tommi's burger joint, south kensington - event

To the person who said, ‘London can never have too many burger purveyors’ I say, ‘Be careful what you wish for’. Still, they continue to pop up everywhere like a teenage breakout. The burger trend - that feels like it’s been with us since BC times - shows little sign of abating. What’s nice about Tommi’s Burger Joint is that it’s anything but a bandwagon-jumper. The name above the door is that of Tomas Tómasson, the entrepreneur with a small five-strong chain in his homeland of Iceland (one of which I have eaten at - the country knows how to do fast food), an existing site in Marylebone and now this new opening on Kings Road.

The man knows a thing or two about burgers. The crowd at this launch were regaled both with food (tasty sliders, skinny salted fries, bubbles and all the posh homemade condiments you can pile on) and the story behind the deep-running relationship with this fast-food favourite (which outdates any recent trends) from Tómasson himself - he’s quite the raconteur. He joked about getting into the chef business because he could get away with being drunk on the job (I suspect there may be some truth in that), jested that flipping burgers was the only work he could get ‘after rehab’, and that he soon realised he loved eating them. He used to run The Hard Rock Café in Iceland, and claims to have eaten at least one burger every day for the past 10 years. That last nugget of insight was shared whilst the buttons to his shirt were undone in front of a room full of onlookers to reveal a very impressive 65 year old six-pack - his counterargument to ‘fast food is fattening’. One way to make a point.

Did I mention my business card got pulled out of a hat and I won flights and two nights for two in Reykjavik to eat at the original Tommi’s out there (again)? Oh, well I did. That was rather splendid. I’m really looking forward to it - the following they have in Iceland is huge and my visit (when I was there a year or so back) was secured through the high acclaims I came across during pre-holiday eating research. In the meantime, I’ll visit the Kings Road branch again to get my chops around a full sized beast, with extra homemade ketchup.

Afiyet olsun.

pacata, covent garden - event

Mention the words ‘fusion restaurant’ and I make that sound of inhaled air through pursed lips builders are so good at when you ask them what the damage is. The concept can be so hit and miss. Usually, miss. But whilst Pacata may market itself as an East-meets-West endeavour, I would describe it as Asian street-food with a dash of creativity. And one would expect nothing less from a menu designed by Yasuji Morizumi, the first Michelin starred ramen chef.

Morizumi was present the evening I attended a Pacata press launch, and via an interpreter was able to share a little more insight into the dishes on offer, ‘[Pacata] is bringing the essence of Asian street food to London - the menu needed to really grasp the palate of the discerning Londoner whilst adding an authentic Asian tang’. Owned by beer giants Singha, Pacata can already be found in Bangkok with a quite different format of casual dining and shorter visits. It’s new European counterpart is aimed at leisurely lounging with plenty of options for a drink or four and food to accompany them. The interiors are such that once you’re in, you won’t be in a hurry to leave - quaint mismatched chairs, untreated wood tables and cushions a-plenty in the subterranean den. It’s open from 8am until late each day with a menu that’s not too exhaustive, yet a decent proportion of Asia is represented. Expect breakfast entries of Vietnamese kai grata (eggs cooked and served in a pan with a choice of toppings - £6.95) and bahn mi baguettes (£5.95), to lunch and dinners of tofu miso soup with seaweed and black peppercorns (£4.50) and hot and sour tom yum ramen (£8.50 / £9.95).

The popcorn chicken is a no-brainer; anything bite-sized and savoury and covered in larb powder (lime, heat, fish sauce, herbs) that fingers grab without the brain being aware, are always winners (£6.95). The chicken in the satay was very soft, and the grilled prawns in their Thai chilli-paste-mayo marinade were huge (£9.95). At the table, diners are able to combine the DIY papaya salad themselves in a large pestle and mortar; it comes with soft-shell crab looking like pretty spiders, lightly battered and waiting for a dunk into lubrication before being devoured (£8.95). Beef yakiniku (grilled meat) is, as you can probably guess, a Japanese dish. Here served with naan, it needed a little more wet stuff present for the bread to mop up (£10.50). Seared seabass with Japanese curry was cooked very well with crisp skin, barely opaque flesh, and accompanying a choice of jasmine rice or fries (£14.95).

Chicken wings were lacquered in a bright hot sauce with sesame seeds, and the Thai style squid ink tagliatelle with spring onion, egg, bean sprout, Chinese tofu and prawns was made to taste like pad thai, but with a variation of noodle. Italian egg pasta replacing Asian noodles is not that uncommon, as seen in the sublime spaghetti with chilli-marinated cod roe and caviar sauce served at Luiz Hara’s Japanese Supper Club. The green tea brownie with thin slices of nuts and green tea ice cream was nothing but delightful.

Then there are the cocktails - the Amahata Rama is sour and strong and something I revisited at least twice more (and by twice, I mean thrice). There are many others and if cocktails are your thing, the barman at Pacata will be a good friend - venture off menu. This is a sound addition for the theatre-goers that fill out Covent Garden, and for those that fancy a classy drink and bite to eat to either start or end a night on London’s tiles. Afiyet olsun.

Note: I was invited as a guest to this event.

cava and tapas at copa de cava, blackfriars - event

I like a glass of fizz as much as the next person. But I’ll be the first to admit I know little about the intricacies and variations of wines - oenology (yes, I had to look that up) isn’t quite my bag. That said, when it comes to bubbly I know what I like the taste of and I’m always willing to learn. Couple this with a deep-set appreciation for a plate (or nine) of quality tapas, and the opportunity to attend a cava tasting evening with complimentary Spanish bites reads as a perfect way to spend an evening.

A handsome bare-bricked subterranean haunt situated just a minute’s inebriated stumble from Blackfriars and brought to us from the team behind Comino (upstairs), Copa de Cava is the UK’s first restaurant and bar dedicated to that very quaffable Spanish sparkler. They stock an impressive range of 29 types of cava and have devised a menu (different to Comino) to compliment each one. I’m very drawn to the idea of whiling away a few hours over their tasting menu with a different glass for each dish; "here is my money, bring me everything that is good". 

Here’s that learning bit. All cava is made using a traditional method of fermentation in deep underground caves and tunnels (similar to the process for making champagne). It’s not a quick job, but does result in the range of complexities that can be found in this wine. There are ten grapes from which cava can be made, all of which are indigenous to Spain (apart from the Champagne grapes Chardonnay and Pinot Noir), and 95% of cava comes from Penedès in Catalunya in the North East. 

Then there’s the aging; a Brut has done so for a minimum of 9 months and will be fresh and light, a Reserva has laid patient for at least 15 months resulting in richer and more structured aromas, and a Gran Reservera is the mature Grandaddy of the lot with a minimum of 30 months under its belt.

Behind the science lies the proof in the eating (and drinking) - how did it all taste? The overwhelming response to which is, good. Very.

Gobstopper-sized Gordal olives dressed with lemon zest, rosemary and a splash of cava vinegar came paired with the Vatua Colets Brut; crisp and balanced, this glass works well as an aperitif and with light dishes. 

The dry and delicate qualities of the pink Raventós í Blanc de nit Reserva 2010 (a combination of red and white grapes) made best friends with the plates of pan con tomate (toasted rubbed with roasted garlic and spread with tomatoes, olive oil and salt) and cured meats that busied our searching fingers.  

Glasses topped up with the smooth and rich Conde de Haro Brut (Rioja) coincided with three tapas dishes. Abalone mushrooms that looked like fat slabs of foie gras were substantial and earthy and elevated with garlic and chilli. The tortilla was deconstructed, playfully served in a glass with a bottom layer of fluffy crushed potato topped with an egg mixture similar to a Benedict sauce - I had two. The patatas bravas were also in a novel format, potato-roll bites filled with the spicy tomato brava sauce - I had many.

Then there were hunks of stonebass and prawns denaturing in a bath of lime, chilli, onions, coriander, and with a flourish of corn kernals. A stellar dish, the juice of which I sunk from two bowls after the meat had gone, the salt burning winter-chapped lips and the sourness aching the gum line. God, I love ceviche. With this, a creamy and zesty Raimat Gran Brut Dominant.

Roasted peppers and aubergines with anchovies and onions perched on crisp sheets of pastry accompanied a dry and grown-up glass of Mont Marcal Reserva, and alien-looking octopus tentacles covered in suckers and paprika and as thick as a baby’s arm looked a picture but could have been softer. But it did marry with the olive oil mash and a fresh and tangy glass of Albariño (Mar de Frades Brut Nature) extraordinarily well.

Iberico pork shoulder was tender and still glistening pink at the centre, the creamy pearl barley a touch too al dente. And then there was one of my favourite steak tartare encounters - unveiled beneath a glass dome with captured smoke, the flavour imparted onto the meat. With the crisp shreds of fried potatoes and a sip or four of an intense and elegant Reserve de la Familia Gran Reserva, this was a winning course.

Little dark chocolate truffles filled with white chocolate mousse accompanied La Rosita Brut and as if we hadn’t been swigging quite enough cava, Richard the owner generously cracked open a stunning bottle of rather special Kripta, Gran Reserva Brut Nature.

If my maths serves me correctly - and let me tell you it’s difficult to count beyond the fingers of one hand after this many bubbles - we sampled ten different cavas that evening, with top-ups for each. I make that a lot of glasses. Inebriation aside, this is just the sort of place that appeals to me; somewhere that focuses on one thing very well, with a lot of good food to go with it. Do visit.

Here are some blogger pals who also attended, check them out: Matt - The List, Wilkes888, The Faerietale Foodie, The Cafe Cat.

Liked lots: location, interiors, specialising in one very lovely type of lubrication, novel takes on traditional tapas
Liked less: the headache the following morning
Good for: letting experts guide you on what to enjoy with what

My rating: 3.5/5

Find the menu on Zomato

Afiyet olsun.

Note: I was invited as a guest to attend this event. Many thanks to Sauce Communications and Copa de Cava for organising.

gaylord, soho - event

I like to think when it comes to putting it away, I can run with the best of them. I’m no Black Widow but for my stature, I put in a commendable effort. Tasting menus are a good test of stamina. Seven, sometimes nine courses with an amuse-bouche and petits fours often leave diners steeping in their own digestive juices, torsos stretched and floor walks made to redistribute the contents of convex abdomens in an attempt to find room for dessert; top trouser buttons discreetly undone two hours ago and only three courses in.

You can imagine my wide-eyed expression then, of both anticipation and fear of death, when faced with an evening menu involving no less than: three amuse-bouches, six starters, five mains, five sides, two desserts and endless wine - I make that 21 separate dishes. I should have worn my elastic pants.

Gaylord is a smartly furnished (in that princely old-school handsomeness long-serving Indian restaurants often do) and established West End fixture of the dining scene focussing on Mughlai and North Indian cuisine. Established in 1966, it is part of a large group with a sister Gaylord in Mumbai and was the first to house a tandoor oven in the UK. It was also the chosen venue for a dinner organised by the restaurant review platform Zomato for some of their most prolific contributors - they know how to put on a good show. 

Crisp puri spheres containing a little potato and chickpea and filled at the table with flavoured water and tamarind chutney were demolished whole in the mouth, just before the liquid made a break for the table linen. Cones of fluffed up and chewy rice, vegetables and a tangy tamarind sauce (bhel puri) were tasty nods to the classic Mumbai beach snack. The flavours and textures of crunchy, aromatic, hot and sweet aloo papdi chaat came together very well in one mouth-swoop over the spoons they were presented on.   

Meaty prawns marinated in saffron and tandoori masala provided good resistance against the molars. The burnished-orange tilapia fillets fried in a paprika gram flour batter were less interesting, but the mint chutney side-kick worked wonders at lifting. Murg gilafi clove smoked minced chicken manipulated around skewers and presented alongside mild tandoor roasted chicken tikkas were delicately flavoured, but the stellar meat was the lamb in the form of expertly cooked Anardana chops and minced patties.
 

The former marinated in ginger and grilled, still a deep pink at the centre with charred corners and a splendid amount of fat disintegrating on the tongue, with seasoning good enough to call for teeth-stripping of any remaining flesh from the bones. The latter soft and yielding to the point of it unrecognisable as animal based, but with all the depth of flavour you could hope from it.

The butter chicken was very good, an unmistakable smokiness from the presence of fenugreek. Prawn coconut curry, delicately spiced and aromatic from kaffir lime leaf and mustard seeds, provided a perfect medium via which to absorb the saffron basmati . A fiery garlic, onion and tomato masala in which hunks of lamb had been stewed until flaky represented the corner for rogan josh rather well (even if with a little too much oil), with puréed spinach elevated by a lot of ginger representing the corner for paneer.

Slow-cooked (overnight) dal bukhara and chickpeas with a secret spice mix were both bowls of hearty and comforting pulses, providing much needed fibre amongst a table creaking under it’s own weight of sauced-up protein. Naans and rice and puris filled with scalding steam helped to mop-up and a number of chutneys - including a great homemade lime pickle - complimented the spread.

The malai kulfi was very agreeable - dense and solid from the reduction of milk and sporting a twist of cardamom and a flourish of chopped pistachio. And it was my first encounter of gulab jamun (made from milk solids) flambéed in dark rum; the sort of dessert you should run round the block to make room for between courses. It was celestial, despite me fighting unconsciousness by this point.

We had it all, and it was laid on thick. A constant flow of wine and cocktails, a magnum of posh 5-grape South African something-or-other which I know nothing about other than it tasted really great, attentive service from Sameer (the General Manager) and his team with explanations of each of the unending conveyor belt of dishes, and the remaining doggy-bagged for some good eating the following day. 

The restaurant takes a lot of pride in what it does - it shows. There’s tough competition from the likes of Gymkhana and Trishna, and the very accessible and more contemporary Dishoom these days. But Gaylord has survived on its own merits with a loyal following and good food coming from the kitchen, all contributing to a restaurant that continues to fill seats.

I’ve had more comfortable sleeps than I did that evening, but it was worth it. As always, a huge thank you to Zomato for the blowout - you don’t half do them well.

Liked lots: lamb chops, lamb patties, kulfi, gulab jamun, service, location, atmosphere
Liked less: fried tilapia, I expect bills can quite easily creep up when entertaining alcohol
Good for: a big Indian blow-out

My rating: 3.5/5

Find the menu on Zomato.

Afiyet olsun.

Note: I was invited as a guest to this event.

 

chef franck raymond masterclass at augustine kitchen - event

January can be a bleak month. Meals are dry, Mondays are blue, the need for an ark seems more pressing, and it’s an eternity until payday. When thinking of dinner options during this dreary time of year, salads tend to feature low on the list - after macaroni cheese, roast chicken, linguine carbonara, dauphinois and cake.

When the wet and grey has us following our noses towards every hot carb-based dish wafting past like a police bloodhound at an abandoned warehouse rave, the revitalising qualities a fresh and vibrant salad can provide is a welcome interjection against a sorry month of overeating, 5:2 fasting or paleo preoccupation. 

An evening hosted by Chef Franck Raymond at his recently-opened French restaurant Augustine Kitchen in Battersea shared the secrets to a handful of salad recipes with a group of snap-happy food bloggers eager to sample the results. Cast aside preconceptions of limp lettuce and dull dressings, these were salads I would consider over a hunk of flaky slow-cooked meat (maybe), with recipes involving scallop ceviche, duck, puy lentils, Thai flavours, and more.

Franck talked us through anecdotal stories from his yesteryears whilst demonstrating some leafy handiwork; children always make salad dressings in French households, a true Nicoise only has raw vegetables, and his mother used a wooden spoon to combine her dressings and therefore, so does Franck. 

Life is all about balance, and what better way to highlight the light and rejuvenating qualities of a vitamin-packed salad than by contrasting it against glasses of bubbly and an oven dish heavy with gooey cheese-covered potatoes and bacon - the Alpine wonder that is a tartiflette. The sort of dish a day of hard exertion on the slopes would earn; I had been strenuously sitting at a desk. 

Served piping-hot, it is savoury and hearty and utterly comforting - the type of food tongues are burnt on because it is just too much to ask to wait for it to cool. 

Augustine understand the need for such plated pleasures for when the nights are dark and long - luckily for us they’re running Tartiflette Tuesday’s during the month of February which includes a hefty helping of this ski resort classic along with a green salad and the house aperitif of sparkling rosé for £14.95.

In the meantime and if Tuesday is just too far away, you'll find the recipe below to have a go yourself.

Chef Franck Raymond's Tartiflette

Serves 6

450g potatoes, cubed
160g smoked bacon, diced
200g onions, diced
300ml dry white wine
30g butter 
220g Reblochon cheese, rind removed and cubed
250ml crème fraîche
750ml semi-skimmed milk
2g chicken bouillon granules
Salt and pepper 

Keep the chopped potatoes in water until you're ready to cook them to prevent discolouration. Boil in fresh water until al dente, and drain. Add a pinch of salt during their last 2 minutes of cooking.

In the meantime, sauté the onions in the butter in a frying pan until softened. Add the white whine and cook further until the liquid has reduced to a syrupy consistency.

In a separate pan, fry the bacon - there is no need to add any fat. When it's cooked, slowly add it to the onions, combine well and allow to rest.

Preheat the oven to 200C.

Heat the milk and crème fraîche in a saucepan and add the cheese - keep some of the cheese aside to use later. Continue to heat until the cheese has melted and the liquid has reduced by half. Add a pinch of salt and the bouillon.

In the same frying pan you cooked the bacon, sauté the potatoes in a little butter or oil until lightly browned. Add to this the onions and bacon and combine well. Pour this mix into a baking dish, and pour the cheese sauce over the top to cover evenly. Top with the remaining cheese you kept aside. 

Cook in the oven for 10 minutes until golden brown.

Be prepared for the onset of hibernation almost certain to follow.

Afiyet olsun.

michelin chef simon hulstone dinner at matsuri st james - event

Japanese soy sauce is an ingredient best served dark caramel in colour (any darker and it’s had colourings added), only made with four natural ingredients (water, salt, soybean, wheat), and subject to a slow brew over a period of months. 

All qualities Kikkoman achieve, so I learnt from Mr Bing, CEO of Kikkoman UK at their press dinner held at sushi and teppan-yaki restaurant Matsuri St. James in Mayfair.

It’s a brand synonymous with quality soy sauce and the only one I’ve ever used for it. The purpose of the evening was to promote the use of this ingredient as a seasoning in dishes outside of oriental cuisine - it turns out there’s quite a lot it can work with.

To help us understand the range of its versatility, Michelin star Head Chef Simon Hulstone (usually found at The Elephant in Torquay) donned his apron and got to work on a teppan. Tenderstem broccoli (harvested from his 30+ acre Devonshire farm) and caramelised scallops dressed in a soy, mirin, olive oil and sesame oil sauce were shared amongst all. Appetising and savoury and of course, no need to add salt.

Simon spoke of other dishes he cooks often featuring soy as the savoury component, some of which can be found at The Elephant: with chocolate, in soy salted caramel, tarte tatins, cider brandy, even with vodka and beetroot as a marinade for monkfish - I’d eat all of these.

The remainder of the evening involved a lot of rather good food cooked up by the restaurant chefs and Simon attempting to enjoy his meal whilst receiving a grilling from those seated near him (we couldn’t not, really): 

What does a Michelin starred chef eat at home? - anything I can find in the fridge and with minimal washing up - I’ll eat out the pan if I can
What hours do you work as a Head Chef? - around 8am - 11.30pm
Are there any ingredients even chefs hate? - I can’t abide fish eggs or kidneys
What do you think of bloggers? - I have friends who are bloggers - they’re fine as long as they don’t contact me ahead of a visit telling me they’re a blogger and expecting something for it. I hate TripAdvisor
What do you think of people that take pictures of food in your restaurant? - it’s fine if it doesn’t affect other customers, and I’d prefer it with a good camera to at least do the dish justice
Where do you eat when you’re in London? - Hawksmoor, Pitt Cue
What’s big on the restaurant scene at the moment? - learning from the Scandinavians and how they work with vegetables so well

(Thank you Simon, for being so accommodating and such a gent - apologies if we were a handful..)

Starters consisted of seafood and vegetable tempura, along with assorted sushi rolls of tuna, fat orange salmon roe (bet Simon loved that), white fish and scallops, all prepared fresh before us during a sushi making demonstration by Head Chef Hiroshi Sudo. 

Huge hunks of marbled dry Angus fillet steak were briefly introduced to the searing heat yielding middles to our specification - rare was duly red, soft and very easy to devour. Ginger marinated Alaskan black cod was the alternative; equally satisfying I soon discovered, as I dipped a pair of chopsticks into a friendly neighbour’s plate.

A spectacle of theatre concluded the courses as large blocks of vanilla ice cream were doused in Grand Marnier and set alight on the teppan with flames nearly licking the ceiling. Served warm and melting on the outside with still frozen middles, they were presented alongside thin crêpe suzette pancakes and caramelised pineapple chunks.

The moral of this story is, Kikkoman is pretty much the only way to go for your soy sauce needs and works a treat as a savoury umami hit in any dish.

Many thanks to those involved hosting such a wonderful evening.

Afiyet olsun.

Note: I was invited as a guest to this event.

food blogger connect event #FBC5

outstanding cheeses from La Fromagerie

From 5^th – 7^th July, Battersea Arts Centre will be home to the annual Food Blogger Connect event – the world’s leading international food blogger conference. Food bloggers, food stylists, food writers, industry specialists, media contacts, suppliers, caterers and a whole host more all gather to connect, share, learn and of course eat. The programme over the three days sees an array of talks, interactive workshops and question panels with some of the most tenured names in the industry, using the opportunity of a gathering of like-minded food enthusiasts to share their experiences and advice with all. Sessions range from how to get published in magazines and writing memorable recipes that work, to how to launch a product line and direct blog monetisation, not to mention almost everything in between (and needless to say punctuated with a lot of eating and drinking).

David Lebovitz and
Bethany Khedy

Founded in 2009 by Bethany Khedy (@Bethanykd) and celebrating it’s 5^th successful year, the event has seen incredible growth in its popularity with humble beginnings of just a handful of food bloggers meeting in a pub to revel in their common interest of food. 

The mission statement of Food Blogger Connect is ‘to connect food bloggers and food industry folks, helping to create a community that inspires and nurtures creativity, innovation and professionalism’. With attendees having travelled from countries such as Italy, the Netherlands, USA, Canada, and in my case the far-flung land of ‘around the corner’ from where I work in Clapham, the event seems to achieve just that.

I had a pass for the Friday and with Moleskine in hand, scrawled down the most useful insight I took away from the talks and workshops, some of which I have shared below:

What does successful blogging mean anyway?

Panel with David Lebovitz (@davidlebovitz), Niamh Shields of Eat Like a Girl (@eatlikeagirl), Emma Gardener of Poires au Chocolat (@poireschocolat)

• People like to read about flaws in others and overcoming them, people with problems and challenges DL
• People like tension in photography (e.g. a plate teetering on a table edge) DL
• Think about any monetisation from your blog once a few years have passed DL
• Regarding photos, the messier it gets, the better it will be. The flaws in photos are the most interesting part. ‘Perfect’ pictures whilst pretty, can be less evocative DL
• Some people will like what you do, some won’t. But it doesn’t matter. The good thing about getting older is you don’t care anymore – do it all for yourself DL
• ‘Blog for yourself and other people will come’ NS
• Edit, edit edit – take out anything superfluous including words and photography DL
  

David Lebovitz

How to get published in magazines

Panel with Ren Behan of Fabulicious Food (@RenBehan) and Karen Burns-Booths of Lavender and Lovage (@KarenBurnsBooth)

• Have a particular angle or niche – find something unique you have to offer that will make you stand out
• Don’t blog all your recipes, keep some back to give to Editors who show interest as they will want exclusive content
• Be sure to ask for Editorial Frameworks
• The key feature of a good piece is quality – ‘quality speaks for itself quietly, mediocrity has to be shouted about and is often ignored’
• Think a few months ahead and try to identify trends that are coming up – submitting content around these will get you noticed

Nichely Does It

Aoife Cox of The Daily Spud (@DailySpud)

• Ways to carve a niche can be subject matter, writing style, type of post, breadth of focus

The important stuff

It is of course neither possible nor wise to bring a bunch of food enthusiasts together in a single building and not feed them regularly with decent fare - the force of a hungry baying throng should never be underestimated, particularly if 97% are female (a fair reflection of the gender representation at FBC). 

Not only were we not disappointed, we were thoroughly thrilled at the sight of upcoming food and drink stands lined up outside, attracting the attention of passers-by, sun drenched and serving up freshly cooked delights to fill our bellies with as much as we could muster as the sustenance was included in the price of our tickets. A collective declaration of 'result!', was detectable when us first-timers realised it was all at no extra cost. A reason to return in itself. With SLR laden necks and lenses pointing at every bit of activity taking place, once we had achieved our desirable shots there was no stopping us. 

The folks at Pig a Chic (@pigachic) had some of the best tasting stuff there with meandering queues of attendees eager to sample the spicy Bangkok street food stall. There was marinated pork and chicken available, smoky from the grill and served with a papaya salad and your choice of chilli sauce - quite delicious.

La Fromagerie (@lafromagerieuk) are based in Marylebone and presented us with a table laden with quite simply some of the finest cheeses I have sampled, sweating and gooey from the midday heat, only adding to the glorious flavours on offer. Particular favourites included the Beaufort and truffle infused Brie - does it get any more unashamedly decadent?

From Asia via Dorset, the lovely folk at Dorshi (@eatdorshi) rustled up fried pork dumplings and hand-rolled-on-demand pearl barley sushi with crab and fresh horseradish. Moreish bites indeed.

Things took a sweet turn at afternoon tea, with Bev's Cookies (@BevsCookies) serving up dessert flavoured rounds of delight - think tiramisu, apple crumble, red velvet, strawberry cheesecake and lemon meringue flavours hiding behind the façade of a cookie. To help wash it down were large glass jars of homemade milkshakes decanted into little shot portions.

Mauritian supperclub extraordinaire Selina Periampilli from Yummy Choo Eats (@yummychooeats) along with her mamma served up the usual high standard of typical street food from the island, including gateux piment, aubergine fritters, pineapple with chilli and homemade chutneys. Check out my review of one of Selina's pop-ups here - they come highly recommended.

The very friendly folk representing Appleton Estate (@appletonestate) plying me with far too much delicious Jamaican rum punch.

It's worth mentioning these were just a few of the consumable delights on offer that I had the patience to photograph before my overriding hunger pangs took the wheel - there were many more. Not to mention other stalls for the remainder of the weekend event.

And check out the goody bad bounty (minus two bottles of beer I shared with a friend somewhere between the end of the event and getting home).

I'll fully admit I walked through the doors of the Battersea Arts Centre a little apprehensive - I didn't know anyone and I've never been to an event like this before. But any qualms I had were soon dismissed once I realised how friendly everyone was, and that most of us were in exactly the same situation. 

Friday was great and I'm more than a little gutted I'm missing out on two more days of new friends, new food and learning new things. I can't even say I'll be back next year (I'll be out of the country) which is a real shame. However there's a lot I've taken away which I'll put to good use, and hopefully I've acquired a few more people to meet and squeal over food with.

A special 'hi!' to the lovely ladies @yummychooeats @FoodEatLove @NoisetteBakes @aalavoie - we need to meet for some wine..

Afiyet olsun.