Gastro Tom

Eggs en Cocotte

2012-02-10T18:05:00.002Z

Behold! This is the amazing egg en cocotte with light wild mushroom cream that was my starter when I visited L'atelier de Joel Rebuchon for lunch recently. The wild mushroom cream was simultaneously light and deep in flavour. Trying this has really got me thinking about the best way to cook eggs and I'm currently having a bit of a research session on different ways to cook eggs en cocotte.

Also known as shirred eggs, they are cooked in a style that means the albumen or egg white is firm and set whilst maintaining a runny yolk in the centre. This is achieved by baking the egg in the oven. The cocotte naming comes from the type of small casserole dish that they are normally cooked in. Looking through a few books, it seems there are many different classic ways to prepare this dish such as à la Parisienne (which adds ham, mushrooms and cream) and à la Forestière (with which you garnish the bottom of the cocotte diced fried bacon, mushroom purée and topped at the end with chopped parsley).

I'm going into the kitchen to experiment and hopefully I will return triumphant, ready to share with you my culinary treasure. Stay tuned!

P.S. How do you like to cook your eggs en cocotte? How to do you like your eggs in general? Let me know if you have any suggestions.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Roast+Conch from Hotel Chocolat

2012-02-05T18:32:00.000Z

I'm a fan of Hotel Chocolat, particularly their Rabot Estate branded products. I was therefore excited for them to open their newest shop on Monmouth Street which promises a new concept from their others. Roast+Conch at Seven Dials on the edge of Covent Garden is to produce small batches of chocolate from whole beans, shipped from their Rabot Estate in Saint Lucia. Whilst there is a more conventional retail space upstairs, all this chocolate alchemy goes on downstairs in a open-kitchen that doubles as a basement cafe.

It's also in this downstairs space that they serve something else new that I specifically braved the bitter cold to try. I'm talking about the other new concept in this shop which is for the cafe to offer hot drinks which usually use roasted coffee beans and substitute them with roasted cocoa beans. Alternatively, you can go for one shot of each. And by roasted cocoa, I don't mean, hot chocolate by any means. This is a completely different experience (although, the cafe do also offer their "liquid chocolate" if that's more your thing).

I ventured down this winding, black metal staircase and arrived in the cafe which is semi-industrial looking cavern which evoked an immediate cosy feel, however the fact it was so cold outside may have added to this. Either way, it's a smart-looking space with a mix of whitewashed exposed brick and white painted rendered walls. Seating is a mix of individual table seating, three corners with large communal tables surrounded by banquettes and mini stools, as well as some bar seating around the edges.

Behind the counter there are various, impressive-looking pieces of machinery used for working with chocolate including a winnower (which separates the cocoa shell from the nib), a bean breaker (cracks the shell and releases the nib) and the eponymous conch (stone grinds and refines the nibs into chocolate).

I was only passing through and so just opted to sample a flat white (£2-50) made with their roasted cocoa beans. However, if you were feeling hungry, they also offer some interesting sounding chocolate-themed food with warm cocoa wraps which are filled with ingredients such as duck confit, coriander, roast cocoa and cherries. If you want something sweeter they also offer sweet cocoa wraps. The hazelnut chocolate spread and whipped cocoa cream filling sounded particularly appetising.

The flat white was well made with good milk work. The drink had a great, deep and strong cocoa smell. The cocoa does not have the same level of bitterness that you get with coffee and the roast does not seem as rich with a good coffee. This meant that I found it lighter and a fruitier than coffee and is a great drink in it's own right that I would definitely recommend trying at least once. Personally, considering I'm yet to try their food and because, I may as well admit, I have somewhat of an insatiable chocolate craving, I will definitely be returning.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Advice for Laura Zilli- If You Can't Say Something Nice...

2012-02-01T19:49:00.000Z

You may be aware of an article that appeared in the Daily Mail recently about a young lady who is apparently the UK's next big cookery programming star. With a headline shouting "Move Over Nigella!" (how predictable can you get?) Laura Zilli made her opening promotional bid to become the nation's new "queen of the kitchen" (or whatever other horrendous cliché you want to label her aspiration as).

Laura Zilli (copyright. Daily Mail)

Hmm, I hear you say, that name, Zilli, sounds familiar. Well, yes it does. She is in fact the daughter of Aldo Zilli. Already an established "celebrity chef." That's fine. Some people might say, she's only getting the exposure because of her father, but, in reality, a lot of us would use that to get places too if we could. As long as she's humble about the fact that her familial ties might be playing a part in the fact she's even had one scrap of attention from a book publisher and the press, I'll have no problem.

But somewhat predictably, she doesn't. Not one jot. And, it seems no respect for the women that have gone before her. Give the article a quick read here if you want and then (hopefully) come back here- http://www.dailymail.co.uk/femail/article-2092122/Move-Nigella-Model-Laura-Zilli-better-cook-teach-look-glam-kitchen-too.html?ito=feeds-newsxml

See what I mean? Miss Zilli is indeed a model. Good for her. Use what you have if you want to make money. I have no problem. I can't criticise someone who uses their natural looks for monetary gain any more than someone who uses their natural pleasant singing tone. That is to say, not at all. I wish her all the luck. I mean, even if she wants to be a "cookery star," that's fair enough. If someone is interested in publishing her book, that's good for her.

What I object to is someone who is completely unproved, except in the field of trying their best to get on TV (she featured as an "budding singer/songwriter" in short lived C4 reality series "Seven Days"), walking into the room with such a rotten attitude.

In a move that was almost certainly recommended by whoever does her PR (bravo, by the way, it got me talking about her) she says that her cooking is "far more refined" than that of Nigella Lawson and criticises her use of cream and butter, concluding "no one wants to be fat."

Not content with that she then turns her focus on Sophie Dahl. Perhaps an easier target you might think. I don't know. Sophie Dahl's move into the food realm began with writing which she already had considerable experience of, being a published author and writer for magazines. Some of her cookery may have been simple, but why can't someone get on TV and share the simple dishes that they love? She certainly didn't approach her television series within any sense that she was suddenly the heir to anyone's throne.

She says of Dahl that she had "no real background in food," as if having daddy occasionally show you how to whip up a dish or two in the family kitchen is enough for her to buy a saddle for the high-horse she's sat upon. She then says she "doesn't understand why she had her own cookery show" before bitchily adding that being a "former plus-sized model" shouldn't make you an "authority on food"

As for her own aspirations, Miss Zilli seems to put some ridiculous focus on teaching women how to cook whilst wearing their Jimmy Choos. How pathetic. How backwards. Is that all women should be expected to wear in the kitchen? Can she even comprehend that outside her little Notting Hill world that most women in the UK don't own a pair of said highly expensive designer heels? Does she think female chefs at the top of their game, such as Angela Hartnett or Hélène Darroze turn up for work in a pair of strappy stilettos?

What's most annoying is that Laura Zilli does not seem to have any genuine passion for food. There is nothing to suggest she has worked in a professional kitchen at any point, despite the fact her fathers owns restaurants. It is also clear that from her time on extremely unsuccessful reality show, "Seven Days," where for the purpose of that she was a "singer/songwriter," that she just wants to have fame (and probably the money that might come with it). Whether she is a singer or a food broadcaster/writer, she does not seem to mind. That's not someone who I want to watch on my TV screen. Give me Nigella any day.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Restaurant Review- Mishkin's

2012-01-30T17:26:00.001Z

I feel like I should start this review with a little disclaimer. I am no expert on Jewish cuisine. I have only a little experience of the kind of New York City deli that this new venture from the people behind Polpo, Spuntino et al seems to try to emulate. If you're looking, perhaps as a New Yorker or a Manhattanophile, for an assessment of Mishkin's authenticity, I'm afraid that judgement is way above my pay grade. I could not begin to tell you. What I feel more able to do is to judge the restaurant on its merits; all the usual things that I would take into account, and let me tell you, it seemed pretty good to me.

We walked in without a reservation, but were seated quickly at the bar. The fixtures and the furnishings all appear to be pretty authentic. A brilliant silver, polished U-shaped bar towards the entrance with banquette seating in the main dining area. It's a pretty compact space, but well utilised without making it feel overly cramped. Little details like plastic jugs of water and diner-style condiment receptacles add to that NYC-feeling.

Where I'm pretty sure that Mishkin's fails in authenticity is its large cocktail list (with a particular focus on gin) and its offering of pork hot dogs on the menu. This place definitely isn't kosher. But, to be fair, it never claims to be. It also never claims to be an attempt to transport wholly the New York deli experience to Covent Garden, describing itself as "a kind-of Jewish deli with cocktails." And that's certainly fine with me.

We ordered a Reuben sandwich and a Brick Lane salt beef sandwich (both £9) from a menu offering the likes of chopped livers, lox beigel, meat balls, latkes and meat loaf. The Reuben (pastrami, swiss cheese, sauerkraut and Russian dressing) came toasted and was delicious. I have heard that the level of toasting on the bread is too much to be authentic, but like I said, does it really matter when this is only "a kind of Jewish deli?"

We also had the Brick Lane salt beef sandwich. We asked for it with fat, which I would definitely recommend. I would be concerned that the beef may be too dry without. This was served simply with mustard and pickle. Whilst the Reuben was more complex in terms of flavours, I couldn't fault the salt beef sandwich for delivering a big gutsy punch of meaty flavour. We had these with chips (£3) and onion rings (£4) which were both good in their field and charmingly served in little chinoiserie bowls.

I guess if I was turning up expecting to be well and truly taken on a magical trip to the London branch of Katz's deli, I may have left feeling disappointed. I might also have left annoyed were I a particular Jewish food expert, or indeed someone who grew up with their mother's versions of these very dishes. But, from the way I saw it, Mishkin's delivered on everything I wanted from it; a welcoming atmosphere, a fun, stylish restaurant and simple food, cooked very well. What more can you ask for?

Rating- 8/10

Mishkin's
25 Catherine Street
London WC2B 5JS

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Restaurant Review- The Delaunay

2012-01-24T17:24:00.001Z

From the moment that the doorman welcomes you inside, revealing the luxurious interior of the bar area, to the moment you reluctantly shuffle away, The Delaunay experience is just pure class. Every detail from the amazing interior design, to the smart, formal attire of the staff, to the beautiful customised crockery is precise and thoughtful and makes for a truly immersive experience. The dining room evokes a feeling of Edwardian class and elegance, the walls bedecked with dark wood panelling.

The Delaunay is of course, the latest venture by Corbin and King, the restaurateurs formerly behind The Ivy and now, most famously, The Wolseley on Piccadilly. This new restaurant certainly has a similar feel to their current celebrity-packed hangout. The restaurant concept is the same with all-day dining (open from 7am-midnight) meaning that the kitchens are producing breakfast, lunch, afternoon tea and dinner all day, every day. I went on a Sunday to enjoy what their weekend brunch menu had to offer.

Where The Delaunay strikes out more on it's own is its menu's focus on German and Austrian options, combining the classic French offerings more often found in The Wolseley with the feeling of grand central European coffee houses. The menu features schnitzel and wiener as well as plenty of classic cakes such as sachertorte.

Black and White Pudding with a Fried Duck Egg

We began with black and white pudding with a fried duck egg (£11-75) and buck rarebit (£8). The black and white pudding was served on a thin tile of fried bread, which I usually find overly heavy and greasy. This was perfectly thin and light- the best I have ever tried. It was done, like everything they do, with a lot of finesse. The buck rarebit is basically Welsh rarebit with poached eggs and again, was simple brunch food cooked and served perfectly on beautiful crockery. Maybe it's a little superficial to focus on the crockery that a restaurant uses but I feel it's important. Whilst poor crockery or glassware might not ruin a meal, the right kind of equipment certainly helps make the job easier and more enjoyable. Not that you could call the idea of sitting in a restaurant, dining on fine food a job; not by anyone's definition.

Buck Rarebit

We followed these with sachertorte(£5-50) and a coffee and stroh rum cake(£5-75). The former was rich in chocolate and nicely balanced with the fruitiness of the apricot jam. Another charming touch was that "sachertorte" had been piped on each individual piece. The flavour of coffee and rum was prominent in the latter whilst still retaining the necessary sweetness.

Sachertorte

The meal was finished off nicely with a pot of earl grey tea. Again, the tea service was a beautiful design. It may be the case that The Delaunay is on the more expensive side of dining, but, in the context of how great the food, service and design are, I feel it's certainly worth it. Although I can't personally vouch for dinner or lunch service (I have heard that they are similarly impressive), I would definitely recommend that you take a little detour onto Aldwych to enjoy breakfast or brunch here. Of course, it's an extravagance but worth it; you'll feel definitely be made to feel special.

Coffee and Stroh Rum Cake

The one thing I should really say, is don't wear chinos, because the fibres from the tablecloth will stick to them. You know somewhere is good when that's the only word of warning someone can give you.

Rating- 8.5/10

The Delaunay, 55 Aldwych, London WC2B 4BB

http://www.thedelaunay.com/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Brunch at The Delaunay- A Little Preview

2012-01-22T17:26:00.000Z

I'm currently sat here, trying my best to compose a veritable symphony of a review for my brunch at The Delaunay. But as progress is a little slow, I thought I would share a few pictures with you of what we had to eat.

This was black and white pudding served with duck eggs on a very dainty thin slice of fried bread. I normally find fried bread too heavy and fatty but this was done with a lot of finesse.

I also indulged with Sachertorte which rather charmingly had "sacher" piped onto every individual piece.

There was also Buck Rarebit which is basically, Welsh Rarebit but with poached eggs on top.

That's just a little look at what it had to offer. Everything just looked so classy and elegant that I had to share some of it with you straight away. Check back for much more in the way of a review and pictures later on.

Cakes from Gail's Bakery = Happy Blogger

2012-01-20T17:33:00.003Z

Look at that box from Gail's Bakery and just imagine the treats and delights hidden inside. If you've ever visited a Gail's you'll no doubt be brimming with excitement and anticipation. You'll be asking yourself, "is it one of their delicious muffins? A densely packed cookie maybe? A beautifully moist apple pie perhaps? Or maybe even one of their dainty little fougasse breads, generously studded with Nigella and sesame seeds?" You might even be wishing that it was one of their paper bags instead, filled with their delicious loaves of freshly made bread. Well, I can reveal the contents of this box for you, but brace yourself; extreme tastiness is about to ensue.

First up is this generous square slice of carrot cake. Now, I must disclose, I am quite a fan of this particular confection, so my standards are, I think, pretty high. Well this multi-layered beauty ticks all the boxes as far as I'm concerned. The cake itself is moist and nicely scattered with the sweet carrot and packed with walnuts which adds an extra dimension of texture. The icing (made with cream cheese on a carrot cake) was nicely sweet whilst maintaining the savoury element that the use of cheese should impart.

Second up, and looking perhaps even more visually impressive is this lemon meringue cupcake. The meringue topping was beautifully light and fluffy. It gave away to a tangy, fresh lemon cake base. This was about as light and fresh as a cake like this could get. Amazing to be eating something that's so indulgent and (I'm guessing) sugar-rich and feel like you're having something that doesn't seem very heavy or guilt-inducing.

I've been a fan of Gail's Bakery for quite a while now. I regularly buy their seaweed bread and olive baguette. Their delicious seed-covered buttermilk crackers are also a favourite. I don't only like Gail's because their produce is delicious. I also appreciate what they do for Londoners. Providing them with a source of fresh, daily-baked bread that is made the way bread should be; without any additives that will lengthen its shelf life. Sure, it might not last as long, but that's the point. Eat fresh bread daily and you notice the difference. And as this post suggests, I'm grateful that they also know how to turn out brilliant cakes and other sweet treats.

On top of this, they've managed to keep this commitment to quality whilst expanding quite significantly (in London at least) in recent times. I say, if you can do that without affecting quality, then go for it. In my opinion, everyone deserves a bakers like Gail's.

Gail's Bakery- http://www.gailsbread.co.uk/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

My Favourite Cheese- Vacherin du Haut-Doubs/ Le Mont d'Or

2012-01-19T20:16:00.001Z

I must admit that it does change relatively frequently, but right now, Vacherin du Haut-Doubs is certainly my favourite cheese. If you've not tried this amazing soft, cow's milk cheese before, you really must. And I mean relatively soon.

That's not because I'm some kind of food tyrant. It's because Vacherin du Haut-Doubs is a seasonal cheese and is generally only available in shops in the colder months of the year. A good rule to go by is that it will generally become available when the clocks go back and then disappear all too quickly when they go forward again. Ok, I admit, maybe more sunlight is just about a fair trade-off, but after you've tried it, you'll understand why I'm reluctant to admit it.

The cheese is best when the middle has a slightly melted texture

I suppose you could, very simplistically, compare Vacherin du Haut-Doubs with Brie and Camembert but I'm almost certain that one of the French producers would be positively enraged by such a crude juxtaposition. It's definitely stronger in flavour than Brie whilst at the same time also being creamier and richer too. It has quite a strong aroma too, mixed in with the faint smell of the spruce that the cheese makers wrap around it mainly to keep it in the right shape.

The spruce band that wraps around the cheese

As things stand legally now, in the mass of protections that many food products on the European continent enjoy, this cheese must be made in the mountainous French region of the Franche-Comté. In 1973, Switzerland nabbed the right to call their cheese Vacherin Mont d'Or and so the way to detect which is the French cheese is now that it will be called Vacherin du Haut-Doubs or Le Mont d'Or. In 1983, the Swiss rules changed to allow the use of pasteurised cheese whilst the French will be made with unpasteurised and I think, is all the better for it.

The cheeses are bathed in salt water and put to mature for what is normally 4-6 weeks. This both acts as an antiseptic and as a way to help the flavour mature. You can find this cheese in most specialist cheese shops at this time of year and possibly in larger branches of the more up-market supermarkets. However, I would encourage you to seek it out from a specialist because they will have much better knowledge about how to keep the cheese and mature it properly so you get the best example you can.

You could bake your Vacherin du Haut-Doubs and dip crusty bread into it but I prefer to eat it as I find it (after having let it sit out of the fridge for a while of course). Serve with a lovely glass of Côtes du Jura to keep it regional. You'll be pleased you did.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Restaurant Review- Zucca

2012-01-16T20:39:00.001Z

Ever since I moved to London, I've always been lucky enough to live just a stone's throw away from that narrow little culinary gold mine that is Bermondsey Street. Full of ultra-hip, loft-living, open plan apartments above. Packed with great restaurants, bars and pubs below.

Zucca is a cool, crisp, modern Italian restaurant with smooth, chic, minimalist interior design to match. Full length windows showcase the brilliant white tables, soft lighting and open gallery kitchen which means diners are just steps away from the very engine room that slickly turns out well-balanced and thoughtful dishes. All seemed nicely presented but without any sense of pretension. Seeing the kitchen operate in such a calm, methodical and ultimately successful way, is for me, something to marvel at and enjoy. Especially when it's producing dishes like we ordered. Simplicity in gastronomic form; flavour in abundance.

We began with mozzarella with roast fennel and carpaccio of sea bass (both £4-75). However, we were first offered a plate a wonderful Italian breads and grissini (the focaccia in particular was delicious) with a great dipping olive oil. The mozzarella was, as one would expect, wonderfully rich and creamy with a slightly sour tang. The fennel was perfectly roasted; slightly sweet and nicely strong in aniseed flavour. The carpaccio which was plentiful and topped with salt, pepper, olive oil, lemon juice and finely diced chillies was also flavoursome; the amount of chilli nicely handled. And with both at such a reasonable price, they were very hard to fault.

Main courses were veal chop with lemon and spinach (£16) and swordfish with courgette and pumpkin (£14-95). The huge veal chop was clearly of very high quality and was perfectly cooked (the outside being lightly charred yet still pink inside). Served very simply on a bed of wilted spinach with lemon, it was a lesson in cooking with restraint. The same can be said for the sword fish which was meaty and worked brilliantly with the vegetables that had a delicious sweet and sour element.

Although you won’t get a dessert menu at Zucca (the waiter reels off a list of what’s currently on offer), it certainly doesn’t mean you’ll have to go without your sugar fix. We had a moist, almond packed, blood orange cake (£4-95) which was drizzled in the most delicious blood orange syrup and a glass of Vin Santo dessert wine with cantucci (£10). You’ll also find an impressively comprehensive and thoughtfully compiled wine list which has led to the owner/chef Sam Harris being able to call his enterprise the Decanter Magazine Restaurant of the Year. Yes, you can break the bank on what they offer, but you certainly don’t have to. And with prices for food so reasonable, you might feel able to drink a better wine with it. Our wine was a smoky and mineral Fiano di Avellino, a complex white from Campania, which was described accurately by the sommelier.

A fantastic experience which was (at the risk of repeating myself) brilliant value. Even if it weren’t only five minutes walk away, I would certainly be returning for another visit.

Rating- 9/10

Zucca, 184 Bermondsey Street, London SE1 3TQ

http://www.zuccalondon.com/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Easy Recipe- Mozzarella di Bufala Campana with Roasted Fennel

2012-01-14T14:48:00.004Z

Ingredients:

Serves 2

250-400g Mozzarella di bufala Campana (depending on appetite)
2-3 bulbs of fennel (depending on size)
Olive oil (extra-virgin for dressing but standard will do for roasting)
1/2 tsp fennel seeds
Sea salt and freshly ground black pepper

Just a quick little something that you can put together in not too long and instantly feel like you've been transported back to the heady days of last summer when the daylight was plentiful, the weather was lovely (sometimes) and everything felt a little bit easier than it does right now, here, in the depths of the ever so dark winter.

I absolutely love Mozzarella and in particular that which comes from the milk di bufala (buffalo, for the non-Italian speakers). The combination of rich creaminess and lactic tanginess combine to create what must surely be one of the greatest cheeses that Man has ever managed to create.

The word mozzarella is applied to what are, in reality, very different types of cheese. Ranging from the bland pre-grated type that you can get for sprinkling on pizzas, to the small milky balls of cows' milk cheese stored in whey, most commonly found in supermarkets. Well, aside from similarities in production, Mozzarella di bufala Campana is a whole different product all together. Well, in my eyes at least.

The Campana part refers to the DOP (controlled denomination) on the product meaning that one can only call and market your product as Mozzarella di bufala Campana if it is made in the Campania region of Italy. With family roots in this very area of Italy (near Napoli to be more precise) I have long been aware of its capacity for amazing food production; this glorious cheese is no exception.

The cheese is made entirely of buffalo milk which is richer than cows' milk and so imparts a more buttery flavour. The mozzarella I bought came in a plait, but it can also be found shaped into balls, cylinders and little bites known as bocconcini. The skin on the outside should be a brilliant white, with the inside always slightly less so. In texture, it's slightly springy but also should have a very "melt in the mouth" quality. Taste wise, the best will be milky as well as having the crucial slightly sour, lactic tang that elevates it to a whole new level of complexity. The cheese is actually created by heating to separate the curd and whey before the curd is then stretched using a process that the Italians call pasta filata. This involves kneading the curds almost like a baker with bread dough until the there is a smooth consistency.

Nothing needs to be done to the mozzarella except to tear it open so that it forms a bed on which to place your fennel. The quality of the mozzarella, of course, dictates the quality of your meal, so really do shop around and try and find a really high-quality one. Try specialist cheese shops or Italian delicatessens. I got mine this time from Lina Stores in Soho.

Remove your mozzarella from the fridge a while before cooking. The best way to enjoy it is roughly at room temperature. Now prepare your fennel bulbs simply by chopping off the stalks at the top and the base at the bottom. Also remove any hard outer layers. Now chop the fennel into the size of pieces you desire. In the picture, I cut quite small pieces but it's easiest to just quarter them . Cover them in olive oil, salt, pepper and a sprinkling of fennel seeds. You could also try adding some finely chopped chilli if you wanted but I didn't want the heat to over power my mozzarella which is really the star of the show.

Place them in a baking tray and into a preheated oven at 200c/400f/ gas mark 6 for about 30 minutes. Cover them with foil for this time before removing it and leaving for another 10-15 minutes. If you're pieces are smaller you should reduce the cooking time accordingly. Try to keep an eye on your fennel because although the roasting really does a lot to sweeten the aniseed flavour, a minute too long and they can over cook and taste burnt and unpleasant.

Once cooked, remove from the pan and sit on top of your cheese before drizzling some extra virgin olive oil on top. Maybe serve with some crusty Italian bread and/or some roquette.

Pretty simple. Pretty delicious.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

My very own Roma(u)nesco World Heritage Site

2012-01-12T19:58:00.002Z

The Romanesco or Roman Broccoli

Sorry for the terrible pun, but after seeing the pictures I took of these wonderful vegetables, it struck me that they indeed looked like a kind of alien, Giger-esque interpretation of the great pyramids of Giza. It may sound a bit much for some of you, but I am really looking forward to eating these for my dinner tonight. Yes, such joy and anticipation about a vegetable! Well, we're not children anymore are we, and surely there are plenty of greens that we can now get enthusiastic about.

The vegetable pictured, I should add, is Romanesco Broccoli. Mine are miniature versions of the usual full size ones you'll more easily find in shops. Although it's often called "broccoli", including by me, it's actually a variant of the cauliflower. I personally call it a broccoli because I think it more closely resembles it in flavour although I concede that the texture is closer to cauliflower.

However, if you're not keen on either of those two much maligned, don't recoil in horror because Romanseco is actually miles better in both texture and flavour. It's creamier and nuttier than your garden variety cauliflower and broccoli. It's also less bitter and more tender. You should be able to pick it up at some good specialist greengrocers and I know bigger Waitrose stores are currently stocking it. I was originally inspired to go out and get some when I saw Nigella Lawson tweet a picture of some, which I could see was in Selfridges' Food Hall, so I know it's available there too.

It is thoroughly delicious just prepared like you would with broccoli (although be careful not to do to it what far too many do and cook it into squidgy oblivion) but it's probably even better if you then toss it with some olive oil, sautéd garlic, salt, pepper and Parmigiano Reggiano. Wonderful!

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

My Epic Trencher

2012-01-11T18:15:00.000Z

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

After seeing this dish being prepared on Channel 4's new cookery and baking programme The Fabulous Baker Brothers, I just had to have a go at it myself. It was great to not have to stand over the cooker for ages after a long day, but still end with something thoroughly delicious.

The full recipe can be found here, but the method really isn't overly complicated. That's not the point of this dish- it's all about simple, gutsy flavours and letting the quality of your ingredients (especially the steak) speak for themselves.

You'll need a loaf, preferably sourdough to make the trencher base. A trencher, by the way, is the base of a loaf bread which is used as the plate. This dates back from medieval times, when it was normally stale bread which was merely for function and not flavour. The trencher would normally be given to the poor after the meal, but I suggest you eat the bread with this one; so make sure you pick a decent loaf. By the way, I would still thoroughly encourage giving to those less fortunate, it's just your donation might be better in money than your leftover baked goods.

You'll also need a hanger steak which gets it name because it is the muscle that hangs between the rib and the loin of the cow. It is actually made up of two v-shaped muscles with a thick piece of sinew running down the middle. Ask the butcher to remove this and butterfly it for you.

I got my meat from The Ginger Pig. All their meat comes from animals reared on their farms in Yorkshire. I was born and raised in Yorkshire so I'll always be partial to getting my meat from this company. Fortunately, on top of that, it is of the very highest standard, and that's coming from the son of a butcher.

Fry your well-seasoned steak for 2 minutes on each side. You really don't want to cook a cut like this any more or it will start to become tough. Definitely not one for people who like their steak well done. You want the pan really hot so that you get a really loud sizzle in the pan like on the video I took.

Add some butter right at the end of cooking and baste the steak with it and then put the steak onto your trencher. Wrap the whole thing in foil. Then chop up some mushrooms (I used portobello) and sauté in butter along with some chopped garlic. Prepare a salad of watercress, parsley and finely chopped shallot. Once the mushrooms are cooked deglaze the pan with sherry vinegar and add to the salad.

Now all you need to do is unwrap the steak which should be nicely rested and slice it. You'll notice that all the liquid that would normally end up on the plate has soaked into and flavoured the bread. Place it on the trencher and then top it with the salad and mushrooms. There you have it. Absolutely wonderful and pretty straightforward. This served two people when I did it but if you don't have big appetites, it could probably stretch to three.

As for the programme, I found it very entertaining and fun. The perfect companion to the new Heston Blumenthal programme which precedes it. One with very achievable recipes, the other ever-so-slightly more challenging. Both very rewarding and most importantly, very tasty. The two brothers are surely major food television personalities in the making.

(Recipe from The Fabulous Baker Brothers, Channel 4- http://www.channel4.com/4food/recipes/tv-show-recipes/the-fabulous-baker-brothers-recipes/epic-trencher-recipe)

You can catch-up here with the programme here on 4OD- http://www.channel4.com/programmes/the-fabulous-baker-brothers/4od

The Ginger Pig- http://www.thegingerpig.co.uk/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

My Balik Salmon Meal

2012-01-10T20:04:00.000Z

A few evenings ago, I sat down to a thrillingly indulgent home prepared meal. I use the word prepared very lightly, as in reality it took no more than cutting salmon fillet and spooning salmon caviar. But I say, who cares? You don't have to go through some grand list of processes in the kitchen to eat well. Sometimes, you just let the quality of your ingredients speak for themselves.

I went to Caviar House and Prunier on Piccadilly and picked up some Balik tartar (a mixture of salmon and quark these), a Sjomga Orange salmon fillet and a jar of Balik "pearls"which is the caviar of Keta salmon.

I was inspired to take a few Balik products home after having visited the Caviar House to eat in their seafood bar. Whilst there I had a salmon tasting plate which included all the above as well as the Sjomga Tradition, Sjomga Nori and Gravaldlax amongst others. All was served with brown toast, cream cheese, unsalted butter and Balik dill mustard. Everything I tried could be fairly described as delicious.

The Sjomga Orange salmon fillet was wonderfully sweet with a strong taste of honey and orange as well as maintaining the oily richness of the salmon which is of the very highest quality. As for the tartar, that too was nicely balanced with the use of quark ensuring that it didn't become too rich.

My personal favourite though are the Balik pearls which are a brilliant bright, rich orange colour and feel beautifully delicate in the mouth. Like other caviar, they are light salted in order to preserve them but Balik and Caviar House and Prunier are far too excellent producers to allow their produce to become overly saline. Apparently, the correct technique with caviar is to let the fragile bubbles sit in the mouth before bursting them by squeezing them in between your tongue and the top of your mouth. They are a rich treat to be savoured slowly.

I also added some peat-smoked scallops from the Hebridean Smokehouse which were both intensely smoky and pleasantly sweet. Wine was Guy Charbaut Champagne. Champagne and similar sparkling wines are always a good match for this type of food. Otherwise, a smooth high-quality vodka is also good.

There's no denying that these products are a treat, probably to be enjoyed infrequently, but that is part of their appeal. They feel special and luxuriant and the perfect way to treat yourself on a special, or not so special (if you just need a bit of luxury) occasion. I'd certainly recommend it- some people go for massages or beauty therapies; why not go for this kind of indulgence instead?

Caviar House and Prunier- https://www.caviarhouse-prunier.com/united-kingdom/en/index__25_83-1
Hebridean Smokehouse- http://www.hebrideansmokehouse.com/pages/1/home
Guy Charbaut Champagne- http://www.champagne-guy-charbaut.com/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Restaurant Review- Meat Liquor

2012-01-09T20:31:00.001Z

Hidden below a multi-storey car park behind the department stores at the Oxford Circus end of Oxford Street is something thoroughly unexpected. Tucked under the hulking NCP car park is London’s little Manhattan outpost in the form of American burger joint, Meat Liquor.

The porthole doors open to reveal a industrial, stripped, half-finished interior. It is clear a lot of time and thought has gone into making this place seem like not much time or thought has gone into its design. As you enter you see a kind of graffiti covered gazebo with a lowered floor area and a domed roof. I almost felt I was looking at the beautiful gazebo in the Thames Foyer of The Savoy, except after a nuclear apocalypse. That is to say, crazy and brilliant.

The graffiti adorns every wall of the restaurant which has a mix of seating from a large communal round table in the centre, to bars tucked along the side and the more conventional diner-type seating with large cushioned red leather benches. All very stylish, down to the worn, paint-splattered columns that surrounded the “gazebo” to the dark red glow provided by red fluorescent strip lighting, wires exposed, twisting around the ceiling.

Something that you should know is that, because of this minimal, atmospheric lighting, it is dark and your whole perception is bathed in a kind of dull red light. It definitely helps create an authentic atmosphere along with the all-American diner soundtrack and the noise of staff crying “Meat!” or “Liquor!” when service was required from the waiting staff (known as the burgerettes). The further you walk inside and immerse yourself in the restaurant, the more you forget you are just steps away from the busy hustle-bustle of Oxford Street.

Dry Daiquiri (left) and St Thomas bathed in the red light

All this is well and good but with some many places in London offering anything from truly terrible to passable and occasionally decent attempts at the humble foodstuff that is the burger, this place really has to deliver on food quality to live up to its considerable hype. I can confirm that, despite arriving with the big expectations that such feverous word-of-mouth creates, I was very impressed indeed. Yianni Papoutsis (restaurateur behind Meatwagon and most recently #Meateasy) must be providing Londoners with the best burger in town.

You may have heard murmurings about being stuck in queues for hours on end outside the restaurant and I know it to be true that you can wait a considerable amount of time when demand is at its peak (like more and more restaurants, Meat Liquor operates a no-bookings policy). Whilst I’m not sure I’m keen on the idea of all restaurants doing this, I feel that a place like Meat Liquor does fit quite nicely with this system where food prices are relatively low and turn around quite quick. When I went, we waited no more than five minutes. This was on a Saturday at around 3pm.

We opted for cocktails but the wine list is both wittily worded and sufficient. You can also enjoy lager in the form of Meantime or Old Scratch if you want to opt for authentic American. We started with a Dry Daiquiri (flor de Cana rum, fresh lime, Campari and passion fruit) and a St Thomas (Bombay Sapphire gin, fresh lime, pink grapefruit, aperol and sugar). Both priced at £7 and served in a champagne saucer. Both were delicious and balanced with the Campari countering the sweetness of the rum in the former and the aperol countering the dryness of the gin in the latter.

Philly Cheesesteak (back left), Mushroom Swiss (front left), Fries and Onion Rings

The menu offered seven types of beef burgers as well as two chicken. There were also appetisers to choose from including Chili Cheese Fries and Buffalo Wings with a blue cheese dip. A good amount of choice whilst not being too extensive to overwhelm and allowing the kitchen to focus on doing a limited selection really well.

We ordered the Mushroom Swiss (£7), a double patty burger with swiss cheese, mushrooms along with salad and pickles, and the Philly Cheesesteak (£8), made up of shaved steak, onions, pepper and cheese. Both were delicious. Undoubtedly epic in size and brutalist in presentation. Perhaps that’s slightly harsh; there is a certain beauty in the messy towers of meat and cheese. They would certainly make the mouth water of the most ardent lover of haute-cuisine style presentation. The beefy patties are apparently made of 100% ground beef and were wonderfully juicy. If you’ve never tried a cheesesteak, I would definitely recommend you do. The steak goes gooey with the melted cheese and the peppers add a nice suggestion of heat.

We also ordered the fries (“not chips” as the menu firmly reminds you) and the onion rings (both £3). The fries were nicely thin and well seasoned and onion rings were batter-heavy making them both fluffy and substantial. Definitely not the lightest onion rings I’ve ever had, but in this context, this style worked well.

The table comes decorated with all the traditional condiments of Heinz ketchup, Hellman’s mayonnaise and French’s mustard along with a large roll of kitchen towel; something that should further demonstrate how laid back and informal the dining experience is here.

St Lawrence (left) and Donkey Punch

Food was accompanied by two further cocktails: St Lawrence (Woodford Reserve, maple syrup, fresh lemon juice, dash of bitters and an orange twist) which was nicely sweet and rich and served playfully in a jam jar and Donkey Punch (Finlandia vodka, fresh lime juice and homemade ginger beer with an absinthe rinse).

Dessert was key lime pie (£5), “florida style.” This was wonderfully creamy and rich but the sweet, slightly sharp effect of the lime. I’m a big fan of key lime pie and I would go as far as to say this is one of the best I’ve had.

Key Lime Pie- Florida style

Service was warm, friendly and very chatty. Some people might find this too familiar but it doesn’t bother me, certainly not in the context of this restaurant. Portions are, as the pictures hopefully convey, very large and I feel great value; our bill came to £55. I left feeling very satisfied, both in terms of appetite and wallet. But I was even more satisfied knowing I’d now found my favourite burger restaurant in London. I will definitely be back to sample more of what Meat Liquor has to offer.

Rating- 8/10

Meat Liquor, 74 Welbeck Street, London W1G 0BA

http://www.meatliquor.com/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Wine- Chateau Laffitte-Teston, Pacherenc du Vic Bilh Sec, Ericka 2010

2012-01-09T13:55:00.000Z

Chateau Laffitte-Teston, Pacherenc du Vic Bilh Sec, Ericka 2010

Coming from the southwestern appellation of Madiran in France at the foothills of the Pyrénées mountains. White wines from this region can be made of Petit Courbu, Petit Manseng, Arrufiac, Gros Manseng and Sauvignon. The wine is often sweet but this particular example is "sec."

Cuvée Ericka is made up of 70% Gros Manseng and 30% Petit Manseng.

Look- Lightly golden, pale straw, bright and clear

Bouquet- Notes of vanilla, lemon, pink grapefruit, pineapple and spice

Palate- Good balance of fruit and acidity, suggestions of lemon rind and possibly pear, good depth of flavour

Would make a great companion particularly with fish and crustacea. I think it would also work nicely with chicken and possibly has enough depth to work with pork too.

I picked this up from The Sampler in South Kensington (there is another branch in Islington). They have a marvellous selection of wines and I was lucky to be able to try a sample of this before I bought it from their famed sampling machines.

Chateau Laffitte-Teston- http://www.chateau-laffitte-teston.com/
The Sampler- http://www.thesampler.co.uk/store/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Recipe- Chocolate Fig Bonbons

2012-01-08T17:15:00.001Z

After having tried two different types of chocolate-covered figs over the Christmas period, I was inspired to try making my own simple version. These are rum-soaked chocolate fig bonbons and delicious they are too.

To make 10:

10 large dried figs
250ml golden rum
125g chocolate

Try and find the biggest, highest-quality dried figs that you can. The juicier they are, the better.

Place the figs into a bowl, preferably wide based enough so they are not all sat on top of each other.

Take the rum and pour over the figs so that they are completely immersed in the liquid.

I used Mount Gay Rum. This golden rum is distilled in Barbados by the Mount Gay Distilleries which has a surviving deed dating from 1703. This makes it the oldest rum brand in the world.

It has a rich, golden colour and has a very clear caramel nose. There is a reasonably sweet flavour on the palate which balances out the high alcohol content (40%, 80 proof) which is standard in rum.

Don't worry if you feel like you're using too much, because you'll be left with a fig-infused rum at the end, which would be perfect for cocktails (a suggestion will follow soon).

It is best, both for the figs and the rum that you will have left behind, to leave them soaking at least over night so that the flavour of the rum can fully infuse into the figs and plump them up nicely. Cover your dish with cling-film to prevent evaporation of the liquid.

Take a pan and a glass bowl that is large enough to sit on top of the pan.

Fill the pan with water, ensuring the water will not touch the bottom of the bowl, and bring to a gentle simmer before switching off the heat. Sit the glass bowl on top.

I used half 40% cacao and half 70% cacao chocolate to create a balance but some people are very purist about using solely chocolate with a very high cacao content and there is no reason not to stick by this. If you're completely averse to dark chocolate, you could feasibly just use milk, but I personally wouldn't recommend anything weaker in cacao than the combination I used.

Break up the chocolate into small pieces and place them in the bowl. Allow the chocolate to melt slowly being careful to not get the water too hot. While the chocolate is melting, drain the rum from the figs and pat the figs dry.

Carefully cover the figs in the melted chocolate. I found the best way was to put a fork through the stem of the fig before dipping it in the chocolate and then pouring more chocolate over the top to ensure full coverage.

Now place the figs onto a greased plate or greased parchment paper and place in the fridge to set.

After a few hours, the figs should be fully set and ready to eat. You should find when you bite into one that the figs are juicy, rehydrated by the rum. They will also have a reasonably strong flavour of the rum meaning that these bonbons are certainly best eaten as an after-dinner treat.

All in all, they make a delicious, boozy chocolate that's really easy to make. Give them a try and tell me what you think.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Saturday Breakfast- Playful Presentation

2012-01-07T10:55:00.001Z

Sometimes it's fun to turn the mundane into something pointlessly playful and fun. Well, it is for me at least. Some might say it's a sign that I have too much time on my hands that I felt the need to present my smoked streaky bacon and mushroom sandwich in such a manner. But I say, what are Saturday mornings for, if they're not for enjoying having a little too much time to spare.

I guess this is quite a light breakfast (by weekend standards anyway) and that's because later I'll be heading out to Meat Liquor, an all-American style burger diner. No doubt you'll hear more about that soon.

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

The Post-Christmas Chocolate Haul

2012-01-06T13:39:00.003Z

I love it when the food gods offer you up a lovely treat in the most unexpected places. I came across a box of Charbonnel et Walker Violet Creams in the post-Christmas sales shopping in Leeds in, believe it or not, discount retailer, TK Maxx (I believe it is known as TJ Maxx in the States).

Charbonnel et Walker are the luxury British chocolatiers, founded in 1875 when the then Prince of Wales, Edward VII of England encouraged Mme. Charbonnel of the Boissier chocolate house in Paris to move to London and go into partnership with Mrs. Walker.

These chocolates are so delicious, with their lovely, firm fondant bursting with the perfumed flavour of English violet. Each is daintily decorated with a crystallised violet petal; perfect to round off a meal, maybe with coffee, but personally I'd rather just enjoy them all on their own.

Thanks to TK Maxx, I'm enjoying these on the cheap, but even at full price I'd recommend them.

And the good luck continues. After the mad flurry of activity that is Christmas, I seem to have emerged out of the other side in possession of a large box of Pink Marc de Champagne Truffles from the very same chocolate merchant.

These truffles have a elegant pink shell, dusted with icing sugar, that melts away to reveal a wonderfully rich milk chocolate, butter and Marc de Champagne truffle centre which is satisfyingly strong in the latter.

Both of these chocolates come, like all Charbonnel's products, beautifully packaged and so they are an ideal gift. I think most people would thank you more for a smaller box of these than an epic tray of some more mundane varieties.

All you have to decide is who is going to be the recipient of this first-class confectionary. May I suggest, yourself would be as good a choice as any.

Charbonnel et Walker- http://www.charbonnel.co.uk/

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Balik Salmon

2012-01-05T18:09:00.001Z

I've got this lovely Balik Sjomga salmon fillet sitting in my fridge, waiting to be enjoyed. It's lightly smoked before being marinated with ginger, honey and orange.

I was lucky to try some of this in the Caviar House and Prunier Restaurant on Piccadilly, central London as part of a tasting plate and I'm even luckier to have more to try at home.

No doubt, more will follow...

Caviar House and Prunier- http://www.caviar-house.ch/united-kingdom/en/index__25_83-1

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

The End of a Baguette

2012-01-05T15:15:00.000Z

That old problem of opening the kitchen cupboard and discovering the pesky little end of a baguette. The bread is too good to just throw away but what can you quickly do to it that will make you a tasty light lunch?

How about toasted sourdough baguette with goat's curd and pea shoots, drizzled with Kalmata extra virgin olive oil?

Well, as simple as this solution might be, I just enjoyed it myself for lunch and I certainly wasn't left wanting.

Take the end of your baguette (or indeed a middle part if you're lucky to have more left) and slice in half. Place under the grill until lightly toasted.

Spread the goat's curd liberally onto the bread.

Season with sel de Guerande and black pepper.

Top the bread with a sprinkling of fresh pea shoots.

Finally drizzle with an extra virgin olive oil.

I was lucky that my end of baguette was more specifically a delicious white stick from the St. John Bakery who have their bakery just down the road from me on Druid Street, Bermondsey. I was similarly blessed that my goats curd was produced by Neal's Yard Creamery, an independent dairy producer based in Dorstone, Herefordshire.

I also used a PDO Kalmata Extra Virgin Olive Oil from Waitrose which was golden and peppery and added greatly to the overall balance of the dish. And my pea shoots, I was pleased to see, were grown in my home county of Yorkshire and tasted fresh and sweet. Perfect to cut through the goat's curd and bring a bit of balance and green vibrancy to the dish. I suppose some would say you should really remove the stems from the pea shoots but with this, I enjoyed the crunchy element that they brought and so left them as I found them.

Ready in five. Enjoy!

St. John Bakery- http://www.stjohnbakerycompany.com/
Neal's Yard Creamery- http://www.nealsyardcreamery.co.uk/index.html

GastroTom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

Christmas- a time for Fig Bonbons

2012-01-04T21:09:00.000Z

Well, I say it was a time for Fig Bonbons, but in truth, I hardly mean that you couldn't move for them in the shops. However, in both Carluccio's (the chain of cafe/delis founded by Antonio Carluccio which needs little introduction) and Brindisa (Spanish food specialists), you could find two lovely variations on what you might call collectively a fig bonbon.

But don't be fooled, these are no bonbons like the lemon or strawberry chewy, marble-sized sweets dusted in sugary powder that you used to see sitting in big jars on shelves on the wall of the village post office. In fact, the term "bonbon" probably more generally describes something sweet, often enrobed in chocolate.

And enrobed in chocolate they are.

These are rabitos royale, what the Spanish call bombón de higo which you've probably realised translates to fig bonbons.

These delightful little sweeties are composed of three separate layers almost like an mini-globe with a thin, brittle milk chocolate coating that breaks away to reveal a juicy yet crunchy (thanks to the seeds) Mediterranean dried fig which bursts under minimal pressure to reveal a rich chocolate truffle and brandy filling has somehow found its way to the centre.

They are delicious and a triumph of the "la higuera" company which created the recipe for the rabito royale in 1989. The company is still family owned by the children of the original creators, Senador Valero and Felipa Nieva.

Exhibit B are Fichi Ricoperti from Carluccio's which was part of their Christmas offering for 2011. Unfortunately, at the time of this post, all of these delicious Calabrian delicacies have been hastily consumed and I'm only able to give you an idea of the traditional style packaging that they came in. Not exactly the visual impact I would ideally want to make but hopefully conveys just how irresistible they were.

This time, the figs are stuffed with walnuts from Sorrento and orange peel from Reggio Calabria before being drizzled in the finest dark Belgian chocolate. The quality of the figs really shone through on these also, it being clear that producers Roberto Aloisio and family have gone to great lengths to ensure you only get the very best Italian fichi.

After all, for everything that these talented producers do to them, these bonbons are all about the figs.

For a recipe for a simple rum fig bonbons, click here- http://gastrotom.blogspot.com/2012/01/recipe-chocolate-fig-bonbons.html

Carluccios- http://www.carluccios.com/
Brindisa- http://www.brindisa.com/
http://bombondehigo.com/en/index.html
http://www.telegraph.co.uk/foodanddrink/8936590/Pastries-from-Calabria-to-Carluccios.html#disqus_thread

Gastro Tom

Follow me on Twitter- @GastroTomBlog twitter.com/GastroTomBlog

My First Post

2012-01-04T17:14:00.000Z

This is something that I just have to get over and done with; the dreaded first post.

I was thinking to myself, what should my first post be? Should it be a warm welcome to who will hopefully become loyal readers?

Well, it's a nice thought, but even the most loyal aren't going to be reading before it's even started.

So should it be some kind of grand mission statement? My manifesto. My raison de bloguer, if you like.

Well, I'm not entirely sure I have such a thing. I guess I'm here to share my experiences in the world of food and wine. It's a pretty humble mission but I suppose a mission nonetheless.

But I think really, that all I need do, is introduce myself. It's only good manners after all.

My name is Tom, I'm the tender age of 21 and I live in this wonderful city that is London. I'm certain you will learn much more during the passage of time. And besides, I have to leave a sense of mystery, if only to make myself seem infinitely more intriguing and exciting than I probably am.

Anyway, enough of the self-deprecation, let the blogging begin.

GastroTom