Things I drunk at Glastonbury:
Wherry Bitter
Brothers Bar Perry
Carslberg Lager
Red Wine from a Wine Box
Hot chocolate with whiskey in (cheers Anna)
Strongbow (a Tom misorder)
Burrow Hill Cider
Rum and Orange punch (cheers Emma and Alan)
Calamacho (r[…]

Where does the cheese go? I made myself some leek and cheese sauce for pasta last night and forgot rule one of making anything from scratch. TASTE IT YOU FOOL. The leeks were nicely sweated in the butter whilst I grated away at some nice strong chedd[…]

Getting back from Glastonbury is a tiring ordeal. When you roll in you are torn when it comes to food. You have been eating out of vans for the last five days, you want home cooking. But you also, unsurprisingly, have no shopping in. So its off to th[…]

The Cheat’s Culinary Compendium #1
How I love it, in cookbooks and guidebooks, when the author comes up with a judiciously-chosen excerpt from an earlier work. I would be delighted to pepper the Publog with fascinating fit-to-eat titbits and bo[…]

Relatively Fashionable Gastropub Report #1: The Anchor And Hope
Having missed out on the ‘4 Ox Heart sandwiches which were my planned breakfast on Saturday, I was pleased to return to the Anchor & Hope for some St John related goodness. I […]

You are hot. You want cooling. You buy a Magnum, aware that it is the premiere ice cream chocolate combo.Butwhat is this? Oops, you have accidentally bought another one of the four hundred special edition Magnum’s that come out every year. Stil[…]

i wub hackney part #238457
ok so stelfox suggested we go to this newish vietnamese place on mare street, and between us as seasoned public cuisineers being maybe more showoffy adventurous we picked choices we probably wouldn’t have done if we&[…]

I have always been wary of pubs named after the geographical area in which they reside. I am always extra wary when they only just make it into that catagory. It seems a bit presumptuous, as if to say they are the pub the area is named after (which i[…]

Notes On The International Workshop On Molecular Gastronomy – publogger Chris pointed me at this marvellous article, a cabinet of future-food curiosities including:
– foie gras and butter chantilly
– the science of making the perfec[…]

My Pasta Hell. I have this problem when I knock up makeshift pasta. I have to resist adding tomato. Don’t get me wrong, I love a tomatoey sauce with my pasta, either a gloopy Neapolitan or meaty Bolognaise. But last night with a red onion, garl[…]