I HAD A YUMMY BREAKFAST

I am not the best morning person, in fact, I will do anything for another 15 minutes in bed. So the thought of having to get up at 6.30 am to wash my hair and travel for an hour to meet a client at 8.30 is never something I look forward to, but the promise of breakfast somewhat lured me. I needed to try this breakfast anyway, as I have to be 'in the know'. But I wasn't expecting it to be so very moorish, so good and still healthy in every sense of the word. So when I arrived at Tossed in St Martin's Lane I was ready for coffee - and this was from fairtrade, organic, 100% arabica beans, roasted to order, then ground, so very very fresh. They did ask if I wanted an americano with milk - really! but apparently people ask for milk. It's worse than asking for a latte after a three course meal, dont you knwo what you are doing to your stomach people? Anyway, the new breakfast 'toasties' were utterly, utterly delicious. They must have read my mind because I did want Ham and cheese but ordered Ham and egg, anyway I got ham and cheese which was the client's choice instead. Really tasty, crunchy outside and soft inside. Loved it. Wish I had room for one of the Tossed smoothies, my absolute favourite, but could not manage another thing. There is always tomorrow.......

A SUMMER OF CHAMPAGNE - WHY NOT?

Sip your way to summer at Pescatori, the Italian fish and seafood restaurant and bar in Mayfair’s Dover Street, W1.

From mid July to 28 August, Pescatori is offering a glass of Laurent Perrier Champagne with any pre-booked two or three course meals, lunch and dinner. Two courses with a glass of champagne are offered at £21.50 and three at £25. The Champagne Menu, which includes classic dishes and seasonal favourites, has been specially created in collaboration with Laurent Perrier to create the perfect food and drink pairing for the summer months.

The delightful citrus notes of the bouquet in Laurent Perrier, followed by a slight yeastiness and biscuity flavour perfectly complement Freschino di piselli con salmone – a chilled pea soup, smoked salmon and crème fraiche and Sgombro Affumicato - hot-smoked mackerel with celeriac remoulade, beetroot & horseradish coulis. The champagne also makes an excellent pairing with Trota di Mare – seared wild sea-trout, whit asparagus and pea-shoot salad.

Other summer delicacies on the menu include Aletta di Razza – pan-fried skate, Calamari Grigliati – grilled chilli flavoured squid with mint & coriander salad, and there are also several vegetarian choices. Coupled with a tempting selection of fresh and light seasonal desserts, the menu is a perfect choice for hot summer days.

Enjoy the Champagne menu in the elegant and cool surroundings of Pescatori, 11 Dover Street, Mayfair W1, Tel: 020 7493 2652 or go for an outdoor table at the contemporary Pescatori 57 Charlotte Street, Fitzrovia W1 Te: 020 7580 3289 lwww.pescatori.co.uk

THE GREENBRIER RESORT

And I am starting with a rather different place, in wild and beautiful West Virginia, Mountain Mama or thereabout. Here at the Greenbrier Resort, a fantastic resort set over 6.500 acres of lush landscape. Here you will find a restaurant called Prime 44 West. The Prime tells you it's a steakhouse and the 44 West is a tip off to baskeball fans that Jerry West (who wore the number) is involved. Here, it is thought that the best cornbread is being baked. This cornbread has wone Best of Show at the Virginia State Fair. The recipe is from Cathy Justice, the wife of the local hero Jim Justice who bought the ailing Greenbrier and brought it back to its former splendour, rather than letting it go to an international hotel corporatation. Well done Jim! And thanks for saving the cornbread. The recipe is simple and terrific
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/16 teaspoon salt (but you can use 1/2 spoon it tastes better)
1 cup buttermilk
1 egg slightly beaten
3/4 cup canola oil (rapeseed oil to us in the UK)

heat oven to 425 degrees F
prepare an 8 x 8 inches oiled pan (or non stick)
mix all dry ingredients
Add liquids (best if you mix all the liquids until creamy and smooth and then add to the dry ingredients)
Stir softly to mix
Bake for 30 minutes

use a toothpick inserted in the centre of the bread and it if it comes out clean, it's done.

Gorge yourself

AT LAST, I AM BACK BLOGGING

Hello everyone, no I have not disappeared in a black hole, although I have had a tough time recently. The problem has been that my login details were not allowing me to access my blog and write new material.
Now I am back. Shame because you have missed on a lot of juicy information I really wanted to let you know, but it's too old now to start digging it up again. So I will start afresh, and feed you new, exciting, juicy food-wine-restaurant news.
Watch this space!
thank you for waiting.
Luisa