Memories of San Sebastian 

It was our last day of feasting, 28 degrees of blazing sunshine, laden with bags. Last minute investigations of the markets yielded glory of glories, hidden downstairs in air conditioned bliss. 

The chef, humble and sweet, didn’t like front-of-house glory and shuffled around touchingly behind these exquisite tapas. Mmmmm. 

Memories of San Sebastian 
It was our last day of feasting, 28 degrees of blazing sunshine, laden with bags. Last minute investigations of the markets yielded glory of glories, hidden downstairs in air conditioned bliss. 
The chef, humble and sweet, didn’t like front-of-house glory and shuffled around touchingly behind these exquisite tapas. Mmmmm.  High-res

:: Portfolio :: PETER PHAN DESIGN ::

Focus13 was the special design event based at the hub of London’s luxury design interiors centre, Chelsea Design Centre. Greeted by my dear friend Peter Phan, the very talented and fun interior designer, who is a legend in his own right. 

At last year’s Decorex, Peter created a stunningly elegant range of 1930’s influenced furniture for www.simpsonsmirrors.com and was my guide for the night. 

The centre which is divided into East and West - physical rather than geo-political - decided to create different zones for canapes, so one end piled high with sushi, another with mini-pork pies and hamburgers at the entrance.

Beautifully cut navy jackets for men, white shirts abounded. Dresses for women, white teeth for all. 

Added in great prosecco,a  fabulous white blonde-cropped female DJ played some great dance tunes (which people were too polite to dance to), some dishy waiters, and the night flowed in to celebrate the power of Chelsea’s design pull. 

One common theme linked the Aram Store night to this - creating pieces locally (within Europe) and beautifully. 

The Autumn Schedule - Part Two

The rest of this week and some of last taken up with work  @LondonDesignWeek - schedule to come - 

But we’ll have this to look forward to as well at  the end of the week. Where’s the double espresso?

http://events.londonopenhouse.org/Venues?boroughids=6&boroughids=11&boroughids=18&boroughids=19&boroughids=21&boroughids=31&boroughids=32&buildingkeyids=10&buildingkeyids=9&q=&Page=2

Tea at Fortnum and Mason’s 


I stumbled into the Fountain Restaurant on my long walk from South Bank to Grosvenor Square. I’m on a mission to convince the boy from Versailles that London rocks, so that he will be wowed by our almighty city. 

So tea it is, at Fortnum’s. Find the way to his heart through his stomach (and eyes). 

I found myself in the wrong part of the building. Instead of the Diamond Salon, here I was glorying in the prettiness of the Fountain Brasserie, trying to make a reservation. But as I confused myself with which reservation, I found myself soothed.

It wasn’t just the elegant Art Deco lightness of the newly refurbished room.

The staff were so charming, attentive and helpful. They spoke English properly. Thank you for making those ten minutes an absolute delight, FOH team. I salute you!

Tea at Fortnum and Mason’s 
I stumbled into the Fountain Restaurant on my long walk from South Bank to Grosvenor Square. I’m on a mission to convince the boy from Versailles that London rocks, so that he will be wowed by our almighty city. 
So tea it is, at Fortnum’s. Find the way to his heart through his stomach (and eyes). 
I found myself in the wrong part of the building. Instead of the Diamond Salon, here I was glorying in the prettiness of the Fountain Brasserie, trying to make a reservation. But as I confused myself with which reservation, I found myself soothed. 
It wasn’t just the elegant Art Deco lightness of the newly refurbished room.
The staff were so charming, attentive and helpful. They spoke English properly. Thank you for making those ten minutes an absolute delight, FOH team. I salute you!

motherearthnewsmag:

Lemongrass Semifreddo Recipe

motherearthnewsmag:



Lemongrass Semifreddo Recipe

By The Culinary Institute of America and Francisco J. Migoya
A semifreddo is a partially frozen dessert that is made from all three foams (bombe base, Italian meringue, and heavy cream, plus flavor, typically added in a liquid form), which makes it incredibly light. Even though it is frozen, it gives the impression of not being completely frozen when it is eaten, hence the name. Yield 5 kg / 11 lb .36 oz base
[Get the recipe!]

cookitraw:

Ichiro Kubota’s dish from Cook it Raw Copenhagen 2009, Shrimps with Kinome pepper and mousse of fava beans. Limfjord oysters with Japenese citrus dressing. Turbot with five spices and venison sauce with yuzu peppers. 

Image from “Cook it Raw" © Per-Anders Jorgensen courtesy of Phaidon Press

The colours and textures of the food and plate are so stunning, a visual feast, satiating and perfect. 

cookitraw:

Ichiro Kubota’s dish from Cook it Raw Copenhagen 2009, Shrimps with Kinome pepper and mousse of fava beans. Limfjord oysters with Japenese citrus dressing. Turbot with five spices and venison sauce with yuzu peppers. 
Image from “Cook it Raw" © Per-Anders Jorgensen courtesy of Phaidon Press


The colours and textures of the food and plate are so stunning, a visual feast, satiating and perfect.  High-res