Published Date: 23 February 2009
As Fairtrade fortnight begins, Craig Butcher asks if trouble is brewing for the world's coffee giants?
Click here to read one version of the feature online at the Yorkshire Post Read More......
Friday, 27 February 2009
Growers afraid our taste for coffee is going off the boil
Published Date: 23 February 2009
As Fairtrade fortnight begins, Craig Butcher asks if trouble is brewing for the world's coffee giants?
Click here to read one version of the feature online at the Yorkshire Post Read More......
Thursday, 26 February 2009
Galvin Bistro offers credit crunch lunch
If you're sick of the same ham and cheese sandwiches you keep bringing in to the office, you're not alone. Not if Galvin Bistrot de Luxe is anything to go by -- packed with business diners on a recent Wednesday lunchtime shirking the credit crunch for a superb-value set lunch.
Offering a three course set lunch Monday through Saturday for £15.50 plus service, this is classic French bistro dining at a fraction of the price. The eponymous French bistro of Galvin brothers Chris and Jeff has won awards and favourable reviews aplenty -- Winner of the Drinking Out Excellence Awards "French Wine Restaurant of the Year 2009" and "French Restaurant of the Year" at the London Restaurant Awards last year. But more importantly, they've won over cash-strapped customers. Granted, these are business-class diners eating out on expenses, but they're doing so at economy seat prices.
The set lunch on my visit gave a choice of ballotine of ham hock and lentils or veloute of wild mushrooms to start with, followed by Barnsley chop with roasted potatoes and grilled tomatoes or Cornish pollack with Meditteranean vegetables. The ham hock was similar to a terrine, with a refreshing puy lentil aioli, while the pollack was a whopping piece of dense white fish accompanied by, amongst other things, a zippy olive oil marinaed. All superbly cooked, immaculately presented and personably proffered by the native French staff. Dessert choice was a homemade rhubarb panna cotta or Brie de Meaux with walnut and raisin bread. The panna cotta was an excellent palate cleanser after a hefty meal (not to mention the £21 bottle of Le Saboutin Rhone...)
With wine and service you're nudging £20 per head but with such quality cooking in a relaxed environment, it's something of a bargain.
Restaurant details:
Galvin Bistrot de Luxe
Offering a three course set lunch Monday through Saturday for £15.50 plus service, this is classic French bistro dining at a fraction of the price. The eponymous French bistro of Galvin brothers Chris and Jeff has won awards and favourable reviews aplenty -- Winner of the Drinking Out Excellence Awards "French Wine Restaurant of the Year 2009" and "French Restaurant of the Year" at the London Restaurant Awards last year. But more importantly, they've won over cash-strapped customers. Granted, these are business-class diners eating out on expenses, but they're doing so at economy seat prices.
The set lunch on my visit gave a choice of ballotine of ham hock and lentils or veloute of wild mushrooms to start with, followed by Barnsley chop with roasted potatoes and grilled tomatoes or Cornish pollack with Meditteranean vegetables. The ham hock was similar to a terrine, with a refreshing puy lentil aioli, while the pollack was a whopping piece of dense white fish accompanied by, amongst other things, a zippy olive oil marinaed. All superbly cooked, immaculately presented and personably proffered by the native French staff. Dessert choice was a homemade rhubarb panna cotta or Brie de Meaux with walnut and raisin bread. The panna cotta was an excellent palate cleanser after a hefty meal (not to mention the £21 bottle of Le Saboutin Rhone...)
With wine and service you're nudging £20 per head but with such quality cooking in a relaxed environment, it's something of a bargain.
Restaurant details:
Galvin Bistrot de Luxe
W1U 7DJ
United Kingdom
United Kingdom
T: +44 (0) 20 7935 4007
F: +44 (0) 20 7486 1735
E: info@galvinrestaurants.com
Map & Directions: Click here
Opening hours:
Read More......
E: info@galvinrestaurants.com
Map & Directions: Click here
Opening hours:
- Lunch: Monday – Saturday 12pm – 2 30pm (last orders)
- Lunch: Sunday 12pm – 3 30pm (last orders)
- Dinner: Monday – Wednesday 6pm – 10 30pm (last orders)
- Dinner: Thursday – Saturday 6pm – 11pm (10 45pm last orders)
- Dinner: Sunday 6pm – 9 30pm (last orders)
Tuesday, 24 February 2009
Cafedirect launches Tastefair for Fairtrade Fortnight
Last night saw the launch of Cafédirect's Fairtrade Fortnight activities with the press night for TasteFair at Whole Foods on Kensington High Street. Their cunningly-named programme encompasses live events and entertainment including tastings, screenings and live music highlighting this year's Fairtrade Fortnight, a two-week event running from 23rd February to 8th March this year.Wine bon vivant, Cafedirect figurehead and all-round good egg Olly Smith extolled the virtues of the Cafedirect relationship between producer and coffee consumers, while Amen Mtui, below, from the Kilimanjaro Native Cooperative Union in Tanzania was on hand to roast beans from the cooperative. The quality of the coffee is excellent and a personal favourite: lively cassis flavours with a good chocolate body and refreshing acidity.
TasteFair continues with food demonstrations from Tim Maddams of River Cottage, and Joe Swift from Gardener's World; 'eco chic' design ideas from Wayne Hemmingway and Changing Room's Oliver Heath; live music from Vashti Anna, Hadar Manor, Quixote and Narration; an exclusive screening of the film Black Gold presented by its director Nick Francis; Plus children's story time and coffee direct from growers. Go to www.tastefair.co.uk for more.
Photos: Olly Smith, beans -- John Millar. Cupping -- Cafedirect Read More......
Monday, 23 February 2009
Website Launches
After several weeks' work, I've now finished work to launch my website -- it's now live at www.craigbutcher.co.uk. There's an extensive look at my portfolio, details of the freelance services I offer and links to other sites I'd like to recommend. I'll also be updating this blog regularly with articles and features along with launches I've attended and any news which might be of interest. Feel free to post comments here about the new site and let me know if you've had any problems with it. Read More......
Monday, 26 January 2009
Portfolio: Drinks
BEERS
How Beer Is Made (delicious. magazine online)
Home brew is all well and good, but if anyone recalls their dad's home-made concoctions blowing up in the airing cupboard, there are some things best left to the experts. Our resident beer fanatic at delicious. went to meet Alastair Hook, Master Brewer at micro-brewery Meantime to learn what's in it and how it's done.
Click here to read the article in full.
Top 20 Beers, Part 1 (delicious. magazine online)
Click here to read the article in full.
Top 20 Beers, Part 2 (delicious. magazine online)
We continue our round-up of recommended beers...
Click here to read the article in full.
WINES
Food and Wine Matching With Inspector Grape (delicious. magazine online)
Matching food with wine can be a tricky affair. Craig Butcher met wine pro Dawid Koegelenberg to learn how it’s done, seek out some accessible recommendations and pass on top food and wine-matching tips, including advice for those on a budget.
Click here to read the article in full.
SPIRITS
All About Whisky (delicious. magazine online)
Choosing from the array of whiskies on offer as a gift, or appreciating one you’ve received, can be a little daunting, so we asked delicious. magazine's Craig Butcher to experience a Whisky Masterclass with host Glynn O’Shea at Scottish bar and restaurant The Albannach to clear the fog on this time-honoured tradition. Unsurprisingly, our roving (soon to be raving) reporter was happy to participate.
Click here to read the article in full.
All About Vodka (delicious. magazine online)
No longer about bootlegged industrial ethanol in deepest darkest Russia, luxury-grade vodkas are now distilled globally for your drinking pleasure. Learn how to taste, what our fave brands are, plus 15% off at TheDrinkShop.com.
Click here to read the article in full.
Read More......
How Beer Is Made (delicious. magazine online)
Home brew is all well and good, but if anyone recalls their dad's home-made concoctions blowing up in the airing cupboard, there are some things best left to the experts. Our resident beer fanatic at delicious. went to meet Alastair Hook, Master Brewer at micro-brewery Meantime to learn what's in it and how it's done.
Click here to read the article in full.
Top 20 Beers, Part 1 (delicious. magazine online)
Click here to read the article in full.
Top 20 Beers, Part 2 (delicious. magazine online)
We continue our round-up of recommended beers...
Click here to read the article in full.
WINES
Food and Wine Matching With Inspector Grape (delicious. magazine online)
Matching food with wine can be a tricky affair. Craig Butcher met wine pro Dawid Koegelenberg to learn how it’s done, seek out some accessible recommendations and pass on top food and wine-matching tips, including advice for those on a budget.
Click here to read the article in full.
SPIRITS
All About Whisky (delicious. magazine online)
Choosing from the array of whiskies on offer as a gift, or appreciating one you’ve received, can be a little daunting, so we asked delicious. magazine's Craig Butcher to experience a Whisky Masterclass with host Glynn O’Shea at Scottish bar and restaurant The Albannach to clear the fog on this time-honoured tradition. Unsurprisingly, our roving (soon to be raving) reporter was happy to participate.
Click here to read the article in full.
All About Vodka (delicious. magazine online)
No longer about bootlegged industrial ethanol in deepest darkest Russia, luxury-grade vodkas are now distilled globally for your drinking pleasure. Learn how to taste, what our fave brands are, plus 15% off at TheDrinkShop.com.
Click here to read the article in full.
Read More......
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