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Celebrating being 21
Our youngest is 21 next weekend and proposes celebrating with his university mates in Brighton. So as parents we’ve had to opt for the weekend before to celebrate his coming of age with him. I had already booked a table for eight on Saturday at our favourite, Tota in downtown Tooting – where, incidentally I decided to book in person over a fish finger sandwich and an espresso. Ben pitched up Friday night and we thought we’d nip out in advance of the big celebration for a quiet Friday evening spot of grub. Local Italian restaurant Sette Bello seemed the ideal choice. I had melanzana alla parmigiano to start followed…
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Curry Night
Melanie and I always go out for something to eat on a Friday and what better way is there than to start the weekend with a curry. Last night we visited our local Bengali Restaurant – Samrat. We’ve been going here for a very long time – I think I must have made my first visit in my twenties, which is a long time ago. It’s also where Melanie and I met up for our first date. Samrat has all the usual Bengali favourites and a few house specials always served to a high standard and we are always greeted with a big welcome. I don’t drink alcohol these days…
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The Three Meal Chicken
Melanie and I returned from another week of overseas hedonism and body abuse last weekend and decided it was time to start (again) returning to some sort of normal eating pattern. One way I like to do this is to buy a medium chicken and roast it. For meal one, we sit down to a nice simple meal of roast chicken and salad or some steamed vegetables. Next day, once the chicken has cooled I strip the chicken of any remaining meat along with any meat juices I’ve saved from the pan, leaving me with all the bones and a stripped chicken carcass. The chicken carcass goes in a large…
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Lunch at Bread Street Kitchen
Well……what do you know? I had to go out for a business lunch today at Gordon Ramsay’s Bread Street Kitchen, www.gordonramsayrestaurants.com. I’ve been seen there a few times before and as luck would have it managed to get chatting to Head Chef, Paul Shearing. For lunch I’d had a rib-eye steak, which tasted wonderful, but was a little on the firmer side than I would normally like. Anyway, I mentioned this to Paul, who was very appreciative of my experienced feedback. I told him we sourced a lot of our meat at home from our local butchers, Chadwicks, who incidentally supply our favourite Tooting restaurant Tota. Paul passed me his…