All posts tagged: beef

Cheese and Beef at Bordelaise, Tooting

Cheese. Beef. France. Perfection! When I heard about new restaurant Bordelaise in Tooting, it sounded like my idea of heaven. As any regular readers of the blog will know, those are some of my favourite things in life, so I was really excited to pay Bordelaise a visit, especially as it was a new local business. Located in the heart of Broadway Market, it’s a small and cosy venue. Many of the restaurants in my area, Bordelaise included, have been given glowing reviews in media outlets like Time Out and Evening Standard recently, our lovely Tooting is certainly growing in popularity! We took a seat in the restaurant, set up with traditional wooden tables and red walls adorned with French art, and tried a Swiss beer to begin with (‘1936’), I believe a first for me, and it was really nice – light and refreshing! We were presented with the cheeseboard and offered three to choose from – it was so difficult to decide (first world problems, but a real problem for a cheese lover!). …

Serious Steak at The Kitty Hawk, Moorgate

I recently visited The Kitty Hawk for dinner, in the heart of the city. It describes itself as an ‘all-day destination for those with a love of food, drink and discovery, infused with a heady blend of London cool and New York glamour’ with five bespoke dining experiences under one roof: The Bar & Kitchen, The Restaurant, The Coffee Bar & Patisserie, The Bar and The Private Dining Room. We were led downstairs to the main restaurant – I was a little bit scared for my photos when I saw the lighting, but luckily I happened to be sitting right next to a spotlight. I loved the decor and open plan kitchen. A really nice feature of The Kitty Hawk is the complimentary artisan bread, butter and herb-infused oils, which are prepared for you bespoke to your tastes at a little trolley next to your table. I chose to have thyme in my oil, with onion bread. The restaurant also provides complimentary still or sparkling cucumber water, another nice touch. The menu at The Kitty …

Lunch at Temper, Soho

I don’t think I’ve ever been quite so excited about a new restaurant opening as Neil Rankin’s ‘Temper’ in Soho. I read about it in the Evening Standard earlier in the year, and their description of the new BBQ restaurant where diners would be able to see their meat being prepared and cooked before them had me drooling from the start. I’ve got a bit of a gripe with many British BBQ restaurants, in that most of the ones I’ve been to slather their ribs, chicken etc with a thick, sticky BBQ sauce. In Cyprus we had an enormous gas BBQ in an outdoor kitchen area which was my Dad’s pride and joy. He was infamous for his BBQs amongst our family and friends, both when we lived in Yorkshire and in Cyprus. And there was no glimpse of a burger or sausage in sight – he would do steaks, pork chops, lamb chops (to name just a few!) and a plethora of side dishes and even puddings cooked in silver foil. You hadn’t had …

Braised beef cheeks with pear and bitter chocolate sauce

I know you’re probably thinking, what the hell? It does sound bizarre! But Tim saw Michel Roux Jr. cooking this up on a TV programme the other day and really fancied giving it a go. I’m all for unusual food and trying out new things, so we bought all the ingredients and cooked it over the Easter weekend! Ingredients For the white bean purée 85g/3oz dried white beans 2 bay leaves sprig of rosemary sea salt small knob of butter 200ml/7fl oz double cream, heated to a boil For the beef cheeks 2 pears 2 tbsp lemon juice 2 beef cheeks, trimmed and cut into 4 equal-sized pieces sea salt oil, for frying 1 onion, sliced 1 garlic clove, sliced 125ml/4fl oz port 1 orange, juice and zest 1 litre/2 pints beef stock 1 tbsp cracked black pepper 16 button onions, peeled 50g/1¾oz butter 60g/2¼oz chocolate, 70% cocoa solids, broken into squares Method For the purée, soak the beans in water overnight then drain well. Place the beans in a pan of fresh water and …

Meaty Issues with Love Food Hate Waste

I attended an event hosted by Love Food Hate Waste last year with Nancy Birtwhistle, which talked about how much bread gets wasted in the UK. It was a great campaign to be a part of, and so when they invited me to their #MeatyIssues event, I couldn’t wait – especially as it involved one of my favourite topics to talk about on here. Meat! The event took place at Smiths of Smithfield, a restaurant I’d actually been wanting to visit for some time, and was hosted by head of Love Food Hate Waste, Dr Richard Swannell and BBC Countryfile’s Adam Henson. Adam is the perfect man for the job, being a farmer himself. I was genuinely shocked to learn that around £260 million is spent on beef products that are thrown away every year from UK households. That’s the equivalent of 34,000 tonnes of beef, or 300 million burgers. I can’t ever imagine throwing away a beef product because I hold it in such high regard, but these are real statistics. When I learned …

A Scotch Beef Valentine’s

Do you normally go out for Valentine’s Day or stay at home? We’ve had mixed experiences of eating out on the day – some have been lovely but others have been a bit of a disaster, one of which was actually at a well known steak restaurant. Everything just gets so busy and unnecessarily stressful! So now we often eat at home. This year, Quality Meat Scotland sent me some fantastic steaks and ingredients to create the perfect romantic dinner for Valentine’s Day. As regularly readers will know, meat has been always been an important part of my family, with my dad working for the Meat and Livestock Commission his entire life. So it’s always interesting for me to try new types of meat and learn about where it comes from. Scotch Beef PGI (Protected Geographical Indication) is specially selected beef from Scotland, from farms that must adopt best practice regarding animal welfare and natural production methods.75% of Scotland’s land mass is used for agricultural production, making the farming industry the single biggest determinant of the landscape …

Lunch at Dip & Flip, Tooting

When Tim and I saw that there was a Dip & Flip opening near us in Tooting, I was seriously excited! I’d been to similar restaurants during previous work trips to America and the concept is amazing – burgers and sandwiches dipped in gravy! There’s a full description of the difference between a ‘dip’, a ‘flip’ and a ‘dip and flip’ on their website here. Dip & Flip roast carefully sourced beef bones to a rich golden brown and then simmer them with organic vegetables and herbs. Roasting juices from the bottom of the pan are added to the broth along with a few other ‘little beefy secrets’. The restaurant is already located in Battersea and Wimbledon, and the new branch opened this weekend in Tooting, so we had to be one of the first to try it out! The restaurant is fairly casual and laid back in design, with cute wooden ‘school-style’ chairs and American-style art on the walls, with waiter service (all of the staff were really friendly and the place definitely had an opening weekend …