This might be a 146-year-old pastry shop, but the goods inside certainly aren't.
Last night, Jeremy Lee of Quo Vadis and Black Axe Mangal chef Lee Tiernan honoured Scotland’s most famous poet with an unconventional feast.
Follow legendary London chef Jeremy Lee’s lead with this sourdough and smoked fish sarnie. But be warned: this is not a dish that hangs about.
“It’s the strangest, simplest story out of necessity and frugality,” declares Lee in his warm, booming Scottish accent.
At a recent dinner of cod's roe and syllabub, London chef Jeremy Lee paid tribute to Elizabeth David, the iconic food writer who introduced post-war Britain to Mediterranean cuisine and ingredients beyond tinned meat.
With restaurant rents rising as much as 50 percent in some areas of central London, the city is in danger of losing iconic Soho establishments like Quo Vadis and The French House, as well as Chinatown's independent eateries.
My home country’s reputation as being culinarily challenged has not been achieved without putting in the work. Scottish restaurants have a way to go until they’re no longer the punchline.