This brilliantly named American started out in banking at Goldman Sachs and Morgan Stanley, but gave it up to become an “Iron Chef”. Having worked with Gordon Ramsay and at The French Laundry and The Fat Duck, she’s now executive of the Playboy Club London. Her Twitter handle states: “Everything is better with booze or bacon”. Bunnies beware.
Tag: Gordon Ramsay
-
Judy Joo
-
Leave the burger be
Matthew Steeples suggests Westminster City Council have no place meddling with how the humble burger is cooked
In the last week both the Evening Standard and BigHospitality.co.uk revealed that Westminster City Council had served notice on a restaurant named Davy’s for “undercooking” burgers. Current Food Standards Agency guidelines state that burger meat should be cooked at 70°C for two minutes and it is suggested that Davy’s have failed to adhere to this.
A rare burger: the pleasure of millions and something that the bureaucrats should leave be A spokesman for Davy’s told the Evening Standard:
“[Our] burgers are produced from high quality ingredients and Davy’s contends that it has safe measures in place to serve rare or medium-rare burgers.”
John Cadieux of Burger & Lobster went further in his comment:
“If you follow the guidelines to the letter then you’re going to destroy the burger industry. Not only that but you’re opening a Pandora’s box, because where do you finish? Steak tartare, runny eggs … the list is endless.”
If this ruling is maintained, a precedent will be set and those who enjoy rare and medium-rare burgers will find that their pleasure will be taken away. The busybodies of Westminster Council and their passion for cremating meat must be stopped.
I wish the Davy’s burger crusaders all the very best when they appear at Westminster Magistrates Court in May 2013.
-
Blind dining
Christian Huhnt takes his first foray into the world of supper clubs
I don’t usually find myself in the east of London. It’s not because I don’t like it but simply because it’s just an awful journey to get there from where I live. Eventually, though, a “secret” was able to convince me to make this long journey. This “secret,” I was told, could only be revealed to me if I “attended” it. Of what, you may ask, am I am rambling on about? I am talking of something called: “The Secret Supper Club.”
Next, you’ll be asking: “What the heck is a ‘supper club’?” Well, in essence, a “supper club” is essentially a dinner in the company of a bunch of total randoms. It is a bit like blind dating, although you get to speak to many more people than just the one opposite you. As I had heard and read so much about supper clubs, I became very curious about attending one. Normally these gatherings happen in someone’s own home without any professional help, but the one to which I was invited was quite something else.
Lime&Tonic’s Secret Supper Club This particular supper club is on another level. It is run by Lime&Tonic, an international firm of event planners and costs just £35 per head. Lime&Tonic made their philosophy to: “Save the world from boredom” according to its co-founder Stefan Cordiner and in the London supper club they operate I certainly found plenty that fascinated.
The major idea of Lime&Tonic’s take on the supper club is to make new contacts. In this case it was as far reaching as it could get. We were 14 in total. None of us knew each other beforehand, but almost everyone came as a couple or with a friend. What, I realised, made it particularly special was how wide an array of people came: Where else would a pharmaceutical product developer from Birmingham have dinner with an F-15 pilot from the US?
The “un-restaurant,” as it is also referred to by Lime&Tonic, happens every month at a “secret venue,” but never a private residence. The location is revealed to the attendees one day before the event. It’s usually held in a venue with a “unique feel” but wherever it may be, the focus is on somewhere with “authentic charm.”
Suspense and surprise is the order of the day here as the “secret menu” is not revealed until guests sit down at the table either. On arrival we were told that our chef for the night was Paul Hannagen, a good-humoured young Irish professional who established his own catering operation, Cuisson, in August 2011. His passion for his craft was infectious.
The one element of “surprise” that I found hard to deal with was the “bring your own” wine policy. Without knowing what would be served, how could I know what alcohol my wine buff companion ought to choose?
The food itself, though, was delightful. We started with some small ‘lollipops’ stuffed with chicken liver and chunks of apple as an amuse-bouche. This was followed by a ham that had been cooked for 36 hours and served in a “British farmer’s style” with mini-cauliflower, sliced carrots, a rocket salad and a truly wonderful chutney. For a main we were served salmon, cooked “hot and cold” on one side only at 44.5°C in basil oil served with marinated prawns, mashed potatoes and broccoli. It was a great dish but perhaps a little more salt could have made it perfect. The final course, equally, was a delight: chocolate fudge with Baileys ice cream and salted caramel. I was in heaven.
In general, Hannagen’s approach to slow cooking and his use of local produce reminded me very much of that of Jason Atherton at Pollen Street Social. I was therefore not surprised when he later told me that Atherton was his mentor. He did a great job and my companion and I agreed that he deserves huge success.
The meal over, we ended up downing Patrón XO Cafe shots together while happily exchanging numbers. Though I may have been sceptical in the beginning, this concept is brilliant. I am very much looking forward to attend the next Secret Supper Club soon.
For more details about Lime&Tonic and their supper clubs, go to: http://www.limeandtonic.com/london/en/
For more details about Paul Cuisson, go to: http://www.cuisson.co.uk
-
Delia Smith CBE
“The Delia Effect” is well known and when this English cook taught her viewers how to cook an egg in 1998, sales rocketed by 10% overnight. Worth some £23 million, she’s also endorsed Aunt Bessie’s mashed potatoes and supported the Labour Party. Smith was baptised into the Church of England but attended a Methodist Sunday School. She later joined a Congregationalist Brownie Group but converted to the Roman Catholic Church at the age of 22. Together with her husband, Michael Wynn-Jones, she is a majority shareholder in Norwich City Football Club and it is here whilst supporting “The Canaries,” that’s she’s known to get a little carried away with her use of the English language.