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Food & Drink

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Hélène Darroze at The Connaught has often been quoted as one of the best restaurants in London. I approached my visit to this world-famous 2-Michelin starred restaurant thinking how many female Michelin-starred chefs do I know? Not a lot….
Hélène has been a flag-bearer for “women who have broken boundaries in their field” for several years; so much so Mattel used her as in inspiration for a chef Barbie doll in March 2018 and she was also the inspiration for the character of Colette in Pixar’s 2007 film Ratatouille.

However, in 2020, we should have moved beyond that point where we have to highlight someone’s sex when describing someone’s culinary aptitude. This is simply one of the most stupendous dining experiences you will ever come across.
The restaurant was closed for 2 months and re-opened at the end of 2019 after an extensive refurbishment. Gone are the historic, dark oak-panelled walls; instead we have warm shades of soft pinks, tans and greens, and bespoke curved banquettes and chairs. You might think they’ve consulted a feng shui master with the lack of sharp edges and abundance of soft, rich colours.
If you think you’ve been stimulated by the surroundings, you will be positively aroused by their carefully-curated menu. Choices in a tasting menu are almost unheard of in Michelin-starred restaurants, but here you can choose either 5 or 7 courses out of a lengthy list of options at £120 or £170 respectively. And they have a separate equally lengthy menu for vegetarians, which is also another unheard-of innovation for French gastronomy.
We can dedicate pages singing the praises of each course, but here we aim to highlight some of the finest offerings. If you like rich, indulgent dishes, this is the perfect food paradise for you with dishes like Amur River “Kristal” caviar mixed in with oyster, sea urchin, and dashi. Foie gras is a dish for an acquired taste and is often thought to be too slithery in texture. Here, it is counter-balanced by the crunchiness of koji rice and the sweetness and acidity of the accompanying apple and pear flavours help to cut through the richness of the dish.

The provenance of the ingredients is key to the success of the restaurant. For example, with the lobster dish, you not only know it is from Cornwall but from the fishing boats for Phil Treblicock, who is one of the most respected supporters of the Cornish fishing industry. The kitchen team just adds a few key ingredients to lift the flavours of the lobster with the addition of Tandoori spices, carrot, citrus, and coriander; but they never over-complicate a dish.

One of the top vegetarian dishes, my vegetarian guest could not stop raving about was their version of an onion consommé which had an unrivalled sweetness and no doubt a large part of the success was due to their use of Cévennes onions, which are some of the sweetest you will find anywhere in the world. And they only used a small amount of black truffle for the dish; you will often find over-truffling an issue in less skillful restaurants.
Meat-lovers are also well-catered for here with the supreme A5 Wagyu beef from Gunma prefecture in Japan. Yes, there is a considerable supplement on this dish, but if you want to experience buttery, melt-in-your-mouth beef of the highest order; this would be a very reasonable investment.
Finally, make sure you save plenty of space in your dessert stomach as their signature Baba is easily the best rum baba you will ever taste. You are offered a choice of Armagnac Darroze from 1995 and 2000 to 2005; I opted for the former which gave the dessert a more toasted flavour. The Darroze family in France has been trading and producing vintage Bas-Armagnacs for decades and the quality genuinely shines through in this dessert.

Apart from the high-quality, inventive food, it is also worth mentioning the wine-pairing options. They have some of the finest in the world with a collection of over 3000 bins for a total of more than 20,000 bottles. They use plenty of small wine producers and we particularly enjoyed a very sippable Eric Rodez Rose from Ambonnay, Champagne, France.
https://www.the-connaught.co.uk/restaurants-bars/helene-darroze-at-the-connaught/

When you think of Japanese cuisine, you might be thinking of raw fish. When you think of Indian cuisine, you might be thinking tandoori. What about Australian cuisine then? The answer is probably all of the above. With Australia’s post-war multicultural immigration policy, the diverse communities in the country have created a brilliant melting pot of culinary greatness. If you want to understand the diversity of Australian cuisine, you could do a lot worse than paying a visit to Timmy Green in Victoria.
The restaurant is named after the owner’s late brother, a patriotic Australian cowboy who embraced everything about traditional farm life. The menu takes inspiration from his love of the land from items like grass-fed and 28+days dry-aged steaks to popular sharing platters like the Aussie BBQ meat board with locally sourced lamb tomahawk, herb & fennel sausages, and smoky BBQ back ribs, etc.

Vegetarians and pescatarians are also well-catered for here. During our visit, we tried an extremely appetising tuna tataki; tiger’s milk used to cook this dish is always an ideal starter with liberal doses of lime juice to help whet the appetite. My vegetarian guest ordered the smoked aubergine tacos and you can’t fail to admire the audacity of the dish which brings together Middle-Eastern, Mexican and Korean cuisine all under one creation. It was served with avocado cream, pickled cucumber, house kimchi, slow-baked carrot, and coriander.

Portions are on the generous side especially if you order their signature, famous chicken parmigiana. It is always a winning formula for success if you can include tomatoes, mozzarella, parmesan and panko coated chicken schnitzel in the same dish. When we tried the dish, the meat was moist and tender and it also came with prosciutto and hand-cut chips. Considering the menu isn’t particularly lengthy, they do offer plenty of vegan-friendly options such as fire-roasted aubergine and fragrant roasted butternut squash and carrot curry.

Sides are more often than not treated as an afterthought, but at Timmy Green, they are not-to-be-missed, especially the Korean hot potato which includes 15 layers of crispy potato gratin flavoured with spicy habanero sauce and served along with pickled kohlrabi and crispy onions.
We were defeated by the size of the main courses, but if you do have a spacious dessert stomach, you can try some of their Australian classics like pavlova and Melbourne Mars Bar cheesecake ball.
Timmy Green is also well-known for being one of the most popular places for brunches with Londoners, so there is no reason not to check out the restaurant soon.

https://www.daisygreenfood.com/venues/timmy-green

If you’ve always wanted to host a dinner with a Michelin-style display but lack the necessary culinary skills (and time) to do so, #TeamCoco babes Hannah Tan-Gillies and Melanie Sophia Marti have come together for a joint review after spending a truly unforgettable evening with eho chef, London’s premier chef matchmaking platform. Here’s what went down.

Hannah Tan-Gillies

Now I’ve always fashioned myself as the ‘culinary mastermind’ at home, but my cooking style — which basically consists of chucking a load of random things into a wok — always leaves a lot of mess to clean up. Enter eho chef; a ‘chef matchmaking platform’ that is all about bringing chefs and foodies together through tech.

The platform easily connects you with talented chefs in your neighbourhood, who offer a perfectly curated menu to answer to your specific tastes and dietary requirements. The process is simple. Sign up and say a few things about yourself (like any good matchmaking app) then put in a few details.

Chef Nico answered our call and offered a menu of miso-glazed salmon, chicken ballotine, and coconut panacotta. Yum. During our dinner, Chef Nico sorted everything out, from meal-prep to clean up. We literally had nothing to worry about!

The entire menu was expertly built around my rather complex dairy-free/gluten-free/wheat-free dietary restrictions, and Chef Nico certainly served it up with some style. Never did I think that such tantalising culinary creations could come out of my meagre 2 x 4 London kitchen, but I was certainly proven wrong. After our meal, we even shared a few drinks and a chat with the lovely Chef Nico. It was certainly a fantastic way to bring friends together over delicious food, and a great way to support talented young chefs like Chef Nico too.

What did you think Mel?

Melanie Sophia Marti

We found the whole eho chef concept such a great way to make a dinner party go from great to unforgettable so quickly. There’s nothing like serving up a Michelin-style meal for your guests in the comfort of your own home to blow a normal dinner party out of the water. There can be a lot of prep when having people over for dinner and you don’t really have time to spend with your guests if you’re cooking something special. Hiring eho chef means you can have a really impressive and delicious meal made fresh especially for your party whilst entertaining your guests.

Chef Nico took care of everything and was friendly, professional and calm in the kitchen (even when the fire alarm accidentally went off!). If you have any allergies to cater for that’s no problem. Our fabulous host Hannah spoke to the Chef beforehand and he curated a menu which was gluten, dairy and wheat free.

Dinner was an absolute delight and we were pleasantly surprised by every dish placed in front of us. I loved the cool and tangy salsa comprised of diced avocado, mango, red pepper, pickled onion and Asian dressing in the salmon starter. The most popular course with our party was the main course. Chef Nico served up the most tender and juiciest chicken plated up to perfection with caramelised onions and sliced potatoes. He also didn’t mind spilling his cooking secrets to us when we chatted to him about how he got the chicken cooked to perfection (65 degrees in the oven for an hour and a half). The final touch was the mango, lemongrass and coconut panacotta. The consistency was super soft and milky reminding me of coconut rice and mango desserts from Thailand.

With perfect portion sizes we left the meal comfortable and satisfied, with happy tummies that weren’t achingly full and equally not growling for more.

If you’ve been sleeping on a good old karaoke evening then now is the time to revisit the long-time favourite, because Bunga Bunga has brought it back with a bang and sprinkled on some added pizzazz.
We joined them to celebrate the relaunch of the shiny new Bunga Bunga Battersea and to experience some of the exciting and inventive new karaoke-inspired evenings they have on offer.

Singo Bingo

Bingo is no longer just a Sunday afternoon pastime. Clear your Wednesday evenings from now on for Singo Bingo and prepare to win prices, eat pizza and throw it way back with Mumma Bunga’s karaoke ball announcements. Clinging to cocktails with our bingo sheets at the ready, we waited eagerly for the cage to spin and the musical numbers to commence. In-between mouthfuls of temptingly large cheesy pizza we crossed off figures on our sheets and hoped that we would have a chance to yell ‘Bunga Bunga Bingo Bingo’ and win a prize. We didn’t this time – but I do consider the amount of pizza I consumed as a personal win.

SingalongaBunga

We then moved on to experience SingalongaBunga, where the resident karaoke master lead us in a group singalong and a person from each of our tables went up to take on the microphone by themselves, too. Now and again during the evening, the music would change as a table ordered the ‘Leaning Tower of Pisa’ sharer cocktail, which is a sweet almondy concoction with a double hit of rum for six people. It comes with its very own special entrance of confetti, sparklers and singing staff members.

Bunga In Their Eyes

Lastly, Bunga In Their Eyes is Bunga Bunga’s very own version of ‘Stars in their eyes’ (millennial’s will appreciate the throwback here) which takes place every Thursday night. This is the chance to get glammed up behind the scenes and take to the stage as a famous singer of your choice. Donning wigs, feather boas and sunglasses, our fellow diners gave it their all for a chance to spin the Bunga wheel and win prizes such as a free cocktail and even a ‘speedboat’ (disclaimer: the speedboat may be a tad smaller than you think!).

We had a blast celebrating the new Bunga Bunga Battersea. Its easy to enjoy the (literally) all singing, all dancing evenings with confetti blasting out from here there and everywhere. Plus I won’t be forgetting the out-of-this-world delicious pizza anytime soon.
Head to Bunga Bunga Battersea for dynamic karaoke evenings filled with pizza and pure fun, usually fuelled by a whole load of boozy brilliance and Britney renditions: https://www.bungabunga.com/battersea/

Can you feel the new season in the air? There’s been a distinct switch from dark, cold wet days, to a hint of sunshine and warmer days with lighter nights, and a promise of good things to come.

#TeamCoco love it when a new season arrives; it means new adventures, new places to see, new people to meet, and new things to try, as we are seriously not into FOMO!

Let’s take you on a little journey into spring through your taste buds. Here are a few seasonal drinks to get you excited for the months ahead.
Non-Alcoholic

Freixenet 0.0% Rose

If ever there were a season to enjoy an alcohol-free glass of something pink, it has to be spring. This sparkling glass of pink Freixenet with persistent bubbles epitomises the taste of new things to come, with juicy wild berries plus aromatic notes of floral and tropical fruits.
Priced at £6 per bottle, available from Tesco and Morrisons.

Bird & Blend Tea Co. Hot Cross Bun Tea

Bird & Blend has brought back an absolute seasonal favourite – Hot Cross Bun Tea, and it’s back with a bang for 2020! This divine Spring treat mixes Rooibos, Sri Lankan black tea, cinnamon, hibiscus, apple pieces, rosehip, orange peel, vanilla and cranberry pieces, conjuring the aroma and taste of freshly baked hot cross buns.
Priced at £5.80 for 50g, available from birdandblendtea.com

CanO Water

If you want a refreshing drink that’s both good for you and is a sustainable option over plastic then look no further than CanO Water.
CanO Water is a fully recyclable alternative to bottled water in the form of an aluminium can, filled with the best quality spring water from the Alps. The company wanted a more sustainable solution to single use plastic, and after recognising the benefits of aluminium, they introduced a canned water alternative to the market. The company were also the first of their kind to introduce re-sealable ringpulls for optimum convenience and prevention of waste.
Priced at £1 per 500ml can, available from Harrods, Selfridges, Tesco, and Ocado

The Botanist

The Botanist, known for being leading drinks innovators, have announced the launch of the new cocktail collection ‘Drink Twinning’, where you can sip exactly the same cocktail as your friend – almost the same. No longer do those opting for a non alcoholic alternative need to feel like they’re missing out with a selection of drinks delivering the same experience, taste profile and look but without the alcohol. Visit https://thebotanist.uk.com/ for more info.
The Botanist (non-alcoholic) – £4.95
Bax Botanics Verbena, Belvoir Elderflower, Jasmine syrup, red amaranth, fresh mint, lime juice and lemonade.
The Botanist (alcoholic) – £7.95
Bacardi Carta Blanca rum, Ketel One vodka, St Germain, jasmine syrup, red amaranth, fresh mint, lime juice and lemonade
Alcoholic

La Crema Monterey Chardonnay

If an ice cold glass of something crisp and exotic is your preferred choice this season then you must try the Monterey Chardonnay by La Crema.
Tasting notes: “On the nose, Meyer lemon, passionfruit, grilled pineapple and guava. Nectarine, papaya and crisp lemon-tangerine notes are complimented by touch of spice and complexing minerality on the palate.
Priced at £27.30 per bottle, available from Blanco & Gomez – bgwm.co.uk or via Fells – fells.co.uk

Roe & Co Premium Blend Irish Whiskey

Roe & Co is a new premium blended Irish whiskey, refined, elegant and with remarkable depth, a masterful blend of rich malt whiskey and the smoothest of grain whiskey aged in bourbon casks. And, it works perfectly in a Roe Irish Coffee.
Ingredients – 40ml Roe & Co, 60ml freshly brewed Americano coffee, 10ml porter syrup/sugar syrup, 15ml fresh lightly whipped cream, grated nutmeg & 3 coffee beans
Method – Heat the Irish coffee glass with boiling water, once heated empty the water out and add 60ml of freshly brewed hot coffee and in the syrup, stir lightly, pour in 40ml of Roe & Co and layer lightly whipped fresh cream on top, garnish with 3 coffee beans and a light dusting of grated nutmeg
Priced at £31.75 (70cl), available from The Whisky Exchange – thewhiskyexchange.com

Whitley Neill Aloe & Cucumber Gin

Whitley Neill Aloe & Cucumber Gin is a luxurious handcrafted African infusion of fresh, green and earthy cucumber that’s been combined with succulent Karoo aloe to enhance its overall complexity. A smooth and fragrant yet well-balanced gin, which is perfect for sipping over ice and pairing with cocktails or a delicious G&T.
Priced at £21 (70cl), available from Amazon – https://amzn.to/38kxosi

Magic, madness or medicinal miracle? Debby Donnelly-Addison checks out some pretty unique teas making some pretty powerful claims in Marrakech.

I was watching an old Jamie Oliver show a few months ago, a show from a simpler time, before he set out to save us all from turkey twizzlers and two for one pizzas. He was wandering through a souk in Marrakech when a stall holder tried to sell him teas and spices that would do everything from cure a migraine, to make your wife want to do more housework. A tea that entices others to sort your house out, maybe do a bit of ironing or creosote the fence? Yep, I’m having a bit of that.

I’ve always had an interest in herbal medicine. Not that I would rely on it completely, but I think that anything that is effective, even via the placebo effect, should be given some consideration. So when I received the work booking for Marrakech last October, I knew I wouldn’t be able to resist hunting down Jamie’s tea salesman and giving this a go for myself, for you, and for science (ok, not for “science” per se, but let me feel special for five minutes here).

Don’t chai this at home, kids.

It so happened that finding one specific retailer in souks is no mean feat. A labyrinth of alleyways and narrow roads, this wasn’t going to be as easy as I had initially anticipated. The riad I was staying in had provided me with a mobile that looked like a burner phone from the movies and made me feel like an international criminal/drug dealer. I pulled it out of my bag to call the riad guardian for directions, when a man pushing a cart stopped alongside me and told me to follow him “somewhere really good”. Now I know what you’re thinking. I’ve seen the crime documentaries too, this is usually the point where I’m sitting on the sofa, shoving mozzeralla sticks in my mouth whilst shouting “don’t do it you stupid woman” at the television. Nonetheless, I found myself following this guy. I would stop every now and again, weighing up whether I was off to lose some organs, only to be met with the assurance “you’ll really want to see this”. So I carried on following him, hopeful that I’m not heading to my doom, but also grateful that I’m wearing a nice dress, you know, in case they show a photo of my corpse on the Netflix documentary of my untimely demise.

Much to my utter relief and elation, the mystery cart man led me to the front door of Ksour Bio, a store that sold, you guessed it, magic/medicinal tea. I hadn’t told him that this was what I was looking for, I had blindly followed him through the souks like a lemming about to leap off a cliff, so this was a pretty nice surprise. I was greeted by Abdul, a genuinely friendly man who wore a Liverpool FC kit with a white coat over the top to assert his position as a man of medicine. I told him why I was there and he was thrilled. Really, really thrilled. He was so passionate about what he sold and what it could do, I actually felt a little guilty for not taking this more seriously. He told me that his biggest seller was “Royal tea”, a blend that’s very popular with students and anyone that needs a strong focus. After scooping the mixture of scented flowers and heady herbs into a bag, he then began darting around the room, picking jars of powders and petals from the shelves to put together three more custom blends for me to take home. One shelf featured a row of jars of coloured powders with the word “MAGIC” in bold on the front. “They add colour to the tea”, Abdul explained. “So they’re food dye?” I asked. “No, they’re magic”, he frowned. I suddenly found it hard to take this seriously again.

Abdul tried his best to sell me Viagra as I left, assuring me that he doesn’t need it himself and has never tried it, but that it’s very good. I politely declined and was met with a smile and a piece of paper with his phone number on, in case I “ever wanted to go for a cup of tea”. A nice offer, but after 2 headspinning hours in the tea store, I wanted to get back and get to work on my highly scientific experiment.

How it works:

Once I landed back in the UK and had gotten the tea through customs, something I had been a bit worried about given it’s rather conspicuous appearance, I decided to try each tea for a month. I had enough for one or two cups a day, and would not be telling anyone what I was up to. Other than regular breakfast tea, I only drink water, so switching what I was drinking wouldn’t be too much of a hardship. Four teas over four months, one of them has to work, right?

First up: Energy tea (ginger, Moroccan ginseng, star anise)

I had to try this one first because I had been travelling extensively and was pretty worn out. The scent was amazing: autumnal herbs invoking memories of crisp morning walks and golden sunsets. The flavour? Liquorice that had been left out in the loft. Over summer. During a heatwave. I knew I wasn’t going to enjoy this.

Abdul had assured me that this tea would not only provide me with a much needed boost, it would also surround me with inspiring energy, making those around me want to work harder and do more too. For the first week, nothing much happened. I didn’t seem to be “inspiring” anyone. In fact, by 2pm on set one afternoon, I found one of the photographers asleep in the prop room and I too considered taking a nap on top of a chest freezer. This was not working out as I had hoped, and I still had three weeks of attic-dust tea to endure.

However, half way into week two, I found myself feeling a little more lively. Rather than waving my arm over my head to hit my Fitbit target (whilst watching tv and eating chicken wings with my free hand), I found I genuinely wanted to move more. By week three, my restlessness was such that I was taking myself off on a walk or run at 11pm at night just to wind down. I live in a close knit community and knew that my twilight escapades would no doubt cause suspicion, but I’m a scientist now, and I’m not going to allow gossip to get in the way of this crucial experiment. I carried on with the tea and the late night energy explosions until the end of week four, by which point I was convinced I was definitely ready to enter a marathon and was getting two hours less sleep each night. The lack of sleep wasn’t bothering me too much though because I felt invincible. What a month.

The verdict: This tea definitely gave me more energy, but made me, in the words of one of my friends, “100% more annoying”. Whilst the energy boost from guzzling ginseng all day was kinda fun, it did halter my concentration and I found myself getting agitated more easily. I love ginger, but this tasted nothing like that and I didn’t enjoy it at all. Great for a boost when you need it, but I think if I carried on drinking this stuff I’d be able to taste colours and see sounds by now.

Next in line: Sleep and Serenity (turmeric, camomile, lemon grass, hibiscus)

I had initially planned on testing this one last, but after a month of ginseng induced insomnia, changes had to be made. Just like it’s predecessor, this smells heavenly, but unlike last month’s offering, it tasted really nice. Given the nature of the tea, I decided to have one cup around 6pm and the other around bedtime. Abdul had claimed that this tea would draw nothing but peaceful souls towards me, ensuring serene days and restful nights. My internal monologue for the previous month had featured nothing but swearing and screaming, so I was looking forward to giving it a go.

This tea took a little longer to kick in, but that could be because I had spent the last few weeks fuelled by Abdul’s energy concoction. However, when it hit, it hit hard. Instead of my sleep returning to the solid 8 hours per night it had been pre-experiment, I was sleeping 9-10 hours some nights. I wasn’t feeling particularly serene either, if anything, my tolerance for incompetence was decreasing rapidly. I hoped this would at least be eased by the abundance of warm and peaceful souls I had been promised would be attracted to me, but judging by the behaviour of several motorists on the M6 that month, that wasn’t working either. I felt tired and groggy and fed up.

About three weeks in, I noticed one distinct advantage to this: Although I wasn’t feeling better, I was starting to look better. My hair fell into place with little effort, my skin was clear, I was putting outfits together with ease every day. Then I spoke to my friend Sue: “you look exactly the same, you’re just tired and smashed all the time so your standards have lowered”. Taking a look through the photos on my phone, she was right. I had just stopped caring as much because all I could think about was napping. Thankfully, there were only four days left meaning there wasn’t enough time for me to go full slob on this and develop a penchant for “just nipping to the shops in my pyjamas”.

The verdict: I’m on the fence with this one. Sure, I may have slept a LOT more than I had done previously, but I don’t know whether that was down to the tea or because I was suffering with withdrawal symptoms from last month’s power blend. I cut down to one cup a day during the last week of this month, but I was still sleeping excessively and didn’t feel like doing anything really. Tasted pretty good, though.

Third up: Royal tea (ginger, hibiscus flower, lemon grass, rose, star anise, cinnamon, turmeric)

Abdul’s best seller, I was really looking forward to this. With a light, lemony scent and delicate flavour, this was my favourite of the four and the only blend that I would happily drink regularly instead of regular breakfast tea. Promising concentration, good sleep, and helping draw creative individuals towards you, this brew sounded right up my street.

Within a week of substituting last month’s “dreamy sleepy nighty snoozey snooze” blend for this, my sleep was back to normal and my energy levels felt, well, pretty great. I don’t know whether it was the fact that everything was nicely balanced again or because this tea is indeed magic, but my head felt clear and I was putting out some pretty good work. I was on one particularly awful trip abroad during week two of this blend, but the unfortunate events that unfolded didn’t phase me as much as they normally would have. I was able to take stress in my stride and remain creative throughout the chaos. I felt like myself on a good day, every day. Did it attract other creatives towards me? Well, no, unless you count my dogs figuring out how to get onto the kitchen worktop to get the bowl of chicken I had left out. That said, my dogs aren’t the brightest of canines, so this could be another win for the tea.

By the time I got to the end of week three, I started to feel myself return to my pre-experiment self. I don’t know if I was building up a tolerance to it, or whether I was just running out of ideas, but I just wasn’t getting as excited about my work. The creative juices were drying up and I started to feel a little restless again. By the time the four weeks were up, I felt like my old self, but well rested and less agitated than before.

The verdict: I don’t know whether this tea only has a short term effect or if life had just been getting me down by the end of it, but I’ve saved half a bag for my next big work project because I do believe it helped me on some level. The feedback from my friends was that I seemed the same in myself, but my “Instagram looked amazing” and I was putting out some of my best work. I also got some wonderful feedback from my clients and made some very powerful work contacts during this month, so I was clearly operating on a higher level than normal. Whether the tea had anything to do with it, I don’t know, but I certainly wouldn’t be adverse to trying this one again in future.

And finally: Love tea (nutmeg casing, royal jelly, mimosa)

Ok, now for the big kahuna: A tea that promises happiness, wellness, and makes those in your presence either fall in love with you or at least be kinder and more understanding towards you. If you make big claims then I want big results, and you can bet your bottom dollar that I’m going to seriously push my luck testing this out.

Visually, this is not the most appealing looking tea. The nutmeg casing isn’t too bad to look at when dry, but add some hot water and you’ve got what looks like slugs floating around your cuppa. It smells and tastes like sweet pot pourri, but I was willing to make that sacrifice to test the bold claims Abdul made about this particular concoction. I had one cup at breakfast and one at lunchtime to ensure that everyone I met throughout my working day could bask in the wonderful glow this tea would surely produce. I had a feeling this would be a fun month.

I know what you’re all thinking, did I have men falling at my feet? No. But did I have at least a few propositions? Also no. Was I disappointed? Absolutely not. You see, the unexpected perk of testing something that makes such an elaborate claim is that you open up to possibilities, you view people in a different way. You find yourself listening to them more intently and thinking about what they have to say. I found myself having deeper, more positive conversations with my friends and colleagues. I connected with people more rather than rushing off to get back to what I was doing or making an excuse to leave. It was nice.

I had pretty much grasped by week three that I wasn’t going to be getting any unwanted/unsolicited proposals (thank goodness), so I decided to see if people would be kinder to me if I pushed my luck a little. I started by sending pitches to people I would never expect a “yes” from and got nothing but green lights. I asked my friend Chris if he could get me a taser from work (extreme, I know, but, SCIENCE). He laughed and said “I’ll see what I can do”, which was blatantly a joke but a far cry from the lecture I was expecting from a responsible adult who takes his job a lot more seriously than I do. I found that whenever I asked for anything, people said yes. Either I wasn’t asking enough in the past, or this is some pretty powerful tea I’m guzzling. The only downside during this month was I started having some pretty vivid, messed up dreams. Nothing too awful, but enough for me to wake up rattled or angry at people for things they had done in my dream despite having no control over what goes on in my head. I wasn’t sure whether this was due to the tea or life in general, but the crazed dreams pretty much stopped a day or two after my experiment ended.

The verdict: I’ll be honest, I don’t think this tea did anything to me physically, magically, or mentally (with the exception of the dreams), but the anticipation and expectation of what would or could happen meant I lived and felt differently. I felt able to speak up for what I wanted, and more receptive to people saying yes. I do feel my friendships benefitted from this, although I could achieve this just by changing my attitude and taking myself out of work-mode a little more often. Sadly, in this case, I don’t free the tea contributed to this month’s changes, although I’ll come back and edit this if a gift wrapped taser turns up on my birthday next month.

The Results

Ok, I’ll admit, there’s definitely something to this medicinal tea lark. I know I didn’t take it too seriously at first, but I can’t deny that I experienced some major changes to my sleep patterns and energy levels during this period of highly scientific study. Did I experience any mythical, magical life changing experiences? No. But would I do it again? Absolutely, particularly with the royal tea if I had a big project coming up, or the energy tea if I fancied going on a psychedelic journey through time and space. It’s been an interesting four months, I’ll definitely by trying more blends next time I visit Marrakech and recommend that you do the same. And with that, I’m off to hang up my lab coat and await my Nobel Prize nomination. Get the kettle on.

Do you have all the ingredients to make your own pancakes at home, are you buying in ready-made pancakes, or heading to a mate’s house for Shrove Tuesday treats?

Whatever your decision, we’ve got the low-down on how to enjoy this one-day pancake feast whether at home alone, with your fam, or with your besties.

Traditionally, way back when people fasted in the run up to Easter, shrove Tuesday aka Pancake Day was the day to feast before Lent, it’s when people emptied their cupboards of flour, eggs, sugar and milk and anything that was going to go off, and turned into either savoury or sweet pancakes.

We love pancake day at #TeamCoco, I mean, who doesn’t?

Manuka Honey Pancakes with Melora

Our favourite culinary day of the year is the perfect opportunity to get creative in the kitchen and show off your flipping skills, and Melora has got you covered. With their delicious range of convenient Melora Manuka Honey Squeeze bottles, Pancake Day will be a doddle.

If you have a sweet tooth but are also ingredient conscious, you could try rolled oats pancakes topped with one of the tasty Melora Manuka toppings!

Ingredients for oat-based pancakes:
100g rolled oats, ground to create oat flour, 1 ripe banana (approx. 90-100g), 90ml Unsweetened Almond Milk (can use Oat Milk too), 1 tbsp Melora Honey & Manuka Squeeze, 1 tbsp Apple Cider Vinegar, 1 tsp Vanilla Extract, 2 tsp Baking Powder, 2 Medjool Dates finely chopped

Method:
Grind 100g of oats in blender. Add the banana, almond milk, Manuka Honey, apple cider vinegar, vanilla extract and baking powder. Blend for 1-minute until combined. Leave mixture to thicken for 5 minutes. Finally stir in chopped dates so they are evenly distributed. Spoon ladle of mixture (enough to make 6 pancakes) onto non-stick pan. Cook on a low-medium heat for 2-3 minutes on each side until golden brown. Add your favourite Melora Manuka Squeeze and you’re ready to devour.

Melora’s bottles come in a variety of flavours including Honey & Manuka, Honey & Lemon, Honey & Blueberry, Honey & Cherry and Honey & Ginger.

Available from www.melora.co.uk, currently 1/3 off £7.99 (Usually £11.99), for 400g.

The Ultimate Pancakes with Hotel Chocolat Pecan & Salted Caramel Chocolate Spread

You already know what type of pancakes you are making, and all you want are endless chocolate filled deliciousness on your plate. Then look no further than Hotel Chocolat, and pick up their Pecan & Salted Caramel Chocolate Spread for a simple, yet completely indulgent Shrove Tuesday treat.

Available from www.hotelchocolat.com, priced at £6 for 160g.

Simple and Classy Posh Cow Butter Pancakes

If you are thinking that your pancakes should be classy and unfussy tomorrow then you need to call into M&S and pick up some brand new Posh Cow Butter.

You can opt for savoury with the Posh Cow whipped with Smoked Sea Salt Butter, or you can go sweet with the Posh Cow whipped Blossom Honey & Cinnamon Butter. Simply make your pancakes with your favourite recipe, and when finished, stack them and add lashings of Posh Cow Butter – then delve right in!

Available from M&S stores across the UK, priced at £2.80 each (150g).

Japanese Soufflé Pancakes with Aldi

Try your hand at cooking fluffy and delightful Japanese Soufflé Pancakes – that don’t fall flat. Top with Raspberries and Whipped Cream.

Ingredients:
2 x Eggs (separate yolks and whites), 1 ½ tbsp whole milk, ½ tsp vanilla extract, 30g plain flour, ½ tsp baking powder, 3 tbsp caster sugar, vegetable oil, icing sugar, whipped cream, raspberries, mint leaves.

Method:
Add the milk, egg yolks, vanilla and 1 tbsp of caster sugar into bowl. Beat with large whisk until thick, smooth and creamy. Sift the flour and baking powder, fold into yolk mixture. In a separate bowl, whisk egg whites until they turn pale white. Slowly add 2 tbsp caster sugar, whisking as you go. Continue to whisk until egg whites are glossy and hold a stiff peak shape when you remove whisk. Put frying pan with the 4 crumpet rings, on the lowest heat possible. Lightly coat the pan and rings in oil and leave to heat while you continue making mixture. Using metal spoon, lightly fold whisked egg whites into yolk mixture, folding gently ensuring to keep a light, fluffy texture. Gently pile 3 tablespoons of mixture into each ring. Leave to cook for 5 to 6 minutes until pancakes have risen and firmed enough to be able to carefully flip over in the ring. Cook for a further 3 to 4 minutes and then ease the pancakes out of their rings – run a sharp knife down the sides if you need to loosen. Plate, dust with icing sugar and serve with whipped cream, raspberries and mint leaves.

All items available from Aldi. Alternatively take your pick of different pancakes to make at home with Aldi’s Traditional Pancake Mix (89p), or go American style with the American Pancake Mix (£1.29), for the ever-so-fluffiest of pancakes.

A Rewarding Pancake Day with OLIO The Sharing App

If you want to do something rewarding this pancake day, as well as eating pancakes of course, then the UK’s favourite sharing app OLIO is encouraging British households to strip their cupboards of the food they know they won’t eat and share it with neighbours who might.

If you take it back to basics, Pancake Day is all about food waste – stripping the home of food that isn’t going to be eaten so it didn’t end up in the bin for Lent.

According to waste reduction charity WRAP (www.wrap.org.uk) the average British family throws away £730 worth of food a year, amounting to £14 billion of household waste a year.

Tessa Clarke, co-founder of OLIO, explained: “If you think about it, Pancake Day was the original zero waste day for many households. Nowadays, we’re all guilty of keeping unwanted food in the back of the fridge or the cupboard until it goes off and has to be binned. Why not use Pancake Day as the day to do a thorough clear-out and reduce food waste within the home?

“Those unwanted tins of butterbeans, the forgotten lemons in the fruit bowl or even the half bag of coriander in the fridge may not be useful to you – but they could be to somebody close by!”

OLIO has over 1.7million users across 49 countries who, to date, have shared over 3million portions of food. 50% of listings are requested within the hour, while 75% are requested within 24 hours.

Visit www.olioex.com to find out more, or download the OLIO app on your mobile.

Hotel Senato – Slick, sophisticated and incredibly sexy. I have been to Italy every year for the past 6 years – usually to escape the fast pace city life, however this time round I decided I was going to try Milan! a weekend of shopping, espresso martinis and art galleries – that is what my soul needed!

Finding the perfect hotel that partnered my long weekend perfectly wasn’t an easy task. I wanted something small, personal, boutique and stylish. And hey presto! like a gift from god – Hotel Senato appeared.

The hustle and bustle of Milan is vibrant. Elegant women dressed head to toe in Prada are the only people left on earth who can still make smoking look sexy. The streets are filled with well dressed Italian fashionistas making those incredibly important phone calls with one hand, clutching their iced coffees in another. So it is incredibly refreshing when you push those doors open and enter the cool world of Hotel Senato.

A hotel so well designed – everything down to the perfect tiled floor you walk on is thought so well through. They say its all in the detail – Interiors so blissfully put together even the soft furnishings marry the wonderful pieces of furniture so well – it is nothing but style. Everything you deserve and more.

The room does not let me down – crisp fresh sheets. Long French windows with a Juliette balcony that overlooks the courtyard downstairs. As I place my bags down, I take a seat and admire the room and as a cool wind blows through the room blowing the long white curtains in like a smooth slow dance – I have finally fallen in love with Milan.

The room has all the necessities – including extra pillows! which I always usually have to ask for! the room is cool, contemporary and the fine details run throughout including the bathroom!

Pier is our host for the evening – a true Italian gent. The creative director at Hotel Senato selected some beautiful to die for cocktails and appetisers. A menu so well thought about consisting of only fresh and local ingredients – every morsel that passed my mouth was like tasting heaven.

I have always been dubious about going to a city when I am constantly city hopping in the UK – however Milan served me something else – I understand why it is one of the worlds fashion capitals. However escaping those crazy city vibes is a must! and nothing screams hidden paradise like the Hotel Senato.

As an avid fan of art – I found the Hotel Senato to be an actual work of art. The walls the food the service – worth every single euro! And what pleases me more about the boutique experience – that it feels like home and that makes me smile because hotels can be so cold – not Hotel Senato! The cool, contemporary vibe sweeps you in with an absolute warm embrace.

One tip – try the cocktails! actually make that two tips! take your beautifully crafted cocktail up to the hidden rooftop garden! I can assure you, your breath will be taken away – if Instagram needed moments – that would be it.

If you should wander on down the whitewashed streets of Kensington, you’ll no doubt stumble across the beautiful 100 Queen’s Gate Hotel. Contained therein is Botanica, a tearoom set within a plant draped atrium dripping with cherry blossom and lime. Step inside their redolent quarters and brace yourself for a journey of the senses as part of their unique collaboration with luxury perfumer, Floris, London. Whilst flavour will always be the most important aspect of any afternoon tea experience, ‘Scentsation’ broadens our sensory horizons, stimulating scent, sights, textures and interactions, creating a truly unique experience.

Rather than rely solely on a gilded stand adorned with sumptuous cakes and delicious goodies that you cannot wait to gobble up with edacious glee (although there are still plenty of those on offer here), ‘Scentsation’ draws you in with intoxicating fragrance, a heady bouquet of cherry blossom and lime fills the air as you approach your table. If you’re not wholly keen on floral flavours then, please, do not fear. The floral notes of what you are about to be served are so nuanced, so flawlessly blended and intertwined with an abundance of different flavours, textures and temperatures, that there is nothing overbearing or overly flowery to be concerned about. The absolute genius of this experience is that the flavours are presented in such a gentle way before you are provided with options to enhance them, add an umami edge, or additional honeyed sweetness. No two experiences are the same, and there are no guidelines other than to, well, to create whatever pleases your senses.

Heading in to Botanica, you are greeted with flourishes of blushing blossoms and verdant, lush foliage. The surroundings, resplendent, yet cosy, are fresh and vibrant whilst retaining the opulence and grandeur of the hotel itself. Upon being seated, you will find a handy pairing guide tucked inside your napkin, containing gentle advice as to how to pair up your afternoon treats with the selection of additional toppings provided. Each table is furnished with a tray of toppings varying from sweet to savoury, light to umami, allowing you to create your own, truly bespoke experience. The thyme, pink peppercorn and sumac topping paired beautifully with the lemon desserts, the golden popping candy added an explosive surprise to the lime dome, the lavender honey (my personal favourite) added a delectable edge to the buttery madeleine, and the Himalayan salted dark chocolate was perfect with just about everything. There are no rules here, you are free to experiment and scatter toppings as you please, finding your own preference as you go. I even added a little thyme, pink peppercorn and sumac to one of my scones, along with clotted cream and a little jam. Whilst it’s not something I would have normally paired up at home, the freedom to experiment entices you to try flavour combinations you wouldn’t normally be inclined to throw together.

The afternoon tea itself comprises of three layers of treats: savoury sandwiches and flatbreads, featuring silky smoked salmon and spiced chicken, cakes and pastries, including the silky Buddha’s hand madeleine and fluffy, croquelin choux, crowned with a tier of scones accompanied by velvety clotted cream and zingy fruit jams. The teas, provided by the fabulous Whittard of London, include their famous Sakura blend (green tea and cheery) to compliment the scones, and Keemun, the perfect accompaniment for the lemon and lime notes of the baked desserts. If you’ve something to celebrate (or even if you haven’t), you can of course upgrade to the champagne option for an effervescent alternative.

For those wishing to elevate their experience, 100 Queen’s Gate Hotel are also offering an exclusive Floris hotel package. Alongside the ‘Scentsation’ Afternoon Tea, guests can enjoy an overnight stay in one of the hotel’s sumptuous suites, which also includes a complimentary full-size bottle of one of Floris London’s iconic fragrances. A VIP version of the Floris package will also be available to book, with the added element of a stay in the luxurious Queen’s Gate Suite, which boasts a private entrance with direct street access and up to four private bedrooms, alongside a behind the scenes tour of Floris’ Jermyn Street store, guided by either the Bespoke Perfumer or Perfumery Director. Following the tour, guests will have the opportunity to create a bespoke fragrance, choosing from a wide selection of fine fragrance bases and notes, the perfumer will slowly create a scent that is truly personalised to you, adding new accords to complement the guest’s taste until the unique fragrance is complete.

The Lowdown:

The Afternoon Tea Scentsation is an e-scent-tial (sorry) experience for any foodie, tea aficionado, purveyor of luxury fragrances, or anyone who enjoys delicious food in a sumptuous setting away from the hustle and bustle of the centre of London. You will be spoiled with exceptional culinary offerings, enveloped in bewitching scents, and looked after by the friendliest, most welcoming hotel staff in Kensington. An unmissable experience, the Afternoon Tea Scentsation is priced at £42.50 per person (£55 per person with a glass of Moet & Chandon Champagne) and can be booked directly at https://100queensgate.com/food-and-drink/botanica

Behind the duck egg façade of Hugo’s on Merrion Row lies a restaurant with a tantalising secret. Before I divulge, I must make it abundantly clear that even before being privy to this juicy piece of info, Hugo’s was, and always will be, my go-to restaurant in Dublin. Boasting deliciously stunning dishes in a relaxed, upscale environment, Hugo’s is always top of my list when it comes to culinary offerings on the Emerald Isle. Daytime dining is relaxed and informal, whilst the evening is a more sophisticated affair. The dishes are simple, yet delicious, the quality of ingredients evident in every bite. Gina, the proprietor, hails from a family heavily entwined in the hospitality arena. Her years of working and setting quality standards in the industry, teamed with her sincere warmth and care for her clientele, have culminated in a restaurant where every customer is a friend. Hell, it’s the “Cheers” of Ireland, only, sadly, I have a plane ticket home the following day so I can’t prop up the bar and share stories all day.

I was just sitting down to lunch (the silkiest, croque monsieur I’ve experienced outside of Paris) and having a casual scroll through the Hugo’s social media feed when a shot of Dave Grohl (of Foo Fighters fame, if you don’t know this, I insist you download their back catalogue immediately) working behind the bar popped up on the feed. Less than 24 hours before I had arrived there with my brother, a rock guitarist and huge Foo’s fan himself, Dave Grohl, the rest of the band and tour crew had been partying in an independent restaurant on an unassuming Dublin street. There was no way I was leaving without the backstory to this, and so ensued an afternoon of the wonderfully amusing storytelling that the Irish are so famous for. We popped open a bottle of Gamay 2016 Domaine a Deux, a great afternoon wine as recommended by Shane, and sat down with Gina to discuss all things food and rock over dessert.

Hugo’s opened in 2007, bringing Gina’s vision of a lively, classy bistro-style restaurant featuring an Irish menu with French influences to life. Their head chef, Peter, leads the team in creating innovative, imaginative dishes, using fresh, locally sourced produce. The food is upmarket without being pretentious, as is the interior and atmosphere. What Gina has created goes beyond regular hospitality: throughout the afternoon, dozens of people dropped in to book a table or just to say hello. She knew everyone by name, everyone’s backstory, everyone was a friend. This genuine respect and care is probably why Rihanna held her Thanksgiving at Hugo’s a couple of years back, or why Pearl Jam, Metallica and other rock legends choose to dine here when recording and performing in Dublin. The musicians who drink and dine here aren’t made a fuss of, there’s no commotion or revelry, they are just looked after the same as Gina and her staff would care for any other patron. We’re all equal here, no rigmarole or commotion, even if you’ve sold millions of albums. Everyone is on their best behaviour, with the exception of the group of “annoying Americans” who insisted on singing Happy Birthday to a young lady on her 18th. Those “annoying Americans” were the Red Hot Chili Peppers, and they were only trying to be nice.

The casual nature of Hugo’s and Gina’s reluctance to brag about what goes on behind the scenes means you can still get a table here without silly waiting lists or being ushered out as soon as you’ve finished dessert (although it can get pretty busy during the evenings so booking is advised). The food is well priced, but the craic is priceless. For great food, great booze, and a warm and friendly atmosphere to boot, Hugo’s is the place to go. And you never know who you might spot there…

Hugo’s is located at 6 Merrion Row, Dublin 2. Bookings can be made online at www.hugos.ie or by telephone on 01-676 5955