Food & Drink
Each of these books is an invitation to slow down and enjoy the best things about autumn. Long meals with friends, fires and creating a cosy house when the days are short and the nights are long.
Pop-ups can be risky. Not double-denim risky but issues around consistency, temperature and wait time are more common than a pesky cold when it comes to temporary food. Be confident you're going to get a delish plate with Funky Lobster, taking over the kitchen at 1,000 Trades until the end of October.
Head out on your very own tasting tour of town. We asked founder of Brum Beer Babs, Catherine, for her brew-based recs and where to find them. BTW the next BBB-shaped meet-up is October 25 — you should go.
"The one constant through all the years," says James Earl Jones in Field Of Dreams "Has been baseball." He's totally wrong, of course. The one constant through all the years is El Borracho De Oro, the Edgaston-placed stalwart of a Spanish restaurant. Baseball is just boring rounders.
Not short on history, Lisbon has UNESCO world heritage sites and castlesliterally around every corner. That's a 100% truth bomb. But right now, the city's having a moment as young, creative types descend to take advantage of relatively low rents and cool AF nightlife. Built on hills, which are best navigated by foot, tram or tuk tuk, maybe go foot, because if you like pastries, you’re going to get swoony over pasteis de nata. Better get climbing.
Curing salmon. It's just not something we'd really thought about. We've eaten ita lot. But the preparation of the stuff, not so much. And under the tutorship ofSimpson's head chef, Nathan Eades, learn we did. And he'd be the first person to tell you it's reassuringly simple.
Prosecco and sauv blanc are now part of the national fabric, so we sought guidance from The Wine Gang expert, Joanna Simon, to expand our horizons in the best aisle of the supermarket. She talked us through some trends happening at an exciting time in the winey world, so you can be confident when purchasing that unpronounceable Portuguese bottle of grape.
There's something life-affirming about chowing down at Pho. From the fragrant, salty, messy broths to the bitter, spicy bite of the accoutrement, we feel an instant ability to take on all the things following a trip to the Vietnamese pretty.
Seafood's our fave. But the prospect of cooking the stuff, not so much. Pretty fortunate then that we've been schooled by Brum's Asian fish oracle, Lap-fai Lee, and even more beamy that we got to do it in SieMatic's ridonculously attractive Kitchen Gallery. Here's a little bit of what we learnt. Dinner party invite to follow.
It's a tricky one. Your editor is a pretty staunch pescatarian and you have to report back that your favourite dish of four on the Two Cats taster menu included shaved lambs heart. Tough gig. Totally worth it.