I've been meaning to go to Bao on Soho's Lexington Street since it opened to much hype late last year following the success of its street food in Hackney. The problem is, when such a small outfit does so well so quickly (and with the ever-present no reservation policy) there comes the inevitable queue. I don't like to queue; I have better things to do, so Bao had remained out of reach. Last week though, I found myself in the area with in fact not much better to do at around 1

I had this cocktail at the launch of Shuck, an amazing amazing amazing new oyster bar in Borough Market (more on that later). Basically it's a Bloody Mary - which I LOVE - but with gin - also LOVE. Yes. Shuck use Gin Mare, which is that particularly botanical herbaceous gin I've mentioned before, and they emphasise this with the big stick of rosemary as garnish. I think there was also some fresh horseradish in here too, which was nice and hot but not 100% necessary if you're

I live in Golders Green, the London spiritual home of the bagel, so when I received an email asking me to try out new Bagel Sandwich Thins from the New York Bakery Co I politely let the PR know that I didn't tend to think that supermarket bagels were up to much, and that they probably would not cut it with my bagel worshipping Jewish husband. She held firm and sent me some anyway, convinced we would like them. Bagels are usually a no-go for me as they are so carb heavy and pa

Tagliata simply translates as 'cut' or 'sliced' in Italian but it always refers to a dish of sliced steak, and it usually sits atop a simple bed of rocket and parmesan salad. This is a slight variation on that, as I added roast broccoli and was quite heavy handed with lemon and rosemary for seasoning. I served it with some nice fresh focaccia that I'd been sent by Dell'Ugo and you can buy in the chilled section at Waitrose. I beefed it up (pun fully intended) with some roaste

Balans in Soho is famously open 24 hours and a big hit with all the theatre luvvies. But, lets be honest it's a bit scruffy. Also, I tried to get a glass of champagne there once at 10am (normal) only to be told they don't serve until 11. Annoying. I'm pleased to report that the High Street Ken Balans Soho Society has prosecco, bloody marys and more on its breakfast menu serving from 7.30am. Also, they have given it a proper revamp with Simon Costin (who has created shows for

Beer cocktails. Peroni think they're a thing, and after trying a couple at the Carluccio's summer menu launch, I'm just about convinced too. If you've ever had a Fruli - that strawberry beer - then their Peroni Strawberry Field is not a million miles away, and this Peroni La Piazza effort is quite nice too. They say 'Peroni's natural sweetness is complemented by the bitterness of Angostura and balanced by lime juice then garnished with a sprig of rosemary and raspberry. The g

We're in the middle of British asparagus season, so here's a quick idea to make the most of it with the classic flavour combination of smoked salmon. These little egg cups are made in exactly the same way as the prosciutto and mushroom ones I concocted recently and make lovely breakfasts, snacks or lunches. They are protein packed, can be rustled up in minutes and transport well, so make up a batch and take them to work with you. Ingredients (makes 6) 6 slices good quality sm

Oysters may be an acquired taste for some, but its one I acquired early and have continued to indulge as often as possible. So, when I got the chance to try out Wright Bros new Oyster Masterclass I was almost beside myself with excitement: they are credited with bringing the whole concept of oyster bars to London, and supply god knows how many restaurants around the capital with their seafood. Cut to a Saturday morning in their Kingly Court branch and I'm ready and waiting wi

I've already raved about swordfish in my last post on it, so I'll spare you the nutrition lecture, but save to say it's good for you, it's ridiculously easy to cook and its really tasty. This time I've given the swordfish a litle flavour of Sicily thanks to the lemon and capers - almost a gremolata but with far less prep work. We ate our's with a healthy portion of mixed roasted vegetables (I used tomatoes, pink onion, courgette and pimento peppers, but aubergine, carrots and

Last week saw me negotiating the back streets of Clapham and eventually arriving at some railway arches next to a car mechanic garage for a sneak peek of its new neighbour, Fu Manchu. Named after a famous mustachioed Chinese master criminal Fu Manchu is a new late night dim sum and cocktail bar in Clapham North aiming to 'bring a different kind of social experience to South London'. Rather a sweeping statement, but it's certainly bringing something new and welcome to the curr