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It’s Valentines Day tomorrow so love must be in the air.

The history of this event is a little murky but it all leads back to one romantic Saint Valentinus, so I guess we have him to blame! Having started from a well meaning, loving gesture, the 14th February now means lots of stress in loads of ways and the parting of something like £800m in the UK ($17.6bn in the US!!). Now don’t get me wrong: it is a beautiful thing to express your love in whatever way you can, but sadly the commercialisation of each and every celebratory opportunity has overtaken the sentimentality. Have you seen the price of flowers during this week? and the cost of a meal? I say avoid convention and find a little something that is more meaningful and intimate than a dozen red roses.

Fleur

 

Romeo

 

Top of my list are these cute biscuits from biscuiteers.com. Fleur and Romeo are only a couple of characters from these clever online biscuit makers and for me are the perfect token to send.

Laduree heart

Alternatively, you could go classic and depend on Laduree. You can’t really go wrong with macarons for the girl in your life and with new flavours such as rose tea and cognac cream there is something for every taste. Or splash out on a giant heart shaped creation encasing rose petal cream with raspberries and lychee.

The religieuse

For the ultimate love token, Laduree pastry chef Vincent Lemains has created a limited edition choux pastry number made up of two halves: pink chocolate containing mini puff pastries with rose-tea cream on one side and dark chocolate with cognac cream stuffed pastries on the other. Joined together, they create one impactive version of the classic Religieuse French pastry. Quite why their pastry chef thought it clever to make a version of this for Valentines Day amuses me, since ‘Religieuse’ translates into ‘a nun’ and this pastry is supposed to represent a nun in her habit. Maybe Vincent has an ironic sense of humour.

Paul Young Val Choc

Master chocolatier Paul A Young has created a range of chocolates to perfectly match your loved one. There is of course the generic Love Potion which contains jasmine flower, ylang-ylang, geranium, vanilla and lavender. It strikes me as a strange mix for such a potion and in particular in a chocolate, but who knows? Apparently the choice for your man is either a black pepper & treacle caramel ganache truffle or a Cocoa nib Bourbon tobacco sour. Now call me cynical, but I can’t imagine what it says about you or indeed your man should you match them to these flavours. Panic not – he could choose to match you with a black pudding truffle with ginger biscuit & beer! The safer option by far are his signature brownies which get a romantic twist through the addition of chipotle chilli, sea salt and a sugar crust. This sweet and spicy combo with added heat seems so much more to suit my tastes in both chocolate and men!

Winner of worst idea for a food gift is a new aphrodisiac jam created especially by F Duerr & Sons in Manchester. This strawberry and Champagne jam has horny goat weed as its added ingredient which is an ancient Chinese natural male sexual stimulant. The serving suggestion for this jam is to ‘spread the love liberally on toast’…I won’t add my suggestions to this!

Today I finally got round to making Melrose and Morgan’s Chestnut Soup.

Nick gave me a taste of this luxurious velvety soup when I was in their office before Christmas and I have been thinking about it ever since. I know they recommend it for Christmas but with the temperatures dropping by the day, this is a wonderful rich heartwarming treat, even without the cream or sherry, which I left out. Such a simple way of using up old root veg lurking at the bottom of the veg drawer or in that veg box delivery that always seems to be just one or two items too many for that week. In my case it was also a chance to make the most of an old box of cooked chestnuts that was hidden away in the depths of my cupboard for many a year now. It was also a chance to christen my new blender which was my big Christmas pressie this year. How wondrous to be able to achieve such smoothness in seconds. Thanks Mum & Dad!

falcon-enamelware

Incidentally, I roasted my veg in last year’s Christmas present, a red falcon enamelware tin and then deglazed it with the stock to get all those caramelised bits into the soup. Those tins are simply a wonderful buy and should be in every kitchen. I love them.

There has been so much publicity this week about food waste and so all this using up is definitely a good thing. Having come from a retail background, I know that use by dates are necessary but have always been one of those people who used them as a guide rather than a religion, endorsing Oliver Thring’s advice to treat them with scepticism. There is nothing wrong with my 5 year old chestnuts, so I am happy to simmer them until they are as good as new.

The person who has most influenced me on my shopping and wastage habits is the wonderful Sofagirl from campariandsofa.com. Living in Cape Town means that the life of fresh produce is harder than ever to retain but somehow Sofagirl gets it spot on each and every week. I can arrive at hers and open the door to an empty fridge thinking there is nothing at all for dinner and the next thing you know, there is a fabulous feast served up for all to share.

The secret, I am told, is in the larder and freezer ingredients. Who can’t make something out of the remains of the fridge and some pasta, or one of those wonderful other pulses that we know and love. The freezer is truly the gift that keeps on giving in this circumstance as it not only offers treats to defrost if necessary (I always have raw jumbo prawns in there, plus peas and wonderful poilane bread to toast) but it can also be the store cupboard needed when I have over catered, which is most of the time.

Today I queued behind a lady in Waitrose who spend £247.13 on her shop, charged to her black AmEx card, and I wondered what she thought of the 2 billion tonne food waste statistics. Oliver Thring also wrote that if you could somehow take all the UK food waste and get it into the tummies of those starving around the world, then 2/3 of them would no longer go hungry. Now that is food for thought.

PIGS

Pigs are very intelligent, clean, social animals with a wonderful sense of smell, which is why they are great truffle hunters. So we should love them for that reason alone. Oh, and they also taste great!

As a nice Jewish girl, I am not sure it is legal to have such a penchant for pig, but what can a girl do? It is definitely the meat of the moment having showcased its best sides through Jamie’s shoulder of pork recipe, the trend a few years ago for pork belly, the whole scratchings fashion and latterly, barbecued ribs a la Pitt Cue co.

Tea towels from Ham

Tea towels from Ham

This Christmas, my presents and cards will also have a piggy feel thanks to the wonderful Jo at Ham who is manufacturing beautiful piggy based things for the kitchen here in Britain.

The Pig Sign

This week, I finally managed to get down to the New Forest to have lunch at The Pig hotel, which has been on my list for some time now. Created by successful hotelier Robin Hutson, this reasonably priced, 26 room hotel is the latest incarnation from the Lime Wood Group. Mr Hutson is a bit of an inspiration in the hotel world. He created the Hotel du Vin chain which reinvented the town hotel and now he has applied his immense talent to the country hotel. The beauty of The Pig is the walled garden, which is central to the concept and really does define the identity of the place. By bringing the food into the heart of the hotel, The Pig has partnered two key elements required to satisfy even the most discerning lodger.

The walled garden treats

The walled garden treats

Cavolo Nero is such a wonderful veg

Cavolo Nero is such a wonderful veg

The Pig menu is created from within a 25 mile radius with chef, forager and gardener working well together to create wonderful British garden food. Everything was presented with a nod to garden, from the first seating in the Victorian conservatory to the presentation of the menu and table complete with herb pots. But the most exciting part was the menu itself. It was creative and interesting and the food generally delivered in the same vein. This wasn’t exciting cutting edge food and some of the flavour was not as intense as I would have expected, but we had a great time and a thoroughly enjoyable, good value meal.

The Victorian conservatory houses the restaurant

The Victorian conservatory houses the restaurant

The Pig hotelThe whole experience reminded me of two other places I have written about before in Top of the World and The Promised Land.

The Stone Barn that houses Blue Hill

The Stone Barn that houses Blue Hill

The first is Blue Hill at Stone Barns, home of the brilliant chef, Dan Barber in New York. This is the best overall meal experience I have ever had. It began with a tour of the farm and ended with a 28 course meal that blew my mind. The first 10 course were vegetarian and the first 12 course were eaten without cutlery!

What the team at Blue Hill don’t know about veggies is not worth knowing. It was the Driven by Flavour podcast that first introduced me to chef Barber, changing my whole outlook on vegetables, and was the only reason I went to Blue Hill in the first place. If you ever get the chance, go there, take the farm tour, see what it is these guys do with every single element of meat and veg and just bathe in the glory of these ultra talented passionate people. Ask about the charcoal, go and see the pigs and make the most of the incredible knowledgable passionate staff who will tell you everything you need to know about the meal. Each table gets something slightly different as the chef creates dishes from what is available so go for it…we did! The Blue Hill clan are genuinely changing the world with their revelations and delivering incredible food at the same time. This is the premier league of garden centric restaurants and it doesn’t get much better than this.

One little part of the garden at Babylonstoren

One little part of the garden at Babylonstoren

The other place that puts a garden at the heart of its hotel and restaurant is Babylonstoren in the Winelands, near Cape Town. The menu and cooking here was not as exciting as Blue Hill, but in terms of design and gardens, this wins hands down. My ‘room’ was actually a cottage which I could quite happily have lived in forever and every single part of the hotel embraced the surrounding grounds. Room service had touches of herbs, you were positively encouraged to go pick your own and cook in your room and the staff even let me go cook the morning breads for breakfast. This is a piece of heaven and a must if you are in the area.

My herby fruity breakfast bread baked alongside the Babylonstoren chef who cooks for Babel restaurant

My herby fruity breakfast bread baked alongside the Babylonstoren chef who cooks for Babel restaurant

Garden centric restaurants and hotels rule and I hope that The Pig is one of many that follow in this country.

London town

I have some friends staying with me who are visiting from New York and given the high standard of food over there I have been feeling the pressure of trying to showcase the best of London eating in my recommendations.

It is always difficult to suggest places as opinions differ but the truth is that cream always rises to the top and some things are just great whatever your personal preference. My friends arrived on Thursday whilst I was working away from home so fended for themselves in the most impressive way. I am not sure if it is their youth or their enthusiasm but jet lagged or not, they hit London full on from the moment they arrived.

Afternoon tea at Sketch

In terms of food, they wanted to embrace the best of British and really couldn’t have come at a better time with all the Jubilee and Olympic activities going on. So far, they have eaten fish & chips, authentic Indian, afternoon tea, Modern British, Borough market and casual street food at Pitt Cue with Heston’s Dinner coming tomorrow night before they get on the train to Paris. How good is that?

Today, I finally had a day to show them some of my happy places and as it was a Sunday, it was clear where to go. We started with the bacon sandwich at St John Bread & Wine which is a great value hefty breakfast made to fill you up all day. Gloucester Old Spot bacon chargrilled to perfection and sandwiched between two hunky slices of griddled and oiled sourdough bread. To be honest, this is a sandwich for sharing as it really is too much for one and it’s only £5.95. Brilliant. It demonstrates wholeheartedly why we can edit choice. Why offer anything else when there is something this perfect on the menu?

The best bacon sarnie … ever

Then we perused Spitalfields market before embarking on the long trek up Brick Lane. Once home to the Jewish population with Beigel shops lining the streets, it is now dominated by the Bangladeshi community and some of the best examples of Indian food. The colours and smells are fantastic. Not to mention the markets, vintage clothes and just great photo opportunities.

At the top we wended our way through Hackney homes to the bottom of Columbia Road and the flower market. This is a must on a Sunday morning for many reasons. It is vibrant, full of flowers, music, people and lined with unique retail shops. I love the stall holders yelling “two for a fiver…get your tulips ‘ere”…. could this be the nearest we now see to East End life?  It is definitely a battle to progress down the centre of the stalls but worth it for the armful of flowers you can walk away with.

Two for a fiver

After that we made our way back to Shoreditch and Leila’s, Pizza East, Albion, The Boundary (sadly the roof garden doesn’t open til August) and then onto Foxcroft and Ginger at Boxpark. We all agreed that the shopping there was more trendy male than anything else but the Nike ID is one to look out for. Such an incredible retail experience.

Then it was a bus trip through the city past the Gherkin (or Pickle as my US friends named it!) and the impressive St Paul’s then onto Regent Street and beyond. I took them through the calm of St Christophers Place and up into Marylebone High Street which so often gets overlooked by tourists – thankfully. That meant it was a calm escape from the bustle of Oxford Street and we could peruse La Fromagerie, Ginger Pig, The Natural Kitchen and Rococo chocolates without any issues at all. This has to be my favourite street in London.

By now, I was pooped so I left them to finish off in Selfridges before their Indian meal tonight.

They just got back and crashed to their beds. Knightsbridge/Kensington tomorrow before St Pancras and that magical train journey through the tunnel. London really is a great city.

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