Author: christopherlancaster7

I must confess, I had never been a big fan of popcorn. Growing up, most I had tasted at home, or especially at the cinema were too salty or too sweet, and soon became dry and unappetising. If it was the toffee covered variety, after around 4 or 5 they became sickly sweet and unenjoyable. Around 2 years ago, my sister had been shopping in central London, and on her way home passed by and left a small bag of popcorn as a gift.

I think it was around 2 days later while reading I decided to open the bag and give them a try. The first thing I noticed was the uniform size, texture and coating. On eating, well I can honestly say I had never tasted anything like it. Depth of flavour, not over sweetened and for once ‘balance’. The Flavour, French Camembert cheese. An unusual flavour for popcorn yes, but it works, it really works!

Joe & Sephs was started in November 2010 by Joe Sopher. Visiting the United States and buying flavoured popcorn for gifts, he soon realised that nothing he tasted here in UK even come close. Wanting to produce something even better, he started experimenting with flavours. Once perfected he took everything he had made to the BBC food show, and very quickly sold out. Within 4 months his popcorn was being stocked in London department store Selfridges.

Over the last 2 years I have tried my fair share of flavours from Joe & Sephs. It is hard to pick a flavour that is my favourite, but here are 4 that certainly stand out.

Salted Caramel. Smooth Buttery caramel, with the slightest hint of salt. Sodium gently intensifies sweetness. Very addictive. I had to hide the bag.

Toffee Apple & Cinnamon. On opening the smell of apple is instantly detectable. On tasting Cinnamon immediately fuses with apple, followed by a subtle hint of Toffee. Cinnamon intensifying the more you eat.

Peanut Butter. Flavour very delicate on first tasting. Not sweet, the more you eat the more the peanut flavour develops. Soon smooth buttery caramel arrives to make a seriously true to life flavour profile.

Caramel & Belgian Chocolate. The slightest hint of cocoa when you open the bag soon blends into milky chocolate one eaten. To taste, well it reminds me of eating coco pops as a child, just at the moment then they ‘turn the milk chocolatey’. Their subtle taste complemented by the slightest hint of caramel.

Joe & Seph’s describe their popcorn as gourmet. I would have to agree with them. Due to a unique process during manufacture they are able to ‘harness’ flavours to air popped corn in a way that I  never experienced before. The flavour combinations are unique and innovative. They now have 50 flavour combinations in their range, with sweet, savoury and even popcorn flavoured with real alcohol. Joe Sopher has, unquestionably changed the dynamic of popcorn in the UK, and everywhere else in the world Jo & Sephs it is tasted. Flavour combinations are innovative and taste true to life. Once tried, all other brands of popcorn taste disappointing. He has revolutionised a snack that most people associate with cinema, and would now be a talking point at any dinner party.

 Available from Joe and Steph’s online store or from selected stockists . For more information on Joe & Seph’s Popcorn, Caramel sauces and gift packs and recipes http://www.joeandsephs.co.uk

RRP £4.00 (80 grams) / £5.00 (120 grams)

*Flavours that are Gluten free, Dairy free and suitable for vegetarians are marked on packaging. 

Salted Caramel

4 flavours that are currently my favourites.

Joe & Seph’s brochure, containing no fewer than 50 flavour blends of popcorn.

Popcorn flavoured with real alcohol.

Some of the flavours available.

Caramel And Belgian Chocolate. Each kernel evenly covered.

Nutritional breakdown of Toffee Apple And Cinnamon

The seriously addictive Caramel And Belgian Chocolate

While visiting an art gallery near Sloane Square recently, I by chance found quite an interesting eatery. From the outside Poilâne’s discreet entrance blends into Cadogan gardens, and can be easily missed. On stepping through its glass door, the smell of freshly baked bread soon made me ask for a table.

Poilâne’s Tartines feature heavily on the menu, and have gained quite a following. This was of course a must try. Smoked Salmon, with cream cheese and chives, my choice, with sourdough Tartine the accompaniment. On arriving, a complementary soup joined my dish. Carrot and coriander, thick and deliciously smooth and tasting incredibly good. My Tartine, toasted with cream cheese and Salmon so wonderfully fresh. Delightful.

I didn’t need much convincing that I probably could eat a desert. Apple Tart with clotted cream. Breaking into its large but delicate pastry crust, I was surprized to find it stuffed with apple! When combined with the subtly sweetened whole apple segments within the pie and the thick clotted cream, it made a perfect desert.

Poilâne manages to do simple things very, very well. True to its original Parisian beginning’s, their produce is fresh. That is undeniable when tasted. Informal breakfast, brunch and lunch dining with subtle Parisian sophistication. I am already looking forward to my next visit.

Cuisine De Bar by Poilâne

Smoaked Salmon Tartine

Dining Area

Beautiful Salad

Apple Tart With Clotted Cream

Just a few minutes walk away…

Fresh Bread Available To Takeaway

Carrot And Coriander Soup

One morning at work last year while listening to a digital station, I heard a feature on crowd funding. The subject of food was mentioned in conversation, I immediately turned the volume up.

Listening to one of 2 brothers, he described how he had started a company producing ice cream. What interested me the most was the fact that the inspiration for this came on a trip to Brazil. The challenge they had taken on for charity was to cover the longest distance on land travelled by a kite and buggy. During this attempt they found themselves eating fruits to keep their energy levels up, the fruit in question, Lucuma.

On returning home they both jointly had the idea that it would be simply amazing to combine super foods into indulgent foods, namely ice cream. Ok, so in theory it sounded great, but in practice not an easy thing to achieve. Ice cream manufacture is not the most complicated thing. But when you start radically altering the make up by changing the levels of milk, cream and sugar it gets complicated, very complicated. After 2 years of trials, spending lots of their own savings and many ‘head in hands moments’ on just about their last roll of the dice, they perfected it. Oppo ice cream was born.

As the radio feature progressed I found myself captivated by their story. The thought of eating an ice cream that could be indulgent but at the same time good for you intrigued me.  Once they had their recipe perfected they showed the finished product to the owner of GÜ deserts who quickly invested. What I loved about their story is that they had managed to successfully grow their company with 3 rounds of crowdfunding. Many of their customers contributing to Oppo’s growth, including 2 time Wimbledon champion Andy Murray!

As you can imagine it wasn’t long before I was at my local stockist, and walking out with 2 tubs of Oppo Ice Cream. On eating I was taken aback at just how good it tasted. It has been my ice cream of choice ever since.

Salted Caramel. Sodium content intensifies taste to almost define a rich toffee flavour. Clean and with no aftertaste, truly sweet and decadent. Super fruit Lucuma, rich in beta carotene, vitamin B6 and protein is used within this ice cream and gives a wonderful caramel like flavour. Cold-pressed virgin coconut oil and stevia leaf extract providing a natural sweetness. At 38 calories per scoop It has 59% fewer calories and 64% less sugar than standard branded salted caramel ice cream.

Mint Choc Swirl. At only 43 calories per scoop this tastes totally clean and fresh. Peppermint extract working so well with the slightest hint of chocolate flavour, cleverly provided Cacao from plantations in Columbia. Deep and rich in flavour, depth of mint is simply incredible. Containing  Spirulina, a plant from the south China sea, naturally high in vitamins and iron. It has 54% fewer calories and 58% less sugar than standard mint choc ice cream.

What Charlie and Harry Thuillier have managed to achieve since their initial idea in 2011, to the present day is incredible. 4 flavours of ice cream that taste amazing in their own right. When you consider how the nutritional super foods have been used to mimic flavour profiles that we have all eaten, and loved while growing up is nothing short of miraculous. An ice cream you would feel happy to give to your children, one that won’t undo days of work at the gym, but most of all tastes beautiful. Oppo are a shining example of hard work, determination and British innovation.

Salted Caramel And Mint Choc Swirl

Mint Choc Swirl

Nutritional Breakdown for Salted Caramel and Mint Choc Swirl

Oppo Ice Cream

Salted Caramel

Salted Caramel

Mint Choc Swirl

Oppo ice cream is available in 4 flavours. Madagascan Vanilla, Salted Caramel, Mint Choc Swirl and Columbian Chocolate with Hazelnut. RRP £4.99 per 500ml Tub.

For more information on Oppo Ice cream, stockists and to use the store locator please visit  www.oppoicecream.co.uk

While out shopping, around autumn time in 2015, I found myself taking a shortcut from Marylebone to Bond Street. As I turned onto South Molton Street I could see a pop up store. This was quite unusual as the street in question is synonymous with designer boutiques. On closer investigation I soon found myself sipping a free sample of tea. The Bluebird tea company had a pop up shop in Mayfair for just 24 hours. Talking to the proprietor Mike was fascinating. Based in Brighton, Bluebird then were still quite a new company. One thing that struck me was the absolute quality of their tea, but most of all the taste was unbelievable. Don’t be fooled by the confectionary names their teas have. They are expertly blended, and very natural in make up. I bought loose tea that day, and I have been buying it from them ever since.

Bluebird now have 5 shops across the UK, and run a very efficient online store and ship internationally. They have a huge selection of different teas, and there is just about a flavour for everyone. With the cold weather approaching, I have 5 flavour blends to help you through the winter months.

Banana Bread Chai. With or without milk. Has rooibos, cinnamon and of course banana within its blend. With the addition of milk it is delicious and very smooth. Perfect for just about any time but my pick would be on a cold winter night. Very addictive!

Treacle Sponge. With or without milk. On opening it’s aroma is simply amazing! Contains Chinese Sencha green tea, cocoa shells, aniseed and cinnamon. Not as sweet as the name would have you believe, you can detect green tea. With milk and honey is smooth and delicious.

Chock it Rock it. Without milk. A quite unique blend of Ceylon black tea, coffee beans, cocoa shells and calendula petals. With honey this is a truly unique taste. Expertly blended and flavours are constantly changing and developing with every sip. Just perfect to start the day with.

Jasmine poached pears. Without milk. Containing Chinese Sencha green tea, pear pieces and jasmine blossom. Truly beautiful with clear honey. Tasting like a super de-lux green tea. Warm scented pear providing  the most amazing flavour profile. The ultimate afternoon tea.

Spiced Pumpkin Pie. With or without milk. A blend of black tea, carrot, cinnamon,cloves and ginger. Totally smooth and delicious with the addition of milk and clear honey. Spiced note from cloves perfectly complementing the jasmine. Beautiful pumpkin flavours work so well with milk. An absolute must for any Halloween party.

The Bluebird Tea Company are constantly searching to find new and interesting flavour combinations to add to their collection of tea blends. Their emphasis on natural ingredients becomes apparent the moment you make your first cup. Run by people passionate about tea, for tea drinkers. A truly innovative company adding something special to a very British institution, the cup of tea.

For more information on Bluebird Tea company visit  www.bluebirdteaco.com

5 Tea blends from Bluebird tea company

A new favourite !

Flavour infusion with hot water

Bluebird infuser and perfect measure tea spoon

Just add hot water …

Tea Infuser

The Oxford Blue sits high at the top of a hill, Crimp hill Old Windsor. It has a rich history. First opening in 1829 and taking its name from the Royal Blue Regiment, also known as The Oxford Blues. Throughout 2016 and under ownership of Chef Proprietor Steven Ellis, a total refurbishment took place. Opening on New Year’s Eve, it has gained quite a reputation in the last 9 months.

On my arrival I could see just how much had gone into its transformation, from the inside and out. Soon seated, complementary Venison ‘Bon Bon’s’ arrived at my table. Their crunchy outer perfectly covering the rich meaty inner. Combined with hollandaise sauce, tasted exquisite. No sooner had the Bon Bon’s left my table, a brown paper bag appeared. On tearing it open, through the steam I could see bread, a hand baked cider bread served with a cultured butter. It was rich and like nothing I have tasted, if I knew where they got this butter, I would have to get a new suit, it’s that good! My main course soon touched down, cod with sea vegetables with a side order of beef dripping chips. Resting on samphire, its light golden outer protected perfect bright white flakes. Saltiness from the samphire working in harmony with the seaweed valouté. Clams and a delightful fish cake reinforcing every flavour, superbly balanced and the beef dripping chips were delightful. I felt I could taste the marbling!

Dessert needed careful consideration. On the waiters recommendation I decided on the soufflé. Arriving with chilled chocolate orange on a spoon. This was then dropped into the Soufflé allowing a lovely ‘flux’ to occur. The taste, malted cream with the rich chocolate and a strong hint of orange. If heaven made deserts!  As my meal finished a small box appeared at our table. On opening, a shard of tempered dark chocolate, with hazelnuts and sea salt. There was even a small hammer to break it up. The chocolate tasted so good!

I feel quite lucky living in the South East. Lucky to have so many good gastro pubs close to my home. Over the past few years the standard of gastronomy within the pub dining space has improved greatly. There now so many competing at a high level. To stand out from the crowd takes a huge amount of dynamic within the kitchen. Steven Ellis has managed to achieve this. His time served at Restaurant Gordon Ramsey has most definitely produced a very exciting young chef. Now flourishing, he is really raising the bar. Service at The Oxford Blue is impeccable. Something I rarely say. I walked out thinking months are separating it from a Michelin star, and that it was of my best eats of 2017.

Expect to pay £45.00 – £55.000  per person with drinks.

The Oxford Blue

Cod with Sea Vegetables

Venison Bon Bon’s

Soufflé with Dark Chocolate Orange

Apple Parfait Caramelised Braeburns, Hazelnut, Vanilla

Hand Baked Cider Bread and cultured butter

Beef Dripping Chips

Pub Dining Area

Tempered Chocolate and Sea Salt

Steven Ellis and the busy Oxford Blue Kitchen

Manager Daniel Crump and Private Dining Room

Great Fosters. Former hunting lodge of King Henry eighth, and steeped in Tudor history. It surprises me how many people are unaware of its existence. I must confess I fell into that category, a close family member suggested dining there.  I had no idea quite what to expect of Great Fosters, but its unique history excited me.

Set in beautiful grounds and now a credited hotel, you feel a real sense of occasion as you walk through its wooden doors. Seated in the Tudor room, beautiful wood panels and paintings create a wonderful feeling of grandeur.

Looking through the menu dishes hinted of a clever complexity. Head Chief Douglas Balish has bought The Tudor Room Michelin star accreditation. Choosing Langoustine Tea and the flight of wine to accompany my meal, I waited with anticipation for my starter.

Langoustine arrived in a deep plate like bowl, edible flowers resting beautifully and the ‘Tea’ was poured to cover. Not quite clear enough to be a consommé but too light to be a soup this clever elixir tasted incredible. Depth of flavour intensifying the Langoustine, the most delicate note of leaf Tea altering the taste dynamic.

My main of Turbot was plated beautifully, fish slightly golden and resting on a silken cauliflower puree, served with gnocchi and capers. Meaty Turbot flakes married so well with the sauce combined with the sweetness of the cauliflower providing a perfect backdrop for the capers to ‘sing’. Gnocchi added texture and balance, simply stunning.

For Dessert, I had chocolate on my mind. Valrhona chocolate caramel with Tonka beans Feuilletine to be precise.  Every texture seemed to be present. As my spoon cracked though the thin crown, clipping smooth Feuilletine and the coarse ground Tonka. Each element of the dish captured a different intensity of coco and tasted incredible.

My dining experience at the Tudor Room can only be described as magical. Food at times some of the best I have tasted. The flight of wine perfectly matching every course. The technical knowledge of the sommelier surpassed anything that I have previously experienced. For a special occasion I would be hard pressed to recommend anywhere with such a unique mix of history and fine dining.

Expect to pay £65.00 per person without drinks.

Great Fosters

The Parterres

Stunning Architecture

Langoustine Tea

Turbot, Cauliflower, Gnocchi, Caper

Valrhona Chocolate, Caramel, Tonka Beans, Feuilletene

The Lily Sunken Pond

The Tudor Room

Driving through Burchetts Green, it was hard not to fall in love with the Village. Peaceful and surrounded by light woodland. A tranquil calm away from the busy A roads of my journey. Burchetts green is home to The Crown. A small unassuming pub that has built quite a reputation in the few years since Simon Bonwick opened there. As I pulled into the car park I felt a sense of anticipation. It has already gained one Michelin star. This is quite remarkable considering there is only one chef in the Kitchen, Simon Bonwick.

I was greeted on arrival by one of Simons Children. Who collectively run the bar and front of house. Yes, this is a family run restaurant. My immediate impression was how welcome they made me feel. Seated next to the tiny bar, I soon found myself sipping their house ale and talking about the menu with the waitress. The crown has a small and concise menu. Most of the courses look very simple. But I just knew that they would have a special twist. I decided on Crab for my starter and saltmarsh lamb for my main course. I received a beautiful canapé and was soon informed my table was ready.

The main dining area has real character. A wood burning fire and a very homely feel. My starter arrived. Sheringham Crab with Apple, Citrus and Cashew. The balance of this dish was very delicate. The sweetness of the crab being complemented and balanced with the acidicness of the tomato petals. The apple added a fruity dimension while still being able to detect the toasted char from cashew nuts. Very impressive.

Then on to the main course of Lamb Rump, with Chestnut & Thyme cooking juices. Presentation immaculate. The vegetables served whole and delicately peeled, spinach intertwined with the lamb. Roast potatoes arrived separately in a tiny pan. The Lamb, cooked to perfection with a generous layer of fat that added a real depth of flavour. The jus tasted incredible and somehow married together the whole dish together. The whole course was perfectly cooked, flavoursome and delicious.

I can’t tell you how much I was looking forward to choosing desert. I chose ‘Michael Cluizel’ chocolate with rum and raisin. Presentation was perfect. As my spoon broke into the fondant. I was met with a rich and deep chocolate oozing onto my plate. First taste revealed the most exquisite coco and the ice cream, where do I start? I have no idea how much or what rum Simon uses for this. The taste is like nothing else. Simply amazing. Even with richness of the rum, I could still detect intense sweetness from the raisins. The fondant had wonderful sharpness from the quality coco used. What a desert.

Desert was followed by tea and macaroons which were of course delicious.

The Crown is somewhere that has changed my perception of what personal and good service feels like within a restaurant or gastro pub environment. I felt a real sense of warmth from the family that run it. The food put simply is superb. Big flavours executed to perfection

3 courses expect to pay £65 – £70 including drinks

The Crown at Burchetts Green

‘Michel Cluizel’ Chocolate With Rum And Raisin

Marsh Lamb Rump With Chestnut & Thyme Cooking Juices

Sheringham Crab Meat With Apple, Citrus And Cashew

Walking through an unassuming alley just a stone’s throw from Hyde park. The scent of shisha smoke filled the air. Small boutiques, middle eastern café’s and the roar of Italian supercars. This was unquestionably summertime in Knightsbridge.

Plants and flowers placed outside Mari Vanna make it quite recognisable. On arriving at the reception a little late, I was met by an icy stare. I didn’t think 4 minutes was so important, but when I think back to the cold war it defintly is. The internal décor is simply stunning. Every effort has been made to make the dining experience feel Russian. The artwork, furniture just about everything. The attention to detail is incredible.

For my starter Perogi, a traditional dumpling. Filled with pork and beef, these were cooked to perfection and served with a sour cream. Soon my main course arrived. Pan fried Sturgeon in a champagne caviar sauce, served with mash potato. This dish was simple and well executed. The addition of salmon roe added a real depth of flavour and a taste dimension I was not expecting. Very clever ! My dessert seemed to take an age to arrive. ‘Gorka’ or ‘little hill’ as it is sometimes known is a traditional Russian cake resembling the shape of a pyramid. Pastry tubes filled with sour morello cherries and served with a rich chocolate cream outer. Tasted beautiful and could be described as intricate in its makeup, but very decadent in taste. Cocktails at Mari Vanna deserve a special mention. Mostly vodka based, extremely tasty and genuinely different to most I have had before.

Marri Vanna is an endearing eatery with a subtle charm. Russian music, dolls, lace and beautiful cutlery provide a welcome escape from clinical and minimalistic restaurant interior’s that have become the vogue in recent years. Service at times felt a little strained. The food more than made up for this. Simple dishes, beautiful flavours and a feel of Russian home cooking. Complementary vodka shots at the end of my meal was a lovely touch. Although I wish I hadn’t stood up so quickly after drinking them. Be warned they are strong !

3 courses and drinks. Expect to pay £65.00 per person.

Mari Vanna, Knightsbridge

Pan Fried Sturgeon

Gorka

Perogi

Russian Bread Selection