Sweet Potato Broth with fresh bread

Celebrity Chef Lesley Waters continues with her delicious recipe series for toddlers

We all know what it’s like when it comes to tea time with toddlers – it can be hard enough getting them to sit still at the table let alone anything else! Between the ages of one and three years it can be difficult to get them to eat the right foods particularly as some toddlers can become fussy eaters.

Help is here with Celebrity Chef and mother Lesley Waters, along with SMA nutritionist Anne Sidnell who have designed 6 easy meals to satisfy your tot’s taste buds, and give them a good dose of the nutrients like Iron, Omega 3 & 6 and Vitamin D they need for healthy growth and development. The meals have been designed in conjunction with SMA Toddler Milk*.

In the second webisode in the series, Lesley cooks up a delicious sweet potato broth that was a firm favourite with her children.

Lesley’s tip: When my children were toddlers I found it good to give them different types foods to experiment with. This recipe is great as it contains calcium from the milk, and starch from the sweet potato, and is a great way to introduce different textures.

Log on to www.smanutrition.co.uk where you can find more recipe suggestions with Lesley Waters in her Toddler Tastes webisodes.

* A 200 ml serving of new SMA Toddler Milk will provide up to 50% of a toddler’s daily requirement for key vitamins and minerals, including Iron and Vitamin D.

Flitwick Manor Park

Sarah Allonby Reviews:

Flitwick Manor
Menzies Flitwick Manor
Church Road
Flitwick
MK45 1AE
Tel: 01525 712242

http://www.menzies-hotels.co.uk/hotels/woburn/hotels-in-woburn.aspx

We visited Flitwick Manor on the evening of Monday 19th July 2010 for my 40th birthday.

We had an excellent experience from champagne on the terrace overlooking Flitwick Manor Park before dinner to after-dinner coffee in the airy lounge.

The service was faultless and the food top class – I especially liked the white onion and cider soup. Wide choice of all courses and extremely good value at £35 a head for three courses and coffee.

My husband had ordered a birthday cake which came complete with candles and which as an unexpected bonus was complimentary.

A great place for a special celebration and we will definitely be back.

The ultimate in private dinner parties – The Mall Tavern launches the Kitchen Table

The Mall Tavern, Notting Hill’s critically acclaimed recent addition to the London gastro pub scene, is launching its charming Kitchen Table with a bespoke lunch and dinner party service from bright young thing and Head Chef Jesse Dunford-Wood.

Set on one side of the pub’s large first floor kitchen, with wall-to-wall windows overlooking the leafy Kensington street below, the Mall Tavern’s Kitchen Table sits up to 8 people and will launch on the15th July. Breaking the barriers somewhat, the Kitchen Table will be a unique dining experience in the heart of a working pub kitchen but with more of an eclectic and informal, yet distinctly British style rather than the formal experience of Chefs tables in Michelin starred restaurant kitchens.

The Kitchen Table will also be a truly bespoke experience, with each reservation followed by a consultation with Jesse to put together a one-off menu, decide on lighting, table settings, special ingredients and so on. Mark Jones, The Mall Tavern’s Manager will work alongside Jesse to suggest a selection of wines from Lea and Sandeman wine merchants. Prices will vary according to the individual spread but start at a very reasonable £25 per head for a simple three-course lunch or dinner with wine.

From sweetbreads to sirloin, eels to Eccles cakes, Jesse and his team will create menus based around diners’ favourite ingredients or dishes. Be it a weekend lunch with friends with plates of steak and chips, followed by a hunk of Stichelton, some homemade chutney and lashings of claret or a midweek family dinner with a selection of great value but hearty dishes. These include the likes of Jesse’s legendary cow pie, mash, buttered greens followed by toothsome treacle tart with Jersey pouring cream, alongside a favourite DVD or TV show as the Kitchen Table comes with its very own retro telly and DVD player.

To make an appointment to meet up with Jesse and his team or just for any further information please call the reservations team at The Mall Tavern on 020 7229 3374.

The Mall Tavern

www.themalltavern.com

REVIEW: PIYA PIYA

Julia Pearson Reviews…..

1 Oliver’s Yard
London EC1Y 1HQ, United Kingdom
020 7253 8887

?Piya Piya is located just off the busy Old Street round about. It looks like a cross between a bar, a restaurant and dare I say it, a strip joint. The décor is a little worn in areas but I think that probably has something to do with the busy club nights it hosts on a weekend. But I wasn’t there for the décor nor the club nights I was there to eat and eat I did.

We started with two cocktails The Piya Piya and the Afterwork Special. Both of which were made with fresh ingredients and bursting with fruity flavours. The Piya Piya served with two lychees was mixed to perfection and although you could taste the alcohol it wasn’t overly strong and left a pleasant taste.

?For starters we ordered the Vegetable Tempura and Papaya salad. Prawn crackers £2.50 were placed on every table, even the empty ones. This was a little off putting as it made you wonder how fresh they were. The Vegetable Tempura £5.75 was fine, light and not greasy in the slightest, but in my opinion the vegetables could have done with a bit more crunch. The Papaya salad £7.95 was a good choice. The grated papaya was crunchy and juicy and the juice had just the right mix of spices.?

For mains the Prawn Green Curry £10.75, contained a fair amount of juicy prawns and the curry sauce was creamy without being overly thick. The steamed sea bass £12.95 with chilli and lime was perfectly cooked. The sauce was light and zesty with a spicy kick and all of the ingredients were fresh. The coconut rice was as coconut rice £3.75 should be, I am not sure how much more I can say about coconut rice.
?For desert we opted for the Thai Coconut Roll £4.50, two small pancakes rolled around a mixture of sticky coconut and served with ice cream. A pleasant end to a pleasant meal, I really couldn’t complain about the meal or the service which was first class. The Thai chef worked in a hotel in Thailand before coming to England so he knows his stuff.?

The only gripe I had was with the decor and prices. I think if Piya Piya were to reduced the prices and spruce the decor up a little they would attract more of a trade, especially with the young fashion’east’ers who love a cheap meal.

1 Oliver’s Yard
London EC1Y 1HQ, United Kingdom
020 7253 8887
http://www.piyapiya.co.uk

About Julia Pearson:

Julia Pearson has travelled the world tasting the best dishes from every continent. She is now living and eating in London and her mission is to find the best restaurants and share them with you, our readers! She knows just how frustrating it can be visiting a new town or trying a new restaurant when the food is not up to scratch and it is her personal goal to stop that happening to the public by giving honest, genuine reviews!

To request a review of your restaurant please submit your request here

Cinnamon
16 the Sqaure,
Keyworth,
Nottingham
NG12 5JT
TEL: 01159375222 / 01159376000

Neil Prentash reviews…

I am very sceptical when it comes to trying these many so called fine dining restaurants. So when me colleague mentioned a new
establishment had opened is his local village of Keyworth in Nottinghamshire and said he had heard good reviews i thought it was well
worth a detour from the regular one in the village which I should add has been in the village for more than ten years.

We booked a table at the Cinnamon in Keyworth on Saturday the 26th June 2010 for four people.

Upon parking across the restaurant it looked very modern with classy undertones so far so good. We were welcomed with great warmth and delight the restaurant was pretty full when we got there for our booking.

Our waitress showed us to our table and the interior was very classy and had a nice warm feeling, the atmosphere was very pleasing. We were able to see the chefs ply there exquisite trade with great precision as the kitchen was open with everything on view even all the spices which is rare.

Our waitress then approached and took our drinks order and also enlightened us to the specials available for the evening as well as giving
some recommendations.

Wine is was well put together and evenly balanced from good regions across the globe. We chose the Torres Santa Digna Sauvignon Blsnc from Chile a good tasteful and refreshing wine with a zippy finish.

The menu itself was something of a mix of the old and the new but with specials on offer it made our evening quite different to the normal meal expectations of our usual curry houses. The chef we were told is from the Kashmir region of Pakistan which meant most all dishes have individual bases and sauces for each dish.

I tried the Alloo Daal tikki (potato and lentil cakes) these were shallow fried and had beautiful texture and light spices with fresh pomegranate. Definitely not tried anything similar a very good starter choice.

Main course was Machli Salan(fish curry) a really light sauce with fresh salmon really smooth taste I could definitely taste the individual spices in this dish this just got better and better. Accompanied by coconut bread, which had a really smooth texture and went well with the fish dish.

Dessert: I had the special of home made mango sorbet, not too sweet just the right balance very refreshing a good way to finish.

Average cost per head was £25 and there is no service charge!.

Overall a very good night out and pleasantly surprised well worth a visit for any occasion.

www.cinnamonkeyworth.com

The Mall Tavern – Restaurant Review

The Mall Tavern
71 -73 Palace Gardens Terrace
London W8 4RU
Tel: 020 7229 3374

Louise Elgin Reviews:

Over the past ten years there is hardly a public house left in central London that hasn’t been transformed from traditional boozer to gentrified gastro pub. The Mall Tavern in Notting Hill Gate is Andy and Jonathan Perritt’s latest addition to their expanding empire, having already had success with their first two ventures, The Stag in Hampstead’s South End Green, and The Regent, just north of Ladbroke Grove in NW10.

There is a general theme that runs throughout all their venues which is one of a laid back, chilled out and easy going vibe. They are definitely somewhere to relax, have a drink and meet friends, whilst listening to music which is played fairly loudly. The Mall Tavern’s interior is spacious and uncluttered, with a dark wood central bar dominating the room. Reclaimed Victorian tables and chairs are paired with an original wooden floor and comfy Italian leather banquette seating. There are attractive chandeliers throughout both rooms, as well as large mirrors and potted plants. In the dining area there are two dresser-style cabinets full of antiquarian knick-knacks collected by the owners who are both antique enthusiasts. Chef Jesse Dunford Wood, who trained under Rowley Leigh at Kensington Place, has taken over the kitchen with his enthusiasm and passion for British cooking. The daily changing menu concentrates on good, hearty, honest British grub, the sort of food we grew up with, yet these days seems harder to find unless you cook it yourself. If you are a fan of traditional ales there is a range that includes Madonna’s favourite tipple, Timothy Taylors, as well as the wonderfully named Old Hooky and Black Sheep. I stuck with a crisp Italian white wine, Trebbiano/Garganega, which at £3.80 a small glass seemed a relative snip and perfect for a summer’s evenings drinking.

The menu commenced with a list of starters and nibbles under the heading of ‘Great British Bar Snacks’. This included a simple but delicious sounding plate of pork crackling with bramley apple sauce priced at a modest £2.00. We began with a healthy alternative to the potato crisp. A delightful bowl of English peas in their pods, each mouthful a refreshing crunch of goodness. We also tried some piquant and well flavoured potted mackerel pate (smoked on the premises) served with crisp toast and paired with a refreshing glass of Chilean chardonnay. My starter was a colourful and artistic plate of yellow and red tomatoes of different shapes, textures and flavours, accompanied with slithers of tangy Lincolnshire Poacher cheese, watercress and red onion shards with a tangy vinaigrette.

To follow, I had a plate of suckling pig, which arrived in two large hunks. It was artistically presented on a wooden platter with a generous helping of apple sauce, fried potatoes and a green salad. A grilled sirloin steak with mustard and horseradish butters proved slightly disappointing as it was rather under-done and hard to cut through. With this we had some very fresh and al dente seasonal vegetables, a plate of quintessentially English spring greens and runner beans. To drink we chose a bottle of pungent nosed and earthy Spanish Rioja, reasonably priced at £23.50.

To round things off there were a couple of items on the pudding menu that were unusual including ‘Arctic roll’ which is a flashback of my childhood and definitely dates me! As well as English strawberry and cream and W12 Elderflower jelly. We finished with a selection of English Farmhouse cheeses with homemade biscuits, these included Wookey Hole Cheddar, Wigmore and Wensleydale Blue.

There is a gorgeous garden at the back which is perfect for those hot summer nights ahead when only dining al fresco will do. As for the footy fans amongst you, (yawn!) The Mall Tavern will be showing all the important World Cup games in the front bar and the others in the private room upstairs. Meanwhile the rest of the place will be a football-free zone, so hopefully that will please everyone.

Louise Elgin. June 2010.
A three-course meal for two with a bottle of wine is around £40 a head.

Celebrity Chef, Phil Vickery gives a classic Cheesecake a yummy New York twist!

This Month, Phil Vickery Whips Up A Delicious Cheesecake

There’s no better finale to an alfresco summer dinner than a delicious slice of cheesecake. Try adding an American twist and serve up this sumptuous New York style recipe, which is guaranteed to impress.

This month, celebrity chef Phil Vickery conjures up one of his favourite dessert recipes – New York style Baked Toffee cheesecake.

This luscious cheesecake is really easy and quick to make and is made with Nestlé Carnation Caramel®, the ultimate homemade dessert ingredient.

Bake alongside Phil, with this simple step-by-step ‘pudcast’ and say with pride “I Made It”, just like Phil.

Phil’s Tip: The secret to the sticky but creamy texture of this cheesecake is in the gentle heating in the bain marie (or water bath). Cooling the cheesecake slowly in the oven helps to prevent the top cracking.

Try serving this with blueberry compote and a dollop of half fat crème fraîche.

Log on to www.carnation.co.uk where you can find a whole host of Phil’s tasty recipes to inspire any budding baker as well as all nutritional and GDA information.

Grana Padano cheese and wine tasting

David Constable Reviews:

Recently I had the delight in tasting Grana (“grain”) Padano cheese at Identita London, held at Vinopolis.

Grana Padano is the best selling PDO (Protected Designation of Origin) cheese in the world and we were presented with three vintages which were chosen to particularly meet the diverse requirements for chefs who enjoy Grana Padano cheese to enhance their recipes.

Now this is a serious cheese, let’s be clear. It’s one of the world’s first hard cheeses, created nearly 1,000 years ago. The cheese is ripe and powerful through all three ripening stages, and is reasonably priced back in Italy, making it preferable to many over Parmigiano-Reggiano.
Sommelier Andrea Rinaldi and Marketing Manager of the Consortium, Elisabetta Serraiotto, were our guides through the combinations of cheese and Italian red wines, the wines chosen specifically to highlight the characteristics of the differently-matured cheeses.
12 month Grana Padano: consisted of a pale yellow colour. The structure of the cheese was soft and delicate and had a creamy, milky texture. Accompanied with “Solane” Valpolicella classico Superiore Ripasso 2007.

18 month Grana Padano: had the same colouring as the 12 month but a denser consistency and when cut, crumbled easier than the 12 month. With a greater ageing came calcium lactate crystals, evident when held to the light and upon tasting, resulting in a mild crunch. The taste is stronger than the 12 month but not overpowering. Accompanied with “Vigneti La Selvanella” Chanti classico Riserva 2006 and our second wine, “Aiace” Salice Salentino Riserva 2006 Castello Monaci.

27 month Grana Padano Riserva: only the ‘most refined’ Grana Padano becomes a “Riserva” – a truly excellent product. The colouring is again similar to the 12 and 18 month matures, and with aromas of butter, nuts and a hint of hay. It’s a tougher cheese and not as soft as the 12 month. There is a greater concentration of calcium lactate and a grainy structure when crumbled. Accompanied with “Proemio” Amarone della Valpolicella 2005 – wowzers! A heavyweight plonk. Full of personality and structure, often referred to as a complex wine, with tobacco, dark berry and a spicy intensity. Full of flavour and warm on the palate.

About David Constable:

David Constable was born in Kent and studied in both the United Kingdom and United States where he found it very difficult living on the student diet of baked beans and super noodles. Once released from academia and thrust into the ‘real world’ he found comfort in an eclectic mix of British, French, Italian and Mexican cuisine. His favourite restaurants in London are Roast and Launceston Place – precision of dishes and fine British game – and he enjoys red wine as much as he does his food. Amarone being his beloved tipple.

Along with his restaurant reviews, David also writes television reviews for Broadcast and a weekly media blog for Production Wizard. His website is: http://davidconstable.wordpress.com

A Private Dinner by Two Michelin Star Chef, Davide Scabin

Lucky David Constable Reviews

Davide Scabin opened his restaurant Combal.Zero in Turin in 1994. His attention was on regional dishes such as soups and roast rabbit and he has since become one of the world’s leading chefs for hypercreative and experimental cooking. One recent Monday evening I was invited to dine with Davide at London’s L’atellier des Chefs for a private dining experience, where he created ten separate pasta dishes using Pastificio Felicetti pasta from Italy, born a century ago in the Dolomite Alps.

Scabin shows all the flamboyancy that comes with two Michelin stars and has the flair of a visionary. Pasta sushi with amberjack and foie gras came as three shelled pasta parcels, each with a pasted kick underneath the shell (wasabi) and salmon and beef glazed tuna. A pretend dessert, Rigatoni Ragout Soufflé, was light and airy, giving a dense kick when eaten together, the combination of sweet and savory (beef sauce ragout) proving a reward. Another plate, this time of cinnamon (conchiglia), nutmeg (rigatini) and curried pasta (penne ritorte) again sparked life into the taste buds and showed how contrasting textures can work in moderation on the same plate. Completing the spice dish was star anise linguine and cumin chiocciole, all enveloped in a prawn bisque.

A pretty-looking spaghetti pizza margherita followed, with glazed- baked cherry tomatoes a hint of burrata cheese, green oil, burrata English sauce, oil and chilli. Close to a carbohydrate overload, tea soon followed as a rest bite, but not as we know it. The ‘Tea Ceremony’ arrived as linguine infused in tea and vegetables; including ditalini with katsuobushi and dried soya. And there was a ravioli shake to follow (Conchiglia Anchovy Shake – one of Scabin’s classic dishes from Combal.Zero) with spoon and instructions which, although created images of scanty airplane food in plastic containers, was in fact creamy and pleasing and introduced some frivolous fun to the meal.

Scabin’s chosen pasta producers, Selezioni Monogram, started with the Felicetti pasta producers in 1908. Techniques were handed down from generation to generation, creating the legacy which is today embodied in the Selezioni Monograno Valentino Felicetti moto, regarding an excellent product; a scrupulous selection of raw materials, craftsmanship according to the methods of the master pasta producers, and special attention paid to all specialized production phases. Scabin, a proven craftsman in his own right, is meticulous in his design and the final presentation. Use of spelt wheat (intense, strong, warm in colour) and drum wheat (lighter, naturally intense colouring) give him variety and an exploration into his creativity which is reflected on the plate.

The seafood conchiglioni with garlic was a striking dish. Black ink had a nebulous and dark curling effect on a clean, white plate and tasted fragrant. A small, dark dish bursting with a multitude of flavours, the menu states: chilli nori, lemongrass oyster with salt and pepper; cuttle fish and black ink. Then there were modern techniques used to impress dishes of spaghetti, fusilli, chicocciole, rigatoni and linguine, presenting modernistic twists to Italian cultural classics. This really was presenting some Italian favourites in new and exciting ways, and even Paolo Marchi (founder of Identità and Italian food editor), who sat on the neighbouring table, was clearly excited by the ‘pasta revolution’ presented to him.

On my table were Tom Parker Bowles, Metro food editor, Andy Lynes and friends Ivan Crispo, Aida Ghezai and Ben Norum. As the evening was supported by Dom Perignon, bubbles were floating freely about the room and our glasses were never empty, rumours later suggested that twenty guests consumed thirty-four bottles of vintage champagne (I was responsible for lavishing at least three single-handedly). Kudos to me indeed, and if it wasn’t for good old black London taxis then I would have found refuge in an Oxford Street gutter that evening, sleeping blissfully with a full stomach – the carbohydrate indulgence jamming my arteries like bloated hosepipes – and lucent bubbles navigating my head.

About David Constable:

David Constable was born in Kent and studied in both the United Kingdom and United States where he found it very difficult living on the student diet of baked beans and super noodles. Once released from academia and thrust into the ‘real world’ he found comfort in an eclectic mix of British, French, Italian and Mexican cuisine. His favourite restaurants in London are Roast and Launceston Place – precision of dishes and fine British game – and he enjoys red wine as much as he does his food. Amarone being his beloved tipple.

Along with his restaurant reviews, David also writes television reviews for Broadcast and a weekly media blog for Production Wizard. His website is: http://davidconstable.wordpress.com

Identità London (7th and 8th June 2010)

http://www.identitalondon.com

David Constable Reviews:

This is the second year of Identità London: The International Chef Congress, in which Vinopolis, in Borough Market, transforms into theatre for two-days, and where you can witness extraordinary things happen from some of the worlds greatest culinary experts. Chefs such as Andrea Berton, Alvin Leung, Gennaro Esposito, and British flagbareers Jason Atherton, Sat Bains and Ashley Palmer Watts, demonstrate their craftsmanship and panache of worldly ingredients. The congress is a celebration and appreciation of both the brilliance of Italian food and the artisans of today’s finest cuisines.

The focus of the 2010 congress was themed around ‘The Luxury of Simplicity’, which “centers on creatively being driven from the ingredient and its seasonality”. Every Italian ingredient tells a little story, it’s what makes cooking in Italy so passionate, so well respected, from the planting or harvesting of seeds and wheat, to the people who eventually collect it, the chef who prepares it and the individuals or families who consume it; there is a progressive path and narrative to each component ingredient.

Founder of Identità (and Italian food editor), Paolo Marchi, believes that the exchange of ideas and the appreciation of cooking and well-sourced ingredients is at the heart of a good chef, and regards it as the core of Identità. “After the astounding success of Identità London 2009 – the first Identità venture outside Italy – I’m delighted that chefs from New York to Hong Kong are joining us to celebrate this year’s theme”. Introducing Identità to London – after its success in Milan – is an opportunity to promote the depth and diversity of Italian cuisine beyond its association with pizza and pasta, and beneath the arches of Vinopolis there’s not a meatball in sight.

The annual International gastronomic congress is supported by some of Italy’s most renowned producers, including Grans Padano, Lavazza and Birra Moretti. Showcasing their produce, wine and spirits are specialist artisan producers, all of whom salute their region for its produce and tradition. Raboso del Piave wine and Alpago Lamb are just two of the products sourced from the dynamic growth area of the Veneto region, while Pastificio dei Campi pasta is direct from Italy’s hometown of pasta, Gragnano. There were some wonderful offerings from Slow Food Italia and their 12 products from selected regions: Piedmont, Puglia, Sardinia and Veneto, which, at the risk of extinction, are protected by the Slow Food Presidia initiatives. Dishes included: marinated rabbit meat from the Gray Rabbit of Carmagnola and a hamburger of Alpago Lamb.

There were demonstrations from Daniel Patterson (Coi, San Francisco), Davide Scabin (Combal.zero, Turin) and a funny and rather unorthodox Alvin Leung (Bo Innovation, Hong Kong) in which Alvin cooked his interpretation of the English breakfast with lotus root stuffed with bone marrow, lotus seeds and 1000-year-old egg. His finale was ‘Sex on the Beach’, an exuberant dish that he cooks for charity to help raise awareness for AIDS Concern. The dish includes an edible condom made by dipping a cigar tube into a kappa and konjac mixture, then using a pipette he squeezes in drops of a honey and Yunnan mixture. The ‘condom’ is then placed on powdered shiitake mushrooms (made to look like sand), and hey presto; you’ve just had ‘sex on the beach’. He commands the stage with great jocosity and fusion – the Tommy Lee rock ‘n’ roll star of the culinary world! This is a perfect example of how chefs at Identità London interperate particular dishes and showcase their –sometimes-peculiar – ideas.

Jason Atherton spoke about his new restaurant opening in Mayfair (its name is still under wraps due to lawyers and ‘rules’) and about how it is the responsibility of the restaurant and chef to cater to the diner as soon as they walk through the door. He continued, “Price reflects perfection, and it is that which we owe to the guest.” Ashley Palmer Watts presented some of the dishes created for the menu at the new Heston Blumenthal restaurant, Dinner, opening in November at The Mandarin Oriental, Hyde Park. The dishes are inspired by the gastronomic heritage of Britain and its historical concepts, with a touch of Heston’s Feasts.

Gennaro Esposito (La Torre del Saracino, Naples) gave an excellent demonstration, cooking with new and distinct shaped pasta that he designed with producers, Pastificio dei Campi. Esposito described the history and traditions of pasta and Italian cooking, commenting on how “there is excitement in feeding on outside influences and embarking on new cultural adventures”. As well as artisan pasta, Gennaro cooks using the quality ingredients on his doorstep – some of which are grown in the family garden in Naples.

So the second year of Identità London and things are going from strength to strength with global chefs gathering to appreciate one another’s talents and to demonstrate their own. The annual gathering has become the pre-eminent event for chefs to show quality and technique and Paolo Marchi is surely salivating at the prospect of Identità 2011.

About David Constable:

David Constable was born in Kent and studied in both the United Kingdom and United States where he found it very difficult living on the student diet of baked beans and super noodles. Once released from academia and thrust into the ‘real world’ he found comfort in an eclectic mix of British, French, Italian and Mexican cuisine. His favourite restaurants in London are Roast and Launceston Place – precision of dishes and fine British game – and he enjoys red wine as much as he does his food. Amarone being his beloved tipple.

Along with his restaurant reviews, David also writes television reviews for Broadcast and a weekly media blog for Production Wizard. His website is: http://davidconstable.wordpress.com