In part 4 of Steak Frites – Mastering the Cuts, an empathetic Henry Harris of Racine feels the pain of any cook, home or professional, who’s experienced béarnaise anxiety syndrome. He explains how to save a split béarnaise. Unfortunately, his advice will of no help to any unlucky diner who is served a curdled, runny [...]

The next #PizzaTuesday is 16th March at Franco Manca is Chiswick. BOOK NOW

In part 3 of Steak Frites – Mastering the Cuts, Henry Harris of Racine Restaurant stresses that the rich, almost syrupy sauce in which his pepper-crusted showcase steak sits should not be likened to brandied butter or a flavoured stock. Rather, a proper filet au poivre, its peppery kick notwithstanding, is about bringing everything together [...]

In the second part of steak frites – mastering the cuts, Henry Harris reveals the shalls and shall nots of onglet aux échalottes. Onglet, a butcher’s cut, may also be called skirt, hanger or, if it’s the prized onglet from O’Shea’s of Knightsbridge seen in this video, “Steak O’Shea”.
If the video has made you salivate, as [...]

To enhance and celebrate our shared appreciation for an unsurpassed pairing of meat and potatoes, youngandfoodish launches steak frites – mastering the cuts, a series of 6 web videos featuring Racine chef Henry Harris, with meat by Darragh O’Shea of O’Shea’s of Knightsbridge.
The daily release of the videos, shot by Brian Jones and co-produced by [...]

With the London launch of its Taste of Greece promotion The Greek National Tourism Organisation made it clear Tuesday 9 February 2010 was no day to be in Athens. A European capital already confronting a financial crisis was without two culinary giants who, ignoring unmistakable discrepancies in waistlines and hairlines, might be deemed the Heston [...]

These days it’s easy to pick out the Italian expats on Stoke Newington Church St. They’re the ones picking their jaws up from the pavement after having spotted the words DATTE FOCO – slang for “light yourself on fire” – spelled out in white letters on the shop window beside the Three Crowns pub. Datte [...]

Anyone who came here looking for a Cinderella story will be disappointed: The lead character in this Covent Garden tale is less an Eliza Doolittle than a Danny Didmuch. His fall from grace is revealed on a cold and rainy Thursday in December, when the former food critic of a major daily newspaper and [...]

Two dear colleagues would be visiting from LA and I had to plan the meals and coffee breaks for their London stopover. The pressure I felt was considerable: Were these demanding food obsessives coming directly from California and not via Italy my task would have been difficult enough. But knowing they would be arriving with [...]

Byron makes an eminently likeable burger. That the UK chain of hamburger restaurants uses a mix of rump, chuck and brisket from traceable, grass-fed, 21-day, 100% Aberdeen Angus beef makes for interesting reading while you’re waiting for your burger to cook. But commendable sourcing is no sure indicator of a good result.