I know bottomless brunches are all the rage. It seems like the entire world loves a good bottomless brunch. I’m blaming it on Carrie Bradshaw for creating that lust for lazy brunch with free flowing bubbly. Im a fan of brunch, but not so much a boozy one. I prefer my eggs with coffee and not proscecco. Given the option I’d prefer an early lunch followed by a boozy lunch. Kudos for the Kings of the Kebab Le Bab for getting into the boozy lunch game.
It’s no secret that I love ice cream, so you can imagine how excited I get when Gelupo launches new flavours. The latest is a tour through the flavours of Asia. They take us from China to Japan and Thailand to Malaysia. Some seriously incredible flavours like Yuzu, Thai Sticky rice and Mango, Pandan & Coconut, Black sesame and Matcha. There is Red Bean too, though I’m not a fan of red bean at all. The most adventurous flavour is Durian (oh the honk) which I can assure you is an acquired taste. The flavours are on till Thai New Year in mid-April.
I remember when a good burger in London was one that did not give you food poisoning. That was about 2007 years ago when the scene started to cotton on to the fact that a burger could be more than a overcooked frozen patty with some fried onions and melted cheese in a sugary over-processed white bun. Places like Hamburger Union (RIP), Gourmet Burger Kitchen and Byron started to blaze the way on the high streets. It was not until 2008 when The Meat Wagon rolled onto the scene that burgers got really interesting in London. Its safe to say that I have had a fair few burgers since 2008, some have been amazing, some rubbish and a majority forgettable. So here is a list of my favorite London Burgers.
Sometimes store cupboard brunches are the best when they workout, and this is a winner. This a chickpea and sweet potato hash Clarence Court Braddock White duck egg. Pretty snazzy cupboard brunch if I can say myself. Though what made it next level was the Bloody Ben’s Bloody Mary Mix I used to season it with. Instead of adding any seasoning or spices I added a couple of glugs of Bloody Bens to the hash and a splodge on the egg for good measure.