Sweet Spring

What's in a name?

That which we call a rose by any other name

would smell as sweet.

William Shakespeare

Jamie's Italian in Reading

Celebrity chef, tv star and book author Jamie Oliver has opened restaurants to tempt crowds, including Jamie's Italian in Reading alongside the River Kennet.  Contemporary bistro decor pairs with rustic food service for an interesting dining experience, inside or out on the balcony overlooking the river.

The antipasti platters are exceptional, with fine quality meats, cheeses and cured olives and caperberries. (I was too busy eating to remember to take pictures!)  I also highly recommend the parmesan polenta chips with fresh rosemary.  Salads, too, are generously sized, fresh and tasty with a bevy of flavor-rich ingredients.  Haven't quite found the perfect entree yet, but if you're looking for a bottle of wine with a handful of great starters, Jamie's Italian is a fine destination.

Jamie'sItalian
The Oracle Centre
Reading
RG1 2AG

Tel: 0118 907 0808

See Woo in Reading: Great Asian Market

Tucked into the commercial space off Rose Kiln Lane in Reading, See Woo is an Asian grocery and dry goods market open to the public.  Just the right size, too, with small quantities available.

Visit See Woo for a fabulous selection of frozen, ready to steam dim sum and dumplings, as well as all food staples of the oriental kitchen. 

Generous selection of cookware on hand at reasonable prices.

Cash or UK debit card only.

See Woo Reading Ltd 

15 Cradock Road, Reading, Berks, RG2 0JT
Tel: 01189 313188
Fax: 01189 313233

Nick Nairn Cook School - A Rare Culinary Treat to Attend

Restaurateur, BBC celebrity chef, book author and Michelin award-winner Nick Nairn has dedicated his talent and energy to a culinary venture worth visiting deep in the Trossachs of Western Scotland.  With a commitment to working with fresh Scottish seafood, meats and produce straight from the garden, Nairn has established a gem of a cooking school in a one-of-a-kind facility at Lake of Menteith.

Outfitted with a gourmet kitchen shop, student dining room and state-of-the-art teaching classroom, the Nick Nairn Cook School is a fine example of how a top chef can share his expertise with those around him. Student interaction is maximized, and demonstrations are easily viewed.

Begun 10 years ago in "the old piggery on his family's estate," Nairn understands and nurtures the foodie in us all with intimate follow-me classes.  As he explains in his cook school book, "We had to adopt a non-intimidating, non-threatening approach and develop a language that would allow people to understand the complex nature of good cooking without being terrified by what was involved!"  In other words, he makes learning to cook fun!

Pairing his talent with that of Michelin-starred Chef John Webber, the classes are entertaining, informative, and absolutely delicious.

Imagine my delight when I was privileged enough to attend a mini-lesson on fish with Chef Webber at the Nick Nairn Cook School at Port of Menteith, Scotland!  I can honestly say that in ten minutes in John's class I learned countless tips I will use every single time I prepare fish dishes in the future.  Even for a seasoned cook like myself, it was a fabulous experience and I wished my schedule would have allowed me to stay the entire day!  The classes are comprised of a cross section of students, and "every day is different," says John.

John and I talked about knife skills.  "People have a hacking mentality, but the first step should always be understanding fundamentals.  You must become comfortable with knives and what they can do. Once you have bad technique it's very difficult to unlearn it."  John's perspective was shaped while spending 40 years in highly successful commercial kitchens.  "Your knife has to physically move through the food it's cutting. The action of cutting needs to become automatic - like walking.  Practice, practice, practice -- then make soup."

For more information on the Nick Nairn Cook School and its classes, visit www.nicknairncookschool.com.
01877 389 900
info@nicknairncookschool.com

Are you Happy this Hour?

While you're lifting a glass tonight, keep the fun-loving Scots in mind!

Here's tae the heath, the hill and the heather,

The bonnet, the plaid, the kilt and the feather.

Blooming Windsor

The Royals know how to make beautiful gardens . . . like this aquatic setting tucked into a hillside just below the stone walls of Windsor Castle. 

Just imagine the picnic you could have on this lovely knoll beneath the magnolia!

 Wonder if Her Majesty has ever done that?

Limehouse Basin - Lesser Known London

If you're in the area visiting Gordon Ramsay The Narrow Pub, set aside an extra hour to walk and wander along the River Thames and throughout the nearby Limehouse Basin area.  Located in the London Borough of Tower Hamlets, the basin connects the river with an interior canal system. 

The area was one a busy maritime port in medieval times and beyond, but shifted its purpose in the 1960s when the major dock closed.  The area fell into decline, but has seen a resurgence and refurbishment of property in recent times.

Calm, peaceful and dotted by an array of vintage wooden boats, it's a great place to stroll and enjoy a different kind of London away from the bustle and traffic of center city. 




The Docklands Light Railway
Limehouse

Castle Cooks and their Tools

Today's modern kitchen is filled with so many conveniences that we often take for granted how far society has come in terms of the advancement of culinary arts.

Visit a medieval castle kitchen and you'll understand.  Walk-in ovens with spits, no plumbing, very little lighting and no built-in storage for starters! Counters were non-existent, and if the kitchen had one iron kettle that was enough. 

Scotland's Doune Castle is a 14th century military stronghold in the village of Doune deep in the Stirling countryside. But perhaps the site is more legendary for its prominent role in the classic film Monty Python and the Holy Grail.  Check out Nick smiling at the window used in one of the more famous movie scenes!

Doune's kitchen is considered one of the most advanced examples of the time period, with both an oven and wide fireplace above a cellar that could have been used for food and drink storage.  The castle cooks - most likely soldiers or kingsmen by day - relied on readily available materials to advance their food preparation.  In this case, the walls themselves served as the perfect whetstones to sharpen knives.

Good advice:  
Never cross the cook!



Doune Castle
Stirling
Postcode: FK16 6EA

Classic Gordon -- The Narrow Pub

You can always count on Gordon Ramsay standards at The Narrow Pub on the River Thames.  Notoriously busy (book ahead!) and always done right, The Narrow offers pub fare on an elevated level. 

Look for refined English food with a modern twist. 


The Narrow
44 Narrow Street
LONDON
E14 8DP
T: 020 7592 7950

English Spring

The leaves are beginning to green the trees, and flowers are popping up all over the countryside.  Still wearing a coat to block the chilly wind, but it finally feels like Spring!


These lovely blooms were a breath of Spring in a quiet churchyard along the River Kennet in Reading. 

What sunshine is to flowers, smiles are to humanity. 

These are but trifles, to be sure; 

but, scattered along life's pathway, the good they do is inconceivable.  

 Joseph Addison (1672 - 1719)

Flat Clara Makes an Appearance

Meet Flat Clara!  She's a member of the Dunwoody Woman's Club in Dunwoody, Georgia, USA, and she's making her way around the world to visit new places, friends and family.

You might see Clara pop up on this blog every now and again when she goes someplace truly exciting!  Here, she was out for some peri peri chicken at Nando's.

Dunwoody Woman's Club

Winston's Craved Cherries, Says his Cook

Winston Churchill was a legend for many reasons - including his appetite for great food, Hine brandy and Cuban cigars.

In a handwritten volume of recipes on display at Churchill War Rooms beneath London, his cook recounted that Winston's favorite dessert was clafoutis.

Clafoutis is French in origin, made popular in the 19th century in the Limousin region. With a buttery pastry base and a custard filling, the primary flavor is fresh black cherries.  Served at room temperature, it is often enjoyed with a dollop of sweet cream.

Cherry season in the UK will be at its peak in late summer.  Why not whip up one of "Copperknob's" favorite desserts?

Churchill War Rooms
Clive Steps
King Charles Street
London SW1A 2AQ

London Hot Spot: Polpo

Looking for a hip and trendy place to grab some interesting food and a bottle of wine?  Check out Polpo, a neighborhood bacaro in the heart of London's Soho district.  Booking is advisable as crowds - even for lunch. Fun fact about the 18th century building: according to the restaurant's website, it once housed the famed painter Canaletto.


The food is a treat, with small plate dishes to satisfy any palate.  Try the arancini or the potato and parmesan crocchetta, and follow those with cured pork shoulder & peperonata panino. 

If you're in the mood for mains, the pork belly, radicchio and hazelnuts was quite good, as was the grilled sliced flank steak with flat mushrooms.  Plenty of fish and seafood options to choose from as well.

As their website describes, "the menu consists of cicheti and small plates and takes its inspiration from the osterie and dintorni of Venice. The wine list reflects the region too with almost all the wines on offer coming from northern Italy, some from tiny producers."

My vote:  worth a visit - and a repeat visit!

Polpo. A bacaro in Soho.

41 Beak Street
London W1F 9SB.
020 7734 4479

Spring with Admiral Cunningham

Who doesn't want to sit outside and feel the breeze when Spring weather finally arrives!  I did, that's for sure! 

Looking for a quaint neighborhood pub with a family-friendly atmosphere and lovely gardens?  Stop by the Admiral Cunningham in Bracknell. 

Children's play area, fish pond and picnic tables in the back garden.

The Admiral Cunningham
Priestwood Court Road
Bracknell
RG42 1TU
Tel: 01344 483 052
Fax: 01344 422 696