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Author: Adam

Top chef triggers Vegan diners

Top chef triggers Vegan diners

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The Manchester Evening News reported on review left by a patron of Chef Simon Wood’s restraunt, Wood, which called out the MasterChef winner as being unable to “adapt to cook vegan food”. Chef Simon Wood wrote back to defend his restaurant and inadvertantly sparked a debate on the Vegan and Vegetarian dietry diners options. While I persoanlly feel that Wood’s response was on the unprofessional side of criticism reaction, it does raise an interesting point that in the curent market,…

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The Cowdray Arms – Balcombe (Review)

The Cowdray Arms – Balcombe (Review)

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First off, I apologise for the distinct lack of photo’s due in part to my terible smartphone battery failing as we pulled into the car park – without phone charing to hand. However I hope that I can paint a culinary picture through my descriptive review of The Cowdray Arms in Balcombe, West Sussex. The Cowdray Arms is owned and run local publican Neal Hayes with the incrasingly popular title of Consultant Chef going to the former Michelin starred chef…

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My Bucket List: Restaurants I Want to Visit Before I Die

My Bucket List: Restaurants I Want to Visit Before I Die

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Death is so morbid, it’s the epitome of morbidity however it’s the slow march to the grave that spurs us on to achieve some wonderful things in life and for that very reason alone, many of us have a Bucket List. In true foodie style, my bucket list focuses on the restaurants that I would love to visit before I snaffle down my final meal. Have a look and see if I’m missing any of your favourites and let me…

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Ferocious Fiery Hot Sauce

Ferocious Fiery Hot Sauce

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As a child I was introduced to all forms of chilli at various famers markets and festivals and I grew to love the heat and the diverse flavours. When I was 14, my father took me to buy a Dorset Naga plant from the farm that grew the first varient of the Naga in the UK. The Naga was so hot that only a small fingernail sized piece was required to spice a whole batch of Chilli Con Carne however…

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Blue Cheese Dip

Blue Cheese Dip

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The perfect accompaniment to a crudite platter, Buffalo chicken wings or just to eat with a spoon. My take on the classic dip uses Brighton Blue cheese which gives a milder and creamy taste. For a more classic ‘American’ version, I would recomend using Roquefort or Danish Blue instead.

Buffalo Chicken Wings

Buffalo Chicken Wings

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The humble chicken wing has so many opportunities to delight but often they are discarded as part of the scraps to make stocks and soups. Chicken wings have long been a bar snack of choice for many Americans across the United States but only recently have they gained popularity east of the pond, in the United Kingdom, outgrowing the typical Fried Chicken restaurants to become a ‘gourmet’ bar snack with hundreds of different styles available. What is a Buffalo Wing?…

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Review: London WingFest 7th September 2019

Review: London WingFest 7th September 2019

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It’s Friday morning and I’m chatting to a colleague on our daily conference call, pleseantries have been exchanged and she ask’s what I’m doing this weekend. She was surprised, intrigued and a little bit envoius when I said that I was off to a Chicken Wing Festival. This is a response I have become acustom to over the past two years and usually the next question is… what is a Chicken Wing Festival and the obvious answer is it’s a…

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