Gatherers

WHITE WINE OF THE WEEK, month and possibly the year. I have tasted some incredible white burgundy this year and quite a few super on trend offerings from the Jura. This beauty from Portugal is more than a match for all of them. Incredible depth of flavour, texture and a perfect companion to an old school lobster & artichoke salad. It costs £23.95! It arrives in the UK on a sailing ship so zero carbon. Head to Xisto Wines to grab a bottle or two. (Sorry-There are only 20 bottles left because I have just bought 36 more) .valedacapucha

The wines of Jura offer so much multifaceted pleasure. We had great fun working out a menu for a dinner hosted by Guillaume d’Angerville to celebrate the incredible wines of . With the Chardonnays - cured halibut, elderflower & lime, the Savagnins - crab crumpet, the Trousseau - duck with cherries, the Vin Jaune - a fine Beaufort.

Hiding in Plain Sight - fantastic restaurant, full of joy. . Thanks to for the recommendation. Brilliant food, fairly priced and well chosen wine. Excellent chat too. In Shad Thames - this is a rose amongst thorns.

A ‘simple’ Strawberry Tart - was the brief. This is how fulfilled it: 1. Sourced the finest Gariguettes from 2. Made a pastry so delicate that it would crumble in the breeze. 3.Creme Chiboust to fill 4. Syrup to top 5. Dehydrated fruit to garnish 6. Ice cream to accompany 7. Basil to lift. “it doesn’t take a simple chef to cook simple food”

Some lovely feedback from a recent wedding.

How many 2024 food trends can you spot here? 1. Choucroute. 2. Serving white wine with meat 3. Artisan British ham. 4. The incredible wines of Ribeira Sacra. 5. …….

Chef Justin has risen to a number of challenges this week and cooked up a storm. This dish takes 1st prize. Served with a Riesling & a Puligny - the ceviche of razor clams in the shell makes the German sing, whilst the hot clams alongside sweetcorn & pancetta caress the Burgundy in all the right places.

I have been lucky enough to visit wineries all over the world - but Westwell Wines in Kent is my first in the UK. Delicious sparkling, white & red - loved the field blend served cool. Great hospitality at the cellar door. Go West!

Gougeres - requested at three very different occasions this week. On Tuesday- filled with cauliflower cream to accompany classical music and England’s most quirky sparkling wine - Breaky Bottom. On Friday - at the wake of a dear friend’s mum. On Saturday - for the 80th birthday celebrations of the most erudite food writer I know.

“Everything changes but nothing changes”- Neil & I started kicking about in Aberdeen 42 years ago. Hot topics of conversation - music, haircuts and John Smedley knitwear. Then and now.

It’s a 70’s theme tonight and this hedgehog is definitely in the mood to party. Classic recipe with tinned pineapple, Scottish cheddar, silverskin onion.

Dog Day Afternoon.

Working Brunch - Scottish-style. Macaroni Pie; Rowie; Sausage Roll; Scotch Pie.

Sauternes and caramel custard - an early 90’s classic from The Brackenbury W6. Sweet, sharp, rich.

I don’t care about the Greek proverb “Eat beans for lunch and have no friends at the dinner table.”These are featuring at lunch - in a minestrone AND dinner - under some duck confit….

M***a Goose - the first of the season from Longland Farm flying out today. All the trimmings and cranberry salsa (recipe stolen from Finn ) to lift it.

Old school is the new school. Langoustine raviolo, sauce vierge. Fished from the pristine waters of the Minch in North Uist. Homemade pasta, a little bisque from the shells, tomato, great olive oil and basil.

Devon crab, salsify & sea sorrel. Seasonal & sustainable.

Gougere with foie gras & quince. In the development kitchen right now. #

Shepherds might be concerned but I am content with this - my 55th spin around the sun.

Planning a meal to accompany 5 red wines has its challenges, even it the wines are all from the stable of . This starter - Grilled Octopus with Jerusalem artichoke, sea purslane and vin cotto hit the right notes, particularly with the thoroughbred Chateau Latour a Pomerol 2016.

Yesterday the god of leftovers compelled me to make a lasagna with rabbit, ceps & foie gras. Today I was forced to turn the leftovers into croquettes and drink Curto’s fabulous Barbera d’Alba.

A perfect autumn place setting. All credit goes to & . Two of our favourite suppliers who bring so much to the party.

Happy Pie-day - these cuties prepared for a wedding tasting by . Beef bourguignon, St John’s legendary Pheasant & pig’s trotter or Pork cheek, apple & cider. Tough choice!

Perfect Pairing:
Pigeon/Polenta/Pinot….
plus a little charred sweetcorn and crisp sage picking out the herbal notes on this mature Braunewell Spatburgunder from the Teufelspad (Devil’s Path) vineyard.

“Kir Ambassador” named after the restaurant where we invented it. A good slug of creme de mure, plenty of ice and a light red wine - preferably gamay. It has magical powers. .ca .lavely

Ceptacular! When you are lucky enough to get a local beauty (thanks ) in such pristine condition, the only way to do it justice is to serve it raw. Thinly sliced, lemon juice, good olive oil, a little lettuce, chives and a few croutons. -food

Dream Team - sporting our new t shirts designed by (far right). Behind them the mural “Like There is Hope and I can Dream of a Better World” for the wonderful auction

My favourite viewpoint of one of London’s great rooms - I always feel happy on this bar stool and had the privilege to work here in 1991. The word ‘gastropub’ was created by a critic dining at one of these tables but very few come close to this masterpiece.

Porchetta, fennel and salsa verde for a July wedding in Suffolk. Local free-range pork, a careful spice rub and slow cooking brought out all the flavour. The wild fennel frond grabbed from a patch just outside the village.