We told you eggs were trendy. Well here we have Eggslut, due to announce its first London location very soon. Signature dish is a coddled egg on top of smooth potato puree, poached in a glass jar, topped with gray salt and chives, served with slices of baguette. There's also scrambled eggs, chives, cheese and honey mustard aioli served in a warm brioche bun. Dunno what the vegans will eat ... weird name for a restaurant too.
If only you had a crystal ball. This is what ours is telling us will be on trend for 2019. In no particular order ...
Chilled red wines- unoaked, lighter bodied reds such as Pinot Noir, Gamay (Beaujolais), Cabernet Franc from the Loire and Tempranillo's. We know that reds don't always have to be served at room temperature so this year expect to find more restaurants offering to chill your red wine, especially if we get another heatwave summer.
Gazoz- with the ever growing interest in things fermented and botanicals, Gazoz (main picture) is an Israeli soda based drink, made with natural fruit syrups (often from fermented fruits) fresh fruits, botanical infusions and herbs topped up with fizzy water. It's going to be this years addition to the increasingly popular shrubs and drinking vinegars of 2018. Find it on the menu at Bala Baya.Southwark. London.
Rum- Gin might be left on the shelf in favour of rum, which we are very happy about being part Caribbean foodies. White, gold, flavoured, spiced, dark, premium and overproof, there is no single standard and it's no longer the sole preserve of sailors and pirates. Want to know more? Follow Ian Burrell our favourite Rum Ambassador or try a Rum Masterclass at Cottons. We must go again!
Afro-Caribbean- well this is rather a broad area in terms of food and drink. The rise of North and West African cuisine is now well established. Mr SuffolkFoodie is from Durban so we are pinning our hopes on seeing more from South Africa, heavily influenced by the fruity and full bodied flavours of Cape Malay cuisine along with the French and Dutch influence of the European settlers. (Keep an eye out in the recipe book for our own family recipes). As for Caribbean cuisine look out for Rastafarian Ital cooking which is natural, plant based and organic. Plantains will feature too, we're getting bored with avocadoes and cauliflowers, plantains make great snacks. Tostones will be in!
Lard - the big fat comeback. Butter prices have gone through the roof and restaurants are looking at keeping menus affordable and innovative. The Italians love it and it's a mainstay of Mexican cooking and it's not as bad for you as you thought. Love a lardy cake don't you? Get barding and larding everyone.
Sardines- healthy, sustainable, delicious and affordable. One of our favourites and used in many types of cuisine from around the world. From spiced and fried whole in Indian recipes to the delicious Pasta Con le Sarde of Sicily, proving that they are versatile too. Bring on summer for some more delicious Portugeuse sardines cooked over the open fire.
Breakfasts - using rise and shine orange and yellow food which is Instagrammable. We'll be eating food because it's photogenic and can be hashtagged 'feel good' or 'sunshine food'. So we are guessing mango, oranges, lemon curd, pumpkin, carrots, things with saffron and God forbid no more turmeric lattes.
Grocerants - grocery stores and deli's with sit down dining, ready to eat, ready to heat food. The type of place that you go to buy the components of a take away supper then think dammit, if I eat it here it will save me washing up.
Waste not want not - zero waste cooking with wonky veg and root to fruit dishes will stay in vogue and so will the meaty nose to tail eating we've enjoyed over the past few years. Fig leaves will be very popular, brussel sprouts are making a big comeback, look out for Kalettes, broccoli stems, radish tops and carrot tops. But let's make sure that it's tasty please?
Bread - it's back. More ancient grains, sprouted grains, cornbread and vegetable stuffed doughs. Apricot breakfast bread, potato, pumpkin and onion baguettes, flatbreads, Earl Grey teacakes. You name it we will be kneading it. Sorghum will be the grain of 2019. Cheerio quinoa!
- carrot tops not the nicest of ingredients in our opinion
- #feel good #sunshinefood
- Earl Grey teacakes anyone?
- Bobotie a South African classic. Recipe in our book.
- Rum - one of our favourites
Never has so much fun been had at a staff Christmas party. Cooking our own steaks at Cheers. Bury St Edmunds. 10 out of 10 for customer service and putting up with us. All you can eat and drink for £27.50 per person. Merry Christmas!
- thinly sliced and tender rump steak, as much as you can eat
- bread and olives arrive first... save room for steak
- no frills, jugs of wine and sangria from this Portuguese owned restaurant
- red hot stone replaced as required
Bright light city gonna set my soul, gonna set my soul on fire! Going Vegan was the biggest food trend for 2018 with more vegan products launched in the UK than in any other nation. It's going to mean more fake meat and processed food on the supermarket shelves and when cauliflower appears on the menu it's going to be called a steak. Eating plants is nothing new but now it seems we need the new experts ... vegetable butchers.
I thought it said deep fried crab land and was ready to visit. Huh! Legoland came joint last in the Soil Association Visitor Attractions League Table 2018. A survey of food offered to children and families at the UK's most popular visitor attractions
We're liking the wine on tap and the bagnums at Weino Bib in Dalston. Drink in or take away or in our case do both. The Tap Room and Deli also sells fresh, raw milk. Take your bottles and fill them up.
I'll bang on the glass 'till I get one. Apart from my own of course, these are some of the best sausage rolls in West Suffolk. Just as I took this snap someone came along and bought them both so Scarlett and I ate an excellent Chicken Caesar salad and the daily special sandwich of Battered Smoked Haddock, Mushy Peas, Tartare Sauce with Cos lettuce. Ice Cafe I'll be back for a sausage roll...
Love it or hate it the chances are a Christmas Pudding will be making an appearance on your festive table. I was intrigued to try a Bunty's Christmas pudding created to win over the haters amongst you. The hand-made Waveney Valley pudding arrived so beautifully presented it was a shame to cut off the ribbons and bows from the muslin wrapped Mason Cash bowl. Steamed for one and half hours according to the instructions, the waft of fruit and spice was noticable when I cut the string and removed the paper to turn it out.The texture was quite different from any pudding I've tried before; soft and light without the whole fruits and crumbly texture of a traditional pud but a rich and dark colour, yet not stodgy. The balance of fruit and alcohol is excellent, with more than a hint of prune and raisins enhanced with Pedro Ximenez sherry. In fact this is a pudding where you might possibly manage seconds. Check out Bunty's website to find your local stockist.
There's something about the low sun and the cooler days that tempts me to get out the last of my 2017 green tomato chutney to dollop on a generous portion of game pate and crisp, warm buttered toast. I tried Wild and Game Grouse Brandy and Herb Pate and also their very nice Pheasant, Pistachio and Port Pate. A rather lovely late lunch. Pheasant season starts soon. Whoop!
These little botanical and fruit pockets arrived in the SuffolkFoodie mail box last week and proved to be the perfect excuse to get the gin bottle out and experiment a little. The infusion pockets are fully biodegradable and plastic free (round of applause for that) and have been created by Dominic Limbrey of D.J. Limbrey Distilling to add an additional dimension to a drink. As Dominic suggests, add a different dynamic to your favourite cocktail, pimp up your prosecco or simply add the botanical bags to your tonic. We dangled the cold infusions bags into all manner of mixes and came out with top marks for the Stirring Botanicals in our gin. (elderberries, burdock root, juniper berries, liquorice root, coriander seeds, dandelion leaves, honeybush, elderflower, allspice berry, cardamom, hibiscus, apple, fermented lemon peel, rosehip, orange peel) The Summer Equinox (hibiscus, apple,rosehip,lemon verbena, freeze dried raspberry, freeze dried strawberry) mixed with a plain tonic scored well in our Drinks for Drivers category. Of course Mr S.Foodie enjoyed the lekker flavours of South Africa in his Rooibos Spice infused lemonade. DJ's Cold Infusion Pockets retail at £9.99 for a box of 10 and you'll get a free stirring spoon if you buy a box before 31st December 2018. That's a Christmas present sorted then.
Had to go and see why everybody's been wow-ing about the Southern French, wood fired cooking at Sardine. (Hoxton of course). There's was a taste of Italian and Spanish cuisine on the menu too, which at lunch time was a short and precise offering, with an excellent value 'prix fixe', £20 for three courses. The space is small with a large communal table in the middle and a few smaller tables for those less sociable. Food was as delicious as it sounded, slightly rustic but flavours punching above their weight. Not many places these days that settle for simple plating but that's just what we loved about it. Not a tweezer in sight.
- Le Menu
- Courgette flowers fritters
- Chicken liver parfait with cornichons
- Onglet steal, Domino potatoes and mustard herb butter
- Braised courgettes, polenta and Parmesan
Being in the industry myself I've never really considered hiring a private chef to cook and serve dinner in my own home, but I think I might be hooked! La Belle Assiette offered me the chance to test a stress free dinner party pairing me up with local Suffolk chef Richard Johnson for his Validation Dinner. You see all chefs registered with the online booking platform have to be validated by 'The Jury' to make sure they are of the highest calibre. So my family helped me with the task and six of us sat down to a superb three course dinner last night. Our 'Chef Richard' arrived at 6pm smartly dressed in his whites; I was hoping that the neighbours would spot him because it makes you feel rather grand having a chef turn up to cook the dinner. My daughters wondered if this is what it was like being in the Kardashians because we didn't have to lift a finger, which meant we drank a whole lot more than usual as we made cocktails in the sitting room, while Richard prepared the dinner. We'd agreed a 7.45pm meal time and Richard was relaxed as he served the dinner at a good pace to suit us all. First he delivered a big basket of bread complete with his homemade rosemary, garlic and black peppercorn infused oil with balsamic to dip into. Followed by the starter of his own cured salmon gravadlax with golden beetroot, avocado and dill sauce vierge. So pretty on the plate and causing a few ooh's and aah's as Richard set down the starter in front of us all. A great beginning to the meal with the light, delicious, piquant flavours of the cubed salmon echoed by wonderful aromas of freshly chopped dill. Pork belly followed with dainty and beautifully buttery pomme duchesse, purple carrot, a wafer of crispy Serrano ham and Cognac jus. The pork was meltingly tender, crackling crunchy and all the plates empty when Richard came to clear them. The lemon tart for dessert was a deconstructed affair which included fabulous buttery Breton sable biscuits (Richard is classically French trained also working for many years in France) dollops of homemade lemon curd and raspberries of different textures. The sharp and lemony dessert delivered to the table in a waft of sensational, citrus aroma. Richard has his own coffee roasting company and was keen for us to sample his Mr Beans smooth, rich and robust blend so as a surprise finale he delivered coffee into the dining room and we rounded off the meal. For the first time when entertaining I didn't have to get up from the table, except to fetch more wine, so if there's a downside to this it's the amount of wine I drank because I didn't have to worry about burning the dinner. Richard did everything! What a charming chef he proved to be too, explaining the dishes as he served, cooking the meal and washing everything up afterwards. Not a trace left behind after we said our farewells. The conversation at dinner being 'let's book him again' 'shall we have a party'! There's a simple booking process to bag yourself a top quality chef like Richard, with the La Belle Assiette website offering a £39 Temptation menu, perfect for any occasion; a £59 Prestige menu, a bit more fancy for the gourmets amongst you or the full works Signature menu, £89+ for those wanting to bring Michelin quality into their dining rooms. So choose your location, date and type of menu and the available chefs and their menus will pop up. Make your booking (modifications and dietary requirements can be accommodated) and pay online, it's that easy. The Chef will get in touch, ask about the kitchen facilities and work with you to make sure the meal goes smoothly. You can cancel up to 7 days before your event and make modifications up to 24hrs before. Time slots run from 11am to 10pm with even a breakfast menu offered by a few of the Chefs. Brunch anyone?
- Chef Richard ready to cook!
- The table set by me although Richard would have done this for us
- Richard tells us how he has created the starter
- Salmon gravadlax, golden beetroot, avocado and dill sauce vierge
- enjoying the starter
- My very own Kardashians
- Richard plates the main course
- Main course arrives, The Jury sits.
- Pork belly. pomme duchesse, purple carrot, Serrano ham, cognac jus
- Dessert being assembled by Richard
- Great dinner, happy faces!
- Richard is also has a coffee roasting business called Mr Beans and made us a complimentary pot