On Saturday night Cambridge was hit by flash flooding which forced most restaurants in the centre of the city to close, including Jamies Italian and The Cambridge Chop House. Forced to search elsewhere for supper we spotted Fitzbillies, famed for Chelsea Buns and for having Stephen Fry as a fan. The 1922 vintage facade gave us no clue that anything other than afternoon teas were served. On closer inspection we saw diners inside so went in.
A hesitant Maitre D' thought carefully before allowing us a table (we thought they must all be reserved, but in fact weren't) The main courses were simply presented and included a pork chop with roast fennel, cherry toms and new potatoes, and grilled mackerel with courgettes, saffron and organo which I chose. Portion sizes varied wildly from a Ploughmans size starter of Potted Venison, pickled redcurrants and sourdough, to a three mouthful plate of Goose Ham and melon (yes, we asked, it's cured and dried goose breast) No culinary masterpieces but well cooked and fresh ingredients.
The service is laid back here and the staff appeared to be having a good time on their own table. One of our puddings is pictured - Filo, layered with chocolate cream and raspberry, but the best part of the meal was undoubtedly the discovery of a delicious Boekenhoutskloof ( Franschhoek. Cape Wine.) The Wolftrap. delicious...buy yourself a case. I will.
Wow! Suffolkfoodie has found the perfect burger - in Great Yarmouth. YES! Great Yarmouth... We followed our noses tthrough the wood smoke to the The Barking Smack, next door to The Hippodrome. We also followed our ears, as we loved the sound of the Roots Reggae that gave the terrace bbq shack a relaxed and laid back feel. The burgers were proper, juicy patties, cooked to your liking and there were real ales too, including Blonde Ash. Here is the Carnivore Burger. Well done to Mark, not only an excellent burger, but happy and helpful service too!
Francesca Pitcher from North Star Cakes in Kent created this Burmese python cake for her daughter's birthday and put a picture on her Facebook page - and before she knew it the photo began to spread around the world. As we get into the new Great British Bake-off and have already seen a cake that can be seen from space, we might be adding a few more here. If you want to order a Snake Cake or read the funny comments on her page, have a quick look.
Yes, in my local Italian cafe you can get liver and bacon on a plate with veg, or in a sandwich!
Angus Kennedy had a job some people would consider a dream - £30,000 a year tasting chocolate. But he was warned that his cholesterol level was becoming 'dangerously high' after his role required him to eat up to 2lbs of cocoa-covered sweets that included ants and aphrodisiac lollipops - every day. Mars and Nestle relied on his experience and his sophisticated palate to sample new treats and Angus would then write about the products in the trade journal - Kennedy's Confection. But the high-calorie diet caused his weight to balloon and doctors warned he risked a heart attack if he carried on. Read more in the Telegraph...
This hot weather has proved to be the perfect moment to crack open the new bottle of Rhubarbe Liqueur. We were offered this at the recent Thos Peatling summer wine tasting, along with a Barbados Rum Sixty Six and Taylor's Velvet Falernum... more of that later! The liqueur is quite simply like drinking sweet, liquid rhubarb. It's made by macerating (in alcohol) both green and pink rhubarb for two months. Delicate, light pink colour and with the smell of freshly cut rhubarb, it's sweet and sherberty and reminiscent of those childhood rhubarb and custard boiled sweets. Delicious over cracked ice, or try one of these cocktails below - all measures used are 1 oz, or use your own friendly measures, but remember, drink responsibly!
Gin and Rhubarbe
1 measure Rhubarbe Liqueur
1/2 measure lime juice
1 1/2 measures gin
1 measure soda water
lime slices, for garnish
Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice. Shake for 10 seconds and strain into a glass. Top with the soda water. Serve with lime slice.
Rhubarb n’ Rye
1 1/2 measures Rye Whiskey
1/4 measure Rhubarb Liqueur
1/4 measure Fresh Lemon Juice
1/4 measure Sweet Vermouth
Stir, then strain into a chilled cocktail glass and garnish with a curl of orange rind.
Rhubarb Caipirinha
2 measures Cachaca Cane Spirit
1 measure Rhubarb Liqueur
½ measure Gomme syrup
1 full lime ( quartered, squeezed and muddled into the liquid)
Shake vigorously with ice and strain into glass.
Strawberry Rhu
4 measures Rhubarb Liqueur
3 measures Tequila
3 Strawberries
1 measure Lemon Juice
half measure of Gomme syrup
Muddle the strawberries in a cocktail shaker, add ice followed by all the other ingredients. Shake, filter and pour and serve.
So what does the fastest man in the world eat every day?
Usain Bolt's Breakfast - Yams and fried green bananas or maybe saltfish and ackee
Usain Bolt's Lunch - Rice with pork or beef
Usain Bolt's Dinner- Rice with beef or pork
Usain Bolt favourite food - KFC but especially their Chicken Nuggets (oh dear...) but you can go to our recipes for HOME-MADE chicken nuggets.
Here is the pizza-in-a-horsebox stall at Shoreditch Festival, although the biggest queue was outside the Caribbean food trailer. Was that because theirs is the most tasty? Was it because they had a sizzling jerk chicken barbecue on a very hot day, or was it because the girl who was supposed to be serving customers was texting all her friends? Anyway, we had the very nice beef stew and rice from Ghana. But while we're on the subject of street food - take a look at the Evening Standard list of 20 'guerilla grillers and breakaway bakers' here in the Capital.
Not a day goes by without a story about what you can't do at the Olympics. No t shirts with slogans, no food, no drinks, no picnics, the biggest Macdonalds in Europe and do not on any account call anything OLYMPIC or LONDON 2012. So nerr to the OLYMPICS - we want to say and do and eat what we like.
We were sent a message, we are passing it on -
Seeking traders of quality food and drink and related products for our World and Medieval Markets to be held as part of the Bury St Edmunds Food and Drink Festival on Sunday 26 and Monday 27 August 2012. We are seeking quality hot and cold foods and drinks including cheeses, meats, bakery products, olives and cooked speciality foods. I wondered if you could perhaps give this a mention on your website or in a newsletter if you have one so food producers in Suffolk can have the opportunity of being involved. More information is available at www.marketsquaregroup.com
More...
A quick and easy crab recipe which serves eight as a starter, or four as a large main course.
Ingredients
2 dressed crabs ( I use brown and white meat, some prefer just the white meat)
600g linguine
10 tbsp very good olive oil
2 cloves garlic, finely chopped
½ tsp finely chopped fresh red chilli
75ml dry white wine
3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped basil
Juice and grated zest of ½ lemon
Salt and freshly ground black pepper
Method
Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.
Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.
Fry lightly without colouring for about one minute.
Stir in the crabmeat and heat through for another minute.
Add the wine to the pan and let it bubble and reduce a little.
Drain the linguine and add to the crab mixture.
Stir in the parsley and basil and toss everything together to coat evenly.
Finish with the lemon juice and grated zest.
Season to taste and serve immediately