Lemon and marjoram spaghetti with Grana Padano Riserva, and confit cherry tomatoes
This week I’ve had the pleasure of creating a recipe with Grana Padano to celebrate ‘Festa della Repubblica’ - Italian National Day. This nationwide celebration takes place on the 2nd of June, with the main festivities happening in Rome. The day commemorates the institutional referendum which took place in 1946, where Italian people were called to the polls to decide on the form of government after the second world war.
So, to celebrate, I’ve created this simple, Ligurian-inspired spaghetti dish, using fresh marjoram, fennel, cream, and Grana Padano Riserva. It’s a delicious, light summer pasta and the Grana Padano Riserva is my secret ingredient for adding depth of flavour. The confit-style cherry tomatoes not only bring colour but also an intense hit of sweetness and acidity, creating a perfect balance to the fragrant cream sauce. Although cream isn’t widely used in Italian pasta sauces (never for carbonara!), I’m a fan of this simplistic and incredibly delicious dish.
To help you celebrate Festa della Repubblica in style, Grana Padano and I are also giving one of you the chance to win a Grana Padano hamper. Head over to my Instagram to enter.
Lemon and marjoram spaghetti with Grana Padano Riserva, and confit cherry tomatoes
(Serves 4)
Preparation time 10-15 minutes
Cooking time 1.5hrs
Ingredients:
380g spaghetti
Generous sprinkle of salt
For the sauce:
50g pine nuts, lightly toasted
400ml single cream
30g butter
2 sprigs of marjoram, leaves picked and left whole
30g Grana Padano Riserva, finely grated (hold back 1/3 to serve)
Salt and pepper to taste
Zest of ½ lemon, plus extra to garnish
For the confit cherry tomatoes:
2 vines of cherry tomatoes (around 20)
½ or a whole bulb of garlic (depending on your preference), slightly crushed and left in skins
350 ml Extra Virgin olive oil
A splash of sherry vinegar
2 slithers of lemon rind
½ tsp black pepper corns
1 bay leaf
Instructions:
· Preheat your oven 140°C.
· For the confit cherry tomatoes - Combine all the ingredients needed for the confit garlic tomatoes and roast on 140°C for around 1.5hrs, until soft and the tomatoes and garlic start to caramelise. Allow to cool before serving. Store in a sterilised jar.
· Cook your spaghetti per the packet instructions in a large pan of salted water. Remove from the water 1 minute ahead of the recommended cooking time as the spaghetti will continue to cook in your sauce
· For the sauce: Combine all the ingredients in a pan and allow to simmer until the Grana Padano Riserva has melted into the cream. Season with salt and freshly ground black pepper or add a little extra Grana Padano Riserva for added saltiness.
· Add the spaghetti to the pan, tossing it in the sauce to ensure its evenly coated
· Serve with a little extra lemon zest, Grana Padano Riserva and the confit cherry tomatoes.
pasta and podcasts
LETS START WITH PASTA...
ANYONE WHO HAS FOLLOWED ME FOR A WHILE NOW WILL KNOW THAT I'M KEEN ON PASTA! WHETHER IT'S MAKING IT OR JUST CONSUMING (BY THE VAT LOAD) PASTA IS MY GO TO.
WE GOT MARRIED IN ITALY, HAVE TRAVELLED IT FROM TOP TO BOTTOM AND HEAD BACK THERE AS OFTEN AS POSSIBLE....WHICH IS OFTEN! SO I THOUGHT IT ONLY SEEMED RIGHT (& PRETTY EXCITING ON MY PART) TO HOLD A PASTA WORKSHOP. YOU HEARD IT HERE FIRST... I'M LAUNCHING MY VERY FIRST PASTA COOKERY CLASS - AND YOU GUYS GET FIRST DIBS ON THIS ONE!
WE'LL WHIP UP TWO VARIETIES OF HOMEMADE PASTA, COOK UP SOME ROCKIN SAUCES, SCOFF CHUNKS OF PECORINO AND KNOCK UP MY TWIST ON THE CLASSIC TIRAMISU (WHICH IS ACTUALLY NOTHING LIKE IT BUT TOTALLY DELICIOUS AND INVOLVES USING A CHEFS TORCH).
WE'LL THEN SIT DOWN AND SCOFF THE LOT!
SO WHO'S IN????
AND WHILE WE'RE TALKING COOKERY CLASSES...
OVER HALF OF THE SPOTS FOR MY NEXT 'DINNER PARTY PRO' COOKERY CLASSES (WITH HABITAT) HAVE SOLD, SO IF YOU'RE TEMPTED TO JOIN, NOWS THE TIME TO SNAP UP YOUR SPOT.
CLASSES ARE VERY INFORMAL, HANDS ON, SUPER SOCIAL AND FOR ALL LEVELS. Click on the links below to book your space
Foodie guide to sicily
TALKING OF PASTA (TOLD YOU I'M OBSESSED) MY EVENING STANDARD FOODIE GUIDE TO SICILY IS NOW UP. FROM EXPLORING THE FOOD MARKET TO JOINING AN ITALIAN COOKERY CLASS, I ABSOLUTELY LOVED MY TIME THERE. YOU CAN FIND OUT ALL MY FAVOURITE SPOTS HERE
cafe sicilia
Catania food market
cookery class and market tour
villa linera
minne di sant’agata
noto
EVENING STANDARD INTERVIEW WITH AMELIA FREER
AMELIA FREER IS A LEADING NUTRITIONAL THERAPISTS AND BEST SELLING AUTHOR. HER LATEST BOOK; SIMPLY GOOD FOR YOU DOES EXACTLY WHAT IT SAYS ON THE TIN! A COLLECTION OF ACHIEVABLE, UNASHAMEDLY SIMPLE DISHES TO INSPIRE YOU IN THE KITCHEN AND GET YOU COOKING. READ MY INTERVIEW WITH AMELIA HERE
AND FINALLY....
THE PODCAST IS COMING SOON!
I'VE CURRENTLY RECORDED THE FIRST 7 EPISODES AND HONESTLY CAN'T WAIT TO SHARE THEM WITH YOU!
GUESTS INCLUDES FOODIES, FASHION DESIGNERS, CHEFS AND ONE OF THE BIGGEST RADIO DJ'S OUT THERE. I'M NOT GOING TO SPILL THE BEANS JUST YET BUT WOULD LOVE TO HEAR WHO EVERYONE WOULD LIKE TO SEE ON THE PODCAST.
2020 IS FINALLY HERE...
i have SOME BIG PLANS IN THE PIPELINE FOR THE YEAR WHICH I CAN'T WAIT TO SHARE MORE ABOUT!! THERE'S LOTS OF COOKING, PLENTY OF TRAVEL, EXCITING RECIPES, MORE COLLABORATIONS AND EVEN A PODCAST WITH A HOST OF VERY EXCITING PEOPLE COMING YOUR WAY! I'D LOVE TO HEAR WHAT EVERYONE FOLLOWING ALONG WOULD LIKE TO SEE MORE OF???
HOPING EVERYONE READING THIS IS FEELING POSITIVE, RARING TO GO AND IF THERE'S JANUARY BLUES LURKING, JUST KNOW THAT THEY WON'T LAST FOREVER, THE DAYS ARE GETTING LONGER AND LIGHTER AND SPRING IS JUST AROUND THE CORNER!
A NEW YEAR, A NEW SET OF COOKERY CLASSES...- 'THE DINNER PARTY PRO' IS BACK. I'M ALSO COLLABORATING WITH HABITAT ON THE NEXT SET OF CLASSES USING THEIR FAB SERVINGWARE WE'LL FOCUS ON STYLING your food, plating UP AND creating INCREDIBLE SHARING PLATTERS AND FAMILY STYLE FEASTS.
click below for DETAILS on both classes, i’d love to see you there.
COOKERY CLASSES 2020
favourite new york restaurants
I'M ALSO SHARING A LINK TO MY FAVE RESTAURANTS IN NEW YORK, THAT'S JUST GONE UP ON THE EVENING STANDARD SOME NEW, SOME OLD AND SOME THAT ARE JUST ENGRAINED INTO THE VERY FABRIC OF NEW YORK. I'D ALSO LOVE TO HEAR IF ANYONE HAS SOME FAVOURITE HAUNTS THAT NEED ADDING TO THIS LIST??!
veganuary with fullers
JANUARY ARRIVED WITH A COLLABORATION WITH FULLERS PUBS, WHERE I HOSTED THEIR 'VEGANUARY' EVENT SHOWCASING THEIR GREAT (& I MEAN GREAT) VEGAN DISHES.
KEEP AN EYE OUT AS THESE DISHES WILL BE STAPLES ON THEIR MENUS THROUGHOUT THE YEAR!
NEW YORK ... might just be the one destination I head to time and time again where my entire schedule is focused around where I’m eating and what I’m eating. The city has something for even the pickiest of foodies; upscale Michelin starred menus, hyped pop ups, boundary pushing food trucks, century old pizza parlours, deli’s to die for and everything in between. After a decade of regular visits, extended stints and work trips here, I’m sharing a list of some of my favourite places to eat. Some are new, some are old, some I’ve been to time and time again and some I’ve not long discovered, but each are worthy of a spot on the list. I’ve also included a couple of my favourite haunts to stay at when visiting the city too.
HEAD HERE FOR THE FULL ARTICLE
GREEN POKE BRUNCH BOWL
DON'T BE PUT OFF BY HOW LONG THIS RECIPE IS, YOU CAN DO PART OR ALL OF THE BELOW AND I PROMISE IT WON'T DISAPPOINT!!
Feeds – 6
Preparation time –1 hour
Curing time – 2 days
Cooking time – 30 minutes
Ingredients –
– smoked salmon with pistachio and herb crumble
650g sustainable smoked salmon – pin boned, skin left on
50ml gin/vodka
50g rock salt
30g demerara sugar
1 lemon – zest and juice
2 tsp black peppercorns
6 cloves
2 large bunch of dill – finely chopped
– Salmon herb crumb
4tbsp hot creamed horseradish
small bunch of dill
small bunch tarragon
zest of ½ lemon
200g pistachios – blitzed to a rough crumb
several turns of freshly ground black pepper
– Sweet pickled green cabbage
½ green cabbage – leaves shredded into strips
250ml white wine vinegar
250 ml water
1 tbsp caster sugar
1 tbsp salt
1 tsp coriander seeds
1 tsp black pepper corns
½ bunch of dill
– Herbed shoestring fries
2 large potatoes – skins left on, julienne into matchsticks
generous glug of olive oil
5 sprigs of thyme
sprinkle of sea salt flakes
– Crispy sprout leaves
350g/4 large handful of Brussel sprouts- leaves picked
several generous glugs of olive oil
generous sprinkle of sea salt flakes
zest of half a lemon
– Buttered greens
1 pointed spring greens – leaves picked and roughly cut
glug of olive oil
generous knob of butter
– Béarnaise sauce
300g butter – melted
4 tbsp white wine vinegar
3 shallots – finely diced
2 tbsp tarragon
2 tbsp parsley
generous sprinkle of sea salt flakes
several turns of freshly ground black pepper
4 free range egg yolks
1 tsp lemon juice
– Parsley and rosemary pancake
4 large free range eggs
large handful of fresh spinach
half a bunch of fresh parsley
1 sprig of rosemary – leaves removed from stalk
sprinkle of sea salt flakes
several turns of freshly ground black pepper
Instructions
– Curing the salmon
Blitz together the gin, salt, sugar, lemon, juice, zest, peppercorns and cloves with the dill. Evenly cover the salmon fillet then wrap in cling film and allow to cure for around 24 hours or overnight. Once you’ve cured the salmon, remove the cure by carefully rinsing it in cold water. For the second cure and herb crumb, place the salmon on a clean tray, combine the gin and hot horseradish then evenly coat the skin of the salmon. Blitz together all remaining ingredients and then evenly coat the salmon, wrap in parchment and thoroughly wrap in cling film ensuring no air gets to it. Cure for another 24 hours or overnight. Once you’ve completed the second cure finely slice and serve.
NOTE – You can added grated beetroot to the first cure for a vibrant red colouring.
– Pickling your cabbage
Combine all pickling ingredients except the dill. Place over a medium heat and stir, allowing the sugar to dissolve. When almost boiling remove from the heat, add the dill and cabbage and allow to cool. Allow to pickle for around an hour or longer if you have the time. 3-4 hours in the fridge or overnight is even better.
– Herbed shoestring fries & crispy sprout leaves
Prepare both the potatoes and sprouts as noted above. Heat several generous glugs of oil in a large frying pan and fry both the potatoes and sprout leaves until crisp. This can also be done in the oven. When almost cooked add in your herbs and seasoning. You can keep warm in the oven on 140 degrees Celsius until ready to serve.
– Béarnaise sauce
Begin by clarifying the butter. Place in a small pan over a medium to low heat and allow to melt until the solids separate. Remove from the heat and allow to stand for several minutes then gently pour the non solids into a separate bowl, discard remaining solids.
Heat the vinegar, shallots, herbs and seasoning in a small pan, allow to boil until the liquid reduces by half then set to one side, strain and allow to cool.
Beat the egg yolks, add a small splash of water then combine with the cooled vinegar and add the lemon juice. Next place the mixture in a heatproof bowl over a pan of boiling water. Ensure the bowl doesn’t touch the water and whisk constantly until you have a rich, thick sauce which should also increase in volume. Remove from the heat and gradually add in the clarified butter. Add in a little extra of your choice of herb (tarragon is used traditionally) taste and adjust seasoning to your preference.
– Parsley and rosemary pancake
To make the pancakes simply blitz together all the ingredients then heat a large nonstick frying pan over a medium heat. Add a small glug of oil then wipe it off with paper towel. Cook your mixture through on one side then fold in half and repeat until you have made all six. Separate with parchment and keep warm until ready to serve.
Combine all elements or serve family style and let everyone help themselves.
Mushrooms are a great alternative for the salmon.
sign up to my christmas cookery classes
I'M REALLY EXCITED TO ANNOUNCE MY CHRISTMAS COOKERY CLASSES. I'VE HAD SUCH A GREAT TIME AT THE CLASSES SO FAR THIS YEAR AND IT'S BEEN SO NICE TO MEET THOSE WHO CAME ALONG.
I LIKE TO KEEP THE CLASSES TO A MAXIMUM OF 8 PEOPLE SO EVERYONE GETS A CHANCE TO GET PROPERLY INVOLVED AND WE ALL GET TO KNOW EACH OTHER. I HAVE TWO FESTIVE CLASSES COMING UP AND YOU CAN READ ALL ABOUT THEM AND SIGN UP HERE.
THE PERFECT WINTER ESCAPE WITH SAND & STONE ESCAPES
I'VE REALLY FALLEN IN LOVE WITH CORNWALL RECENTLY AND HAD THE MOST AMAZING WEEKEND AT THE (NOT SO) LITTLE COTTAGE ON PRAA SANDS. SUCH AN INCREDIBLE PLACE TO STAY AND RIGHT ON THE BEACH WITH THE MOST BEAUTIFUL VIEWS. IT WAS SO SPECIAL AND YOU CAN READ ALL ABOUT IT HERE. I COULDN'T RECOMMEND IT HIGHER AND FELT SO GUILTY DRAGGING THE DOG AWAY, AND THE HUSBAND!
SHOP MY TOP PICKS
CREATING THE CHRISTMAS COOKERY CLASSES HAS GOT ME THINKING ABOUT WHO I NEED TO BUY FOR THIS YEAR. CLICK HERE TO SEE A FEW OF MY FAVOURITE THINGS.
THIS RECIPE WAS ONE OF MY FAVOURITE DISHES TO COOK LAST CHRISTMAS. A TOTAL SHOWSTOPPER.
The famous Puy lentIL
The famous Puy lentil…
Venture to south central France and much like myself, you’ll be seduced by the rural beauty of this historical and well renowned area of France that farms the much loved and proudly celebrated green Puy lentil.
Upon arrival we explore the medieval town of Le Puy-en-Velay where within the surrounding areas lentils have been grown for over 2000 years. It is said they reap many a gastronomical benefit from the terrain in which they are grown. We are informed of Le Puy-en-Velays rich history; from when it once existed completely under water (many millions years ago) to it’s slightly more recent existence where it played host to numerous volcanoes which have left the soil mineral rich and is said to contribute to the peppery notes of the Puy lentil.
Merchant Gourmet curated a whistle-stop trip that allowed us to follow the Puy lentil’s journey from field to harvest to factory and most importantly; to the plate!
Who knew Puy lentils grew so delicately like this??
A labour intensive process is carried out by the 7thgeneration of the family run Sabarot factory. Here they also produce and pack a variety of other locally grown pulses, French snails and mushrooms. We explore this process on our tour of the factory (wrapped up in head to toe red netting!!)
The best part of the day of course had to be the sampling of Merchant Gourmet’s Puy lentils and it’s fair to say they didn’t hold back here! We head out just as the sun begins to set to one of the very fields the lentils are grown in for a four course, all lentil (yes it’s possible) feast!
We start with an amuse bouche of lentil and cream gazpacho. Earthy, rich and luxuriously indulgent. This was followed by a local cured Gravlax served on a lentil flour blini with sprouted lentils. A celebrated classic with a local lentil twist. For main course (and how could they not) a traditional Puy-en-Velay black lamb confit with lentil tagine. This was of course totally incredible and it was great to sample a traditional and region specific recipe. To finish this delicious feast a lentil flour shortbread cookie with split red lentil jam arrived adorned with edible flowers. This distinctly flavoured dish was as pretty as a picture. So inventive, all utterly delicious and all served within the very fields they’re farmed.
Puy lentil, confit garlic, coriander and melon
Feeds – 4-6
Preparation Time – 10 minutes
Cooking time – 1hr
Ingredients –
confit garlic –
3 heads of garlic – peeled
250-300g olive oil – just enough to cover the garlic
300g cooked Merchant Gourmet Puy lentil
½ Cantaloupe melon – finely sliced
1 red onion – finely sliced into rings
4tbsp of caper berries
2 limes – zested, sliced and juiced
1 green chilli – finely sliced
small bunch of coriander – ends trimmed
generous sprinkle of sea salt flakes
several turns of freshly ground black pepper
several good glugs of confit garlic oil plus 2 tbsp on confit garlic
Ingredients –
Begin by making your confit garlic. I like to batch make this in bulk and keep it in a jar to use at will.
Peel each of your garlic cloves then place them in a saucepan and cover with oil. Place over a medium heat and bring almost to boil then turn the temperature down to the lowest heat and allow to simmer for around an hour or until the cloves are soft but not mushy. Allow to cool a little then transfer the cloves and oil to a sterilised jar and store until ready to use.
Prepare all remaining ingredients then begin by combining the Puy lentils and confit garlic (both oil and garlic). Add a little seasoning then scatter the Puy lentils across the base of your serving platter and add on top all the remaining ingredients. Finish with lime zest, seasoning, extra coriander, chilli and little extra drizzle for the confit garlic oil. Serve immediately
Summer Cookery Classes
with Miele
I’m so excited to finally (after a gruelling renovation that ran waaaay over) be able to open up our home and invite you to come and cook, share our kitchen, feast on everything we make and meet like-minded people in the process.
This summer I’ll be hosting intimate cookery classes that will be available for private sessions and in groups of up to 8 people. I’ll be teaching you everything from the kitchen basics to my favourite tips, tricks and hacks for quick, fuss free cooking.
I’ll also take you through various ways to style your dishes and create the most impressive feasts good enough to share and absolutely good enough to impress. We may even take a snap or two.
Once we’ve cooked and styled an assortment of dishes, we’ll sit down and dine together. A little tipple will be included as will recipe booklets so you can recreate these dishes time and time again.
Summer Midweek Meal Reset– (1 meat dish, 1 fish dish and 2 vegetarian dishes, 1 vegan dish)
Here I’ll teach you five dishes that will become your ultimate go to classics. Out with the old and in with the new with vibrant, quick, doable dishes that will make dinnertime exciting all over again. Cost and time conscious, these dishes will be balanced, seasonal and packed full of flavour; perfect for those quick mid-week meals.
Head HERE to book
Also for the hosts and entertainers;
Dinner Party Pro– (3 dishes plus styling, table setting and hosting hacks)
Become the hostess with the mostest as I take you through my three-course menu for entertaining guests. We’ll learn all about the importance of preparation. We’ll cook, style the food, set the table and serve up a feast to dine together. Here I’ll share how to be the most seamless and stress-free host. You’ll leave the class full of confidence and with the tools needed to host the perfect dinner party.
Head HERE to book
All classes will be using brand new (& incredible) Miele steam ovens, induction and gas hobs.
Keep an eye on my blog for information on future classes and dates.
Mushroom & Gruyère Cannelloni
with Sainsburys
Full disclosure: This isn’t your traditional Italian style cannelloni. I’ve swapped out Parmesan for a sweeter and softer Gruyère adding a slight French twist to this meat-free pasta dish.
My go-to meal is more often than not pasta. If I’m craving comfort food; pasta always works. If I’m craving light, summer greens, I’ll add them to pasta with plenty of zest. If it’s a hearty meal I’m in need of then I’ll cook up a sauce all day long and laden it with Parmesan.
I’m most excited when I can feed pasta to a crowd. When I’m creating a feast for friends or family then this kind of dish really ticks all the boxes. You can make this in advance and double the quantities to feed a table of ten comfortably by simply reheating in the oven and serving with a vibrant, zesty salad or with chilli spiked greens. These are my go to dishes that without fail please a crowd or feed a household.
This dish really is all about the mushrooms. The better the mushroom the richer and more flavoursome the dish. Here I’ve combined two Sainsbury’s products, the first being Sainsbury’s super mushrooms which pleasingly arrive packaged in easily recyclable cardboard and are enriched with Vitamin D and B12. The other is their dried mushroom mix, which helps add an even earthier, richer mushroom note to the dish. It’s absolutely worth putting in the time with this recipe (I even went as far as making my own cannelloni on this occasion). It’s light but indulgent and best of all, good enough to make you not miss the meat!
This recipe is in collaboration with Sainsbury’s.
head HERE for the recipe
introducing interior designers: studio clement
super excited to share the mood-board studio clement worked on to turn my house into my dream home! they have gone above and beyond my brief and i cant wait to see and live in the finishing touches… everything from the staircase (I mean how amazing is that, it includes a bookshelf!!!) to the tiled and oak wood flooring to the lime wash paint… feeling very lucky right now!
how beautiful are these colours? i will be spending a lot longer in the bath with a view like this! i will be sharing the links to the products and brands i have used as well as short videos of the live renovations; just incase you are in need of some interior tips or inspiration.
In the words of studio clement:
CREATING A HOME FOR YOURSELF IS THE OPPORTUNITY TO REALLY EXPRESS WHO YOU ARE. WE LOVE GETTING TO KNOW OUR CLIENTS AND HELPING THEM TO TRANSLATE THEIR PERSONAL STYLE INTO THEIR HOMES. OUR WORK IS TO UNDERSTAND THEIR WANTS, DESIRES AND NEEDS, ALL OF WHICH PLAYS A ROLE IN THE CHOICES WE MAKE WHEN DESIGNING.
AT THE HEART OF EVERY GREAT DESIGN IS A WELL THOUGHT OUT LAYOUT; THIS IS ALWAYS OUR STARTING POINT. WE THEN CREATE MOOD-BOARDS FOR EACH SPACE TAKING INTO CONSIDERATION THE ARCHITECTURE OF THE BUILDING AND OUR CLIENTS WANTS AND NEEDS, THEN WE LAYER ON FINISHES.
IF YOU’RE THINKING ABOUT WORKING WITH AN INTERIOR DESIGNER OUR ADVICE WOULD BE: BE BOLD, DON’T BE AFRAID AND MOST OF ALL HAVE FUN... OUR JOB IS TO DO ALL THE HARD WORK BEHIND THE SCENES FOR YOU.'
don’t forget to check out their instagram: @studioclemenT, i definitely recommend their magical touch! they are the dream team.
I will be working with them in the future so will continue to share all our collaborations. watch this space!
London by the weekend journals
‘LONDON BY WEEKEND JOURNALS’ IS AN EXCITING AND BEAUTIFULLY-CURATED ADDITION TO THE WEEKEND JOURNALS COLLECTION OF GUIDE BOOKS. EXPECT THE INSIDE SCOOP ON WHERE TO EAT, SLEEP AND SHOP ACROSS THE CITY. THE INFORMED AND AESTHETICALLY LED GUIDE IS PEPPERED WITH ENTICING IMAGERY OF THE CITY, JUST IN CASE YOU WEREN’T ALREADY CONVINCED! PRODUCED BY THREE LONDONERS, IT IS BOTH FOR LONDONERS AND THOSE BEYOND. THIS BOOK REALLY IS A CELEBRATION OF A DIVERSE, BUSTLING AND THRIVING CITY AND ONE THAT’S WELL WORTH EXPLORING.
WHAT CURRENTLY EXCITES YOU MOST ABOUT LONDON?
I TRAVEL A LOT SO A WEEKEND IN LONDON IS A RARE TREAT. WE ARE SO LUCKY TO HAVE SO MUCH FREE ART AND CULTURE AVAILABLE TO US AND SOMEWHERE LIKE THE WALLACE COLLECTION ALWAYS DELIGHTS AND SURPRISES ME. FOR MY WORK I CRAVE TRIPS TO ALL THE NEW RESTAURANTS, SHOPS AND HOTELS, BUT ON A WEEKEND OFF I FIND MYSELF RETURNING TO FAMILIAR FAVOURITES; A SUNDAY AT COLUMBIA ROAD FLOWER MARKET FOLLOWED BY LUNCH AT THE MARKSMAN IS PRETTY MUCH MY PERFECT DAY OUT IN THE CAPITAL.
WHERE CAN WE GET A COPY?
THE BOOK IS AVAILABLE FROM OUR WEBSITE (WEEKENDJOURNALS.CO.UK) FROM THE 12TH OF NOVEMBER AND CAN BE SHIPPED WORLDWIDE. IT’S ALSO STOCKED IN SHOPS ACROSS THE COUNTRY (INCLUDING DAUNT BOOKS, SELFRIDGES, FORTNUM & MASON AND CONRAN SHOPS) AND FURTHER AFIELD IN FIFTEEN COUNTRIES AROUND THE WORLD.
CELEBRITY EDGE LAUNCHES
Celebrity Cruises launched Celebrity Edge
Three years in the making and Celebrity Cruises launches its highly anticipated ship; Celebrity Edge. The latest addition to their fleet of ships comes with a plethora of well known architects and designers attached to it. Bringing cruising, it’s amenities and aesthetics very much into the 21stcentury!
To celebrate the launch of this gargantuan project the team at Celebrity enlist the brilliant, brave and pioneering nobel peace prize winner Malala Yousafzai to be the godmother of Edge. The dramatic and action packed naming ceremony brings together Malala and Grammy nominated Andra Day to celebrate and mark the occasion. Various blessings over the ship are made, the traditional smashing of the champagne bottle across the ship's Parabolic Ultra Bowis swapped out for a 18 litre bottle of Badoit…there’s much talk about equality, women hired on board and equal opportunities which Celebrity very much champion; over 30% of their workforce, including 3 of their captains are female and they look to continue to expand on this. They currently hire 50% more females than any other cruise-ship company!
As for the ship…After many images, 3D design mock ups and much text around the plans and overall style of Edge, there’s a keen gaggle of press waiting to explore. We’re let lose, all desperate to see the Kelly Hoppen designed infinity style suites that take your eye from the bed directly to the ocean and in certain suites via you’re very own veranda and personal hot tub! These suites, some spanning across two stories are plush, minimalist and nothing like what you might imagine your average cruise ship to look like. In fact that could be said across the board for this very modern ship. Kelly brings a classic sense of timeless style to these luxury suites. From maximising the ocean views, bringing as much light into the spaces as possible to the finer details within. Think marbles bathrooms, full size bath tubs, open plan living rooms that make this feel more like a New York apartment than a suite! This is a job very well done! Kelly Hoppen is also responsible for the design and styling of the outdoor space reserved for the top tier guests. Again muted tones of grey adorn this space, with a constant focus on vistas, space and calm, this oasis offers a small pool, complete with hanging chairs for those extra hot days and Caribbean cruises!
The absolute wow factor does however lie with the ‘magic carpet’, I know I will have mentioned this previously but I couldn’t provide commentary of the ship without revisiting this having now seen it for myself! The floating bar/restaurant, travels up and down all 15 levels of the ship. It’s bonkers and amazing! The sense of space and something special within this glass appendage has the ultimate wow factor. We sip cocktails while taking in the ocean views and in all honesty feel the excitement the architects who dreamt this up intended. What’s great is that the ‘magic carpet’ will provide additional space for the numerous restaurants across all the levels and will reside at a different restaurant each day of the cruise. The sense of variety is enormous, there’s bundles to explore and it really took us a while to get our bearings! From the theatre through to the enormous all day buffet, via the spa, shops, all day French bistro, don’t leave without trying the breads and pastries…to both the indoor and outdoor pool, table tennis, running track…it’s all been covered!
I should also mention how brilliant and revamped the staterooms are. Where balconies used to be accessed through double doors, with minimal privacy your balcony is now part of your room, with an entire floor to ceiling window that lowers half way down. The entire wall of glass brings light and a sense of space into these rooms, a sofa, dressing table, wardrobe and a more than generous enough bathroom a part of the package. The sense of luxury hasn’t been bypassed and these calm havens with a new approach to the classic ocean view is a brilliant addition.
Edge has been designed for the millennial explorer, both aesthetically and by going above and beyond with its experiential offering. Dining throughout the ship is varied, acclaimed designer Patricia Urquiola transforms the restaurants into unique and exciting spaces.
I have to give special mention to Sushi On 5 as this really was the most incredible meal we had during our very brief stay. Japanese chef Yoshikazu Okada heads up this restaurant and brings with him an incredible breadth of experience, not to mention fresh wasabi root…we were utterly spoilt for choice and in fact just spoilt, wine pairings were also more than spot on, had we had more time we would have sampled both the vodka and champagne pairing too.
Ultimately there was just not enough time to get round everything, (our brief stop off at the martini bar was a great choice) but I’d need a good week or two to really get explore and make the most of it all, so many restaurants to sample, bars to kick back at and pools to swim in and that’s before you add in arriving at brilliant locations! I’m sure Edge will be a huge success, it’s an exciting time for Celebrity!
getting ready for the festive season with habitat
Gingerbread cheesecake with spiced nutmeg caramel
Feeds – 6-8, Preparation time – 25 minutes, Cooking Time – 1.15 hrs
Drink anyone?
Candy cane white Russian
PREPARING FOR THE FESTIVE SEASON... WITH HABITAT
With only weeks to go until Christmas day, the preparations and the dinner parties begin... I have teamed up with Habitat to create the perfect dinner party menu.
Whats your favourite Christmas dish? For inspiration, don't forget to check out my Winter recipes on my website!
A trip to cornwall with the weekend journals
Black Forest profiterole stack
Feeds-4-6 - Preparation time – 25 minutes - Cooking time – 50 minutes
Not quite hungry for dessert, but a coffee wont cut it?
try my black forest espresso martini…
wishing we were back in Cornwall @scarlethotel which is a stone throw from the most incredible stretch of coastline. How I have not discovered this part of the country until now? England is full of hidden gems…
One hundred percent wishing I was still @chapelhousepz in Penzance, firstly because it’s so stunning, immaculately designed and brimming with art and antiques but secondly because it’s a stone throw from the jubilee pool.
Exploring the west side of Cornwall with @weekendjournals & @masseytravelhas been a complete dream and we couldn’t have asked for better weather! From staying at the incredible eco hotel @scarlethotel that has the most stunning ocean views and al fresco hot tubs to enjoy them, to the most incredible Italian restaurant @_appletons set in amongst stunning vineyards via the Gunard’s head for hearty gastro pub style food championing of course local produce; we’ve been entirely spoilt. I couldn’t recommend this part of the world enough!
exploring west Cornwall, picking out some of the best hotels and restaurants all recommended in the beautiful Weekend Journals guide book. We’ve had the best weather possible, clear blue skies, which have made walks on the beach, hot tubbing (with crazy vistas) and outdoor eating all the more enjoyable.
recipe: 3 ways with…sprouts
sprout top tofu bundles with herbs and chilli
Click to view the weekend journals and buy your copy
restaurant of the week: cecconis, redchurch street, shoreditch
Head here to book your table at the fabulous cecconis
A night to enjoy with friends over gigantic shared bowls of pasta, burrata to die for and delicious wine to wash it all down…
not forgetting the most indulgent delicacy of the night; creamy chocolate covered Profiteroles that will have you craving for more all evening…
sprout top shakshuka
sprout top chorizo and mushroom salad