The speedy supper goes Italian with a classic Pesto alla Trapanese…

Late last year I was fortunate enough to attend a cooking demonstration by the rather lovely chef & food writer Rachel Roddy at the brilliant Divertimenti Cooking School on Brompton Road in London.

Among several evocative dishes cooked by Rachel, all of which transported me to sunnier Italian climes, one stood out as being an arguably perfect plate of pasta. So delicious was it that it’s been recreated in my own Islington-rather-than-Italy kitchen with great success – I feel it’s ok to modestly give it that label since bowls were left empty at the end of dinner so no further evidence needed, si? Grazi. Read More

Clever Catalan small plates and a newly cultivated crush on all things tapas – this is Rambla…

Rambla aka the place that made me like octopus.

Not love it mind you – baby steps and all – but definitely like it more than I ever did after past tastings or recent viewings of ‘Blue Planet II’ where, let’s face it, they come across a bit mean, a bit beaky and a bit grumpy. In all fairness I’d probably spend my life looking pretty peeved if the threat of being fished, fried and served on earthenware pottery in the heart of Soho was ever present but I digress…

Catalan cuisine takes front and centre stage here at the place named after the leafy, bustling boulevard in Barcelona where chef Victor Garvey grew up. I’ve never been the world’s greatest fan of tapas – too many rubbery rings of calamari and over-cooked potatoes limply floundering in smeary tomato puddles – but Rambla offers neither of those things and has subsequently left me wondering how many years of very fine tapas I’ve missed out on and how exactly I’m going to rectify that situation now because these tapas, these tapas (cue finger jabbing at photos) I kinda have a thing for.

Eating at the bar has rapidly became my favourite way of dining; there’s something delightfully yet effortless cool about sitting across from the chefs and watching a parade of dishes strut past. Here you’ll find an abundance of doe eyed, dark haired staff all in possession of disgracefully long lashes and delightfully charming spirits, each one happy to genially chat through a menu split into land, sea and field, raw, cured and sweet. A small but decent wine list gives you the chance to try something new and fizzingly sweet or fall back on old favourites, as comforting and nostalgic as your dad’s worst jokes.IMG_4834Snacking whilst selecting has always made sense to me. Pan con Tomate arrives thickly spread and nicely straddling the line between squishy and chewy while Blistered Padron Peppers are softly charred & heavily crunchy with sea salt.IMG_4835 Read More