Le 'Bob Bob' du Bob Bob Ricard de Londres.
Never pretentious. Man of simple needs. Beacon of good taste.
Success at last: the new batch of rhubarb gin (on the left) foaming into a pretty white head when made into a G&T.
O'Shea's fillet on the bone. This picture does not nearly do it justice.
@osheasbutchers @MelogranoDeli @Gastro1 Here is my key to @marivannalondon!
The kitchen is gearing up to be test-infusing gin through the day tomorrow until it look like this again:
This was bloody lovely, by the way. Well done, Monsieur Latour.
Bank holiday lunch was noisettes of seaweed-fed lamb. No sides, no garnish.
@TheMissAP I very much hope this is the look you've gone for tonight.
I could eat everything in souffl form. Blue cheese is no exception.
Still full from the Beef Wellington at dinner yesterday.
Have been advised today that restaurants must never be blue. I wonder if it may be a tad too late to worry about that.
In an evening of many stand-out wines the 1998 Guigal La Mouline was exceptional.
I have to admit the 1996 is stunning. And I even like the orange plastic it comes wrapped in.
Just received my personal key to @marivannalondon !
@McKelvie Say good things about us Ms @NadiaShireen or the little wolf gets it.
Not that this could give any idea of how beautiful river Tay is.
Glorious Scotland and river Tay.
Street vandalism in the age of trade marks and copyrights.
A spectacular if staggeringly expensive champagne. (I do not say either of those things lightly)
A spectacular (if staggeringly expensive) champagne. And I do not say either of those things lightly.
A spectacular (if staggeringly expensive) champagne. And I do not say either of these things lightly.
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