In Review – Pizza Union, London

pizza union london
Unlike most carb-eating humans, I am not a pizza person. The Manfriend, however? The Pizza Person. Since we started dating, my pizza intake (or pizza topping intake, rather) has increased by over 1000%.

All is fair in love and war, right?

Last week, to feed his pizza penchant and my own obsession with trialling new restaurants, we made a stop at Pizza Union in Spitalfields.

The draw was simple: instead of monstrous, doughy, greasy circles, Pizza Union do superfast twelve-inch artisan pizzas. All of which are priced at only £3.95-£6.50 (with a gluten-free pizza base costing only £1 more).

After perusing the menu and delighting in their implementation of the American pager system (I belong to the school of thought which believes waiters only belong in fine dining establishments), we settled in with some nibbles and waiting a few short minutes to be invited – via vibration – to collect our orders at the counter.

For myself? The Stagioni (tomato sauce, mozzarella, cotto ham, pepperoni, mushrooms, artichoke, black olives). And for The Pizza Person? Calabria (tomato sauce, mozzarella, mascarpone, n’duja sausage, rocket).

It took one bite of a swapped slice to get major food envy. While the Stagioni featured some lovely ingredients, it took no time for me to write mental love poems to the Calabria. The sweetness of the mascarpone against the fire of n’duja was beyond perfect; a pizza hater’s pizza, if there ever was one.

To wrap things up, we shared ‘dessert’ in the form of a warm dough ring filled with Nutella and mascarpone. The ‘Dolce’, though simple in concept, was metaphorical crack for mascarpone addicts and a gloriously sweet treat to share.

A pizza joint I’d visit alone? It must be good.

pizza union london
pizza union london 7
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In Review: The Optimum 9400 Blender & Froothie

froothie review
The green smoothie obsession is real, my friends.

Though I’ve bought (and blogged about) a lot of juices, smoothies, and detoxes in the past, it has taken me a while to decide on the blender I would bring into my own home. This is mostly down to a few twenty-dollar ‘smoothie makers’ I bought and bailed on as a teenager.

Thankfully, blender technology has progressed past the days of ‘smoosh it or you’ll break it’. Blenders have become a thing.

The best of which I can assure you is the Optimum 9400 blender.

I ummed and ahhed between cult favourites, raw food blogger favourites and infomercial favourites for months before landing on The Optimum 9400 (I got mine at Froothie because they have a 30-day money back guarantee). 30-plus days later? I am a happiest smoothie maker there could be.

Unlike its more mainstream competitors, The Optimum 9400 is commercial-grade (completely stainless steel vs ‘personal-grade’ mild steel), durable, speedy (44,000 rpm), strong, spacious (read: margarita party), and incredibly versatile.

As well as being BPA free.

In my opinion, it’s the Holy Grail of Blenders. I have made almond butter, flour and milk all in less than 10 minutes. I have grated cheese, chopped onions, and grinded coffee with it. I have kneaded bread dough, whipped cream, and juiced into oblivion – all as well as making my daily green smoothie.

However many thumbs I can get my hands on…I give it that many thumbs up.

Click below for my circulation-boosting smoothie recipe!

froothie review
froothie review
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The Prosecco Moments

prosecco
I am a firm believer in celebrations. I’m not necessarily talking about birthdays, holidays, and the societal Hallmark ‘moments’, but – instead – the little celebrations.

The Prosecco moments.

Prosecco is the perfect midway point between a glass of wine with dinner and a champagne shower. A tipple which, in my mind, one should always have on standby. (Or, y’know, a case on standby – I blame Waitrose Cellar’s ridiculous deals on Prosecco).

After a month of eye surgeries, travel mishaps, delayed invoices, and an exorbitant amount of little niggles, the aforementioned case came was a constant reminder to celebrate. Celebrate new business deals, restaurant-quality homemade meals, shopping steals, et al.

In fact, discovering the Valdo Oro Puro Prosecco Superiore Valdobbiadene was reason to celebrate enough…

…time to order another case.

prosecco

prosecco

In Review: Fashion Week Cocktails at One Aldwych, London

one aldwych fashion week cocktails
As my Instagram followers will already know, I spent the majority of Fashion Week drinking my meals.

(Smoothies, too. I swear.)

Thankfully, The Lobby Bar at One Aldwych was ready and waiting when I decided to take an altogether naughtier refuel break.

In celebration of New York, London, Paris, and Milan’s Fashion Weeks, the beloved hotel teamed up with Tanqueray Gin to create four bespoke (and fashion-designer-inspired) cocktails.

For New York? Think Calvin Klein. Served in a chilled coupette glass, a bitter blend of Tanqueray No. 10, rhubarb liqueur, Martini Bianco, fresh pomegranate seeds and lemon bitters make up the ‘New York, New York‘.

For London? Think Alice Temperley. A mix of Tanqueray London Dry, rose liqueur, homemade jasmine syrup and lemon juice, topped with bergamot foam. The ‘English Rose‘is floral, delicate, and served in a chilled Martini glass.

For Milan? Think Moschino. For the cat glass alone, it became an instant favourite. ‘La Dolce Vita‘ featured Tanqueray London Dry, Martini Rosato, homemade wild berry syrup, cranberry juice, Sauvignon Blanc and mango mousse, topped with Champagne. As glamorous as cocktails get.

For Paris? Think Karl Lagerfeld. The ‘Blanc et Noir‘ swims in a Chanel-esque black glass; the contents a lemongrass foam-topped blend of Tanqueray London Dry, lemon juice, Chartreuse, elderflower cordial and citrus bitters.

You have until October 2nd and until your £13s run out.

one aldwych fashion week cocktails
one aldwych fashion week cocktails
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In Review: Yauatcha, London (Revisited)

yauatcha london
I seem to have made an accidental habit of going on a gargantuan food splurge at Yauatcha at the tail end of every Fashion Week.

Only this time, my fashion celebrations coincided with Yauatcha’s 10th birthday celebration.

Throughout September, the Michelin-starred dim sum teahouse have been releasing weekly off-menu celebrations centered around the restaurant’s four points of excellence; the Chinese kitchen, teahouse, patisserie, and cocktails. They began with Executive Head Chef Tong Chee Hwee’s secret Dim Sum Platter, moved onto Senior Bar Manager Eder Neto’s Eight Butterflies green tea (which – while combining cranberry, rose petal and chrysanthemum – quickly became my dream tea), then featured Executive Pastry Chef Graham Hornigold’s secret Pumpkin Caramel (soy caramel puffed rice with roasted pumpkin choux bun filled with pumpkin, vanilla cream and pumpkin compote, with a spiced crunch topping).

Sneaky peak? Starting tomorrow, the final week will introduce an off-menu glass of Bollinger Rosé Champagne served with two miniature jugs of mixers and a micro-cocktail class by the waiter (you can thank Head Wine Buyer Christine Parkinson for this brainwave).

Secrets aside…the meal itself far surpassed my prior experience. Stellar as it was.

For this visit, The Manfriend and I chose to chow at the mercy of our waiter. With a simple request to trial the plates so sublime they could convert a vegetarian, we were presented with a bounty of diverse dim sum delights.

A cacophonous delivery of Chinese delicacy and innovation; lobster dumplings with tobiko caviar, buttery venison puffs, prawn and beancurd Cheung Fun (a drool-inducing revelation), and more. Followed by a hand-carved quarter of Crispy Aromatic Duck with all traditional trimmings, the selection made up a spectacular feast for two.

By this time, we were splitting at the spine, thus decided to accompany our off-menu tea with four handpicked (and rather exemplary) macarons.

If I ever regain my appetite, I shall plan to do it all again.

yauatcha london 5
yauatcha london 8
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