Favourite Starters

Favourite Starters Another one of these slightly banal lists I was asked to put together but may be of some interest to you. Nick’s top five starters to serve at home: James Baxter’s Morecambe Bay potted shrimps with a small dressed salad and wholemeal toast English asparagus with hollandaise or melted butter A big bowl of clams with or without the spaghetti Ceps a la bordelaise, wild mushrooms (ceps) sautéed with shallots and parsley A really well made soup, ideally a tureen of fish soup with all the trimmings. Five…






Best meals of 2003

Best meals of 2003 December and January are important months for the serious restaurant enthusiast. The former is the time to reflect on what and where have been the highlights of the year while the more tranquil days of January are surely the occasion to plan the forthcoming year’s travels – around restaurants, of course. Here are my highlights of 2003, an artificial but none the less delicious reconstruction of the year’s individual best courses reconstructed into one ideal meal. I would start close to home at E&O in Notting…






Favourite moments of 2004

Favourite moments of 2004 I have to confess that over the past 12 months I have, most gratefully, enjoyed more memorable meals than anyone is entitled to and, as a result, come across more, and not necessarily young, individuals passionate about their profession and determined to improve what and how they serve to their customers. But it was a year that got off to a slow and painful start. A shattered disc in my neck that was finally removed in early February meant that my initial outings were limited to…






Best meals of 2005

Best meals of 2005 Despite more New Year resolutions than I care to remember, I have never been able to keep a diary. Initially, I blamed my lack of self-discipline although now it is probably more pertinent to point the finger at too much good food and wine over dinner. Instead, over the past few years I have tried to keep a physical, professional memory bank of my own. It is not very attractive, a black, see-through plastic box about 2ft x 1ft that sits at the foot of my…






Best courses of 2006

Best courses of 2006 If 2006 has left this restaurant correspondent feeling more than replete and grateful for the job he fell into by chance 17 years ago it is also a year which has left more restaurateurs and chefs happy with their lot. There is no doubt that this year has seen stronger demand, greater interest and, most importantly, a higher spend than any other. A combination of strong economies on either side of the Atlantic; greater global interest in chefs and what they get up to (often excessive,…






Chefs at Christmas

Chefs at Christmas- 2009 Over the next two weeks, most professional chefs will spend more time cooking in their own kitchens at home than in the high-spec environments of their restaurants, where they are surrounded by a brigade of chefs, all the latest equipment and are under constant pressure for the next busy lunch or dinner service. I took this opportunity to ask five chefs from England, the US, France, Brazil and Singapore what they would miss the most while cooking at home. Was it a particular machine? Was it…