Tuesday, 5 March 2013

A Fond Farewell to Fraiche Food

I'll spare the drawn out speeches and violins and cut to the chase. After three years, 59 posts (this being the 60th) and 7685 page views, Fraiche Food will be no more.

It feels sad to pull the plug on a culinary journey which began when I first coupled my love of food and writing together. The journey has seen me through three years of university, through unemployment, through full-time work, and most importantly, through some unforgettable culinary milestones, from researching the history of food through to cooking with Tim Anderson.




Saturday, 2 February 2013

Wagamama Review

Last Friday I visited Wagamama for the first time. They've been around for a long while, but I'd never been. There was always some excuse, but last week, when I went to catch up with a fellow foodie, it provided the perfect excuse to go and check out my local branch of the self-professed “Japanese Restaurant and Noodle Bar”.

The Experience

On a Friday evening Wagamama is heaving with customers. Which is a good sign. It does mean, on the other hand, that one becomes hoarse within minutes if any conversation is to be maintained.

Looking past the crowds of families, teenagers, couples, mates (no demographic is missing from the Wagamama clientèle seemingly, except, perhaps, the elderly) you are faced with a modern, minimalist restaurant, simple and stylishly lit, fitted with rows of solid wooden benches. Again simple and stylish, but not the most comfortable.

The staff were friendly, and we never had to wait too long for anything, whether that was a table to come available or a course to be served. Admittedly I didn't glance at my watch much, but this is usually a good sign.



Tuesday, 15 January 2013

Images of Christmas

Possibly my favourite memory of Christmas Day 2012 was the combined cooking efforts of the family and consequent chaos in the kitchen. I thought I'd share some photos of said Christmas Lunch whilst waiting for my next 'proper' blog post. Why? Well it's food, and it was tasty.

Why not?



A starter clementine, feta and winter leaf salad. Exquisite.