Sketch out of this World...

Champagne in the Parlour

Have you ever been to a restaurant that can make you feel like you are travelling through different eras and genres? One minute you are enjoying a drink in a swanky parlour and the next you are enjoying dinner in an explicable pink art gallery. Every centimeter of Sketch was planned out so flawlessly that they even managed to make a trip to the toilet unforgettable. In fact Sketch is so incredible that even if the food were horrendous it would draw people in for the unique environment alone, so once you consider the top notch quality of the the food anyone could understand why Sketch is a must see London hot spot.

Boasting a two Michelin star restaurant called the Lecture Room, Sketch is a culinary mastermind creating tantalizingly tasty dishes. The Lecture Room is a cozy restaurant reminiscent of a modern twist on a bourgeois club/restaurant from the 20s. With comfortable armchairs around well dressed tables one can relax while feeling incredibly posh.



If you can not manage to score reservations for the two Michelin star Lecture Room then it would hardly be a hardship to wrangle a reservation for the Gallery. The modern art gallery surrounds its guests with original works of art from the walls to the tableware. Its menu, totally inspired, takes the familiar and unfamiliar and molds them into culinary masterpieces, food in the form of art to compliment that gallery in which you sit. Undergoing a total remodel every two years, the Gallery is a fluid canvas that evolves with the times, keeping up with the hottest trends of the art world.

Interested in visiting Sketch but either couldn't get a reservation or don't have loads of money to spend on food? Visit the Parlour or the Glade for a deliciously comforting menu in a luxuriously sexy setting and enjoy a divine cocktail while you wait.

Whether you are there for dinner or just fancy, you must pop into the East Bar to enjoy the hip and artistic atmosphere. Great for casual conversation with friends or an unpredictable date night with a loved one, this bar provides an intimate setting in a club like atmosphere for a classy & exclusive night out on the town.

(Check out this video walking through the restaurant... you will be surprised where we end up...)

Dinner in the Heavens

Aqua at the Shard:

Enjoying a delicious 3 course meal that melts in your mouth with every bite, the amount of food on your plate is only disappointing until you look up and find yourself admiring the never ending views of London surrounding you.

Aqua is located on the 31st floor of the Shard offering fine dining with a spectacular view. Floor to ceiling windows enable guests of Aqua Shard to catch a glimpse of every inch of London, historic and new, in all of her glory. Specializing in British cuisine, the menu provides a delightful taste of British culture to London tourists and delectable versions of local delights to her British guests. With locally sourced ingredients, the knowledgable staff can easily tell you where the food on your plate has come from while giving you a detailed description of the delights listed on the menu.

Boasting a brilliant breakfast and dinner menu,  the real highlight of Aqua Shard is the set menu for lunch. To visit the Viewing Gallery at the top of the Shard it costs £30 if you buy it on site and all you get to consume is the view. However, for £35 you are served a three course meal and get to dine among the heavens taking in the breathtaking views of London all around you.

I happened to go for a celebration in the sky in honour of my fabulous aunt's birthday. However, providing more than just a felicitous occasion, this restaurant left a taste in my mouth and a stunning vision in my mind that I want relive over and over again. Now a staple on my London tourist circuit, Aqua at the Shard provides the perfect lunch with a view to break up a full day of tourism in London.

(Equipped with naught but an iPhone I have only a few pictures, none of which do it justice. To see more visit, www.aquashard.co.uk)

Afternoon Tea at the Ritz

This bear has been in hibernation for the holidays and what better way to wake up from a long sleepy winter than with food! Over my next few posts I will be treating you to exquisite fine dining across London.

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You only live once and the one beautiful undeniable fact is that we all need to eat to survive. So why not treat yourself to some fabulous food with an unforgettable experience. London is one of the many major metropolitan cities around the world where foodies can unite to indulge themselves. With an endless array of choices, one can dine inside the mind of a brilliant chef, eat among astonishing history, and enjoy the height of sophistication in the local culture.

On my most recent trip to London, as a celebration of various events, I was lucky enough to find myself in three deliciously exquisite London hot spots and each experience left an imprint that will forever remain in my soul. 

We will start out with my childhood dream and go for tea at the Ritz before visiting my next two hot spots later this month. 

The Ritz:

There are not words to describe tea at the Ritz. Elegance & sophistication, opulence & grandeur these words don't even begin to shed light on the palatial hotel and the overall royalty of the experience. Sitting in a crowded room one would not expect to have such detailed and individualized service but the Ritz (unsurprisingly) delivers an experience like no other.

The highlight however, (and rightly so) is not the service but the food. Deliciously delicate sandwiches, richly sumptuous cakes, and warm decadent scones never disappear from the table, despite how many you eat, as they are refilled before you can even notice they are gone. Mouth watering from the bottomless nibbles, hot tea is the perfect compliment, refreshing your pallet while quenching your thirst. The wide array of loose leaf teas on the menu are impossible to choose from as they all sound so delicious, yet luckily you can choose as many as you like given there is room in your tummy and on the table.

Although this culinary adventure is not inexpensive at £50 per person, it is worth every penny. So if you are going to London (and will have the spare time & money) then why not indulge and book yourself afternoon tea at the Ritz. (Just don't forget to the dress the part or you may not be granted entry.)

Autumn Speyside Whisky Festival

Having hiked 55 miles with the goal of ending up in Dufftown in time for the Autumn Speyside Whisky Festival, we were excited to find ourselves arriving in a festive little town bubbling with character.

The festival consists of an extensive list of exclusive activities for Scotch lovers from all walks of life to attend. From a tour of Glenfarclas featuring 7 whiskies from 7 decades to behind the scenes tours of the Speyside Cooperage, attendees are spoiled for choice (provided they can cough up the dough).

The Whisky Shop got the festivities rolling with a whisky tasting event to get the palate warmed up and the nose tuned to perfection. The Big Dram, aptly named for the 700ml dram poured right at the start, was lead by the owner of the Whisky Shop himself, whisky connoisseur Mike Lord. Lord is not only funny and intriguing but an absolute genius when it comes to Malt Whisky. Myself not the biggest whisky drinker in the world, I was expecting to get a bit of an education but I was so drawn in by the history and delicacies of each whisky it surprised me.

A huge success to start off the festival, we left warm and buzzing with excitement. Heading straight to the Stuart Arms with a new friend we had met at The Big Dram, we devoured some scrumptious fish & chips and called it a night.

Having slept like a dream at our quaint B&B Fournet House, we woke up to a mouthwatering breakfast to prepare us for our second and (sadly for us) last day of the festival. Having tasted a delicious dram of Mortlach at The Big Dram the night before our excitement to visit the Mortlach distillery was palpable. Mortlach Distillery is generally closed to the public, however for the lucky few that manage to make their way to Dufftown for the Autumn festival, there is an opportunity to have a guided tour complete with an uncommon dram to finish it off.

This exclusive tour of Mortlach was by far the best of all the tours on our trip. Each distillery has its own unique quirks and nuances but Mortlach had several features that made it unlike any other. One of the key tools required for making whisky is a still. Each batch of wort goes first through a wash still and then a spirit still before it can be put into casks to transform into whisky. A key reason why each distillery's whisky tastes so differently is because they all have specifically shaped stills. The wash stills are all identical and the spirit stills are all identical creating a consistent and unique base to their whisky. Mortlach however, has three wash stills and three spirit stills all of which are a different shape and size that work together to make their whisky, giving their new spirit an incredible depth of body and flavor.

Visiting a distillery and touring the grounds, warehouses, and production facilities introduces you to the soul of their whisky and helps you to understand the personality of the dram. Touring Mortlach was like getting to meet a celebrity and finally understanding what makes them who they are. This is the real charm of the Autumn Speyside Whisky Festival. It is about being introduced both to the whiskies that you love and the whiskies you have never met before in order to understand what makes them who they are and appreciate the flavors as they roll across your tongue.

Dirty South Crab & Shrimp Étouffée

In the mood for something spicy, I decided it is about time to share my favorite spicy seafood recipe! Get in the kitchen and start cooking this tongue tingling southern seafood treat for a taste of the delicious flavors of the South.

Crab & Shrimp Etouffee

The Odds & Ends
2 cups of Rice
2 cups of Water
1 1/2 cup of Chicken Broth
1/2 cup of dry White Wine

1 pound of Shrimp (peel & devein )
1/4 cup of Butter
2 tbsp Olive Oil
1/3 cup all purpose Flour
1 large Onion (diced)
1  Yellow Bell Pepper (diced)
1  Orange Bell Pepper (diced)
1  Red Bell Pepper (diced)
1 1/2 sticks of Celery (diced)
2 cloves of Garlic (minced)
1 Broccoli crown
14oz Chicken Broth
1/2 cup dry White Wine
1 1/2 tbsp Creole Seasoning 
1 1/2 tbsp Tomato Paste
2 tsp Worcestershire Sauce
2 tsp Hot Sauce
1/2 tsp pure cane Sugar mixed with 1 tsp Hot Sauce
16 oz fresh flaked crab-meat


Preparing Perfect Rice

1. The trick to rice is not peaking before the timer has sounded the alarm!
2. Bring to the boil 2 cups water, 1 1/2 cups of chicken broth & 1/2 cup of white wine. 
3. In a separate pot, drop a lug of olive oil in the bottom of a medium sized pot over high heat.
4. Once the oil has started to warm, pour in 2 cups of rice and stir until the rice is lightly coated. 
5. Add the boiling liquid to the rice.
6. Stir, and place the lid on top, setting the timer to 15 minutes. 
7. DO NOT LIFT THE LID UNTIL THE TIMER GOES OFF!
8. Once the timer dings, move the pot of the heat, leaving the lid on while you get the crab mixture cooking

Heat Things Up

1. Melt the butter with oil in a large pot over medium-high heat. 
2. Once butter has melted stir in flour, stirring constantly until the roux begins to turn caramel in color. 
3. Add the celery and the half of the chopped peppers & onion stirring until vegetables are tender before adding garlic.
4. Add chicken broth, white wine, seasoning, tomato paste, Worcestershire sauce, hot sauce, and sugar-hot sauce mix. 
5. Allow to simmer for 10 minutes, stirring occasionally. 

Finish Off the Rice

1. Cook the other half of the onion & peppers over olive oil in a large pan. 
2. Once the vegetables begin to get tender, add the broccoli and after 2 minutes, add the rice. 
3. Stir until the vegetables are well mixed in to the rice and set aside. 

Getting Ready to Serve...

1. Stir in shrimp before placing the lid on and leaving it for 5 minutes. 
2. Once the shrimp has been cooking for 5 minutes, stir in crabmeat and allow to cook for another 5 minutes. 
3. Time to eat! 
4. Serve atop a bed of rice, and garnish accordingly. 
5. Enjoy!

Moist Lemon Bundt Cake (The Healthy Edition)

Having recently learned that I need to make some changes to my diet, I have been experimenting in the kitchen to find ways to create tasty alternatives to my favorite treats. (Going all natural & organic, I am not eliminating anything but have been told I need to cut back on my intake of gluten & dairy, which let me tell you is one hell of a challenge as a Brit.)

As a Brit I feel it is in my nature to love the taste of a freshly baked loaf of bread with creamy butter, decadent tea cakes, and a fresh jar of lemon curd ready to spread. Still enjoying endless cups of PG tips I was on the hunt for a gluten free, dairy free, preservative free, all natural, organic cake to enjoy along with my tea.

After several kitchen experiments, I eventually found a way to make a moist lemon bundt cake that I can happily munch on (in moderation) whenever I want.

Hope you enjoy!

Moist Lemon Bundt Cake

The Odds & Ends
2/3 cups & 1 tsp Coconut Flour
1/4 cup Organic Unrefined Coconut Oil
6 Free Range Eggs
1/3 cup All Natural Honey
1 cup Almond Milk
2 large organic lemons
- Juice & Zest
1 tsp baking soda
1/4 tsp sea salt

Get in the Mix

1. Preheat oven to 350° F
2. Place coconut flour & coconut oil in bowl and mix until combined. 
3. Then add honey, eggs, milk & lemon (juice & zest) mixing until the batter is light and fluffy.
4. Pour into a greased (with coconut oil) pan and bake for 35 minutes
5. Start working on Raspberry Lemon glaze (see below)
6. Test cake is finished by poking it with a knife, knife should come out clear.
7. Allow finished cake to cool.

Raspberry Lemon Glaze


The Odds & Ends
2 tbsp Organic Unrefined Coconut Oil
2 tbsp  All Natural Honey
2 tbsp Almond Milk
Handful of Raspberries
1/2 tsp Pure Vanilla Extract
1 large organic lemons
- Juice & Zest

Finish it Off

1. Place all ingredients in a pot, stirring occasionally until raspberries begin to fall apart and glaze begins to simmer.
2. Remove from heat and allow to cool  before placing it in the fridge to cool through.
3. Once loaf has cooled to room temperature, pour glaze on top and place glazed cake in fridge for at least one hour before serving.
4. Serve garnished with fresh fruit and a trickle of honey.

Oh So Hoppy!

Travelling around the world, I often find that one of the best ways to get in touch with the local culture is by experiencing the local brew. Hence while travelling through New Zealand I made a point to try the best local pint on offer each night. I had fun sampling the Kiwi specialties, but I quickly found myself becoming particularly partial to a beer called Radler from the Monteith's Brewing Co. The Radler bier is light on the hops with a zip of lemony flavor and is so refreshing it could melt all your stress away. In fact, I enjoyed the beer so much that when I wasn't consuming my non-alcoholic Kiwi drink of choice, L&P, I would find myself ordering a Radler. Due to our new found infatuation with this tasty concoction of hops & grain we decided to dedicate a stop in Greymouth to visit the Monteith's Brewing Co.

The Monteith's brewery is a gorgeous little bar/restaurant & brewery in a tiny seaside town. If you are lucky enough to attend one of the four tours a day, you can journey behind the scenes in stylish wellies to learn how beer is created in Monteith's Country.

Boasting a fantastic menu and tasty beer it is not just an educational stop for beer enthusiasts but a gastro-indulgence as well. Enticing tapas fill the menu along with their complimentary brew making it easy to order either the right food to go with your beer or the right beer to go with your food.

Unfortunately for us, we arrived as one tour had finished and several hours before the next was scheduled to start so we ordered our sampler rack and sat down to set our taste buds off on a bubbly adventure. Each wall has its own beer theme to educate or inspire guests as they consume whatever tasty indulgence they have chosen so although we had missed the tour we were not deprived of our hops & grain education. Our beer tasting came complete with a detailed explanation of the secrets behind the flavors of the six signature beers and the walls provided fascinating information about the history of the brewery.

By the time we had finished enjoying the delicious beer and mouthwatering munchies we were bubbling with joy and ready to spend the rest of the day on the beach. The Monteith's brewery was a definite highlight for both of us on our New Zealand trip and I would heartily recommend it to anyone making their way around New Zealand!

Homemade Vanilla

Whenever I am in the kitchen I find myself in a state of relaxation, mixing ingredients together to create a tasty concoction to satisfy both my stomach and my soul. Fortunately or unfortunately for me I am rather picky and prefer to cook with high quality ingredients. I always try to buy free range, local, organic products when I can but this is very expensive. I don't make all that much money and I like to save what money I can for travelling so there isn't a whole lot left for splurging on fancy fixins. Therefore, I try to make a point to make any ingredients I can in order to be able to use high quality ingredients at minimal cost. .

I am British and therefore it is in my DNA to love baked goods of all kinds. A key ingredient in almost everything I bake is vanilla. It is easy to spend up to $20 on an 8 oz bottle of high quality Madagascan vanilla extract so I decided I needed to start making my own and tonight I am going to share with you a recipe shared with me by a dear friend who has been making her own pure vanilla extract for years.

Hope you enjoy!

The Odds & Ends
5 Madagascan Vanilla Beans
16 oz bottom shelf vodka (I use smirnoff)
A pretty bottle

Follow the three easy steps below, and allow to sit for several weeks.

Place the halved vanilla beans in the bottle. 

Cut the beans in half from top to bottom down the middle.

Pour vodka into the bottle.

The vodka will gradually darken over time as it is transformed into the vanilla extract. Once the vanilla beans become obscured by the freshly brewed vanilla extract your vanilla is ready to use! If you start running low, simply refill with vodka and allow it to re-brew!

Comforting Cottage Pie

With travelling as my favorite hobby one wouldn't expect me to be so averse to change. While traveling you have to be flexible. Plans change and you have to be able to go with the flow. However, when it comes to the rest of my life, going with the flow as the river of my life changes course is not as easy. Often finding myself peddling upstream before deciding it is time to let myself be whisked off in the other direction, I fight change finding comfort in the predictability of my circumstances. Lately the tides of change have swiftly begun to take me in a new direction and instead of desperately paddling against them to stay in course, I find myself getting swept away by the current. I am overwhelmed  & terrified about what I may find around the next bend but my excitement at the prospect of what I could discover stops me from digging my paddle in. 

With all the changes swiftly uprooting my life, it is nice to go back to the basics and enjoy a cherished comfort from home. My absolutely favorite food of all time is cottage pie. Often referred to as "washing day food" because you take whatever is leftover from the Sunday roast, bung it all together and make a fabulous dinner without much effort, it is a British treat that my mum used to make for us once a week growing up. 

I hope you enjoy this Comforting Cottage Pie recipe as much as I do!

Cottage Pie

The Odds & Ends

1 1/2 lbs extra lean ground beef (substitute beef for lamb and you will have shepherd's pie)

2 large russet potatoes (a healthier option is to substitute with sweet potato)

2 carrots (chopped)

2 sticks of celery (chopped)

2 large tomatoes (chopped)

1 large onion

1 clove of garlic

3/4 cups corn

3/4 cups petit pois (small peas)
(Note: all vegetables are optional and interchangeable except for the potato.)

1 egg yolk

1/4 cup milk

3 tbsp unsalted butter

2 tbsp of olive oil

3 tsp tomato paste

1 cup broth (my favorite is chicken)

3 tsp freshly chopped Rosemary 

2 tsp freshly chopped Thyme

Salt & Pepper to Taste

1/4 cup Parmesan & Asiago blend cheeses

Heat Things Up

1. Peel potatoes and cut into 1/2 inch chunks. Place in a medium sized pot filled with cold water and a dash of salt. 

2. Place covered pot over high heat and allow to boil. 

3. Once boiling remove lid, lower heat slightly, and allow to simmer for 15 minutes. (remove from heat when potatoes are soft.)

4. Preheat oven to 400° F

5. Pour the olive oil into a large saucepan (I like to use my wok) over medium to high heat. 

6. Saute garlic and onions for 3 minutes before adding carrots & celery. 

7. After cooking the vegetables for 3 more minutes add the ground beef with salt & pepper and brown the meat.

8. Once the meat has browned sprinkle the flour over the meat as you stir, incorporating it gradually into the beef. 

9. Add the broth, tomato paste, chopped tomatoes, and fresh herbs. Stirring until all are well mixed in together. 

10. Lower temperature and cover meat allowing to simmer for 15 minutes, stirring occasionally allowing gravy to thicken.

11. Drain the potatoes before returning them to the saucepan. 

12. Add the milk, butter, egg yolk, and a dash of salt & pepper to the potatoes. 

13. Mash all together until smooth.

14. Stir corn & peas into beef mixture

15. Transfer beef mixture into a large cast iron pot.

16. Carefully heap the mashed potatoes on top of the beef mixture in the pot starting from the outside and working your way in. Make sure to level the potatoes out with a fork to make a smooth even topping. 

17. Sprinkle with cheese blend.

18. Cover and place in preheated oven for 25 minutes, removing the lid after 10 minutes, allowing the top to crispen.

19. At the ring of your buzzer, remove from oven and allow to sit for 10 minutes before serving. 

20. Enjoy!