Brick Lane Wandering.

Hungover, tired, cold but happy. Especially when a salt beef bagel is involved.


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Craft Beer Rising 2017.

OK, I’m going to make this pretty easy; Craft Beer Rising is an awesome beer festival. Don’t get me wrong, I’m equally as happy being at your more traditional beer fests: tasting notes, large bellies and beards. However CBR is something else. Set in the historic Old Truman Brewery in Brick Lane, CBR is a mecca for any contemporary beer connoisseur. Its big, modern, well organised and competitively priced. The latter being pretty important in my books. Any brewery who are out there doing something interesting have a stand, with beers from around the world. In addition to this is a great food section and a music stage (Don Lets and DJ Yoda this year, word). We went to CBR in the context of a stag do but I will definitively return as a regular punter; such a friendly atmosphere with genuine beer fans. If you are also a general fan of design, the beer world is where its at.


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Strong Lineup.

Decent surprise to come home to.


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No better way to celebrate someone’s 30th by jumping on the Eurostar.


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Chickpeas And Chorizo.

For those occasion where you need to be out of the house sharpish, but still want to have a decent meal. As ripped from Vice:

3 garlic cloves
salt and freshly ground black pepper, to taste
1 beer
1 (439 grams) can chickpeas strained, liquid reserved
2 limes, zested and juiced
3 tablespoons unsalted butter
1 large egg

In a mortar and pestle, smash to garlic with a pinch of salt until it forms a paste, thin paste, then set it aside. In a cast-iron pan over medium-high, cook the chorizo until golden, about 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl. Add the onions and garlic to the pan and lower the heat to medium. Cook, stirring, until soft, about 6 to 8 minutes. Add half of the beer (drink the rest), increase the heat to high, and reduce by half.

Reduce the heat to medium, add the reserved sausage, half of the chickpea liquid, and the chickpeas and cook until thick, about about 8 minutes. Stir in the lime zest and juice and season with salt and pepper. Meanwhile, melt 1 tablespoon of butter over medium-high and cook the egg until lightly set, 2 to 3 minutes. Stir the remaining 2 tablespoons of butter into the chickpeas and top with the fried egg.

Chef’s Note: Add one pickled jalapeño, greens, herbs, avocado, salsa verde, yogurt, cottage cheese…. almost anything.


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Belated Seasons Greetings From SFS.

Hope you all had bangers.


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Umami Street Food, Elm Grove.

Umami Street Food is the latest addition to Elm Grove’s often struggling eating scene. Having spent the better part of a year in work, an opening date didn’t always seem guaranteed. But lo and behold, Umami is here and is promising both “street food” and being able to experience “the 5th taste”. Mysterious and different! So on one whimsical evening we decided to give it a go; I thought at worst it could just be a very polished kebab house, or at best a genuinely exciting establishment offering Southsea something completely new?

Unfortunately it was more the former, Umami has pretty much nothing to do with the Japanese concept of Umami or street food. What we have is a contemporary fast food eatery, serving your piri chicken, your burgers, your wraps and your shakes now that traditional kebabs and crap pizza are going out of fashion. Street food? In that case where is my Mexican ceviche at?

Having said all this, their Umami burger was very passable, it’s pretty decent value for money and there were some interesting looking Lebanese options on the menu. It’s just that it is simply not “street food”. Unless you eat your burger on the pavement.

Oh Umami, you are kinda fun but confuse me on so many levels!


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