SimCooks Q & A
Top 5 Kitchen Essential
Cooking Ingredients?
Invariably, I cannot even think about cooking, unless I have Salt, Onion, Garlic and Soy Sauce on hand." In fifth place would be Tomatoes.Tomatoes are so versatile and diverse, and I can't conceive of cooking pastas, sauces and numerous soups, stews, and other dishes without them. For me salt is the most essential ingredient in savoury cooking. Salt-less food is tasteless food, regardless of what other ingredients you use.
Onions are so powerful and add so much flavour, Garlic is a must.
Soy Sauce is my kitchen vice. I just love the taste it gives to food.
Onions are so powerful and add so much flavour, Garlic is a must.
Soy Sauce is my kitchen vice. I just love the taste it gives to food.
Ultimate Comfort Foods?
Where do I start? Goulash Czech style is currently my favourite home cooked comfort meal.
I'm also a dessert person. In an ideal world, at the end of every good meal I'd have a dessert. English desserts are my favourite, and I'm a cake lover; English Sponge Cakes are the best, like Victoria Sponge Cakes or Apple crumble cakes. I love Bread and Butter Pudding. A succulent roast belly of Pork or a spit roasted pig "Lechon" is absolute food heaven to me. I live for British Sunday Roasts, these days I prefer Lamb. A nice bowl of warm and comforting soup, or a delectable stew, is something I can happily enjoy several times a week. Caribbean Curries are some of my ultimate comfort foods. I love Trinidadian and Jamaican goat or duck curries, served with white rice, potatoes, and a buttery flaky roti. Duck is my favourite meat, so any Duck dish is comfort food for me; I love the rich gamey flavour. If I want to eat total comfort food cheaply, I love a warm bowl of tomato soup with a hearty sandwich; such as a grilled cheese or hamburger.
I'm also a dessert person. In an ideal world, at the end of every good meal I'd have a dessert. English desserts are my favourite, and I'm a cake lover; English Sponge Cakes are the best, like Victoria Sponge Cakes or Apple crumble cakes. I love Bread and Butter Pudding. A succulent roast belly of Pork or a spit roasted pig "Lechon" is absolute food heaven to me. I live for British Sunday Roasts, these days I prefer Lamb. A nice bowl of warm and comforting soup, or a delectable stew, is something I can happily enjoy several times a week. Caribbean Curries are some of my ultimate comfort foods. I love Trinidadian and Jamaican goat or duck curries, served with white rice, potatoes, and a buttery flaky roti. Duck is my favourite meat, so any Duck dish is comfort food for me; I love the rich gamey flavour. If I want to eat total comfort food cheaply, I love a warm bowl of tomato soup with a hearty sandwich; such as a grilled cheese or hamburger.
Favorite Herbs to Cook With?
Basil, Cilantro, and Bay Leaves are my favourite herbs to cook with. Especially Basil and Cilantro. Basil is my favourite herb, though I probably use Cilantro more widely. I love marinating meats with Oregano, but I don't tend to use it in soups or stews unless they are tomato based. I find that Oregano can overpower other ingredients, and upset the balance of a dish. But it's a marriage made in heaven with tomatoes, as is Basil. I like Chives and Parsley a lot as well. Thyme is the most popular herb in Jamaica, but I actually don't use it as widely as other herbs, except when I'm cooking Jamaican dishes.
Favourite Spices?
Cinnamon is my all time favorite spice; I love everything about Cinnamon. The look if it, the taste of it, and the heavenly smell of it wafting from the oven when baking. Jamaican All Spice or Pimiento is my second fave. I love the smell and taste of it, I use it a lot in sauces and in holiday drinks like eggnog. My third favorite spice is Fresh Ginger; I couldn't make my Chinese soups, and many other Oriental dishes without it. I also like using Ginger in Curries, as I believe it's an essential ingredient in any Curry. Ginger has many health benefits and healing properties too.
I also love Black Pepper, Annatto Seeds, and various Chile Peppers. Scotch Bonnets and Bell/Sweet Peppers are my favourite Chiles, although that could change one day. I've always loved Thai Chiles. There are so many varieties of Chile Peppers; some I haven't yet discovered. Chipotles are
becoming another favourite, but there are many more out there.
I also love Black Pepper, Annatto Seeds, and various Chile Peppers. Scotch Bonnets and Bell/Sweet Peppers are my favourite Chiles, although that could change one day. I've always loved Thai Chiles. There are so many varieties of Chile Peppers; some I haven't yet discovered. Chipotles are
becoming another favourite, but there are many more out there.
Least Favorite Spices or Ingredient?
I am not a fan of Nutmeg which is unusual for someone from the Caribbean. I can only take a hint of Nutmeg. If it's in a curry powder, then I can use it, but only if it's masked by other spices. If it's too strong in a dish or a drink, then I don't tend to enjoy it. I used to not be too keen on Star Anise,
I like it more now, but I still prefer to use it with restraint.
OLIVE OIL is the most overrated ingredient, I don't understand why so many people use it. I prefer mild flavored oils that don't compete with the flavor of my food. I don't want to eat a Thai Curry that has the heavy flavor of olives,
I don't want to taste fried chicken that tastes like olive chicken.
Olive oil has a very strong flavor and to be frank, I don't like the flavor of it at all. I prefer to use mild flavored vegetable oils in my dishes.
I like it more now, but I still prefer to use it with restraint.
OLIVE OIL is the most overrated ingredient, I don't understand why so many people use it. I prefer mild flavored oils that don't compete with the flavor of my food. I don't want to eat a Thai Curry that has the heavy flavor of olives,
I don't want to taste fried chicken that tastes like olive chicken.
Olive oil has a very strong flavor and to be frank, I don't like the flavor of it at all. I prefer to use mild flavored vegetable oils in my dishes.
Apart from Ingredients, what else is important to note when cooking?
You need to use your three senses. Especially sight, taste, and, smell. Recipes are a guideline. But some ingredients cannot be replaced, while others can be. For those ingredients that can be replaced learn how to substitute. Some substitutions are better than others. Fresh ginger is a very good substitute for fresh galangal. But dried ginger is not a good substitute for fresh ginger, in my opinion. The individual cook should use their discretion; learn how to adapt and modify recipes to suit you, without losing taste and quality, and in many cases authenticity.
Top 5 Favourite Foods By Nationality?
I hate and love answering this in equal measure. Because when I say Chinese or Jamaican food, I could just as easily include other ethnic cuisines from the Caribbean, or even Asia for that matter. I would say Chinese, Jamaican, and Thai are my 3 distinct favourites. I've always known Chinese food tops the list, and Jamaican is a close enough second. I love Thai food for its
spices, pastes, and curries, as well as its unbelievable flavours.
spices, pastes, and curries, as well as its unbelievable flavours.
Thai food has gained huge momentum in England over the past decade, it's now competing with Chinese and Indian; the two most popular cuisines in England.
Thai green curry is the most popular dish in the UK, my preference is red but I like green too.
In Fourth place would be Trinidadian food, tied with British Food; I cannot live without my Sunday Roasts. When I talk about Trinidadian food, I could just as well be talking about Guyanese and other foods of the Caribbean. I love Trini food for its heart warming Caribbean curries; and mouth watering flatbreads such as Roti, which differ greatly from their East Indian counterparts.
I also love the wide variety of meats in Trini cuisine, such as Duck, Goat, and Shark.
Although heavily influenced by Indian cuisine; Caribbean curries are very distinct from East Indian Curries. Caribbean curries are regularly cooked with meat on the bone, some of the ingredients used are different (Scotch Bonnets) and the dishes taste substantially different. I prefer Thai (Southeast Asian) and Caribbean Curries, over traditional Indian curries. Yet, there is no doubt that India has influenced the curries of Southeast Asia, and the Caribbean enormously. I would be ignorant not to acknowledge that fact. My fifth favourite cuisine would be Italian. I love that pasta is versatile,
and can create a delicious meal in thirty minutes. Pasta is also a great way
to feed a family efficiently, and relatively inexpensively.
Thai green curry is the most popular dish in the UK, my preference is red but I like green too.
In Fourth place would be Trinidadian food, tied with British Food; I cannot live without my Sunday Roasts. When I talk about Trinidadian food, I could just as well be talking about Guyanese and other foods of the Caribbean. I love Trini food for its heart warming Caribbean curries; and mouth watering flatbreads such as Roti, which differ greatly from their East Indian counterparts.
I also love the wide variety of meats in Trini cuisine, such as Duck, Goat, and Shark.
Although heavily influenced by Indian cuisine; Caribbean curries are very distinct from East Indian Curries. Caribbean curries are regularly cooked with meat on the bone, some of the ingredients used are different (Scotch Bonnets) and the dishes taste substantially different. I prefer Thai (Southeast Asian) and Caribbean Curries, over traditional Indian curries. Yet, there is no doubt that India has influenced the curries of Southeast Asia, and the Caribbean enormously. I would be ignorant not to acknowledge that fact. My fifth favourite cuisine would be Italian. I love that pasta is versatile,
and can create a delicious meal in thirty minutes. Pasta is also a great way
to feed a family efficiently, and relatively inexpensively.
Rice is very important in Chinese and Oriental
Cooking, how important is it to you?
I can honestly say I would be lost without rice. I eat rice with so many things. Every curry I make for instance is eaten with rice. Jamaican food and other foods of the Caribbean heavily feature rice. Rice and Beans is basically the staple of the Caribbean, and many parts of Latin America too. By far my favourite brand is Uncle Ben's Long Grain White Rice. I don't eat brown rice, and I hate Basmati rice. I don't like to eat rice in soups; as is common in many cuisines over the world, but many of my meals would be incomplete without rice. Rice is simply a must have.
Your Favourite Jamaican Foods?
There are so many. I love Hard Dough bread; one of the best breads in the world, thick and yummy, and can be eaten with almost anything. Spread some butter on it and you're all set. I love Jamaican Patties, they are so delicious, but the best are to be found on the Island. Of course, I love Jerk Chicken and Pork which has put me on cloud 9 a few times. I couldn't visit Jamaica without enjoying authentic Jerk with some Jamaican festival dumplings.
Jerking has become so popular now, that people all over the world know about it; and try to emulate it, not always successfully I might add. Although Jerk is what we're famous for, the truth is that's not all we do. Lots of our dishes are stewed, and simmered on low heat for long periods of time.
As well as barbecuing and jerking; we boil, bake, fry...
Jerking has become so popular now, that people all over the world know about it; and try to emulate it, not always successfully I might add. Although Jerk is what we're famous for, the truth is that's not all we do. Lots of our dishes are stewed, and simmered on low heat for long periods of time.
As well as barbecuing and jerking; we boil, bake, fry...
steam…it may also surprise some, but one of the best things we do is making Curry. The most beloved Island dish by native Jamaicans is probably Curried Goat. Ackee and Saltfish is our national dish, but I think Jerk should be our national dish because it is the most iconic dish of Jamaica; it is what we are most renowned for.
My mother made Oxtail one Christmas, which is a Jamaican stew commonly served with butter beans and spinners (dumplings) it was heaven. And this is coming from someone who is admittedly very critical of mum's cooking. I think over the years Oxtail has become another one of my favourites. Getting back to the subject of Jerk, you would be hard pressed to find a Jamaican who doesn't absolutely love it. But I like the authentic version. Jerking is not just about the marinade, it's also a technique. It's the smoky hypnotic flavour of Jerk that makes it unique.
There are so many people I see putting marinated jerk meat in an oven, and claiming that their making "Jerk Chicken." Real Jerk Chicken is smoked; barbecued or grilled, preferably using pimento or hickory wood. There is nothing like the real Jerk, everything else is only a pale imitation.
You could never create a real jerk taste in an oven!
Jamaican soups are heaven; my favourites include goat soup, chicken soup, and my grandma's Jamaican cow foot soup was amazing. I haven't tasted cow foot soup like hers anywhere ever!
Jamaica also has some of the best seafood in the world. Crab, Lobster, Shrimp and various types of Fish are abundant in the Caribbean sea, and cooked in a number of ways. Seafood in Jamaica can be jerked, grilled, barbecued, curried, baked, stewed, and fried.
You can never get hungry in Jamaica; it's a food lover's paradise.
My mother made Oxtail one Christmas, which is a Jamaican stew commonly served with butter beans and spinners (dumplings) it was heaven. And this is coming from someone who is admittedly very critical of mum's cooking. I think over the years Oxtail has become another one of my favourites. Getting back to the subject of Jerk, you would be hard pressed to find a Jamaican who doesn't absolutely love it. But I like the authentic version. Jerking is not just about the marinade, it's also a technique. It's the smoky hypnotic flavour of Jerk that makes it unique.
There are so many people I see putting marinated jerk meat in an oven, and claiming that their making "Jerk Chicken." Real Jerk Chicken is smoked; barbecued or grilled, preferably using pimento or hickory wood. There is nothing like the real Jerk, everything else is only a pale imitation.
You could never create a real jerk taste in an oven!
Jamaican soups are heaven; my favourites include goat soup, chicken soup, and my grandma's Jamaican cow foot soup was amazing. I haven't tasted cow foot soup like hers anywhere ever!
Jamaica also has some of the best seafood in the world. Crab, Lobster, Shrimp and various types of Fish are abundant in the Caribbean sea, and cooked in a number of ways. Seafood in Jamaica can be jerked, grilled, barbecued, curried, baked, stewed, and fried.
You can never get hungry in Jamaica; it's a food lover's paradise.
Favorite Animal Produce/
Favorite Meat?
The almighty Duck is my favorite meat. I know that sometimes poultry isn't considered meat, but all animals are meat to me. Duck is my favorite animal to eat. That includes sea foods such as crab and lobster, which I also love. Duck for me is what pork is to Cubans and Puerto Ricans, and what lamb is to the Turks. I just love it, and in fact I'm obsessed with it! The first time I ate duck was at a Chinese restaurant in China Town in London. I was about twelve.
I fell in love, and I've been in love with it ever since. I love that Duck is versatile, with a unique taste and flavour, which I believe is far superior to chicken. I would say that the Chinese made Duck my favorite meat. Considering that Chinese cuisine is my favorite, it just makes sense, because they do it the best! I also love Duck in Caribbean and Southeast Asian Curries.
I fell in love, and I've been in love with it ever since. I love that Duck is versatile, with a unique taste and flavour, which I believe is far superior to chicken. I would say that the Chinese made Duck my favorite meat. Considering that Chinese cuisine is my favorite, it just makes sense, because they do it the best! I also love Duck in Caribbean and Southeast Asian Curries.
Favorite Dish of All Time
Chinese Roast Duck I particularly love it when the skin is shiny and succulent, not necessarily
crispy but shiny, (although I love crispy skin too) and when the meat is super juicy.
crispy but shiny, (although I love crispy skin too) and when the meat is super juicy.
Favorite Seafood?
I love Lobster, from it's head to it's tail, it's so succulent and juicy, and very versatile. You can make stock out of it; soups, stews, salads (even though I'm not much of a salad fan) You can eat it hot, cold, or semi warm. You can eat it with pasta, rice, or potatoes, and a diverse amount of sauces and sides. You can fry, grill, barbecue, bake, or even curry lobster. It could be my second favorite animal to eat after duck or goat. The only downside is the expense. I also like Sea Bass, crabs, mussels, clams, and shrimp; particularly in paste form, and for stocks. My favorite seafood dish is Cioppino.
What would you choose
for your last meal?
I have often said my Duck Spaghetti/Linguine. But many others would also suffice like the aforementioned Chinese Roast or Peking Duck. Jamaican Curried Goat, or my Caribbean Duck Curry would be great. Cioppino, Seven Seas Soup, or Lobster Linguine would also be great last meals.
What other foods do you enjoy?
There are so many. I love barbecued and grilled food, which is what Jerking really is; just a form of barbecuing. Barbecued food is truly one of my favorites. Maybe it's in the blood, as the barbecue is said to originate from the Caribbean as a way of cooking by the Taino Indians; the original inhabitants. Turkish grilled food is fast becoming a new favorite.
There is a great Turkish restaurant in north London that does unbelievably tasty grilled food. Turkish food is still an emerging market, that hasn't quite taken the world by storm yet. But let me say this, Turkish food is delicious when done right, and it's not just lamb on a stick. If Turkey was Mexico, Turkish food would be just as popular. I love American food; good Southern fare like Fried Chicken and Cornbread. Cajun or Creole foods like Gumbo can rock my world. Good food does not begin or end, in one corner of the world. Good food can be found all over!
There is a great Turkish restaurant in north London that does unbelievably tasty grilled food. Turkish food is still an emerging market, that hasn't quite taken the world by storm yet. But let me say this, Turkish food is delicious when done right, and it's not just lamb on a stick. If Turkey was Mexico, Turkish food would be just as popular. I love American food; good Southern fare like Fried Chicken and Cornbread. Cajun or Creole foods like Gumbo can rock my world. Good food does not begin or end, in one corner of the world. Good food can be found all over!
Any Foods that you hate?
There are many. When I really love something…anything, then I exhaust the hell out of it. If I don't like something then I don't want to even see it. I hate Marmite, mushrooms, raisins…I'm not into wholemeal products, I hate goat's milk, unless it's in Cajeta. I really dislike the ever so popular Basmati Rice; I can neither stand the taste or smell of it. I love lemons and limes, but I use them sparingly, I don't like them to feature heavily in anything. For instance, I don't like lemonade or limeade, or lemon or lime desserts. But there are many other things that I hate.
It would take me forever to list them.
It would take me forever to list them.
Do you take the food
photos on your website?
Yes. The food photos here on my website are mine, unless otherwise stated. I am sometimes paranoid about my photos being stolen, but my website is copyrighted. I endeavor to keep original copies on my memory stick, files, and originals on my camera. Most food bloggers put their initials on their photos for various reasons, no doubt for copyright and marketing purposes. I never thought about doing that until recently, because I didn't see myself as a conventional food blogger. My website isn't solely about food.Certain plates and forks in my photos have been purchased at unique places, and can't easily be duplicated or are no longer being sold.
Many of my photos were taken in the kitchen, and if you look closely at a large number of photos you'll see the surroundings and the grayish-grainy counter where I'm also standing in a few photos. The kitchen I've had for the last six years is fairly large, and gets a lot of natural lighting. For me lighting is the most important thing when it comes to food photography.
Many of my photos were taken in the kitchen, and if you look closely at a large number of photos you'll see the surroundings and the grayish-grainy counter where I'm also standing in a few photos. The kitchen I've had for the last six years is fairly large, and gets a lot of natural lighting. For me lighting is the most important thing when it comes to food photography.
What kind of Camera do you use?
I'm going to keep that a secret for now. The reason being is that I don't want my photos to be prejudged. I want the photos to speak for themselves for now. At the moment I'm using my mother's camera after my last one broke down which can naturally happen after years of use. But I still keep my old camera as a keepsake, and because I have some original photos on there.
What is your take on Food Porn Sites like
TasteSpotting and FoodGawker?
I hate the word Food Porn. I don't like to use that term. "That Word" should be kept in its rightful place, but it's so widely used now and I use it sometimes, to get my point across.
I think they are an excellent avenue for people to showcase their work…i.e. photography or cooking skills. It's also a good way to share your love of food. I can honestly say that I appreciate every picture that I submit that gets accepted. At the same time I understand the frustration that some people go through when they get continual rejections. It can be hard not to take it personally, or understand why one photo gets accepted over another one; that is as good or better.
I think they are an excellent avenue for people to showcase their work…i.e. photography or cooking skills. It's also a good way to share your love of food. I can honestly say that I appreciate every picture that I submit that gets accepted. At the same time I understand the frustration that some people go through when they get continual rejections. It can be hard not to take it personally, or understand why one photo gets accepted over another one; that is as good or better.
The best thing to understand, is that the people who view the submissions are of course completely subjective, and biased. And I'm just being honest. The other thing is, people have different tastes and perspectives. Seventy percent of time I'm impressed with the photos that are showcased on these sites. Other times I find myself surprised and dismayed. But like I said, I'm grateful when a submission of mine gets accepted. I only began submitting in Spring 2013 or a little before that, and I have a nice little gallery on TasteSpotting which is my favourite. I like the fact that
TasteSpotting is not just recipe based. And the story behind it is pretty cool too.
TasteSpotting is not just recipe based. And the story behind it is pretty cool too.
What is your idea of
a dream Kitchen?
I have never seen a kitchen that completely ticks all my boxes. My dream kitchen is probably something I'd have to build for myself, but I'm too impatient to want to ever do that; even when, or if I had the wherewithal. It would have to be large, the more space the better. Ideally it would have a nice view. It would have a central island. One of the most important things is natural lighting.
I don't like dark rooms or dark kitchens. It would have to have neutral or light colors. I have lived in homes with large kitchens and ones with smaller kitchens. Size doesn't really matter when it comes to cooking good food. But I prefer to have a light and an airy spacious kitchen, which I've been lucky to have for the past six years. But things can change at anytime, and I may have to make do with a smaller kitchen one day. The future at times can be uncertain for any of us. I guess cooking is an escape from adversity, and immense challenges I've gone through in my life. But I feel grateful for the fact I've had the use of a fairly big kitchen for so long.
I don't like dark rooms or dark kitchens. It would have to have neutral or light colors. I have lived in homes with large kitchens and ones with smaller kitchens. Size doesn't really matter when it comes to cooking good food. But I prefer to have a light and an airy spacious kitchen, which I've been lucky to have for the past six years. But things can change at anytime, and I may have to make do with a smaller kitchen one day. The future at times can be uncertain for any of us. I guess cooking is an escape from adversity, and immense challenges I've gone through in my life. But I feel grateful for the fact I've had the use of a fairly big kitchen for so long.
What Food Blogs do you Follow?
There are a handful of food blogs that I really love. I could literally spend hours and days scouring through food blogs. To name but a few are; Rasa Malaysia, and my new favorite-Adora's Box. But these only scratch the surface; there are quite a few others. Some food blogs wow you with good photography and recipes, others with great recipes, but not necessarily great photography.
There are some food blogs I visit for the photos alone, but wouldn't necessarily cook the recipes. For instance 101 Cookbooks has great photography, but the food leans towards vegetarian palettes, and I rarely cook vegetarian food. I love meat too much.
There are some food blogs I visit for the photos alone, but wouldn't necessarily cook the recipes. For instance 101 Cookbooks has great photography, but the food leans towards vegetarian palettes, and I rarely cook vegetarian food. I love meat too much.
Which food cultures do you think are the mostly widely represented and rated worldwide?
Chinese and Italian. In America Mexican food would also join that list, but that's only because of its proximity to the US. In most other countries Mexican food isn't nearly as popular as in the States. Worldwide however, Chinese and Italian rules.
Everyone knows about sweet and sour chicken, Peking duck, or pasta and pizza.
Both cuisines tend to be widely known and loved by people from all over the world.
Everyone knows about sweet and sour chicken, Peking duck, or pasta and pizza.
Both cuisines tend to be widely known and loved by people from all over the world.
Which food cultures and nations do you think are widely unrepresented and underrated worldwide?
There are many underrepresented or underrated food cultures. But Colombian and Filipino are two food cultures that spring to mind. People tend to overlook Filipino food, in favor of Chinese, Japanese, or Thai food. Colombian food is hearty and delicious, but because it's not right next door to the US, and populations are incomparable to Mexicans-their food hasn't made an impact. Oddly enough the No Reservation episodes for both these countries made my top 10 favorite list. Colombia being my favorite, I love Cartagena, it's such a beautiful city.
The Most Food Obsessed Nation?
That's a tough one. But probably the US or Singapore!
What is your take on the
Food Scene in London?
One of the things that has really irritated me over the years is the false reputation of English food. I find all too often that people who scorn British food have never really had it. These people who bad mouth English food need to stop living in the dark ages!
Borough Market London
Some of the naysayers don't realize that times have changed. For instance, Cheddar cheese is the second most popular Cheese in America after Mozzarella. And Cheddar is known and loved all over the world, and used abundantly in Tex-Mex cooking. Worcestershire Sauce is also
used worldwide. Fish and Chips has increasingly become
very popular worldwide, and is one of my classic British favourites.
used worldwide. Fish and Chips has increasingly become
very popular worldwide, and is one of my classic British favourites.
Borough Market London
English Cakes and Deserts are the best in the world in my opinion. Many Americans for example, don't realise that the Classic All American foods that they may love were actually influenced by the British during the colonial period. Foods such as Apple Pie, Eton Mess and
Peach Cobblers, may be noteworthy examples.
London and actually Britain, has dozens of Michelin star, and world renowned restaurants. Some of which have been voted the best in the world. London is a food lover's paradise and a food Mecca. It can compete with any major food city. The diversity of cultures and ethnicities is one of the attributes to the amazing food that can be found here. The cuisines of China, India, Thailand, Japan, Turkey, France, Spain, Italy, and the Caribbean are well represented here. I will readily admit that London can be expensive. But there is no shortage of great places to eat in this city, in all price ranges. I've met so many people who have visited London, and are surprised to see that the food here is actually damn good. Our celebrity foodies have done very well too,
like Gordon Ramsay, Jamie Oliver and Nigella Lawson.
My advice to a Foodie coming to London is to have an open mind. Check out the markets, especially Borough Market on Friday through to Sunday. Go to China town if you like Oriental food. Go to Brick Lane if you like Indian food. Go to Covent Garden, and walk around in other parts of Central London. If you visit at Carnival time at the end of August, you can devour some of the best food the Caribbean has to offer. London's food scene is simply amazing!
Peach Cobblers, may be noteworthy examples.
London and actually Britain, has dozens of Michelin star, and world renowned restaurants. Some of which have been voted the best in the world. London is a food lover's paradise and a food Mecca. It can compete with any major food city. The diversity of cultures and ethnicities is one of the attributes to the amazing food that can be found here. The cuisines of China, India, Thailand, Japan, Turkey, France, Spain, Italy, and the Caribbean are well represented here. I will readily admit that London can be expensive. But there is no shortage of great places to eat in this city, in all price ranges. I've met so many people who have visited London, and are surprised to see that the food here is actually damn good. Our celebrity foodies have done very well too,
like Gordon Ramsay, Jamie Oliver and Nigella Lawson.
My advice to a Foodie coming to London is to have an open mind. Check out the markets, especially Borough Market on Friday through to Sunday. Go to China town if you like Oriental food. Go to Brick Lane if you like Indian food. Go to Covent Garden, and walk around in other parts of Central London. If you visit at Carnival time at the end of August, you can devour some of the best food the Caribbean has to offer. London's food scene is simply amazing!