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This week, to @impala.soho , an astonishing new restaurant in Soho that mixes the North African with the European. It's unlike anywhere you've ever eaten before. Just incredible. As for those sweetbreads ... Bravo, @meedu_saad

Yesterday, on that most unseasonally warm and sunny of November days, I was walking my darling Jack Russell, Maud, down Kensington High Street on her lead. We saw a vast dog, ahead, possibly a Cane Corso, on a metal chain lead. And passed it very carefully, giving it a hell of a lot of room. But it spotted Maud, dragged the owner off his feet and brutally attacked her. It was 15 stone, at least. Maud is about 2 stone. I eventually managed to fight off the beast, rolling about on the pavement, and desperately trying to unlock its jaws from her tiny torso. It seemed like hours, but was probably no more than 30 seconds. Maud was very, very seriously injured, and has been undergoing very serious surgery. She's still in the emergency vet, but she's a fighter and everything is crossed. Her vital signs are stable, touch wood. Anyway, the point of this horrible story is to say that dangerous dogs like this should always be muzzled. Always. Although I'm a great believer in there being no bad dogs, rather bad owners. Secondly, and really importantly , I want to thank all the lovely people, of every creed and colour, who rushed to help. The old man who hit the dog with his stick as it continued to attack. The kind lady who whistled like a navvy to hail a cab to get me to the emergency vet. The cab drivers who ferried me across town. And The brilliant vet @villagevetlond Chiswick who saved her life. It may all seem a bit shit at the moment. But there are so many good people out there. The kindness of strangers is immense. Don't believe all the crap about London. It's still the greatest city on earth and I'm so very proud to be a Londoner.

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Tremendous lunch and stay @thebeaumontldn - what a place!

Great company @tompbowles @matt.tebbutt with grateful thanks to legendary @procterstuart 🌟

Wines of succulence and stature, with shellfish we sipped white @chateaumusar a blend of ancient Lebanese grape varieties Obaideh and Merwah (said to be related to Chasselas Chardonnay and Semillon) feemented in oak and deliciously moreish.

With my chicken wellington (scrumptious) I revelled in red Idda By Gaja from Mount Etna on Sicily, blended from Nerello Capuccio and Nerello Mascalese, an ethereally powerful wine with volcanic roots🍷

Here’s to the brilliance of The Beaumont 🥂

@brendanfyldes
@chef_lisa_goodwinallen
@antonino.l.iacono.1
@chateaumusar_uk

#wine #hotelsoftheworld

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

Eat meat, but eat less and eat better.

From steaks to bone broth,120 tasty recipes from around the world full of beef, chicken, pork and more from award-winning MasterChef judge, Tom Parker Bowles.

That’s not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let’s Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat.

Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
 
The re-issue of Let’s Eat Meat by @tompbowles is out on the 21st May.

This week, to Brum, and a visit to @trilliumrestaurant , which is the newest opening from that great Brummie, @chefglynnpurnell For full review, click link in bio above

When did chefs get cool? 🔥
@tompbowles breaks down the moment cooks became cultural icons.
Watch the episode to find out more.

Bad luck, we’re back on the airwaves.

Summer will always be Christopher’s time, and to celebrate the season’s inauguration in style, we’re offering a 25% discount on all online orders at christopherscordials.com with the code DELICIOUS.

So, join us in settling in for the long weekend, blossom overhead, with a glass of the best 🍷🍋

#bankholiday #christopherscordials #christopherscocktails

@nevillholtfestival

This week, to @burro_restaurant in Covent Garden for some Italian cooking that brings a whole lot of spring infused joy. For full review, click link in bio above

This week, to @simpsons1828 a London grande dame who fell on hard times. Has master restaurateur Jeremy King worked his magic once again ... ?

This week, to Shepherd's Bush and Mr Dumpling, the restaurant that has taken over my favourite Sichuan Hotpot. I did love that hotpot, but is Mr D a worthy successor? For full review, click link in bio above