Getting involved with all things sausage at the German Gymnasium…

Built like a Bavarian weightlifter and dwarfed by a tree whose branches hang full of jewelled baubles, the restaurant inside German Gymnasium at Kings Cross is one of the loveliest places in which to enjoy festive fare right now. An enormous space, lofty with arched ceilings, feels cosy and intimate thanks to the ground floor Grand Café tables which circle the heavy branched fir and the first-floor mezzanine from which diners in the restaurant can peep down into the gentle bustle below. If all you’re after is a drink designed to smooth away the rough edges of London travel, the utterly gorgeous Meister Bar must be one of the prettiest watering holes in the capital, a vision of spotless marble, sparkling bottles and sugared almond chairs.

Service here is excellent from the warm welcome at the front desk – where coats, scarves, wheeled suitcases and snow shoes, all the possible paraphernalia of Kings Cross in December, are graciously and swiftly removed – to the wait staff who sashay so effortlessly between tables you’d be forgiven for thinking they were gliding on steel blades across an icy sheeted floor.

A late lunch booking on the first Sunday in December gave us time to enjoy the brunch menu which is vast but doesn’t feel as though things are on there just for the sake of it. The usual suspects ‘a la oeuf’ are there for the choosing but am I going to barely dip my toe into the waters of German cuisine when I could swan dive in with all the grace & elegance of a lederhosen clad milk-maid? I think you know the answer by now dear reader… Read More

Roasted Winter Squash & Carrots Agrodolce…

Every so often I stumble across a recipe that I think sounds interesting, I make up and I promptly fall head over heels for. This absolute gem from the archives of Bon Appetit and the mind of Senior Food Editor Chris Morocco is one such example of my rampant, random, recipe obsession.


Currently in the throes of a wintry obsession with roasted squash and carrots – honestly, I’ve years to make up for where carrots are concerned having only recently realised that my decades long avoidance of ‘squishy’ carrots has kept me from the perfectly caramelised vegetables which emerge after time spent in the oven – and needing to find as many ways to eat them as I possibly can, this tangy, spicy, sweet dressing is glorious in its complexity of flavours and simplicity of cooking. Read More