Transition Primrose Hill

Projects

Asparagus with Mackerel

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Nic Rascle at La Petite Poissonnerie Nic Rascle recommends a Spring partnership of home grown asparagus with smoked mackerel at La Petite Poissonnerie “School was not my thing,” confesses fishmonger Nic Rascle looking back on his boyhood in an 11th century…
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Burgundian Casserole

Jean-Christophe Slowik at l’Absinthe At l’Absinthe Jean-Christophe Slowik offers a classic Burgundian casserole popular from Autumn’s wine harvest right through to Lent When JC (as l’Absinthe’s chef-patron likes to be called) took over the restaurant site on the corner of Fitzroy…
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Spiced Apple Cake

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Helen Tindale at The Nice Green Café Helen Tindale bakes a generously spice apple cake at The Nice Green Café Like many of the best home cooks, Helen Tindale, spent her early years travelling with her family, settling wherever her…
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Sardinian Seafood

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Claudio Covino at Sardo Canale Claudio Covino assembles a late Summer holiday fish of seafood at Sardo Canale Sardo Canale, as its name suggests and its menu amply confirms, specialises in Sardinian food. In its cavernous basement kitchen chef Claudio…
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Venison

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Bryn Williams at Odettes At Odettes Bryn Williams serves ultra-lean vension with richly cooked Winter vegetables Bryn Williams, chef-patron of Odette’s was born into a large farming family in north Wales. He learned to cook at the apron-hems of his mother and…
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