The very best things I ate…February 2018

February, you were a minxy little trickster. In you rocked on day 1 with your crisp blue skies and your diluted dappled sunshine and then off you bombed it four weeks later in a huffing, whirling, squalling blizzard of lash-tickling snowflakes and bone-chilling temperatures.

Thanks. No really. You were an absolute sweetheart.

However, despite leaving us quilted in the sort of thick soft snow that never fails to send Transport for London into the sort of screechy, shouty, panicky meltdown usually associated with the contestants on America’s Next Top Model, you did bless us with some really, really, ridiculously good-looking food like this…

1. Vegan Cheeseburgers

We have an insanely talented bunch of development chefs at work which means that when lunch rolls round and it’s stuff they’ve put together, you’d be crazy to miss it.

So I don’t.


These cheeseburgers were served as part of a vegan inspired lunch that was uniformly splendid but it was these bad boys with their melty, plastic cheese, their soft seeded rolls and their charred-and-smothered-in-special-sauce patties that really dialed it up ‘Hello? Oh hi, this is ludicrously tasty here!’

Looking like the burgers of your childhood and all the better for it – no glazed brioche buns or artisan leafy greens squatting here thank-you very much – I’d defy anyone not to seriously love them.


2. Rhubarb & Cardamom Pastry at Pophams, Islington

Islington has long been sought out as one of London’s most delicious boroughs and now with the arrival of Pophams, a petite artisan bakery that specialises in beautiful sourdoughs and uniquely gorgeous pastries, it’s even harder to narrow down where you want to eat at any given time, day or night.

With a beautifully light & modern interior, crockery you’ll find yourself ogling & ‘gramming voraciously and a chilled vibe just the right side of being cool, Pophams is the sort of place you’d be proud to call your local…and I am.


Their peanut butter-jam pastries are a feat of viennoiserie engineering excellence, their sourdough ham & cheese toasties are perfect snow-day provisions and their rosemary-sea salt plaits are as light & delicate as butterfly wings but it’s their stepping-into-Oz Technicolor rhubarb & cardamom custard pastries that are really worth nipping over for. Crispily, flakily edged and softly, sweetly middled, if you’ve found yourself obsessing over new ways to eat spring’s prettiest fruit, here’s one of the nicest you’ll find.


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Surrender your lunch to the colours and flavours of the Med…

Weekend lunches. They’re the best because they’re generally tastier, usually a little more involved & often more exciting than the midweek, midday meals that sometimes sustain rather than delight…agree?

I knew you would, you’re such a well-read, edibly curious & always adventurous crowd and so with that in mind, let’s talk tapenade. Named after the Provencal word for ‘capers’ but with the first records of it being eaten emerging from Italy, this spread of the Med is traditionally made with a mixture of finely chopped olives, capers & olive oil. Whilst the components of a tapenade have been adapted over the years, two things remain constant – made right, this soft paste is always packed full of savoury flavour and made for you, it’s a total cheat’s dream for speedy meals. Read More

Making a beeline for Margot Bakery…


New to me last week but familiar to the lucky people of East Finchley since 2016 is Margot Bakery. Created on the site of a former post office, this is the sort of place where you want to lock down a table in the corner and work your way through everything residing behind gleaming glass panels, dappled with gentle sunlight. Beautifully tiled floors take me back to the Lisbon pastelarias where I cultivated a love for sticky, flaky, burnished pastel de natas last year, shelves of takeaway baked goods hint at a future where the shop element may grow to match the bakery & staff have an easy relaxation about them that drifts through the air alongside puffs of steam scented with dough & spice. Read More