Last week I filled in for the usual (dull) fare in the booze column, and spiced it up with this:
Before you even arrive at uni, films, television and the media all instil in you that ‘real men’ only drink beer, if not ale, if not Guinness. After bartending at a recent 18th birthday party, we can verify that the few lads who chose a nice glass of Grenache over the far more popular Corona Extra were faced with reactions that ranged from confusion to aggression at their refusal to conform. Even more tellingly, only one boy asked for a Bacardi Breezer all night, and this was only for the hilarious jape of drinking it in front of his incredulous mates – ‘Guys, have you seen Gary?! He’s got a breezer mate! What is he, gay? Nah, course not; what a joker!’ Comedy gold.
Read the rest at http://bit.ly/ePqqim
Tuesday, 23 November 2010
Friday, 12 November 2010
Jelly, Baby?
Feature on Bompas and Parr is now up!
Molecular gastronomy, avant-garde dining and the deconstruction of food as we know it – the world of cooking has never been so experimental, and the public has a new found appetite for both the food and the exhibitionism that comes with it. At the world leading Fat Duck restaurant, Heston Blumenthal created a new culinary paradigm with such cutting-edge dishes as snail porridge, bacon and egg ice cream, and licorice salmon. Since the restaurant’s inception in 1995, experimental cuisine has enjoyed a rapid return to popularity. Ferran Adriá’s elBulli in Spain has been overwhelmed with bookings since overtaking the Fat Duck as The Best Restaurant In The World in 2002. Meanwhile, back in the UK, up and coming experimentalist kitchen Casamia from Bristol was recently featured on Ramsay’s Best Restaurant. And then there’s Bompas and Parr...
Read the rest at http://bit.ly/acMO7O
Molecular gastronomy, avant-garde dining and the deconstruction of food as we know it – the world of cooking has never been so experimental, and the public has a new found appetite for both the food and the exhibitionism that comes with it. At the world leading Fat Duck restaurant, Heston Blumenthal created a new culinary paradigm with such cutting-edge dishes as snail porridge, bacon and egg ice cream, and licorice salmon. Since the restaurant’s inception in 1995, experimental cuisine has enjoyed a rapid return to popularity. Ferran Adriá’s elBulli in Spain has been overwhelmed with bookings since overtaking the Fat Duck as The Best Restaurant In The World in 2002. Meanwhile, back in the UK, up and coming experimentalist kitchen Casamia from Bristol was recently featured on Ramsay’s Best Restaurant. And then there’s Bompas and Parr...
Read the rest at http://bit.ly/acMO7O
Carry on Jimmy
Interview with Jimmy Carr is now online!
'I’m pretty free to do what I want right now – I’m essentially a child’. Jimmy Carr doesn’t mince his words, which is to be expected from a comedian who has built his career on word play and one-liners. Needless to say, yours truly was appropriately flustered when the phone rang, and made clumsy small talk about uni before remembering to turn on the dictaphone and ask some of the pre-prepared questions. I needn’t have worried; the comedy giant turned out to be affable and eager to chat, in contrast to the expectations created by his dry and often condescending on--screen demeanour...
Read the rest at http://bit.ly/a0pviU
'I’m pretty free to do what I want right now – I’m essentially a child’. Jimmy Carr doesn’t mince his words, which is to be expected from a comedian who has built his career on word play and one-liners. Needless to say, yours truly was appropriately flustered when the phone rang, and made clumsy small talk about uni before remembering to turn on the dictaphone and ask some of the pre-prepared questions. I needn’t have worried; the comedy giant turned out to be affable and eager to chat, in contrast to the expectations created by his dry and often condescending on--screen demeanour...
Read the rest at http://bit.ly/a0pviU
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