Dear <<First Name>>,

I love hot hot sun and basking in it chameleon style.  The past snowy weeks I just wanted to huddle, to feel the “SAD” to hibernate and eat mashed potato! And so when the sun came out on Sunday and no not weak watery Northern European sun but proper Balkan “ooooh oooh the sun’s rays are actually warming my face despite it being February type sun” I got all excited and started playing around with sorbet recipes and thinking about how to make ice lollies sexy.  I’ll save that for another time….Check out the Grapefruit Aperol sorbet recipe here

You have to luuurv our Valentines Day Deal  ( but for those of you more concerned with the love of good food, we have a “LOVE TO EAT” menu this week: aphrodisiacal celeriac soup (actually no cream in it but velvety enough to justify its veloute title),  sexy smoked salmon quiche and from our friends in Hargita lovely lean venison steaks served with a red wine & chocolate sauce.  To cleanse the palate the grapefruit/Aperol mix and then you will be ready for the dessert trio – promise.

Now we Brits are not a nation of Latin lovers preferring to focus on our upper lips being stiff so I thought lets be louche and indulge in guilty pleasures with a “French Kiss” Brazen Brunch (click here) complete with “Coq au Vin” and a selection of classic tarts.  To get you properly in the mood “un petit digestif fait maison?” -Framboises, Noix, Coings, Prunelles, Griottes  no less.  Or maybe you prefer that we add bubbles and create a deliciously decadent Kir for you?  Me…..I’m going to indulge in the guilty pleasure of pouring the walnut liqueur over vanilla ice cream “affogato” style.  Ive made sure there’s a great mix of vegetarian fare too.

On the subject of French men (and their recipes) I came across Raymond Blanc’s Top 10 of all time list of chefs  (click here)  and the roll of honour is interesting… marking how  the French laid down all the rules in the last two centuries and how British chefs are moving  things forward nowadays.
And on corks versus caps I was intrigued to learn that the corkscrew caps are not infallible…read more HERE
Click here to see our events at a glance and read more below.As ever please do book events  in advance as we are only small and we don’t want you disappointed! Please call us on 0736933531 or email us on

“FRENCH KISS” BRAZEN BRUNCH SUNDAY  16th  Feb  12-4pm 125 Ron Kids 6-14 70 Ron including digestifs, Prosecco, house wines, tea, coffee, orange juice.  Aside from innuendo on the menu I hope that I have mixed some contemporary French ideas such as savoury Roquefort eclairs with absolute favourites like the Coq au Vin and the tarte tatin. I have the home made digestifs and our own raspberry vinegar for the vinaigrette so we are all set! French cooking is kind of what I was brought up on so for me its very comforting and familiar. I cant wait!

WINE & CHOCOLATE GOURMET DINNER with paired wines Rachel Sargent & Richard Fox, FRIDAY 21ST 7PM 300 Ron Another Food & Wine matching extravaganza with Richard Fox on Friday 21st.  This time we are teaming up for a Chocolate & Wine Dinner.  I have created a menu that explores chocolate both savoury and sweet (chocolate tagliatelle with wild boar ragu…..chocolate & chilli tart to name just a couple of the dishes) and Richard will lead us through the minefield that is pairing Chocolate with Wine…not for the faint hearted this one! Prepare yourselves!

Friday 28th February COOK! EAT! DRINK!  “Dolce Vita” - Risottos & Tiramisu 7pm 250Ron  I’m really enjoying these relaxed cooking and drinking evenings and I was thrilled how well the food turned out at the last one – great job everybody! I totally believe in fast easy cooking that busy people can do at home.  The recipes have to pass our intox test: “can I cook this having drunk at least two glasses of wine? Tick”  This time its octopus salad, three different  risottos and real tiramisu (no “frisca” in sight) so you really master perfect risotto plus I will give you a top secret trick of how risottos are made for restaurant service so the only thing sweating at your dinner party will be the onions. Mihail is coming along too from Tenuta Caretta to talk you though his wines.  Molto Bene indeed.

See you soon and thanks for your ideas, suggestions and support always
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