They like good coffee in Sheffield, there are loads of great places to find it and with it comes some exceptional food.
There are still places to get a bacon sandwich on gluey white bread but Sheffield seems to me to be going through a food revolution, with smart tiny places producing great stuff. One such that you should seek out as soon as possible is Joni which can be found right next to the traffic lights on South Road in Walkey. Tiny inside and not over furnished this place specialises in macarons, which are just sensational melt in the mouth offerings. The coffee is great and the little lemon meringue pie, which my son had and let me taste, was equally so. I had a cooked breakfast there which was so good that it would not wait for a photograph. I had the Classic: two poached eggs on toast does not sound that great but with a béchamel sauce and the addition of tiny cubes of garlicky sweet potato and bacon strips it was a small haven of fine dining in a tiny diner. Seek this place out and buy their stuff, they deserve success.
This blog seems to be turning into a travel and food thingy, but it’s really just a diversion. I’m back at the drawing board and plans are afoot to get the results on here when I’ve stopped going hither and yon. Next trip? London. In search of the £3.50 loaf again, it was worth it, honestly.
Here he goes again talking about the price of food. I really do not grumble all the time, honestly. Here’s a gem spotted in my local supermarket in the “no added anything section”. By the looks of it it’s just a bit of courgettes spiralized and blasted, and then put into the regulation ‘no-fun’ packaging.
As someone once said to me about my own work ” Who buys this stuff? ” At the time I was able to say ” quite a few people actually”.
Let’s make one thing clear though, courgettes do not make pasta. They are a watery green vegetable with not a lot of taste. At this rate we’ll all be having radishes for breakfast.
That is £90-00 per kilo you are looking at there, and that’s on special offer.
What a load of contradictory messages this sends out. I think I’ll avoid being close to a frenchman straight after breakfast for the time being. Or is this some sort of Brexit conspiracy? These are so-called French radishes grown in the UK. We should be told.
I’m always going on about prices with my kids, and my present visit to London is no exception. I’m staying in an area that was years ago, known as the haunt of gangsters and criminals and these days the only thing that I’ve seen that is remotely criminal is the price of a loaf of bread. With it comes the sort of look from the hipster server that says to you: ” We weren’t expecting your type in here, if you walk a few miles in that direction you’ll find a Gregg’s”
Genuine Sourdough bread made from the original recipe that’s from San Francisco is just one of the delicacies on offer. I choose a smaller loaf that is described as Granary and is about the size of a London brick, so not massive. “That will be £3-50 please Sir” comes the response. I grit my teeth and mutter and give them the gimlet eye that says: ” I hope it’s worth it”
I went back today for another one happy to pay the going rate for what I thought was one of the best breads I’ve tasted for years.It was coming to the end of their day and they had just a few left. ” You can have two for the price of one now Sir” says hipsterman in black behind the counter. “Result!” I say to myself and head to the door with my prizes in the bag. Two loaves for just £1.75 each, I mutter to myself and then muse that I’d have probably baulked at that price just a few days ago for just one loaf. For heaven’s sake I’d better get a grip while there’s time left.
New improved recipe? What’s that all about? One sees it on many food items and it brings to mind the following. If you’ve been buying the product for years then the recipe is fine, it cannot be improved. So leave it alone.
I’m keen on cooking, and eating. This drawing was obviously about chefs or the like, but I cannot remember excactly. It covers a lot of things that I like and that I don’t. Cooking and the results thereof I am fond of, clearing up not.
I had a girlfriend many years ago who offered to cook for myself and my then flatmates in London. We were delighted that she’d offered her services and the result cannot have been all bad, but the thing that all of us remembered, even years afterwards, was the mess she made. There was not a single kitchen utensil she had not used, it truly looked like we’d been burgled by a kitchen maniac.
Then there’s eating out. Big square plate and small food sniffs of what the TV pundits call ‘fine dining’. I like it but would generally like them to use more plate.