Very, very, very exciting!

English tomatoes, including san marzanos, baby plums and tiger skins, amongst others, marjoram, pedro ximenez vinegar, a little thyme, and Syrian allepo pepper. I've been waiting for this moment since the end of the English tomatoes in September.

Vegan beef

Wrong on every level.

Catch of the day

Not today. Or yesterday. Or even the day before. But a catch none the less. A carrier bag full of little fishies, caught on the calm Balearic waters off the island of Ibiza, and cooked up for (an admittedly fairly modest) dinner. That's what I call a stag do.

Keep on truckin'

The food tuck scene in London town just stepped up a gear. Meat Wagon and the Eat Street mob have been firing for the last couple of years, but the arrival of a certain BBQ joint, under Hungerford Bridge on the Southbank, marks a smoking hot addition heady world of pimped-out gastro kebab vans. Welcome, Pitt Cue Co.

Get down early, and work your way through the menu of hickory-smoked proteins, banging sides and sauces, and heavy weight liquor to match.

Wings & a Pickleback for breakfast:

Salt beef, pickles, dill sauce and rye for mid-morning snack:
Plus plenty of The Kernel to keep the cogs oiled, and some hickory smoked Old Spot king ribs, rootbeer beans, and slaw for lunch.

This is bigger than my ever-expanding waistline, boys. Keep it coming!

Clean up cocktails

If you ever find yourself having to mop the floor on your birthday, I can recommend doing so with the accompaniment of a strong, bitter sweet Negroni. Makes the whole episode far more pleasurable.

Happy Easter!

Made even happier by hot cross buns, fresh from the oven at St John Bread & Wine.

Bargain

Perhaps not suitable for every table this Easter Sunday, though.

More props!

This time from Lisa Markwell in the Independent on Sunday. I'm very pleased she enjoyed the food, even if not the music!

Signs of spring

An affogato, sipped and spooned one barmy Sunday, on the banks of the Regent's Canal. Made all the more delicious thanks to Laura's home made ice cream.

So far, so good

I feel I should begin this post by apologising to regular readers (I know there are at least three or four of you) for the distinct lack of activity here over the passed few months. Having said that, it's been a great start to the year, with my involvement in Brunswick House Cafe, already paying off, despite taking up a fair portion of my life!

At work, we've been having fun with all manner of creations, and getting some great feedback in the process. We've also received props from the rags over here, and across the pond, with more to follow soon, if our Twitter feed is to be believed.

Outside of the kitchen, there has been much to report, but scarce time to report it... From Dinner at Dinner, to duck's tongues at Gourmet San, strong cocktails and NY/italo-inspired snacks at Spuntino, to supper clubs in Dalston with two of my favourite young chefs... My, the inspiration!

Hopefully I'll manage to keep the updates a little more regular from here on in, but for now, long may the fun continue.

Basil 'Likes' Brunswick House Cafe

And if you like Brunswick House Cafe too, then please feel free to make your feelings known on our new Facebook page. We'd be flattered to have you in our company!

Time Out says...

Well, you can read it for yourselves. Although we'd prefer it if you came along and made your own minds up, really.

New year...

New website.

www.brunswickhousecafe.co.uk

A Spanish retreat, for those that love to eat

Back in November of last year, I was lucky enough to host my first cooking retreat, for those love to eat, at the enchanting Finca Buen Vino in la Sierra de Aracena, in Andalucia, South Western Spain.

The Finca is set in beautiful mountains, an hour north of Seville, and is run by a delightful couple called Jeannie and Sam, who made us feel like returning family members. The house sleeps dozens, but there always seems to be a cosy corner or open terrace to escape to... Not that I had time of course - I was the live-in cook / tutor / tour guide, whilst the guests were there to eat, drink, learn, and be merry. And what a pleasure it was for all of us, too.

Dark chocolate brownies for the guests upon arrival...

And sherry on tap...

The students perfect their kneading technique.

With excellent results; the loaves looked perfect after proving.

And even better after baking outside in the wood-burning stove.

What better way to enjoy them with some goat's cheese, that we made ourselves at Maria Jesus' dairy, down in the village.

A bit of butchery...

Fish filleting...

Some jointed rabbits...

And a boned, rolled and stuffed pork shoulder.

A walk in the village, after our final breakfast.

Followed by a traditional country paella...

And a Spanish show-stopper of a tart.

***

My Spanish cookery retreats are organised on a bespoke basis, dependent on your interests and desires. The atmosphere is friendly, welcoming and informal. The accommodation is homely and inviting. The food and drink are plentiful, and can be offered on an all inclusive basis. I'll also create a program of lessons, tutorials and excursions based on your skill levels, knowledge base and inspirations. We'll eat food like you see above, meet locals and get a taste for real Spain, and most importantly of all, have a wonderful time together.

Please feel free to get in touch by email to find out more... n.balfe@gmail.com

For more information about Finca Buen Vino, or La Vida Serrana, have a look at Sam and Jeannie's excellent blog.

Brunswick House Cafe

Now taking reservations for Thursday, Friday, and Saturday evenings, as of 13th January 2011

After a few weeks of experimentation at the end of December, followed by a very successful preview party, Brunswick House Cafe will re-open next week, on Monday 10th January.

Breakfast, elevenses, lunch and tea will be served all week from Monday to Sunday, whilst on Thursday, Friday and Saturday evenings, we will be serving supper and small plates to share, to accompany wine, beers and expertly-crafted cocktails.

The evening menu, dependent on what looks good at the markets, will look something like this:

Small plates to share

Terrine

Cured meats

Jerusalem artichokes, duck egg & parsley

Kholrabi, red onions & caper berries

Smoked mackerel, pickled radicchio & rye bread

Cavalo nero, walnuts & anchovy

Octopus, potatoes & aioli

Turnip & Ticklemore tart

Pig's liver & serrano ham

Dark chocolate & Seville orange tart

Prune & Pedro Ximenez fool

Get in touch if you'd like to make a reservation by calling 0207 720 2926. Or visit our website!

Look forward to seeing you soon!