Should I tell you about this superb coffee place or not?
If I do, you’ll know about my favourite den. You’ll go there. You’ll love it. You’ll sit on my favourite stool and I’ll never be able to get rid of you.
At the same time, I want the wonderful people who run it to succeed. I want the place to do healthy business so that I can go there for many more years. So I shouldn’t keep it to myself. That wouldn’t do them (and by association, me) any good. Continue reading
Chef Barry McLaughlin cooks some pretty special stuff. I once ate close to his entire Poacher’s Inn menu during a photo shoot. (Photography may be not be as well paid as it once was, but there are still perks – though I should stop wondering why my waistline won’t shift).
Barry speaks beautifully about his food and the thinking behind it. Watching him work is mesmerising. He moves fluidly and quickly, producing sumptuousness in minutes.
On Wednesday, we spent some time together and came up with this:
Brill with Truffled Savoy Cabbage and Crispy Bacon from Roger Overall on Vimeo.