Shouting loudly about beautiful food at the Mute Swan, Hampton Court…

Mothers Day Lunch. A chance to celebrate wonderful women across the globe and a chance for pubs and restaurants and bistros up and down the country to trot out the same tired, over used and outdated dishes on a set menu they’ll then charge you an extortionate amount for.

Knowing that this still sadly happens means the fact that some places are thankfully a million miles away from this makes me want to jump up and down and shout for joy from the rooftops. Unfortunately I’ve eaten so much sublimely perfect food this afternoon that this is a physical impossibility so instead I’ll have to cheer weakly from the sofa where the boy and I are now wedged in a rather unbecoming but super comfortable fashion…

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Way below expectations up high over London at Altitude 360…

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I am perky. There’s really no doubt about it. I’m not pulling a Monica here and negating my perkiness by declaring it in the first place. It’s just a fact and I’m fine with that. There are a lot worse things to be labelled and it’s not 24/7 because trust me, first thing in the morning? Not so much with the perky.

Anyway, my point is that I don’t like being negative. I am sometimes. I’m only human. Mushrooms. Dogs in clothing. Kim Kardashian. Things I can’t help but be negative about but generally speaking, I will try and find the positive in most things which is why it’s disappointing to go somewhere new and have a pretty lousy experience overall and sadly, in that category, Altitude 360 is currently up there on the podium, collecting gold.

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Getting my sauce on…

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I think I would quite like to move into and live a happy life at Le Cordon Bleu. Honestly, I love it. Everyone is so friendly, the chefs are so welcoming and generous with their knowledge, the classes push you without scaring you away, the food you take home is unfailingly gorgeous and you leave feeling like you have the beginnings of a real skill for life. So it was with a little bit of sadness that I attended my last class today. Well, last for now because I have no doubt that I will be back. Yep, just call me the Culinary Terminator.

So Modern and Classic Sauces. A class I booked because my own sauce making skill-set consists of cheese sauce and gravy. And not even ‘proper’ gravy. Gravy made with granules. I know, I know. This seemed liked the perfect way to learn things that really would be brand new to me so I was already excited for it but then to walk in and see it was Chef Anthony from my 4 week Tuesday night class who was running it? Even better! My last class with the chef from my first class. ‘Twas like my own little circle of life…

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