Pictures speak louder than words. Uco Valley Cosecha PART 1


London calling……

photo 1Its mid November and I’m back in good ‘ole Switzerland finally shedding the weight I put on during a crazy almost unreal food orgy had in London a few weeks back, and i thought its about time I got writing.

There is far too much to add in 1 post, so lets start with the last supper.

Ramen. And when I say Ramen not just any old Ramen joint. Kanada-Ya.

This tiny, newly opened ramen bar specialises in the glossy almost butter rich tonkotsu ramen. Ohhhh THAT broth. Its all in THAT broth. 18hrs. Prime pork belly or neck. This is the real deal.
After the first spoonful your lips glisten like you’ve just smeared them in lip balm. This is a dish that makes you feel good all year round.

After a week of gorging in London I maybe should’ve opted for the regular Ramen but course not, this is Amanda ordering after all, so I went all out for the Chasiu men – basically Ramen deluxe with heaps of pork collar and an extra Hanjuku egg for good measure.

This is not a place for the impatience,but if im honest I found the wait quite entertaining. Young Asian school kids, probably not any older than 14, holding on to their Givenchy clutches discussing the woes of London private schools (and this was only the boys). All in all we waited 50 minutes but it was so worth the wait.

If you give yourself a treat this winter, make it a bowl of Kanada-ya ramen. And as with the broth, its all about timing. Time it right and you won’t see a queue in anywhere insight.


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Kanada-ya |64  St Giles High Street   | WC2H 8LE   London

Precious Pinot Noir

Well after what has been a tough week, I thought it was about time I gave myself a little treat, oh and a treat it was.

In the nose you can smell the stoney, turned earth and even hints of oyster shell.The more I swirl, the easier it is to detect the vintage. Ripe almost dried wild strawberries and dried violets. An obvious hint of rich balsamic vinegar.

Who needs food when a wine smells this good?

The tannins are silky and present, one could argue that they are a little dry in nature (but IIMG_0197‘m just being picky). Full rich bodied with a meaty juicy mid palate. The acidity is lively and the fruit is fresh, albeit intense. Red dried cherries with hints of rose and parma violets. Ok so the alcohol is warming, but I like warm, its comforting!

What a wine: Domaine des Lambrays, Clos des Lambrays Grand Cru 2003


Copenhagen – Where my food dreams came true!


IMG_3975This review of our last Copenhagen trip got lost amongst the drafts. Ooops.

Copenhagen, a place on every foodies list, right? After only one attempt, boom table for 2 booked. So after breaking the news to one very excited young man, it was time to draw up an action plan.

A foodie trip of this caliber needs planning, military planning. We had to use every second as efficiently as possible. So few hours so much food to eat.IMG_3974





We decided to fill the afternoon hunger pains with THOSE legendary Danish pastries from Meyers Bageri (backery owned by foodie hero and Noma founder) washed down with great coffee from The coffee collective, both of this treasures are tucked away on the hip, almost east London esk street of Jægersborggade.



IMG_3953After huge consideration (and after checking bank balance) we decided that the brain child of the awesomely talented Matt Orlando, Amass would be the restaurant of choice on the 2nd night.





And what a  frigging choice ( I am still dreaming of THAT pumpkin and rosemary oil not to mention the fermented potato bread).


I would actually go as far to say that Amass has taken the top slot on my favourite restaurant list. Chilled environment, great music and mind blowing food. And just when I thought this place couldn’t get any better, when we explained to the front of house that we were going to walk back to our hotel ( a good 45 mins) they returned with 2 local beers for the journey! Now that is my kinda Petite Fours! – its all in the details. Restauranteurs take note.


Oh and then the main attraction.

Want to know how front of house should work? Go visit Noma. Attentive, on the ball and as knowledgeable as any 3 star chef, this only barely sums up the fantastic service team at Noma. The restaurant was modern but laid back, funky but at the same time was proud of its Danish traditions.

Every dish served was presented with such precision and class. I experienced something that I will never forget. Front of house has a tendency to stand in the shadows of great chefs, but guys get yourself a great team of storytellers and you can lift your restaurant to another level.

Noma has been reviewed enough, so I won’t go into the food. But what I will say is, believe the hype! Noma is like no other……..

CPH see you soon.