Sweet Valentine: Rhubarb mousse
forced rhubarb I always thought of rhubarb as a fruit, but it’s a vegetable with a very tart finish. I love its elongated and thick pink stick with a very light shimmering finish. It’s in…
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forced rhubarb I always thought of rhubarb as a fruit, but it’s a vegetable with a very tart finish. I love its elongated and thick pink stick with a very light shimmering finish. It’s in…
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New products unearthed®: free range spinach omelette, garlic kings prawns, semi smoked dried tomatoes, tarte flamblee Last week I was back at Four to Eight for a food and wine event by the lovely people…
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The Imperial The Imperial is a stylish restaurant and bar set in a stunning Victorian building that has been refurbished in an elegant and contemporary style in Fulham. As you enter the premises, it feels…
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Cold January started with a very stylish lunch. Once again my carriage arrived and swiftly took me to meet Nespresso at Texture, a Michelin-starred restaurant by Chef Agnar Sverrisson and Xavier Rousset. The restaurant is…
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Nespressso : espresso grand cru Arpeggio decaffeinato Nespresso never fails to impress me and once again they have launched another amazing new series of products, the decaffeinated Grands Crus If you follow this blog you…
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