillo

The main course was Roast Pork which had been poached in milk then roasted in the wood fire oven with butternut squash puree and very crispy goose fat roast potatoes. The vegetables had been slow cooked in the wood fire oven and had taken on the smokey flavours, adding a rather surprisingly enhancing flavour to the dish. The crackling was so successful that is started a bit of crackling thievery across the table, fuelled by lots of Prosecco Riccardo of course.

Roast pork, butternut squash and roast potatoes

The second wine was the first of the bubbly ones, the Prosecco Treviso Brut which should retail at about £12 in the UK.

Prosecco Treviso Brut

For pudding, we had a Moroccan Citrus Tart with frozen yoghurt which arrived after a bit of delay. Seeing as this is only their second event, there are probably a few kinks to iron out. The highlight of this course was the Extra Dry Prosecco Cartizze which was the star of the day. It was fruity and sweet and was my favourite of the 3 wines. This is made from grapes grown in an area called Cartizze which is the some really expensive land at €1m per hectare. You can try this for yourself as I believe they stock Prosecco Riccardo at Gastronomica and not a bad price of about £25 but soon to be available cheaper, so watch this space. They are also in the process of building an ecommerce shop where you can buy it at a cheaper retail price. Try this one and it might convince you to ditch Champagne for Prosecco.

Prosecco Cartizze

Moroccan Citrus Tart
florentines

Of course, that was not the end of the lunch. We adjourned to Luiz and Gerald’s garden for more chat, to help plan where to build their wood fire oven, more drinks and the world cup finals. What great way is there to spend a Sunday.

The London Foodie

Further Details:

www.Prosecco.com
http://oldhatclub.com – Monthly Sunday lunches, £30 and no corkage

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