April 23, 2016 9:15 am

First image I have fiddled with for blinking ages, it’s not ace, but kind of captures a moment, the cold, the wind and my brain space at the time. Bigger version over here:



October 5, 2015 5:02 pm

It’s been quite a while since I had felt the sheer fear I felt opening the doors and walking into L’enclume. The last time I felt such a fear I was wearing sport shoes with sticky out bits on the bottom and it was raining. It was also Tuesday. You’re reading this because you are ace and a foody and already know about L’enclume so I don’t need to go over any of the usual jazz / tasting menu / foraging / local food. You know it has two Michelin stars, you know Rogan is in charge and it is...

Wahaca Manchester

September 27, 2015 7:36 am

You know better than to expect an accurate format of review here, (I still feel so bad about the inaccurate review of lake road kitchen) but never the less (should ‘never the less’ be all one word? – I feel like it should be?) and about 2 weeks later, I present a poor review of Wahaca Manchester. Being an international #entrepreneur and #businessman I was in Manchester doing #business and it happened to co-incide with the opening night of Wahaca Manchester, so being one of the UK’s leading food bloggers it made sense to go along. Being a food type...

Almost a spring roll

September 8, 2015 6:33 pm

We are #so approaching the end of series three of the burning kitchen that I’m struggling to type, but I want to, there are things to say, but don’t have the power right now. Something about food and story is forming in my brain, it’s not fancy. It’s just food as a format of human bonding, living…a big table, that type of jive. Honesty. Real food…something, it will be back soon…possibly with my preserved lemons. This IS NOT the same story as heston’s fat duck reinventing as story, well, actually maybe it is…? Oh my gosh, it might be. Mine...

Sous Vide Grouse

August 30, 2015 4:56 pm

Oddly and bang on both season and trend I found myself buying a grouse during the Glorious Twelfth Click it for a ready pops. I didn’t. I probably should. All is know is that I had a grouse. The general jive is roasting the chap whole and then doing the breast squeezing thing to work out if its done. I do not process such breast squeezing power so will get it all de boned, sous vide the breasts and make a stock out of the other bits. Boney bits in the pressure cooker to make us a stock, after which...

Kitchen Plays

August 30, 2015 4:39 pm

For some reason I’m struggling at the end of this cooking cycle. I’m not cooking and not really sure why. I’m forcing myself to do so in a new category of kitchen plays. As much as I hate order and any format of plan, there is this part of me that demands certain things to go in boxes. I’m really looking forward to season 4 of the burning kitchen, but that Is going to be about a month off, so will force myself on with these plays. Basic idea behind the kitchen play is to buy new ingredients or try...

Greek Flame Lytham

August 19, 2015 12:50 pm

I’m a big fan of things that just feel right and happen for a reason. It’s all very cosmic balance. Greek Flame in Lytham was one of those. Lytham is a bit up market with loads of gorgeous table cloth style places. There are normally two wine glasses each on the table and a guy on a guitar after 9pm. Don’t get me wrong, I do adore that and adore being out of my comfort zone and depth. But just standing outside of this little house grabbed me. It was a sunny day, they were pumping greek music out into...

Chicken Korma

August 1, 2015 6:46 pm

I’m not that much of a manpower man. As much as I like to think I could take the spice, I’m more of a chicken tikka masala man. Or anything creamy and soft. My favourite was something Daddy and Mummy kitchen used to get from the Blackburn takeaway, it was a format of Korma with a banana in it alongside some nuts of some sort. This isn’t an excellent recipe or any format of thing you should follow. It’s a random attempt at a chicken korma. Put together on the fly using some of (any ignoring other) knowledge that has...

Monte cristo

July 26, 2015 4:28 pm

The day was going fine until the meeting. The meeting was about 4 hours. By the end of it I had no idea who I was or what the hell I do, or why I was doing it. I was so brain-washed I couldn’t leave the office, I had no idea how to get home and what I needed to take, or how I even get home. Luckily I wasn’t driving. Certain foods are reserved for times of need. The Monte Cristo is reserved for such occasions. The Monte Cristo is not an exciting food, it’s not a celebration food,...

Moroccan? Lamb

July 24, 2015 6:05 pm

I don’t cook with fruit or nuts, and I know it’s all the rage. Nigel Slater is out there right now cooking pears with nuts and stuffing chickens with apricots, dates and anything he can find on your allotment. Being a completely trendy gentlemen, I thought it time to get in on the action. Trendy Adam would have nipped up the road to the market, but I am in no mood for social interaction and need the clubcard points. Self scan tesco time resulted in a chunk of lamb, apricots, dates, almonds, another nut and a tin to put them...