Newspaper article The Evening Standard (London, England)

Food Spy

Newspaper article The Evening Standard (London, England)

Food Spy

Article excerpt

Byline: WILLIAM SITWELL

Food Spy Restaurant bites WILLIAM SITWELL IS THE Some practical advice to singer Rachel Stevens.

If you've got it, flaunt it.

But just make sure you've got enough of it first.

The singer ordered drinks at her recent 26th birthday party at Cirque club on Leicester Square with the words, 'Can I have a bottle of your most expensive champagne?' Along it came, and the waiter told Miss Stevens the price. 'Er, got anything cheaper?' she asked, balking at the [pounds sterling]2,600 price tag.

Word is Jamie Oliver wants to repeat his Fifteen restaurant/TV experience in Brixton.

(Remember the first?

Fifteen useless people who can't cook become chefs.) 'We keep seeing Jamie poking about over the road in an old Irish pub that was called Brady's,' says a cocktail shaker at the trendy new Brixton Bar and Grill on Atlantic Road.

Apple crumbleflavoured ice cream - it's big, it's clever and, God willing, it's coming to a London menu near you. Unbelievably delicious, it's been invented at the faraway Orkney Creamery. But one problem remains, according to Food Spy's Orkadian contact: 'They haven't yet invented a way of sending it south without it melting.' After much gnashing of teeth, Sketch has bowed to public pressure and reduced its prices. You can now dine from the lunchtime Market Menu, which offers five small starters, a main course and four little puddings, for [pounds sterling]35. And there's a fiver off the beef and caviar main course, now selling for just [pounds sterling]70. It was going down well last week with a table of eight enormous Russians (and one blonde female) who greeted one another with clenched fists before ordering bottles of vodka.

The next big thing...

Anton Mosimann, chef-owner of the private club Mosimann's, predicts- 'You have to keep the flavour of an ingredient what it is. Food must be simple and the ingredients must be the best. It sounds obvious, but I believe that that is where the future of food is. It's about being honest with your products.

Take kale, for example, which is wonderful and underrated. …

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