You have to admit it – when it comes to fine cuisine, London is usually not the first city to come to mind. Indeed, even the experts have not given this city as much recognition as they have given to different locations worldwide. And Chef Alain Ducasse totally disagrees with this.
Alain Ducasse has a total of 19 Michelin stars to his name, and knows what he is talking about when it comes to food. He has boldly proclaimed that London is the gastronomic capital of the world and that the city is being sorely overlooked. And despite the number of stars that Michelin has awarded him, Ducasse is not shy to point out their mistake in overlooking London.
In an interview with The Telegraph, the chef shares his sentiments:
There has been a revolution in London in the last 10 years. The restaurant scene is very interesting. Michelin should give it more stars; it’s mean. You should interview the editor and ask him why [he doesn’t]. London is the most important city in the world for restaurants. It was level with New York, but the product has developed more here in the last five years. I think Michelin is a bit conservative.
He points out that there are countless restaurants in London which offer the best in the world. He also highlights the fact that the variety of food that you can find in the city is comparable to none. He even went as far as to compare Paris and London based on this point – and guess which came out on top?
I wonder what the people at Michelin are thinking right now…
Looks like I can’t seem to stop myself from writing about food…
Today, the 2009 British Food Fair opened in Taipei, Taiwan. The food fair is being overseen by the British Trade and Cultural Office, in cooperation with City’Super, a well known high end supermarket in the country. The features of the food fair are, according to BTCO Director David Campbell, “sweet and savoury products specially sourced from the United Kingdom to bring local customers the taste of traditional British culinary culture.”
Naturally, the British tradition of tea and biscuits is the focal point of the food fair. In fact, Clare Lear of the British Assistance and Services Section of BTCO gave a demonstration on how to whip up a British afternoon tea using some of the products on display in the food fair. Some of these products include tea, biscuits, sauces, and chocolate.
The food fair will run until 4 September and is being hosted by three branches of the supermarket in the city. People who visit the food fair will be in for a treat – not only because of the UK food products being presented but also because they have the chance to win a round trip ticket to the UK, a Brompton Baby Pink bicycle, and a Dyson vacuum cleaner. In addition to these, entrance tickets to the Pixar 20th anniversary exhibition are also up for grabs.
While majority of the British might not have had the chance to visit Taipei, it does give you a sense of pride to know that people on the other side of the world are interested in your culture, doesn’t it?
At least if Cabinet minister Hilary Benn’s call is heeded. In a statement released late last week, Benn declared that traditional British dishes should be given their rightful due. If you are not aware of it yet, there is such a thing as the Protected Food Names scheme, which was launched in 1992. Under this scheme, certain companies may register food products if they meet the following requirements:
• The food must be produced in a specific local area
• The food must be prepared using unique methods
• The recipes must be unique.
Other countries such as Spain, France, and Italy have already registered hundreds of products since the scheme’s inception. In contrast, the United Kingdom only has 38 registered food products; hence the minister’s call for more products to be registered.
Some of the food products that have already been registered include:
• Kentish Ale
• Gloucestershire Cider
• West Country Farmhouse Cheddar
• Cornish Clotted Cream
• Jersey Royal Potatoes
There are some products which are already in the process of being approved under the said scheme:
• Craster Kippers
• Colchester Oysters
• Lough Neagh Eels
• Cardigan Bay Prawns
• Cornish pasties
• Birmingham Balti.
Among the food products that Benn wants to be recognised are:
• London Porter beer
• Cheshire Cheese
• Bedfordshire Clanger pies
• Stottie Cakes
• York Ham
• Sussex Pond Pudding
• Yorkshire Parkin
Now doesn’t all that food make you hungry? So what’s stopping you? Just make sure you get the “real thing!”
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Posted on Feb 23, 2009 by Jodie in English Cuisine, English Culture, English News, English Sports
As I am writing this piece, my eyes alternate between the telly and my laptop screen. I am so tempted to just do away with the laptop and keep my eyes glued to the telly. Good thing I have a propensity for multi-tasking – I make use of my ears as well! Oh, and I am also monitoring the web for live blogging on the Oscars. Twitter, in particular is so much fun to follow at this time as everyone in the world seems to be glued to the Oscars. Though many quips lean towards the negative end of the spectrum, I have to say that one thing is for sure: the British are looking really really good.
Heavy favourite Slumdog Millionaire has already garnered a lot of awards. This is no surprise as the movie has won so many awards in the past month or so. Everyone has been saying that the Oscars is merely a formality – the movie has proven its worth.
Still, actually seeing the nominations on screen, hearing the winners announced, and seeing the people go up on stage to accept their Oscars is something else. There are other British players on the show but Slumdog Millionaire seems to be at the center of everything. As of this writing, the Best Picture award has not been given yet but I have a strong feeling that Slumdog Millionaire just might make it. Of course, I have been wrong before. And even if the movie does not get the award, I think that it has gone a very long way.
Comment (0) Posted on Dec 27, 2008 by Jodie in English Cuisine, English Culture, English Places, English Traditions
With a history and culture as rich as it can be, there is no doubt that one can experience a myriad of festivities all throughout the country during the period of Christmas. As diverse as the activities are, one of the most popular is going around visiting various Christmas markets.
Year in and year out, visitors and locals alike look forward to Christmas markets all over the country. Here are some of the popular ones this year.
Bath Christmas Market
This has been a tradition in Bath since 2001. The town itself has a lot of other things to offer, especially the historic Abbey where the market is located. The traditional wooden stalls used as shops in the market add to the ambiance. More so, one can expect a lot of unique items.
Frankfurt Christmas Market
This is being held in Birmingham and is considered the largest Christmas market outside of Germany and Austria – definitely a unique experience!
Manchester Christmas Markets
Manchester is not to be outdone when it comes to markets this Christmas. It has more than one! There is a traditional German market, a European market, and an Arts and Crafts Market.
These are only a few of the on going Christmas markets in Britain today. More than the food, crafts, and other items on sale, visitors can enjoy the festive atmosphere with the entertainment being offered everywhere. This is a good time to feel the English culture at its festive best – wherever in England you may want to go.
Not everyone knows who Guy Watson is but for those who are into organic food, he is considered a guru. Guy Watson is the founder of Riverford Organic Vegetables, which is based in South Devon. He began his activities way back in 1985, when organic food was not that much of a hit yet. What he did was put his produce in boxes and delivered them to shops and homes. From those humble beginnings, Guy Watson has gone a long way.
So what is his philosophy with regard to food? In an interview with the Times Online, he shares:
Eat good quality food, prepared with love and grown not too far away.
People have got so far removed from their food and how it is grown. They have lost confidence in their own judgment and are easy prey to advertising promoting processed, sugar, salt and fat laden crap. Add to this the progressive loss of kitchen skills over the last two generations and we are in trouble.
And his views on traditional British cuisine?
I regret the obsession with the exotic and abandonment of culinary traditions that dominated the 40 years following food rationing. Things are getting better now.
Behind closed doors we have a growing army of fantastic home cooks. We have some of the world’s best, most knowledgeable and cosmopolitan cooks feeding their families wonderful meals day in day out. I suspect most of them seldom watch a cookery programme because they are too busy cooking.
Indeed, if we want to preserve and promote our traditions, we should follow Guy Watson’s example.
Michaelmas is coming up very soon – do you know how to prepare that special Michaelmas goose? If not, here is a tried and tested recipe courtesy of Star Chefs.
MICHAELMAS GOOSE WITH TRADITIONAL POTATO AND APPLE STUFFING
Chef Darina Allen of Ballymaloe Cooking School – County Cork, Ireland
Adapted by StarChefs
Yield: 8-10 Servings
Goose
• 1 goose, 10 pounds approximately
• Sea salt and freshly ground pepper, to taste
• Giblets-neck, heart and gizzard
• 1 small onion
• 1 carrot
• Bouquet garni consisting of 1 sprig thyme, 3 or 4 parsley stalks, a small piece of celery, 6 or 7 peppercorns
• Cold water to cover
Stuffing
• 2 pounds potatoes
• 4 Tablespoons butter
• 1 pound onions, chopped
• 1 pound cooking apples, peeled and chopped
• 1 Tablespoon chopped parsley
• 1 Tablespoon chopped lemon balm
• Salt and freshly ground pepper
Gravy
• 2-1/2 cups goose stock made from the giblets roux
Method:
For the Stuffing:
Boil the potatoes ‘in their jackets’ in boiling salted water until cooked. Peel and mash.
Melt the butter and sweat the onions in a covered saucepan on a gentle heat for about 5 minutes. Add the apples and cook until they break down into a fluff, then stir in the mashed potatoes and herbs. Season the stuffing with salt and pepper to taste. Allow it to get quite cold before stuffing the goose.
For the Goose:
Remove the wishbone for ease of carving. Put the wishbone into a saucepan with the giblets, onion, carrot, bouquet garni and peppercorns. Cover with cold water, bring to a boil and simmer for about 2 hours. (Add the wing tips to the stock if desired.)
Season the cavity of the goose with salt and freshly ground pepper and fill with the cold stuffing. Sprinkle some sea salt over the breast and rub it into the goose skin. Roast for 2 to 2 ½ hours in a preheated moderate oven, 350 degrees Fahrenheit.
Take the roasting pan from the oven three or four times during the cooking and pour off the excess fat. (Store this fat in your refrigerator-it keeps for months and is wonderful for roasting or sautéeing potatoes.) To test whether the goose is cooked, prick the thigh at the thickest part. The juices which run out should be clear; if they are pink the goose needs a little longer. When cooked, remove the goose to a large serving dish and put it into a low oven while you make the gravy.
For the gravy:
Pour or spoon off the remainder of the fat and save. Add about 2 cups of the strained giblet stock to the roasting pan and bring to a boil. Using a small whisk, scrape the pan well to dissolve the meaty deposits which are full of flavor.
Taste for seasoning and thicken with a little roux if you like thickened gravy. If the gravy is weak, boil for a few minutes to concentrate the flavor; if too strong add a little water or stock. Strain and serve in a hot gravy boat.
Carve the goose. Serve with apple sauce (see recipe below) and the gravy.
Apple Sauce
Yield: 4 Servings
• 1 pound cooking apples
• 1 Tablespoon water
• Approximately 1/4 cup sugar (depending on tartness of apples)
Method:
Peel, quarter and core the apples, cut the pieces into two an put in a stainless steel or cast iron saucepan, with sugar and water. Cover and put over a low heat. As soon as the apples have broken down, stir and taste for sweetness. Serve warm.
I have not tried it yet but though it looks hard I think it’s just long but it shouldn’t be that hard. We will see.
Festivals and feast days are always important. More than having lots of food and getting together with family and friends, feast days usually have a deeper meaning, a reason for being special. Michaelmas Day is one feast day that takes root in religious tradition.
Currently celebrated on the 29th of September, Michaelmas Day is also known as the day of St. Michael and All Angels. It is actually also observed by the Roman Catholic Church. In Britain, it is observed by the Church of England. The Book of Days provides more in depth information regarding this day:
In England, it is one of the four quarterly terms, or quarter-days, on which rents are paid, and in that and other divisions of the United Kingdom, as well as perhaps in other countries, it is the day on which burgal magistracies and councils are re-elected. The only other remarkable thing connected with the day is a widely prevalent custom of marking it with a goose at dinner.
In the old times, however, Michaelmas Day was celebrated on another date. This is what is recorded in Wikipedia:
Old Michaelmas Day falls on October 11 (October 10 according to some sources). According to an old legend, blackberries should not be picked after this date. This is because, so folklore goes, Satan was banished from Heaven on this day, fell into a blackberry bush and cursed the brambles as he fell into them. According to Morrell (1977), this old legend is well-known in all parts of the United Kingdom, even been known as far north as the Orkney Islands.
Today, it is still widely celebrated and the goose is still the centerpiece of the feast.
One can expect to taste all sorts of cuisines in London. Being a melting pot of all cultures from the four corners of the world, this is but understandable. I bet that you have not gone to ALL the restaurants in this city. One restaurant that I would like to try – if not only for the food but for the service – it is Hélène Darroze At The Connaught.
Obviously, I have not had the pleasure of dining here but let’s take the word of critic Matthew Norman. In his feature article at The Guardian he says:
And so it is, this cooking in which Darroze infuses imagination, flair and absolute mastery of classical French technique with those self-consciously eclectic touches (Sichuan peppercorn icecream, for instance, with a poached apricot pudding) that remain so stubbornly in vogue. And yet, and yet…
The relentlessness of the faux-generous little treats (sumptuous beyond belief as the petits fours were, note the price of the cup of coffee with which they came) combines with the hyper-attentive service to make this a slightly unnerving experience. There’s an assonance in the chasm between the elaboration of the food and the clubbiness of the decor, and the decadence feels misplaced in these challenging economic times.
His verdict seems to be ambivalent. On the one hand, the service is absolutely perfect – especially for those who like attention lavished on themselves. On the other hand, the food is “sumptuous” beyond belief. My take? I would definitely give it a try, would you?
If you ever find yourself in Florida and you are craving good old British food, then the place to go would be Piper’s British Corner. Established by Peter Bonnar, who traces his roots to the UK, this British grocery, as locals call it, caters to British tastes. St. Petersburg Times reports:
On Wednesday, Bonnar re-opened his popular establishment — Piper’s British Corner at 5421 Main St. — in a cozy strip-mall storefront featuring the flags of Scotland, the United Kingdom, Ireland and Wales waving in front.
Bonnar had originally opened in 2005 in another storefront a few blocks away, but decided two months ago to move because he needed more space.
And some heartier food and drink.
Now patrons at the multipurpose cafe, tea room, and beer and wine bar can order from a full British/American menu that includes Bonner’s homemade fish and chips (from haddock and cod), shepherd’s pie, Irish stew, roast beef and Yorkshire pudding.
Does that sound good or what? You can choose to eat at the establishment and enjoy the ambiance which highlights the British culture like anything. Otherwise, if you want to purchase food stuff such as tea to bring home, you can do so as well.
Though Piper’s is best known for its British fare, you can also feast on more traditional American food. Then again, you can always find that stuff in other places. If I were you, I would stick to the British food and enjoy something quite different.
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