A two Michelin starred evening with the finest of French fare…

It’s not often you get the chance to have your dinner cooked for you by a two Michelin starred chef so when the opportunity arose for a seat at Claude Bosi’s table during ‘An Evening With…’ at the Divertimenti Cookery School on Brompton Road, it was something I’d have climbed over my own sister to be a part of…

…luckily it didn’t come to that. I still have a sibling who’s on speaking terms with me and when I arrived to find there would be only 6 other people there with me, it became even more of a charming & personal interaction with this hugely talented & passionate chef.

Processed with VSCO with f2 preset

Chef Bosi, a classically trained alumnus of several of France’s finest restaurants including L’Arpege and Restaurant Alain Ducasse, is perhaps best known in the UK as the culinary genius behind Hibiscus, a Michelin star appointed restaurant based first in Ludlow and then London, and his inventive & respectful takes on French cuisine have won him fans both here and across the seas.

Five courses – each paired with wines – were prepared in front of us by Bosi and his two sous chefs in a kitchen that was unbelievably calm, organised & confident, traits of working that he instills in his kitchens. Processed with VSCO with f2 preset

Comte & Cheddar Gougeres were our starting point for the evening’s feasting; rustic nuggets of perfectly cooked, soft centred, crispy edged cheesey goodness, each one lightly hand dusted with freeze dried cheese powder. There are times when you want party food to look aspirational and times when you simply want it to look comfortably welcoming and these plum sized, choux pastry dollops were the ultimate in homely-meets-chic appetizers, marrying beautifully with a glass of cold, crisp champagne.

Processed with VSCO with f2 preset Read More

Pasta & Prosecco at Padella makes a perfect date night in London…

A recent article comparing life in London to that elsewhere in the country made a point of marvelling at the seeming willingness of its inhabitants to queue like a conga line of hungry lemmings at new restaurants and I was reminded of this as I stood, lemming-ing it up with the best of them, outside Padella last night.

Getting there at 6.15pm on a Thursday night when the air was flush with the warmth of spring and the mood of fellow work escapees was high meant there was a good chance the queue would be long and the wait snoozy; fifteen minutes later however and we were in, welcomed by friendly staff who appear to have been plucked straight from the known-only-to-locals, backstreet-cobbled-alleyway, restaurant gems of Milan and deposited in the balmy shadow of Southwark cathedral.

Processed with VSCO with c1 preset

Billed as the result of a decade long love affair with Italy’s most recognised & adored dish, Padella is descended from the glorious lineage of Trullo, an Italian institution in Highbury where it’s totally reasonable to envy the people lucky enough to call it their local. Whereas Trullo offers dishes from the oven & the charcoal blistered grill alongside other plates however, Padella is about one thing – soft, silky, slippery, saucey pasta. Read More