by Andrew Barrow, http://www.spittoon.biz/
Readers of Spittoon will know I have a ‘special relationship’ with Prosecco – that trendy, low-ish alcohol, Italian sparkling wine that I, and many of my friends, seem to be addicted to. There was a recent pop-up meal that matched Riccardo Proseccos to various courses (see Wine Passionista for a great atmosphere encompassing video) …
By Denise Medrano, http://winesleuth.wordpress.com
La Grande Dame 1995 Brut
Champagne and cheese might not be your first choice when it comes to wine and food matching. How about VINTAGE Champagne and cheese? Does that sound any more enticing? It did to me. Hell, just mention vintage Champagne and I’m there holding out my glass to be filled. …
By Patrick Carpenter, http://patrickcarpenter.blogspot.com/
On Easter Sunday we thought we’d vary the usual lamb dish and go for mutton. We’d spotted some the day before at the excellent Snape Maltings Farmers’ Market. Mutton is basically older lamb, ie sheep, and so has more flavour though is less tender. It is technically at least 2 years old, lamb being under 1 and hogget in between the two. The advice …
By Lucy Bridgers, http://winefoodotherpleasures.blogspot.com/
Cheese and wine
I feel lucky, as through my work, I have had some pretty amazing experiences of cheese. While working in book publishing I had the fortune of editing a comprehensive guide to cheese by Juliet Harbutt which really exposed me to this fascinating, complex and utterly delicious subject. Wine has …
By EatLikeaGirl, http://eatlikeagirl.com/
Chinese New Year 2008 - London
Chinese New Year. Now that’s my kind of New Year. Celebrated for 2 weeks and centred on food, bright colours, parades packed with drama, and people having fun. I have always had an affection for it. …
By Elloinos http://www.elloinos.com
One evening a short while ago I was overcome by a sudden urge for really dark chocolate. Personally I only enjoy chocolate with a minimum Cocoa content of 70%. For me the higher the better. I also prefer to eat dark chocolate cold and store it in the fridge.
Luckily I remembered that a few days back, my mother-in-law had given me some almonds …
By Justin Frisby
Alice & Bruno Paillard
A few weeks ago I had the pleasure of spending a day with Alice Paillard, daughter of Bruno Paillard and now the firm’s Export Manager. We had a great day out in London visiting current and hopefully future customers, with the day culminating in an exclusive dinner at the …
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