French food as it should be
Soup is seldom a starter I order in a restaurant for it rarely rises above something that a half-competent home cook could rustle up…
Soup is seldom a starter I order in a restaurant for it rarely rises above something that a half-competent home cook could rustle up…
The mackerel might look beautiful served almost raw, its silver skinned charred by a blowtorch and its flesh pearly white and firm. And there’s…
The Shoreditchification of Stirchley continues at a pace. Recent years have witnessed an extraordinary transformation of this once unassuming neighbourhood. Trendy new places offering…
Reaching my dotage has few advantages. Hangovers last whole days. Knees creak. Missing spectacles are eventually located on the top of my hairless head….
Students seem to have changed a lot since they survived on a diet of cheap lager and the penicillin they were prescribed after ill-advised…
Regrets? I’ve had a few, but then again too few to mention. Apart from failing to finish the chips served to me at the…
There’s a tightrope that restaurants walk when they offer Sunday lunch. How do they stand out from the crowd in such a crowded and…
There are some things that are beyond the forgiveness even of one as saintly as I. Supporting Aston Villa is among them. Being Boris…
Consider the humble pig cheek. It spends its time snuffling in mud and muck as the swine scavenges for food in a way we…
Think of the big hitters in Birmingham’s flourishing culinary scene and the names that are likely to spring to mind will be those of…