Culinary Creativity with Chocolate

Posted on October 4, 2013 by Frostie

Toot Sweets Tempers Festive Flavour Fusions

Julia Wenlock from Shropshire was studying Television and Radio Production when a part-time job in Manchester at Belgium chocolatiers, Godiva, changed her direction and she found her love of all things chocolate. This was in 2002 and now eleven years later she is creating, making and selling her own uniquely stunning chocolate range. Her retail base is the Market Hall in Shrewsbury, Shropshire – which is filled with interesting producers, cafés and other quirky retailers. Having built a loyal customer base in her home town and across the county she has launched her chocolates online and is starting to develop opportunities beyond the county border…

Festive Fusions – ginger wine, chestnut and cranberries

For Christmas 2013 Toot Sweets is launching some of its most creative combinations so far. Julia has considered festive flavours and how they may work effectively in her chocolates. This has resulted in a Chestnut and Truffle Oil Caramel, Ginger Wine Truffle and something a little more ‘off the wall’ but it definitely works – an Umami Mushroom Truffle! These add to her chocolate bars, including flavour packed candied orange peel and chilli flakes or cranberry and pistachio. She also tempers familiar festive shapes and wreaths – these come in both small sizes and a large version, to hang decoratively on doors, with colourful edible arrangements. The Christmas collection is being launched ahead of Chocolate Week (7th September) at Brompton Cookery School, Shropshire which is run by TV-chef, Marcus Bean.

Moving On Up – retail background

Julia’s journey to retailing and making her own chocolates was helped greatly by the time at Godiva and Selfridges, Manchester, within the Grocery and Confectionery departments. Julia was selected for a place on the ‘Moving On Up Programme’, only five were chosen from regional stores and this gave her an opportunity to be trained as a future department manager. In 2007 her mother passed away and she thought that this was time to do something for herself back in Shrewsbury and her first experimentations with chocolate began. She started out selling other people’s chocolates but soon decided that the only way to really control the ingredients and quality, along with guaranteeing originality – was to sell only her own creations.

Award Winning – from great taste to international recognition

The first awards that Julia entered were in 2010 when she was successful in the Great Taste Awards for both her White Shropshire Lavender Truffle and her Dark Butterscotch. This was followed in 2011 by success with her Dark Shropshire Lavender Truffle. In 2012 Julia won the BBC Producers Bursary Award at the Winter BBC Good Food Show and she is returning in November as BBC Good Food Champion. Earlier in 2013, she entered the Academy of Chocolate Awards and achieved Silver for her Salted Caramel Truffle and this was followed in April by a nomination from the European semi-finals of the International Chocolate Awards – leading to a place in the finals, held during Chocolate Week this October.

Ingredients, techniques and imagination – only the best

Julia believes strongly that the best ingredients result in the best end product for her customer. She uses only three types of chocolate. Amedei – which is created by the Italian family business with Criollo and Trinitario cocoa beans, Marou – single origin chocolate from Vietnam and also Original Beans finest chocolate – for every Original Beans bar bought a tree is planted to replace this by the farmers in the rainforests. Julia most frequently hand-tempers her chocolate but also has a small tempering machine. Her creations are made using as many local ingredients as possible such as lavender from the Shropshire Lavender Farm and honey from the county’s youngest bee keeper, Tom Oliver. The centres are always made first and left to cool through the day or overnight and then shapes are hand-rolled or piped before being dipped or enrobed in chocolate and then decorated. Julia enjoys demonstrating her skills and regularly carries out workshops at shows and events.

Julia commented; “I know people often say this but I was genuinely inspired by my mother. Cooking and experimentation with exotic and new flavours was part of my childhood. I try to do this with Toot Sweets chocolates – making sure that the final combinations really work. Some make customers think for a second – particularly the mushroom one! I try to be innovative but also include some classics that everyone loves – they hopefully taste better because of the way that I make them and the ingredients that I use.”

Kennedy’s Chocolatiers’ Convention; The Latest In Chocolate

Posted on October 4, 2013 by Holly Thomas

“It’s just lovely,” says Richard Reilly, Managing Director of Kinnerton Confectionary. Everyone knowseveryone, and people tend to help out where they can. Around Easter sometimes we make eggs for each other.”

I nod through a mouthful of rum and raisin ganache truffle. We’re standing in the British Library, a venue aptly ripe with imagination and invention for the Chocolate Industry Network, where manufacturers, innovators and gluttons gather annually to discuss their dearest subject. There are tables covered in samples, chocolate moulds, chocolate history, chocolate everything. “You should come see the chocolates being made in the Norfolk factory. It’s beautiful,” adds Richard. Willy Wonka might dance off the shelves at any moment.

Not all industries are nice. Fashion is notoriously bitchy. Finance is stressful.

But the business of making chocolate seems rather sweet. Richard is keen to stress this point, enthusing: “Everyone knows about the main producers of course. But there’s camaraderie among the lesser-known chocolate makers. We’ll happily make things for one another here and there. Co-operation is good, it’s all about trade.”

And so riding our sugar high, we network away. The day consists of a mixture of lectures, discussions, and general chat over the good stuff. Refreshing lemon drinks are on offer for those who have had a little too much. I learn about the always-encouraging health advantages from Leen Allegaert, an innovation manager in clinical research. Apparently just 10 grams of high-cocoa chocolate provides beneficial flavanol, an antioxidant which helps to maintain the elasticity of blood vessels. This contributes to normal blood flow and general cardiovascular health. “And that amount only contains 55 calories. It’s pretty reasonable,” adds Leen. It occurred to me that I must already have consumed enough chocolate during the day to reap the delightful effects of flavanol many, many times over.

There are inspirational stories brewed in the conches of chocolate factories all over the world. Heikel Ethel, owner and manager of the Lebanese company Ethel Chocolates, describes his embryonic creations when he set out to form a business in the early nineties: “I clumsily sandwiched biscuits – I bought bags of all kinds that I could lay my hands on- with chocolate for the children in the local villages around the Bekaa Valley.” Heikel was quick to respond to sweet-toothed demand, and his business grew swiftly. He bought a building, machinery, and took his brother on as sales manager. Two decades later what began as a one-man show is now one of the most well-regarded luxury chocolate brands in the world, operating out of 160,000 square metres of factory space. I sample several of his elegantly-packaged wares, they are refined and delicious.

There are still constant challenges, ones particular to operating within a turbulent environment. Ethel describes his approach as “The Lebanese reaction to a tough time.” Things change quickly, and he adapts. “Fuel and electricity are expensive at the moment. But we still train every employee how to wrap chocolates perfectly.” He stresses that Lebanon is an “open market country”. Saudi Arabia and Kuwait are the biggest buyers of his chocolates in the Middle East.

On the other side of the coin is Charbonnel et Walker, who have sold chocolates since 1875 out of their flagship store on Old Bond Street. Peter Irvine, Director of UK Sales and Export was adamant that even despite cruelly high rent, they would never change their location “to say, Regent Street”. Tradition is everything, even among employees. “Our average experience level on the core team is 25 years,” he added.

And Charbonnel have – gradually, carefully, made some headway towards attracting a younger market. Their ‘handbags and heels’ range of shaped chocolates shifts 250,000 units per year, and their target demographic is no longer the over-sixties. Women between 35 and 50 are now Charbonnel’s most devout consumers – though their pink champagne truffle sets hearts racing across the board. Charbonnel remain suspicious of new trends. Peter sniffs that while introducing a sea salt flavour was a “brave but unavoidable risk”, you’ll “never see us start to use chilli. It’s not for us, and others do it better.” They ought to know what works. Charbonnel sell chocolate at a breathtaking £75 per kilo, a staggering margin beyond any other company present today.

Chocolate is addictive. Once they enter the chocolate world, people tend to stick around. “It’s a good place to be,” muses Richard Reilly. “One thing I would emphasise is the importance of ethics, though. People get very hung up on the idea of organic. But the thing is, that’s all just a question of certification. Cocoa is grown in places that are organic by their very definition. If you’re willing to pay a little extra for chocolate, spend it on fair trade. Make sure people are paid fairly.”

Fattoria La Vialla Review: Organic Italian Food Fresh From The Farm

Posted on September 26, 2013 by Frostie

I was first introduced to Fattoria La Vialla by my grandmother. Fattoria La Vialla is a family run organic Italian farm located in Tuscany. It produces food and wine strictly for itself in a sustainable and environmentally friendly manner. Fattoria La Vialla sell directly to their customers like ‘a farmer who brings the fruits of his land right to your home’. No middlemen. It almost sounds too good to be true!

We got sent one of their large hampers to review. To say we were happy is too much of an understatement. You can see from the picture below just how impressive it is. Here is our review. Are their products as good as they look? Let’s find out…

Fattoria = farm and wine estate

We were immediately blown away by the Fattoria La Vialla catalogue (or service card as they call it), which is the most beautiful and charming book I have ever seen. It’s packed with wonderful facts about the food and the amazing history of the farm. It’s filled with genuine love and passion, something you would never experience with a mega brand, and it leaves you feeling totally invested. I highly recommend asking for one.

Our hamper is generously packed, bottles and sauces of different sorts hide under straw. In total we have 4 bottles of wine, olive oil, balsamic vinegar, four different types of pasta, three different sauces, olives and a huge box of biscotti.

Wine The four bottles of wine consisted of:

Barriccato, a strong, intense red. Fruity and wonderful. This is my favourite red wine now. Superb Riserva, fruity, woody and amazing.

Le Chiassaie is a sparkling white wine. La Vialla call this their ‘most classic’ and says it takes you to the very ‘soul’ of their farm. In that case, I would quite like to stay there, drinking this every day.

Vin Santo; even after all of that praise for the previous bottles of wine, this was probably my favourite. A wonderful sweet wine which is perfect to have in the (late) afternoon with biscotti. In Tuscany they call this ‘death’ because it is a match made in heaven. Made with the most high-quality grapes and then ‘forgotten’ for three years, the time and effort shows; I love it.

Biscotti – The box is a lot bigger than it looks

A wonderful box packed with three different Biscotti was included. These Tuscan biscuits were; Cantucci,; faithfully follows the traditional recipe, flour, almonds, sugar, almonds and organic eggs; amazing, Viallini,; invented by Piera, one of La Vialla’s cooks who is now retired, they taste like goodness and happiness, Brutti ma Buoni; classic and yummy. I can honestly say that all three biscotti were by far and away better than any biscotti I have ever had before. They’re in another league. When we finished the box we actually felt sad.

Olio, Olive Oil; I love the cute bottle, though not as much as I love the Extra Virgin Olive Oil. So high quality that you will never be able to eat supermarket bought olive oil ever again.

The Pecorino Stagionato cheese is matured for at least 3 months. It’s a delicious hard cheese made from sheep’s milk. It has great flavor and texture. A classic Tuscan food staple.

Aceto Balsamico di Modena No kitchen is complete without Balsamic Vinegar and La Vialla’s has a complex fragrance of cooked fruit and wild berries. Delicious and can be added to almost any meal, even some dessert.

Olive Piccanti al Finocchio; I loved the olives. They make the ones we eat in Britain look completely sub-standard. They are big and juicy and full of flavour. I was not as keen on the spicy sauce. I am not a fan of hot things or spice in general. If you like spice this shouldn’t bother you though, and you can also use the leftover sauce for pasta, etc.

Pasta; A good selection of organic pasta came in the hamper. Calamari; which has a great, fun shape, the ever popular Spaghetti and the very traditionally Tuscan Pappardelle all’uovo. The pasta is as tasty and healthy as you would expect.

The Sauces were also amazing. Sugo Bombolino (what a name); Bombolino tomatoes, extra virgin oil, salt, garlic, basil and chilli pepper make up this great sauce. It was delicious. It tasted so real and was packed with so much flavor that I will definitely be ordering some more.

My effort at cooking – Papperdelle pasta with lardons and Bombolino sauce, olive oil, balsamic vinegar and pasta all from Fattoria La Vialla

Sugo di carne alla toscana la vialla (Ragu), I must be honest, we have not tried this one yet. It has chicken liver in it which I have never eaten. Will give to another writer and report back. La Rosmarina; Rosemary Tomato sauce. Yum and yum. Like homemade sauce your grandmother would make. If your grandmother was Italian and a professional cook. Another incredible sauce.

Another effort this time with the La Rosmarina sauce and Pecorino cheese

During my research of La Vialla I realised they also have a restaurant. I want to go. Every day. My only criticism of La Vialla is the lack of information on pricing. Apart from that, I am hook, line and sinker in love with their food, their social responsibility and environmentally-friendliness. If every food producer copied them the world would be a better place. There food is amazing, organic and the farm is family-run. I don’t know what else you could possibly want.

http://www.lavialla.it/uk/home_uk.php

In fact we were so inspired by La Vialla’s food that we have filmed are first cookery program using some of their ingredients. Sign up to our youtube channel to watch it and other cookery films in the near future.

Two Divine Chocolate Gift Packs To Giveaway

Posted on September 23, 2013 by Frostie

Chocolate, what does it mean to you? Does the very word tantalize your taste buds? Is it what your heart most desires? Well, Divine Chocolate has all this and more to offer you. Made with the finest quality Fairtrade cocoa beans from Ghana, this outrageously delicious chocolate is a real taste sensation and you’ll have a chance to experience it like never before with the start of the nation’s favourite week – Chocolate Week.

From Monday 14^th October to Sunday 20^th October, this Chocolate Week Divine is giving you the chance to sample a selection of new recipes made exclusively by Divine’s finest chocolatiers. Not only are their products utterly scrumptious, but unlike other Fairtrade products Divine Chocolate is 45% owned by the farmers in Ghana who supply its cocoa. Voted Observer Best Ethical Business, Best Social Enterprise and collecting two awards at the Great Taste Awards (Guild of Fine Food), Divine’s products are a unique blend of quality mixed with corporate responsibility.

As proud sponsors of this sweet week, Divine promises it will be bigger and better than ever, with chocolate-themed events occurring in countless shops, hotels, and restaurants all throughout the country.

To find out more about Divine delicious range, visit www.divinechocolate.com

Divine is offering you an opportunity to win a Divine Chocolate gift pack full of their most scrumptious treats!

For a chance to win, simply answer the following question:

When does Chocolate Week run?

A. 25^th– 1^st December

B. 14^th – 20^th October

C. 8^th– 14^th July

Send your answer along with your name and email address to frostmagazine@gmail.com

Good luck!

Bar Chocolat Launch

Posted on September 11, 2013 by Catherine Balavage

Exclusive Supper Club from NOMA trained Blanch and Shock

The one-off bar is running during London fashion week – it is an immersive, multi-sensory experience inspired by the pleasure of chocolate, all brought to you by the brand new Baileys Chocolat Luxe: www.barchocolatlondon.com

Food design trio Blanch and Shock have created an amazing supper club menu offering that was served directly onto tables on Wednesday afternoon (11th of September)

With 24 carat gold on our lips as part of the dessert experience.

Capturing exciting flavour varieties and taste notes that combined are rarely seen, Wednesday’s supper club will comprise a wild pescatarian starter, garnished with flowers, samphire and pea shoots, and a meaty main. To finish the plate-less feast, a selection of cakes that perfectly accompany Baileys Chocolat Luxe will tantalize tastebuds.

The main meal is served directly on the plate. It was amazing.

Finished meal.

Dessert. Yummy. We put 24 carat gold on our lips to start. Then we had a Baileys Chocolat Luxe and helped ourselves.

The Bar Chocolat experience celebrates the beauty of food and culinary delights. It sees creatives including Bompas & Parr, Tabitha Denholm, Amelia Rope, Petra Storrs and Lou Hayter coming together to create a part immersive, part exhibition journey into the multi-sensory experience of chocolate.

We had an amazing three course meal and the exhibition was amazing too. Opening the door to smell chocolate. Tabitha’s film, the chocolate dessert, the food and experience. The starter was served on a platter of ice and the main was served directly onto the table. Dessert involved putting real 24 carat gold onto our lips. . Amazing, just amazing. We had a brilliant time.

The temporary immersive exhibition and supper club space in Covent Garden saw Pixie Geldof, Henry Holland, Lou Hayter, Gizzi Erskine, Arlissa, Charli XCX, Camilla Rutherford, Tabitha Denholm and Bompas & Parr party into the night to celebrate the nationwide release of Baileys Chocolat Luxe.

Erskine, Denholm, Hayter and Pixie and Ashley Williams took to the decks as guests took in the immersive multi-sensory experience space dedicated to the pleasure of chocolate.

Pixie Geldof used last night’s launch of Baileys Chocolat Luxe to announce that she will following the in the footsteps of friend Alexa Chung in launching her new venture with fashion designer Ashley William called Funky Offish launching soon.

Pixie said:

“Funky Offish is short for funky official – it is our take on smart casual – half funky and half official. We are so excited to announce at tonight’s Baileys Chocolat Luxe night that it will be coming very soon, I think all the chocolate might have made me too euphoric.

“At the moment we are only planning to do womenswear, but who knows what the future holds. the main thing with Funky Offish is that it is not just a label, it is a way of life and I can’t keep it in anymore.”

Other names attending the event last night included: songstress Gabriella Cilmi, PPQ’s Amy Moyneaux and Percy Parker, Game of Thrones’ Gethin Anthony, models Morwenna Lytton-Cobbald, Olivia Inge and Lilah Parsons and comedian Tom Davis.

Baileys Chocolat Luxe Launches Bar Chocolat

The highlight of the night was the Baileys Chocolat Luxe drink that saw the crowd get into a chocolate-fuelled frenzy. The Bompas & Parr Cabinet Luxe installation proved a big high with the young female singers especially, the beautiful trio of Arlissa, Gabriella Cilmi and Charli XCX spent most of their time inhaling the enhanced chocolate vapour form the experimental jellymongers.

Bar Chocolate is a an experience that you must go to. One of the best things you could do during London Fashion Week. Bar Chocolate is open from 11-16 September, entry if free. Over 18’s only. Meals; Lunch £17.50 and Dinner £25. Three courses. Book via http://www.baileysbarchocolat.com

Bar Chocolate, Mercer Street Studios, 16 Mercer Street, London, WC2H 9QE

Nearest tube: Covent Garden.

Honky Tonk Chelsea Restaurant Review

Posted on September 2, 2013 by Catherine Balavage

The Honky Tonk Chelsea makes an impression immediately. Outside the decor is black and classy, inside the first thing you see is a bar which serves the most amazing cocktails I have had in a long time, then you go into the restaurant at the back; balloon shaped light bulbs, banquets, pictures of Johnny Cash and the American flag all add to an amazing atmosphere. The menu is stuck to the table, which I love. I always want to keep my menu to double-check what I am eating and look at what else I might want.

The staff are amazing and friendly. There is a great family atmosphere despite the fact no one is related. Their passion and talent is easy to spot. As for the food? Here goes….

Chicken Quesadila; tortilla stuffed with home smoked chicken, applewood, peppers, cheese, peppers and onions. Served with fresh guacamole.

I love this starter. The guacamole was the best guacamole I have ever tasted. It was very fresh and tastes like it had just been made. The red onion really shone adding to both the texture and the flavor. The Quesadila itself was great; hot with melting applewood cheese which was smoky and nutty, along with the chicken. A very good starter and a simple dish done incredibly well.

New England Crab Cakes: sourced from Cornwall with a sweet chilli mayo dressing

The cakes were very tasty with a crunchy texture and flavorful crab and herb filling. The sweet chilli mayo was delicious. The rocket which made up the rest of the dish was a bit boring.

Honky Tonk Burger

7oz of rare breed Longhorn beef. Topped with cheese, bacon, caramelized onion, guacamole, salsa, baby gem lettuce and tomatoe with their burger sauce. Comes with a seeded burger bun and rosemary fries. It also came with a gherkin on top.

My first reaction of this burger was ‘wow’. When they say ‘fully loaded’, they really mean it. It was so big I had to eat it with a knife and fork. It comes with a side of amazing rosemary chips. The portion is huge so it really fills you up. Very good value and tastes great. The burger has different sauces and guacamole. Burger fans will love this signature dish, and for those who sit on the fence, get off now and try this; it tastes great.

Chicken Burger

The chicken burger was also visually impressive. It came with a lovely large slice of beef tomato as well as aubergines, peppers and more of that excellent gucamole. The burger bun was nice and crunchy. The rosemary french fries were a strong accompaniment. The portion was generous and won’t leave you hungry. All in all an excellent burger.

Cocktails

Dark & Stormy; lime, ginger beer and rum.

This is an amazing, classic cocktail. The Honky Tonk has a bar and I would happily sit there all day and just try every cocktail on the menu. All of their cocktails have an extra special something and add to the atmosphere of the restaurant. It is a brilliant American experience.

The Wibble; gin, sloe gin, grapefruit and lemon juice with blackberry liquor

I love sloe gin and this lived up to the expectations. The glasses are long so you get a lot of cocktail for your buck. This was sweet but not sickly. Delicious and moreish.

Honey Bourbon S’Mores

I had heard of S’Mores but this was my first time trying them. Basically they are bourbon biscuits, dipped in chocolate with marshmallow inside. Which might be one of the best food inventions EVER. I loved them and the criss cross sauce it came with on the plate. I want to eat these every day now. Oh, okay, every second day.

New York Cheesecake

Our other pud was a classic generous slice of thick New York cheesecake.

Bourbon shot followed with pickle juice.

We were given these two shots and did not know what they were. Well, now I know; they are AMAZING. Bourbon chased down with pickle juice. It tastes great and this kind of quirky twist is what the Honky Tonk is all about. Great atmosphere and attention to detail, thrown in with great classic food with personality. Do try this at home.

Tequila shot.

Need I say more? Happiness is me.

Honky Tonk is an amazing restaurant. It has great decor and atmosphere. The staff are brilliant and the cocktails and food are both brilliant. Head down for a good time and a great American experience.

Honky Tonk Chelsea
6 Hollywood Road,
London
SW10 9HY
Tel: 0207 351 1588
W: www.honkytonkchelsea.com/

Opening Times: Tues- Sat, 6pm-12.30am

Price: Low to high. Depending on how many of the amazing cocktails you have. The food sizing is very generous.

Time To Give Up Sugar? Day 15, 16 & 17.

Posted on August 21, 2013 by Catherine Balavage

This programme has been an eye-opener. I knew there was a lot of sugar in food, but looking at food labels is incredibly depressing. I even got sent some water for possible review and it had 12.5g of sugar added. Half your daily allowance! Why anyone would take something as healthy as water and add sugar is beyond me.

On Day 15 Laura sends me Meal Inspiration via email:

Meal Inspiration

Breakfast | Half a tub of cottage cheese on rye bread with half an avocado & some cherry tomatoes (a nice non-egg, non nut option!)

Lunch | Try a large tuna salad and add half a can of chickpeas, some feta cheese, roast sweet potato and a sprinkling of seeds to bulk it up. The more ingredients, the more tasty!

Snack | Chicken shavings (from the deli) and a slice of tomato on an oatcake

Dinner | Palma Ham covered chicken with shaved parmesan tucked inside, with some mashed squash and broccoli.

What I have mostly learned from this diet is that it is possible to eat, and eat well, without having any sugar whatsoever. You can still enjoy your food and have good meals and drinks. I will put some recipes together for you.

I have more energy now and I feel better about my health. No crashing sugar highs and lows. I can’t say it is not hard, it is. I still want tea, and chocolate. All those things that I am not allowed. I am over two weeks into the diet and still feeling positive. The acid reflux I used to have is gone.

I made a pie yesterday. It took about four hours but was very healthy with steak and a lot of vegetables. I have been eating well and the food I have been eating is delicious. I am feeling positive for the rest of the programme, and next week will also be allowed fruit and dark chocolate. Can’t wait.

Happy Sugar Habits

Leonardo | Restaurant Review

Posted on August 19, 2013 by Catherine Balavage

Leonardo Italian Pizzeria in Putney is a rather quaint and distinctive pizzeria. You can take out or eat in. If you eat in you will love the restaurant area. It is upstairs, has wonderful homely decoration and looks out to Putney High Street.

But what about the food? For starters we had Classic bruschetta, this was the best bruschetta I have ever tasted in my life and the helping was very generous. If you go in and share one as a couple you will be given a cute heart-shaped bruschetta. A good personal touch.

For mains I have the lasagne and my colleague has a Campagnola pizza; mozzarella cheese and tomato sauce, with chicken marinade with balsamic vinegar. The pizza is very good and is huge. Enough for three or four people. The lasagne is also good but could do with less pasta and more bolognaise. Again the portion is good and it really fills you up. The lasagne is very good but I actually make the best lasagne in the world and nothing else has ever been able to compete. In fairness I will say the lasagne is very good.

The only dessert Leonardo’s does is homemade chocolate cake. However we could not manage it as the portions are so big. We will go back another day for it.

Leonard’s is a beautiful little pizzeria. The menu is small- though with plenty of pizza obviously- and they also do free delivery on orders over £10 and all day Sunday. Leonardo’s came to Putney after running a family business in Bari, Southern Italy for 30 years. Their food is traditional, inexpensive and good value. Highly recommended.

Leonardo
161 Putney High Street, London, SW15 1RT
020 8789 0605
www.pizzaleonardo.co.uk

Price: Low to high.

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