Roast Salmon – Summer Entertaining
Excitement brewed in my house last week. We were all under the illusion that summer was finally on its way. The sun appeared shining its glorious rays on the garden now in its full spring…
Excitement brewed in my house last week. We were all under the illusion that summer was finally on its way. The sun appeared shining its glorious rays on the garden now in its full spring…
Big news! I am now offering classes from my home in Central London. You can either book by clicking the below links on the sessions below or through the Classes ...
As we launch into Spring I am thrilled to let you know that my new season of classes are now available to book on the Building Feasts Shop page.
As we find ourselves in full blown Spring Fever, lets celebrate the season of blooms with a full seasonal menu. Please join me on May 7th at 7.30pm when I ...
As we enter the warmer months, I love to add more fish to my menus. Please join me on 28th May at 7.30pm as I share my favourite ways with ...
I was overwhelmed by the demand for this class, so I have added a second date (and will be varying the recipes). Let’s celebrate Spring and the season of blooms ...
Our next series of classes are now open for booking. Come join us for some Summer menu treats! The sessions run for two hours – the first hour with a ...
It has been a month of excess here. Jewish holidays, ridiculous amounts of entertaining and a brief Italian interlude for a friend's spectacular birthday celebration, puts me on an official indulgent meal break.
This tart (or pie, depending where you live) started its life as a very Southern, cloyingly sweet pecan pie in a layer of fudge chocolate, basically a quintessential Thanksgiving and festive classic. Handed down to…
We are heading deep into the weeks of heavy festive entertaining and if you are anything like me, you need grazing solutions. Here’s my answer to the “what to serve with drinks” conundrum.
This is where your basic roast chicken goes on holiday and comes home with golden, crisp, roasted skin, fresh from the spice markets of the Levant.
The end of the year is basically a full on blur of entertaining and indulging. And because I never like to miss an opportunity to jump on both those bandwagons, I’m here with my last…
Today's short and sweet newsletter is here with little chat but big info. It's been a crazy couple of weeks (sometimes life is like that) but I did want to share a little class news and…
The world at large and most certainly my own world has completely changed since we last spoke. But in the last month of heartbreak and sorrow in the news, there has been one constant -…
Last month I spent a little time in my old haunt of New York City. It was such an incredible honour to teach a deliciously fun packed demonstration with Rachel Simons, co-founder and CEO Seed…
Six summers ago we gave up holidaying in hotels. It all just became too stressful – containing young children in public eating spaces for three meals a day, not having ...