Every day this week, we’ve been sipping, crunching, oyster-shucking, and drunk-ordering our way through the eclectic world of British food.
"This dish is inspired by a Sri Lankan dish. Fergus and I used to cook this together at French House.”
Four kinds of crab + tons of fresh herbs = your best spring dish yet.
British food’s plainness is its brilliance. Food that has a giving unctuousness, food that is cooked with love and also gives love—massaging you from the inside out.
Welcome back to Last Call, where we visit watering holes around the world for life advice from their trusty barkeepers. Today, we meet landlady and former cabaret artist Lesley Lewis at The French House in London.
St. John founder and cheffing legend Fergus Henderson has a carefully honed drinking regime, starting with a morning Fernet Branca and ending with an “uplifting” gin and tonic.
One London-based photographer has taken portraits of the burned and scarred hands of fifty London chefs like James Lowe and Margot and Fergus Henderson. Feast your eyes on the war wounds behind that brunch you just Instagrammed.
I once broke a glass table in the Paris Bar in Berlin. At the time, I screwed a high chair in next to the table for my baby and then, crack, it broke. A total nightmare, but the staff were really kind and didn’t make a fuss. That’s the first sign of a...