Essays / s /


A trip to the local food market in Berlin and inspired by these glorious mushrooms, supper was served.

Lightly fried in olive oil and butter these Oyster Mushrooms were served with Tagliatelle Pasta and Hazelnut Pesto. The mushrooms don't smell amazing whilst cooking but they taste delicous

For the Hazelnut Pesto feeds 4

1 garlic clove, lightly crushed

Large handful of fresh Parsley, plus extra for serving

100g parmesan, roughly grated,

120ml extra-virgin olive oil

175g toasted hazelnuts

To make the pesto, put all the ingredients into a food processor with salt and pepper, then whizz until blended.

Last Bites

A collection of images of the last suppers' of Chef's commissioned by the Guardian Cook, these appear weekly.

It is an absolute joy to work on and a feast for the eyes and the belly.

This is the Last Bite of Junya Yamazaki, at St. John's

Prop Styling by the very clever Graham Hollick

Food Styling by the delightful April Carter

This is Jason Atherton's Last Bite, he would have it at The French Laundry.

Prop Styling by the very clever Graham Hollick

Food Styling by the delightful April Carter


Sometimes it just lovely to collaborate with like minded people and make something beautiful

Created with the truly talented Hannah Bort

and special thanks to Thomas Gonsard and Joanna Johnson

The Edible


A collaboration with filmmaker Sarah Mayland has led to the Edible, a website containing films photographs and recipes of all the Great British Chefs. It's a slow burner. A new film  and recipe will be uploaded every few weeks. Currently on site is a series from The Sportsman at Seasalter in Whitstable. The pub is owned by brothers Stephen and Phil Harris. It has won countless awards and currently holds the title of No 1 in the Top 50 Gastropubs country wide, and has held a Michelin star since 2008. Stephen in the kitchen and Phil in front of house

Head Chef Dan Flavell and the kitchen staff

They let the area around the pub dictate what is cooked. The Thames Estuary behind the pub , leading out to the North Sea, provides oysters and fish, and in front, marshland, woods and fertile soils give the meat, vegetables and game. A small kitchen garden mean's they will cook with fruit and vegetables that benefit from being picked only moments before use.

Please take a look and cook yourself a feast.....


                                                     My home for the Summer 2015

Here on my blog I intend to share with you foods and recipes from all the local produce I find in the wide a varying markets around Berlin. Some of the recipes I shall borrow and others will be created in the kitchen.

  I hope you will enjoy my snapshots of life that surround this journey too

 Lady on the Ubahn with melon